Zucchini Hummus

Zucchini Hummus

I have made many different types of hummus but on the cleanse I just did (recap to come later this week), we had to eliminate all night shades so I had to say bye bye to my babaganoush, which is one of my very favorites!

There were also food combining rules I had to abide by so I was excited to find a hummus that did not include beans or eggplant. My daily salads are just not complete without a nice dallop of hummus on top :).

This recipe came from The Conscious Cleanse recipe book and along with my parsnip chips, it really helped me get through the cleanse. The chips are even great to dip in the hummus! For those with a bean aversion, fear no more, this zucchini hummus tastes just like the real stuff. And while calories are not a focus here at FLB, given that you replace the beans that are found in a traditional hummus with a veggie, this is a lot lower in calories so you can feel free to snack away.

For new and improved recipes, please visit my new site The Simple Kitchen!

Zucchini Hummus
Cook time
Total time
Serves: 3 cups
Ingredients
  • 2 medium zucchini, roughly chopped
  • ¾ cup tahini
  • ½ cup freshly squeezed lemon juice
  • ¼ cup olive oil
  • 2 cloves garlic
  • 1½ tsp sea salt
  • 2 Tbsp cumin
  • ¼ tsp cayenne pepper (can omit if you don’t like spicy)
Instructions
  1. Place all ingredients in a food processor and blend until smooth. Good for up to a week refrigerated.

 

Summer Veggie Succotash

Veggie SuccotashI get a lot of inspiration from cooking magazines and this is an adapted version of a recipe found in Eating Well. I should let you know that when I looked at it, I decided to make a vinaigrette to toss the dish in as I thought there was no way this would taste good enough or have the right texture but I was VERY pleasantly surprised. The ‘milk’ from the corn and the white beans give it an amazing texture and the spices give it an amazing taste. We had this for dinner last night and gobbled up all the left overs for lunch today. It was phenomenal for both and it looks quite pretty as well…. 

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Sweet Potato, Green Chile and Curry Soup

Happy 2013!!! This is a modified version of a soup from Andew Weil, as I found his recipe a bit bland and not hearty enough for my tastes. It has so many health benefits and happens to taste delicious. Just a few of the benefits are listed below:

Sweet Potatoes: They are a good source of Vitamin C and D, which play an important role in digestion, maintaining the skin’s youthful elasticity helping us cope with stress and overall health. Sign me up!

Tumeric: It is a natural liver detoxifier and one of the most potent natural anti-inflammatories available. It also has powerful antioxidant properties that fight cancer-causing free radicals.

Cayenne Pepper: The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. which has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to fight inflammation.

Sweet Potato, Green Chile and Curry Soup
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 onion
  • 1.5 lbs sweet potato
  • 1 carrot, diced
  • 1 cup corn
  • 2 leeks, sliced
  • 1 quart veggie broth
  • 1½ lb zucchini, sliced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ½ tsp coarse salt
  • 2 (4oz) cans diced green chilies
  • 1 (15 oz) can black beans
  • 1 (15oz) can light coconut milk
Instructions
  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, garlic, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
  2. Meanwhile, in a dutch oven or medium pot, add oil and leek. Cook until leeks are turning brown. Turn off heat. Add 1 quart veggie broth.
  3. Transfer broiled vegetables and stir in zucchini, spices, salt, beans, chilies and bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
  4. Once everything is cooked through, stir in coconut milk Place and then transfer 2-4 cups (depending on how thick you like your soup) to a blender and pulse a few times. Pour this mixture back into the original soup pot and stir until mixed evenly.
  5. Serve and enjoy 🙂

 

Five 20 Minute Meals

Most people’s biggest excuse is that they don’t have time to cook… Well, you can throw that belief right into your compost bin. This is your go-to list for those late nights at the office or weekends where you are running around until it is time for a meal. These are some of my favorite recipes that will take you no more than 20 minutes to prepare! They all involve simple ingredients that you can grab on your way home so you will have a healthy meal in no time! Happy (quick) cooking 🙂

Zucchini Pasta

Zucchini Pasta

Lentils with Sweet Potato, Mushrooms and Kale

Lentils with Sweet Potatoes, Mushrooms and Kale

White Beans and Cabbage

White Beans and Cabbage

Kale and Brussels Sprout Salad

Ravioli with Arugula and Pecorino

Ravioli with Arugula and Pecorino

Zucchini Cakes

Zucchini CakesI took these to a party this weekend, set the tray down, went to grab a drink and when I turned around they were almost halfway gone. By the end of the night there wasn’t a zucchini strand in sight. So I think it is safe to say these passed the taste test!

