This might involve a little bit cooking, but don't be intimidated!
Zucchini Bread
What you will need:
a regular sized loaf pan
2 cups whole grain spelt flour (or white whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp nutmeg (you could use 3/4 tsp pumpkin pie spice if you wanted to replace the cinnamon and nutmeg)
1/2 cup sugar
1/3 cup raisins
1/3 cup chopped walnuts, or even pecans
1/2 cup apple sauce
1 1/4 cup shredded zucchini (leave skin on), packed
1 tbsp lemon zest
2 tsp fresh lemon juice
1 tbsp pure maple syrup
1 1/4 cup almond or coconut milk (almond milk will compliment the spices, coconut milk will add body, richness, and extra sweetness to the recipe)
**You also might want a little powdered sugar to sift on top when it's fresh out of the oven!
Preheat the oven to 375F. Oil and line a regular loaf pan with parchment paper. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg, sugar, raisins, and walnuts). In another bowl, combine the wet ingredients (applesauce, shredded zucchini, lemon zest & juice, maple syrup, milk). Add wet ingredients to dry and stir until just mixed - don't over mix. Spoon the batter into the loaf pan and bake for 40 minutes and check for doneness. If a toothpick comes out clean, it is done, otherwise let it go for a few more minutes and check again.
Vanilla Chai Smoothie
What you'll need:
a decent blender
2 frozen bananas, be sure to slice them up before freezing them (it's easier on the blender) and let them sit out for 3-5 minutes before blending
3/4 cup almond or coconut milk
1 tsp vanilla extract (or you could just use vanilla almond/coconut milk)
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp clove
1/8 tsp cardamom or nutmeg (whichever you have)
Blend all ingredients and enjoy! This amount of spice gives a light chai flavor, double all of the amounts of spices for a more intense chai. Great topped with coconut shavings.
Roasted Sweet Potato Soap
What you'll need:
3 tablespoons olive oil
2 large red onions quartered
4lbs sweet potato peeled and cut into large rustic chunks
8 cups vegetable broth
½ cup raw macadamia nuts soaked 4-6 hours
To taste: salt, pepper, curry powder
Peel the sweet potatoes and cut into rustic chunks with the red onions. Toss them in with the vegetables, after the vegetables have been coated in olive oil and sea salt, to roast in a slow oven (300-325F) for about 1 hour so as not to get any burnt black bits. Next bring the stock to a boil and add in the roasted vegetables, simmer for about 10 minutes and add seasonings to taste. If you prefer soup to be thick and creamy, allow the soup to cool slightly, and then blend in batches in a blender with the macadamias. This is a really simple, versatile recipe that you can add a lot of different vegetables and flavors to. Personally I think it's great over rice with some peas and steamed carrots.
