Colleen Wait's Blog: Hello readers!, page 2

Rhubarb. Is it a fruit or a vegetable?

It's colorful, it's tasty, and it makes a great desert.  So, fruit or vegetable?  According to Wikipedia, who knows everything:

Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. It produces large leaves that are somewhat triangular, with long fleshy stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.In culinary use, fresh raw leaf stalks (petioles) are crisp (similar to celery) with a strong, tart taste. Most commonly, the stalks are cooked with sugar and used in pies and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that, since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.[1]
But seriously, who cares!?  It's delicious.  The other day my husband informed me that he loves rhubarb pie.  I had never eaten rhubarb in any form or even cooked with it so I didn't give it a second thought.  That is, until I saw it in the freezer section in my grocery store.  I bought two bags, just in case.  He added vanilla ice cream to the cart to make a simple rhubarb smoothie.  To prove that I'm a good wife (that's a joke, he knows I love him), I did a little digging.  I found a good smoothie recipe (see below) but I also found something better - BROWNIES.  Who knew.  Now you do, too.
INGREDIENTS:1 c raw honey or agave1/2 c coconut oil, softened2 eggs or 2 flax eggs (2 TBS ground flax seeds soaked in 1/2 c water)1 tsp vanilla1/2 c whole wheat flour1/3 c cacao powder (not cocoa), raw cacao powder1/2 tsp salt1 c finely chopped rhubarb (measure after chopping)1/2 c dark or semisweet dairy-free chocolate chips
PROCEDURE:Preheat oven to 375.  Line an 8x8 or 9x13 or similar pan with parchment paper. Mix wet ingredients then add dry.  Bake for 20 minutes or slightly less if your oven runs hot.  Chill before cutting and removing from parchment. ENJOY!

Rhubarb brownies hot out of the oven
Rhubarb brownies
I don't have a photo, but here is a smoothie recipe and variations.
1 c milk1/2 c frozen strawberries1/3 c frozen rhubarb1 TBS ground flax1/4 tsp vanilla extract1/4 tsp cinnamon1/2 tsp honey
Puree until smooth.  Variations:   Use almond milk or chocolate cashew milk.  Add a banana.  Leave out the flax seeds.  Use agave instead of honey.  If you use a banana may not need the honey.  
Here is a link to my granola bar recipe:  http://colleenwaitwrites.blogspot.com/2015/01/fruit-and-nut-bars.html 

Carrot and Zucchini Nut Bread

Valentine's Day is right around the corner.  It's a day where tradition and the card companies tell us that we must show people how much we love them by buying cards, flowers, and candy.  An expensive dinner out is usually a plus.  I say, why wait?  Why not tell the people you love every day? Why not show them acts of kindness and give expressions of love as often as possible?  Showing someone love doesn't have to be expensive.  Oftentimes, it's the little things that say I love you so much more than jewelry.  My husband tells me he loves me every day by going to work, coming home, and genuinely wanting to spend time with me.  His greatest act of love was when he married me - a broken, insecure woman who felt worthless and unworthy.  His next greatest act of love was when he made it possible for me to retire from a job that was sucking the life out of me.  I do my best to reciprocate and show my appreciation.  One of the hardest things I did for him was get on an airplane.  I used to be terrified of flying.  I would have anxiety attacks and use all available air-sickness bags.  That being said, it took great courage on my part, and his, to get on a plane for a 13+ hour flight to S. Korea.  He now has me hooked on travel.  (see some of my travel videos on YouTube).  

