Embrace Zucchini Season!

Posted by on Aug 6, 2015 in Dairy Free, Gluten-free, Healthful Eating, Low Glycemic Index | 0 comments

IMG_1302Eating fruits and vegetables is important to keep your body healthy, well-hydrated and toxin-free and right now, zucchini is a win-win food: it’s abundant, it’s inexpensive, it’s nutritious and it’s great for weight loss. You can eat it raw, sliced in salads or shredded into slaws, or cooked in vegetable stews, soups and the all-famous zucchini bread (see recipe below!). It even pairs well with chocolate in muffins and breads.

Zucchini is extremely low in calories, but it gives you the feeling of being full making it an excellent way to satisfy your appetite without adding a bunch of calories. Plus, zucchini has a high water content and is rich in fiber. This fruit (we think of it more commonly as a vegetable) promotes eye health, and prevents all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It helps to treat asthma and contains a high content of vitamin C, carbohydrates, protein and fiber. Zucchini also has significant quantities of potassium, folate, and vitamin A, all of which are important for maintaining good health. Zucchini, when eaten regularly, can effectively lower your homocysteine levels.

Anyone who has cooked with zucchini knows that it has a high water content (95 percent!) so you need to salt the zucchinis first and then allow the excess water to get drained out before the preparation is done. While you are eating this fruit, do not remove the skin because it comprises the important nutrient—beta-carotene—the vitamin component acting as an antioxidant thereby protecting cells from oxidation damage.

If you’re like us and have a garden or CSA, you probably have a few zucchini lying around the kitchen.  Why not try a paleo zucchini banana bread?  This is a paleo recipe that is gluten free and dairy free and comes from Boulder Natural Health. Enjoy!

1 1/2 c almond flour
1 1/2 teasp baking soda
1/2 teasp salt
1 teasp cinnamon
1/4 teasp nutmeg
1 cup grated zucchini
3 eggs
1 TB honey
3 mashed bananas
1 TB coconut oil
1/4 c raw cacao nibs (optional)

Preheat the oven to 350 degrees.  Combine the dry ingredients into a bowl.  Combine the wet ingredients into a separate bowl.  Add the wet ingredients to the dry ingredients and mix well.  Pour the mixture into a bread loaf baking pan.  Bake in the oven for 40 minutes or until brown on top.  Remove from oven and allow time to cool.

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