For updated recipes and photos, check out The Simple Kitchen!

Zucchini Cakes
 
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 1 pound zucchini, stems removed
  • 1 egg lightly beaten
  • ¼ cup parsley, chopped
  • ½ cup grated reduced-fat Parmesan cheese
  • ½ cup flour
  • ½ tsp baking powder
  • ¼ cup tarragon, chopped (optional)
  • ⅛ tsp nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper to taste
Instructions
  1. Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes.
  2. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
  3. Heat olive oil in a large skillet over medium-high heat. Place a heaping tablespoon (for bite size) or ¼ cup (for more appetizer size) to make cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.
  4. Serve with homemade yogurt sauce found here.

Thanks to Skinny Chef for the inspiration.

Zucchini Pasta

Zucchini Pasta

I was a little skeptical of this dish. I saw a picture of it and it looked amazing but as I started making it, I wasn’t quite sure 1. how it would taste and 2. if it would actually fill me up… I do not like being hungry :). Let’s just say, I was incredibly surprised how simple, delicious and filling this dish was.

Zucchini Pasta
 
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 packages of cherry tomatoes (16 oz total) – set aside a few raw for garnish
  • 3 cloves garlic, diced
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 4 zucchini (or any summer squash), thinly sliced lengthwise (I use my vegetable peeler) and cut into ¼ in strips
  • ⅓ cup torn fresh basil, plus leaves for garnish
  • Chili flakes (optional)
Instructions
  1. In a bowl, combine tomatoes, garlic, basil, oil and salt and pepper. In a pan, sautee until tomatoes cook down and garlic is fragrant – 10 or so minutes.
  2. Toss with raw zucchini and garnish with basil, chili flakes and left over cherry tomatoes.

Tip: If sauce is not thickening, you can always add a little tomato paste – or just give it more time 🙂

Vegetable and White Bean Stew

Vegetable and White Bean Stew

I will always give credit where credit it due. I work until 8 on Mondays, so that is my husband’s night to cook. He whipped this one up and it was awesome. However, the real credit goes to Jules of Stone Soup. Thanks Jules!

Average Time: 15 minutes

Serves: 3-4

Ingredients

2 cans (14oz) white kidney beans

2 cans diced tomatoes

4 medium zucchini, sliced

2 Tbsp smoked paprika

1 bag washed baby spinach

Directions

1. Place beans and their canning liquid, tomatoes and their juices, zucchini and paprika in a large saucepan.

2. Bring to a simmer and cook uncovered for about 10 minutes or until the zucchini is soft.

3. Add spinach and continue to cook, stirring until the spinach is just wilted. About 1 minute.

4. Taste and season with salt and pepper as needed.

5. Sever drizzled with peppery olive oil.

Serving Suggestion: Serve over quinoa, rice, cous cous or with your favorite bread or pita.

Warm Garbanzo and Quinoa Salad

This is great for a side or can even be a dish all on its own. Between the spinach, quinoa, and garbanzos this is a powerhouse of fiber and nutrients. Easy enough to make of course. This recipe and image are courtesy of Women’s Health.

Average time: 25 minutes

Serves: 4 as a side, 2-3 as a main course

Ingredients

1 cup of quinoa (can use whole-wheat couscous as well)

2 cups of vegetable broth (optional)

1 1/2tsp chopped garlic

2-3 medium zucchini, quartered and sliced

2 carrots, grated

1 red bell pepper, chopped

1 (140z) canned garbanzo beans, rinsed and drained

1 bunch scallions, chopped

2 Tbsp olive oil

3 Tbsp white-wine vinegar

1/4 tsp salt

6 c fresh spinach leaves, cleaned and dried

3 0z feta crumbled feta (optional)

Directions

1. Cook quinoa according to package directions. Suggest using vegetable broth but may use water as well.

2. In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.

3.  Coat a sauté pan with cooking spray and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.

4. Add scallion mixture and quinoa to sauté pan; heat through. Let cool slightly.

5. Mix spinach, garbanzo bean mixture and feta (if using) in a bowl using tongs or salad spoons to toss.