What has this to do with bread you ask?  I'm getting there.  After writing and publishing 11 books (Amazon.com) I decided to take a break and focus my attention on photography, and baking of course.  I've become a bit of a food mad scientist as you've probably seen with my previous recipes.  It's been fun looking up ingredients and adding them to a bowl to see what happens.  Below are two recipes.  One is Carrot and Zucchini Nut Bread and the other is my gift to my husband - Bacon Chocolate Cheesecake.  Enjoy:

CARROT AND ZUCCHINI NUT BREAD
2 cups whole wheat flour
1 c ground rolled oats
1 TBS ground flax seed soaked in 2 TBS water
1 TBS chia seeds
2 TBS amaranth
1/4 c ground raw nuts:  almonds, cashews, sunflower, pistachios
1-1/2 c ground carrot (grind or grate before measuring)
1 to 1-1/2 c ground zucchini (grind before measuring)
1 tsp each baking soda and baking powder
1/2 tsp salt
1 c unsweetened plain almond milk

1.  Put ground flax in water and set aside.  Set oven to 350 F.
2.  Grind oats and nuts.  (I use a Ninja chopper but you can hand chop the nuts or use a food processor)
3.  Grind or grate the carrot and zucchini, very fine.  
4.  In large bowl add all ingredients 1-3 and stir.  Add the soda, powder, and salt.  Next, stir in the almond milk.  Once incorporated, shape into a ball and let sit for 20 minutes.  
5.  Spray a large bread tin with nonstick spray.  Alternatively, you can hand shape and bake on a silicone mat.
6.  Bake at 350 F for 30 minutes.  Cover with foil, lower temp to 300 and bake another 10-15 minutes.  Cool  for 10 or so minutes before slicing.  It will be slightly soft in the center.  Best not to over bake or the crust will be too hard.  If you prefer, slice then toast.  


Hot out of the oven, Carrot and Zucchini Nut Bread
Carrot and Zucchini Nut bread ready for eating
Bread
Did I mention it's vegan?




























Now for the husbands, and other bacon lovers.  Bacon Chocolate Cheesecake.

Step 1:  Bake 4-6 strips of thick bacon in the oven.  Time and temp varies.  350 for 10-12 minutes is what I did.  Bake it crisp and flat.  Pat off the fat and dry on paper towels.
Step 2:  Melt 4 squares of semi-sweet baking chocolate and 1/4 tsp coconut oil.  Double this if you want more chocolate.  In a double boiler, melt the chocolate.  
Step 3:  Get your baking pan out.  I used a cupcake tray.  Cut your bacon to the size of the bottom of the tray.  Next, put the bacon into the bowl of chocolate, using a fork to coat well.  Line a flat plate or cookie sheet with plastic wrap or foil.  Using your fork transfer individual pieces of bacon onto the cookie sheet.  Put into freezer or refrigerator to set.  Reserve the remainder of the chocolate for later.
Step 4:  Make the cheesecake.  I used the Philadelphia 3-step cheesecake recipe.  This part is up to you.
   1 package Philadelphia cream cheese
   1/4 c sugar
   1/4 tsp vanilla
   1 egg

   Blend on high until creamy.  Take strips of parchment paper and make an X in the baking pan.  This will help remove the cheesecake.  Put in about 1 inch of batter.  Bake 25 minutes if using cupcake tray.  Remove from oven and allow to cool until warm.  Don't cool all the way.

Step 5: Line cookie sheet with plastic. Place bacon pieces on top of warm cheese cake and immediately invert onto plastic.  The bacon is now your crust.  Drizzle the top of the cheesecake with more chocolate and add an additional piece of bacon, if desired.


Bacon Chocolate Cheesecake
Bacon Chocolate cheesecake
P.S.  I am still in training for my upcoming races.  Saturday and Sunday the 20th and 21st I am running at Disney.  September I'm headed to Montreal for a marathon and finally the TCS NYC Marathon.  I will keep you posted on the fundraising efforts for New York.  I also am loving my new camera zoom lens.  Check out some of my photos for sale Twenty20 and FOAP.

