V.I. Holistic Nutrition

Zucchini Orange Bread

1/20/2020

The moistness of the zucchini with the subtle orange flavour is fantastic. This recipe is an adaption from Eating Alive. I have made this recipe gluten free but you can use any flour you want. I chose millet and barley as I had a lot on hand.
Dry Ingredients

1 cup millet flour
1 cup barley flour
4 tsp. no-aluminum baking powder
¼ tsp. sea salt

Wet Ingredients

1 cup shredded zucchini
1/3 cup maple syrup
1/3 cup apple juice
¼ cup grapeseed oil
2 Tbs. grated orange rind (organic orange = no pesticides)
2 tsp. vanilla extract

Method:

In a small bowl, combine all the dry ingredients by sifting or stirring to ensure the baking powder is throughout ingredients.
In a medium bowl, combine all the we ingredients and mix.
Preheat oven to 350 degrees and oil and flour a small bread pan.
Add the dry ingredients to the wet ingredients and stir to combine. If the mixture is too dry, add a little more apple juice.
Scoop the mixture into the oiled and floured bread pan and bake for approximately 1 hour.
The bread is done when the top is nicely browed and a toothpick comes out clean.
Turn the bread out on a cooling rack and let cool completely before slicing or it will be doughy.

Go here to print this recipe:recipe_zucchini_orange_bread.docx

Comments

Thai Coconut Curry with Chickpeas

1/18/2020

Comments

This super fast and easy recipe is absolutely delicious. It makes 4 servings and freezes really well making it a super fast healthy meal on the go. Chickpeas add a great texture and boost the protein content. Serve this over brown rice to really make a meal.
Ingredients

1 Tbs. dark sesame oil or coconut oil
2 large shallot bulbs, diced
2 cloves of garlic, minced or diced finely
1 can coconut milk
2 Tbs. tamari or soy-free coconut seasoning sauce
2 Tbs. Thai red curry paste
1 Tbs. dried basil
1 tsp. salt
½ tsp. turmeric
A little black pepper
1 can chickpeas or 1 ½ cups cooked
1 large tomato, diced
1 cup spinach, shredded
Cooked brown rice

Method

In a medium pot or large deep sauce pan, add oil and heat on low medium (4).
Sauté the shallots and garlic until the shallots are translucent.
Add the coconut milk, tamari, red curry paste, basil, salt, turmeric and pepper and heat through until the coconut milk has melted.
Add the chickpeas, tomato and spinach and cook for about 10 minutes on low simmer until the spinach has wilted.
Serve over brown rice or cool and freeze in glass containers.

Go here to print this recipe:recipe_thai_coconut_curry_with_chickpeas.docx

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