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Eggplant is in season! I am coming up with different ways to prepare it daily! My favorites are the baked eggplant with figs and eggplant grilled. It is very filling and packed with nutrients!

Eggplant contains other compounds that promote good health as well, even to the point of helping to prevent cancer and lowering cholesterol.

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This has became my new favorite! It’s very simple to prepare and absolutely delicious! The avocado and the hummus marry perfectly together.

They avocado delivers lots of health properties

- fiber

- protein

- contain in excess of 25 essential nutrients, including vitamin A, B, C, E, & K, copper, iron, phosporus, magnesium, and potassium

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Yup! It’s a summer fig smoothie! What do I mean by that?

I’m using summer fruit and vegetables! Something delicious, fresh and local of course! Zucchini, figs and strawberries from my backyard.

You may be thinking how did I come up with such a bazaar smoothie? Well…lately my 4 year old has been very picky when it comes to food. She will eat figs only sometimes and passes of zucchini. So what better way to make her a pink smoothie (pink is her favorite color)? So that is what I did! And it’s her new favorite smoothie!

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My zucchini is coming in! I have lots of it! Like I mentioned in the previous blog post.

So everyday I come up with creative ways how to prepare it.

Zucchini fritters was something we ate when growing up. But it included lots of oil, egg and flour. I recreated it! And and this is what I can up with

Zucchini Fritters
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups of shredded organic zucchini (about 2 zucchini)
  • 1 flax egg (1 tablespoon of flax meal in 3 tablespoons of water, mix)
  • 5 shallots or ½ medium onion diced
  • 2 garlic cloves, minced
  • 1 teaspoon all purpose seasoning
  • salt and pepper to taste
  • coconut oil
Instructions
  1. preheat a cast iron or nonstick pan to medium heat
  2. squeeze the moisture from the zucchini using a cheesecloth or paper towel
  3. place the zucchini in a medium size bowl along with the rest of the ingredient except the oil.
  4. mix until well combined
  5. using a teaspoon, gently form a small patty out of the mixture
  6. place on the preheated pan
  7. cook 3-4 minutes per side or until golden brown
  8. serve warn with avocado or your favorite cashew cream
  9. enjoy!

 

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This is an absolute favorite! It’s filling, light and is packed with nutrients! Antioxidants, phytochemicals, you name it! It’s a super salad! Maybe that is what I should name it? Or maybe…???

Easy Miso Salad
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 tablespoons of light miso
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of toasted sesame seed oil
  • 1 tablespoon of tahini
  • zest and juice from 1 large orange (about ¼ cup)
  • 1-3 tablespoons of water (start with one, add according to taste)
Instructions
  1. In a small blender container, place all ingredient in a jar. Blend until smooth.
  2. Drizzle over your favorite salad mix

For the salad

  • 4 cups of shredded red cabbage
  • 2 cups of broccoli slaw
  • small handful of cilantro
  • 2 tablespoons of toasted sesame seed

Combine all the ingredients in a large bowl.

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