For the love of Gingerbread

Years ago, when my children were very young, I made sugar cookies and gingerbread cookies.  We spent hours together in the kitchen baking and decorating the cookies.  I must have gone through three or four icing recipes until I was able to get it 'just right'.  As the kids grew older and we all got busier, the tradition died out and was replaced with simple, less time consuming recipes.  Then, I became allergic to dairy and my whole recipe world changed.  It's been years since I've made gingerbread men and, quite frankly, I thought I could never eat them again.  

Until, that is, I discovered Google search and alternatives for butter.

Today, I made my very first batch of vegan gingerbread cookies and they are as delicious as I remember them to be.  I haven't delved into the icing yet.  Leaving that for the kids (now grown up) to do on Christmas Eve.  This recipe takes some time.  Grab your kids, an apron, and have fun!

INGREDIENTS:
1/2 cup extra virgin olive oil
1-1/2 cup sugar in the raw (you can put it in the Ninja and grind it smaller if you'd like)
1/2 cup molasses
1/2 c unsweetened almond milk (not vanilla flavored)

4 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2-1/2 tsp ginger
1/2 tsp vanilla extract

Preheat oven to 350 F.

In a medium sized bowl, add the sugar, oil, molasses and milk.  Mix with a wire whisk.
In a mixing bowl sift together the flour and the rest of the dry ingredients.  Add the wet.  Mix until well incorporated.  Roll dough into a ball and slightly flatten.  Wrap with plastic wrap and chill for at least one hour.

Roll half of the dough onto a silicone baking mat to approximately 1/8 inch.  Not greased.  May add a bit of flour.   Cut out your shapes. Remove the 'negative' dough leaving the shapes in place.  Bake for approximately 5-7 minutes depending on the thickness.  When the edges start to brown, they are done.

Allow to cool for a few minutes.  Less than five is plenty.  Use a metal spatula to transfer to a cooling rack or paper towels.  Repeat until dough is used.  Refrigerate cookies.  

To ice, mix 1/2 c powdered sugar with 1/2 TBS unsweetened almond milk or your favorite icing.

Gather your ingredients
Mix then place on plastic wrap
Wrap and chill
Take out of refrigerator and roll out to 1/8 inch
Cut out your shapes
Remove unwanted dough
Bake and enjoy!
Vegan, dairy-free gingerbread men

Pumpkin Pistachio Cookies and Pumpkin Graham Bread

My love for all things pumpkin continues.  I think I've turned into a bit of a food mad scientist.  I think of a few ingredients and ponder what I can create with them.  Then, I Google the ingredients.  When something catches my eye, I look at the recipe and immediately start altering it in my head.  Switch this flour for that flour, this sugar for that, this fat for theirs, etc.  Below are two that I've recently been playing with.  The Pumpkin Pistachio Cookies are a big hit.  They are moist and not as sweet as a typical chocolate cookie.  The Pumpkin Graham Bread has a nutty flavor, very different from traditional pumpkin breads.  Hope you enjoy and let me know how you've altered my recipe to fit your taste buds!

PUMPKIN PISTACHIO COOKIES:

1 c whole wheat flour
1 c rolled oats, ground fine or oat flour
1/4 tsp baking soda
1/2 tsp baking powder
3 TBS raw cacao powder
1/4 c chopped raw pistachio nuts
1/4 c finely ground raw pumpkin seeds
3/4 c sugar of choice. I use raw local honey.  Vegans may use Agave.
1/4 c warm (softened or melted) coconut oil
1/4 c natural applesauce, room temperature
4 TBS almond milk at room temperature or warmed
1 tsp vanilla extract
1/4 c pumpkin puree
*Optional, 1/4 c semisweet, diary-free chocolate chips

Preheat oven to 325.  Have a silicone baking pad ready.  Do not grease or spray with Pam. 
Liquid ingredients need to be warm to prevent the coconut oil from solidifying.

