Zucchini in the raw

Zucchini Hummus

Ingredients

• 1 large or 2 small zucchini (peeled and coarsely chopped)
• 1/2 cup raw almond butter
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon Celtic or Himalayan salt (to taste)
• 1 large clove of garlic
• pinch of cayenne
• sprinkle of paprika 

Preparation

Place all ingredients in food processor with "S" blade and blend till creamy. Add some distilled water to thin if needed for use as a spread or dip. Keep refrigerated and enjoy it at leisure!
 

Quick and Healthy Zucchini and Spinach Pesto with Raw Zucchini Noodles

Ingredients

 

Pesto:
* 3 Tablespoons olive oil
* 1 bunch basil
* 2 cloves garlic
* small zucchini, cut into large chunks
* 1/4 cup water
* handful baby spinach
* salt and pepper
Base:
* 2-3 zucchini (or substitute regular or gluten-free pasta)
Toppings:
* cherry tomatoes
* crumbled goat cheese or grated Parmesan

 

Preparation

 

Combine the olive oil, basil, garlic, zucchini and water in the base of a blender. Process until nearly smooth, adding additional water if necessary, and then add the baby spinach. Continue to process until smooth and creamy. Add plenty of salt and pepper- you'll know you've added enough when the flavors pop.
Drag a vegetable peeler along the zucchini to create long, spaghetti-like noodles. Rotate around the zucchini, and continue to peel into noodles until you hit the seeds. Repeat with the remaining zucchini. Place noodles in a large bowl and pour in desired about of pesto. Toss to coat the noodles.
Transfer to individual bowls and top with tomatoes and goat cheese or Parmesan.
Note: You'll end up with more pesto than you'll need for these two servings, so you'll have plenty of extra sauce leftover for fish or pasta.

YIELD: 2 servings

Slow Cooker Banana Bread

Ingredients

 

1/2 cup, plus 2 tablespoons all-purpose flour

1/4 teaspoon baking soda

Pinch of salt

3 tablespoons vegetable oil

1/4 cup light or dark brown sugar

1 large egg yolk

1/2 cup mashed banana

1 tablespoon milk

1/2 teaspoon vanilla extract

1/4 cup walnuts, chopped

Preparation

1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker. Butter a 5-inch mini loaf pan and set aside.

2. Whisk together the flour, baking soda, and salt in a small bowl. Add oil, brown sugar, egg yolk, banana, milk, and vanilla, stirring just until flour mixture is incorporated. Fold in nuts.

3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.

4. Place paper towels, still attached together, folded as necessary, over the top of the slow cooker. Cover and cook on High for 2 hours. When a toothpick inserted in the middle of the loaf comes out clean, the bread is cooked. If it does not emerge clean, continue cooking an additional 30 minutes.

5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.
 

The paper towels prevent the natural build-up of steam from potentially dripping on the loaf and making the bread soggy