Mix dry then add wet ingredients.  The mixture will be very soft and wet.  Once well mixed, put the silicone pad into the oven.  Using a melon ball or cookie scoop, scoop the mix and put on the pad.  (I tried using a baking sheet and parchment paper but the cookies stuck. It was a big mess trying to place the dough onto the pad and then move it to the oven.)  Either leave the cookie as is or press down with two fingers.  Bake approximately 6 minutes then let cool for 2 or 3 minutes before removing from the silicone pad.  I use a metal spatula or let them cool a few more and just remove with my fingers. 

Pumpkin Pistachio cookies

PUMPKIN GRAHAM BREAD

I made some graham crackers last month and had graham flour left over. Had pumpkin left over from the pumpkin pistachio cookies.  Hmmm... put the two together??  

1/2 c oat flour, ground fine
1 c graham flour
3/4 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1 c pumpkin puree
1/2 c coconut oil, melted
2 eggs (vegans sub with flax seed)
1/4 c + 1 TBS honey or agave (or maple syrup)
1/4 c almond milk, warmed
1/4 c ground/chopped pumpkin seeds for the topping

Preheat oven to 350.  Spray two 3 x 5 loaf pan with Pam.
Mix dry then wet.  Pour mixture into pan then press pumpkin seeds onto the top.  Bake approximately 20-25 minutes until toothpick comes out dry.  Cool then wrap in plastic wrap.  
Pumpkin Graham Bread



Pumpkin Graham Bread, muffin Graham cracker sandwich Cookies for Christmas

























1/4 c whole wheat flour
2-1/2 c graham flour
1/2 tsp salt
2 TBS coconut oil
1/2 c almond milk, warm
1/4 c honey
1 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
1/2 c brown sugar (raw or honey or agave)
1/4 c water, as needed

Combine wet, then dry in food processor.
Roll out on lightly floured surface about 1/8 inch.
Score for ease of cutting after baking.

Bake 350 6-8 minutes on silicone mat.
Graham crackers with strawberry chia jam
GoFundMe for NYC Marathon

The Road to New York City

It is that time of year where people start setting goals and plans for the upcoming New Year.  I do not believe in resolutions, have never made them.  Goals are different.  They are tangible things that you work toward with an end.  

For 2016 I have a lofty goal that I need your help with.  I plan on racing in the 2016 TCS NY Marathon!   I'm not sure if anyone from my town has done this.  I'll have to find out.  In any event, please consider helping in any way you can whether by donating money, spreading the word, or donating an item for raffle.   

Read all about my GoFundMe campaign here.    


Share my GoFundMe link:   https://www.gofundme.com/ColleenNYCMarathon

Learn about the TCS NYC Marathon:  http://www.tcsnycmarathon.org


Let's race New York.  

Gluten-free flatbread

When I was a little girl my mother made this salad called 3-bean salad.  I hated it.  She made it with garbanzo beans and two other beans, red beans and something else I cannot remember.  Ever since, the word garbanzo immediately elicited a YUK face.  Fast forward a whole lot of years and I've been experimenting with all kinds of foods and, surprise surprise, I started making hummus.  I like hummus and have developed several recipes.  A short time ago I came across a recipe for chickpea flatbread.  Hmmm, I thought, I wonder if I could do something with that?  Sure enough, I did something with that.  

It's pretty easy actually. Or it can be difficult.  All depends on how much time you want to put into it and the tools you have available.  

The basic recipe is  1:1 chickpea flour to water plus salt, garlic, and herbs of choice.  I've used parsley and a mix of oregano and basil.  

First, I ground the dried chickpeas.  Took forever in my little Ninja chopper, but worked well.  Recipe called for baking it on parchment paper.  Tried it.  The bread stuck.  Next, I tried it on a silicone mat, preheated with a non-stick spray.  Perfect.  Only problem was my oven wasn't level so I had to prop it up with pot holders.   The next batch, I took the chickpeas that hadn't been completely ground and soaked them in water approximately 1 cup to 1 cup ratio.  Let them soak for about an hour then added garlic, salt, oregano and basil.  This batch was a little thicker and easier to pour onto the silicone mat.  Yum.  

This is a great substitute for regular bread if you are glucose intolerant or allergic.  Haven't tried without the garlic but I'm sure I will be doing some more experimenting.

RECIPE:
1 cup chickpea flour
1 cup water
3-4 cloves garlic, minced
2 TBS parsley or oregano and basil
1/2 tsp salt

bake on Silicone mat 375 15 minutes or until edges turn brown.  (preheat the mat)


Chickpea flatbread
Closeup of chickpea flatbread
Bonus photo.  Runner medalian

Pumpkin Soup a recipe in pictures

I eat pumpkin all year round.  Love it in cookies and bread and energy bars.  When the bright orange gourds start showing up in the stores and farmer's markets it is time for soup! Pumpkin Soup!  Made with the real thing and not the canned puree.  Here is the recipe in photos.  
Wash your pumpkins and prepare a baking tray.

Slice the pumpkins in half.
Scoop out the seeds and save for later.  

Toasting instructions to follow.




















Bake on 350F for one hour until meat is fork tender.  Scoop out the meat and put into a large bowl.  

 In a large pot put 2 TBS of red curry paste. Heat on medium until warm, about 2-3 minutes.  Add the pumpkin 2 cups water and 2 TBS of extra virgin olive oil.   Using an emersion blender, puree until smooth.  Add one can of coconut milk, 1/2 TBS chili powder, 1/4 TBS curry powder, and one clove of garlic. .  Salt to taste.  Simmer until you cannot stand the smell any longer and MUST ladle yourself a giant bowl full.  

Coconut Curry Pumpkin Soup
Wash the scooped seeds and remove the orange fleshy bits.  





















Sprinkle foil-lined pan with olive oil, spread out seeds.  Sprinkle on top of seeds salt and pumpkin pie spice.  Toast in oven at 200 to 250F until dry and toasted, about 30-45 minutes.  

Obstacles or Opportunities?

This morning I began my run about an hour and a half later than usual even though it was hot and humid outside because it is trash day.  No, I'm not averse to trash trucks or the people who work on them.  It's the bears.  You see, bears have been spotted in and around my neighborhood in the wee hours morning of trash day, the same time of day that I like to run.  Starting a run late is a big deal in Florida, in September, when the humidity is above 85%.  I chose to use the extra time to gett a little extra sleep and do my strength workout.    The bears presented an obstacle that I turned into an opportunity.  

What do you do when faced with an unplanned and immediate decision?  A roadblock or obstacle in your life?  I suppose it all depends on the circumstances.  Does it look like photo on the left or photo on the right?

Mt. Daedun - big obstacle

little pile of dirt - small obstacle

There are basically four things we can do when faced with obstacles, perceived or real.  We can stop and turn around, go around, go over it, or tear it down.

Stopping and turning around may look like giving up, however, it my be God's way of telling you that you are going the wrong way in the first place. Perhaps there is danger on the other side.  Perhaps you aren't supposed to go that way or do that thing now, or ever. 

If the obstacle is perceived as major, but easily dealt with, you might decide to simply go around.  It's not truly a roadblock, only a hindrance. 

I like to see things as opportunities.  In fact I had another opportunity on my run this morning.  While running around one of my favorite parks I came across this sign:




Instead of turning around, I went around the sign and ran up and over the 2.5-foot high pile of dirt and thought, "this looks like a fun training route".  In fact, I went back and forth several times during my sprint repeats.

If you are extremely adventurous and determined and certain of your path, you and I can turn the obstacle into an opportunity to tear down fears and boundaries.




I believe in shifting the paradigm!  Turn those obstacles into opportunities, each and every one of them.  I believe it so much I put it to use today.  On my way home while facing the two 'dreaded hills' that my brain usually whines, "I can't.  Must walk."  I was thinking about shifting the paradigms and saying to myself "obstacle or opportunity" over and over again I decided those dreaded hills were opportunities to change my thinking.  Those hills were opportunities to get stronger, mentally and physically  

Paul, in the book of Romans  (Romans 1:13) writes that he desired to go to Rome but he was prevented, by God.  God had other plans for Paul and he recognized it.  Read also the following verses about obstacles and think about all of the ones that Jesus faced, especially when he was tempted by Satan.  What an obstacle that was!  Would have been for me. 


Matthew 17:20 ...Truly I tell you, if you have faith as small as a mustard seed, you can say to this mountain, ‘Move from here to there,’ and it will move.Nothing will be impossible for you.”

Isaiah 57:14 14 And it will be said:
“Build up, build up, prepare the road!
    Remove the obstacles out of the way of my people.”
Matthew 4

Philippians 4:6  4 Rejoice in the Lord always. I will say it again: Rejoice! 5 Let your gentleness be evident to all. The Lord is near. 6 Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. 7 And the peace of God,which transcends all understanding, will guard your hearts and your minds in Christ Jesus.


Shift the paradigm!  Turn your obstacles into OPPORTUNITY!

Saturday's Tips and Treats

What do you do on Saturday?  I usually try to get all my 'chores' done during the week so Saturday can be Fun Day.  Today my husband and I worked in the yard, planted some new flowers in the front beds, then went to my favorite shops for nuts and honey.  Once that was done, I had nothing to do.  When I have nothing to do and I get bored (I get bored pretty easily) I do one of three things 1) walk on the treadmill while watching a movie or TV on my iPad 2) eat 3) get creative in the kitchen.  Truth be told, I usually end up doing all three.  Today, I made pineapple ice cream - (mostly)vegan and dairy-free style. Then I promptly dropped it and splattered it all over the floor!  : (  Before I give you the recipe and a pre-splatter photo I'm going to give a few tips.

Coconut milk:  A while back I was making something with coconut milk.  Only need about a quarter cup.  A week or so later, I needed another quarter cup.  The milk I had transferred to a container in the fridge was smelly and green.  Ugh!  Wasted coconut milk.  I came up with  (what I think) is a brilliant idea.  I have a silicone chocolate mold that I use for my #Runergy bars.  They hold just a touch over 1 tablespoon.  I filled the molds with coconut milk, froze, then stored the cubes in the freezer.  Now, I have pre-measured coconut milk whenever I need it!

Bananas: Do you get frustrated when you buy a bunch of bananas and a short time later before you've had time to mix them in your favorite smoothie or eaten them fresh with peanut butter they've gone too brown and you are so tired of banana bread.  I mean really, how much banana bread will fit in the freezer?  Solution?  Buy a dozen bananas.  Go ahead a whole dozen.  Not the green ones, the ripe ones that no one wants.  When you get home, peel, cut into thirds or fourths then wrap in plastic wrap (tightly).  Put the dozen wrapped bananas in a gallon sized freezer bag and store in the freezer.  Ready for a smoothie?  Pull out a frozen banana.  Making ice cream with avocados and bananas?  Open the freezer and there it is at perfect ripeness.  

Fresh fruit:  When fruit such as blueberries and strawberries, are in season, buy as many as you can haul home.  Get a clean cookie sheet or jelly roll sheet (the one with a short side so they don't fall off).  Put your berries on the sheet, no touching, then into the freezer.  Once completely frozen (for about 4-6 hours) put in a storage container and keep in the freezer.  

You've suffered through my tips so here's your reward:

Pineapple ice cream:
16 ounces of frozen pineapple (you can buy a whole fresh pineapple and pre-freeze like the tip above)
6 cubes of frozen coconut milk
2 tsp vanilla extract
1/4 c honey or agave 
shredded coconut to taste

Put all except the shreds in a food processor and puree on high until smooth.  No need to wait until the ice cream freezes, it already is!  Garnish with shredded coconut and, if daring, chocolate chips. 

Pineapple coconut ice-cream - dairyfree

Who's Hungry?

I woke up hungry this morning.  That's my story and I'm sticking to it.  I've been in the kitchen all day and for some odd reason, the theme is 'green'.  Below are the recipes for Spinach Crackers, Edamame Hummus, and Chocolate Zucchini bread with pumpkin seeds. I also made granny apple chips, but you don't need a recipe, only a dehydrator.  Do you know what tahini is?  

Spinach Crackers:
1 2/3 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp salt
1 TBS extra virgin olive oil
1/4 cup water, plus 1-2 tsp as needed
2 cups fresh spinach
1/4 c raw sunflower seeds

Step 1:  Puree the spinach and water until liquid. Add the sunflower seeds and pulse for a few seconds to grind. (alternatively, chop the seeds coarse separately).
Step 2:  Put the dry ingredients in a bowl then add the wet plus evoo.  Mix then knead the dough until well incorporated.  If the mix is dry, add water a drop at a time until you get a bread-dough consistency.
Step 3:  Roll the dough out on either parchment or a silicone mat. Make it thin as possible not more than 1/8th inch.  
Step 3:  Using a serrated plastic knife (don't cut your mat!) score the dough into squares.
Step 4:  Bake 20 minutes in a preheated 400F oven.  Keep watch and don't burn!  If the sides start to brown, they are done.  If the edges are done but not the center, break off the cooked crackers and bake the center a minute or two more.


Edamame hummus with Spinach crackers
Edamame Hummus
1 cup cooked edamame (I bought frozen then warmed)1/4 cup tahini*3 tsp +/- lemon juice (to taste)1 garlic clove1 tsp +/1 herb of choice (I used rosemary)2 TBS extra virgin olive oil1/4 tsp salt
Put all ingredients in small food processor and blend until smooth. Chill and enjoy.  If it is too much of a paste, add a few drops of evoo.
* You can also add chopped sun dried tomatoes.  Yummy.  
*tahini - 2 1/2 c raw, unsalted sesame seeds3/4 c olive oil
puree until smooth.

Chocolate Zucchini bread with pumpkin seedsThis is a take on my other zucchini bread.  Same basic recipe. More chocolate.
3 eggs1 cup natural applesauce1 cup raw local honey2 cups grated zucchini (about 1 large)2 tsp vanilla extract2 cups whole wheat flour1 cup rolled oats, coarse ground1 tsp baking soda1/2 tsp baking powder1 tsp salt1 cup chopped pepitos (raw pumpkin seeds)1 1/2 cups dark dairy-free chocolate chips1 TBS espresso powder
Step 1:  put all the wet in a bowl, in orderStep 2:  put the zucchini in a food processor and coarse grind, add pumpkin seeds, pulse for a few more seconds until seeds are coarse ground, pour into dryStep 3: Coarse grind oats then chocolate chips, add to dry. Add remainder of ingredientsStep 4:  Spray a large muffin tin or mini loaf tray (holds 12) with Pam or other nonstick spray.  Fill 3/4 full and bake for 30 minutes in a preheated 350F oven.  Remove from baking pan immediately and let cool.  If you want large loaf, increase baking time to 45 to 50 minutes.


Chocolate zucchini bread


Granny Smith apple chips
For the apple chips, slice with a mandolin slightly less than 1/8 inch.  Sprinkle with cinnamon and dehydrate for 8-10 hours at 135F.  


BONUS:  Cherry non-dairy ice cream
1 cup coconut milk2 ripe bananas2 cups frozen cherries3 TBS cacao powder
Puree all ingredients in a food processor until smooth.  Pour into a dish and freeze.  It may be a bit 'icy'.  If you like it a bit premier, add half of an avocado.  Just add the avocado anyway, it's really good!  Top with a few dairy-free chocolate chips.  
Dairy-free cherry chocolate ice cream