Eating with the Season: Zucchini Pancakes

Got summer squash coming out of your ears?  Here’s a wonderful recipe (adapted from allrecipes) for zucchini pancakes that’s great for breakfast lunch or dinner!  Substitute any type of cheese you like.  Top with fresh sliced tomatoes, a fried egg or both…you can’t go wrong! 





  • 2 cups grated zucchini
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1/2 cup sprouted flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • salt to taste
  • olive oil (enough to generously cover the bottom of the pan)


  1. In a medium bowl, beat the eggs and then add the zucchini, onion, flour, cheese, and salt. Stir well enough to distribute ingredients evenly.
  2. Heat olive oil in a skillet over medium-high heat. Drop zucchini mixture by heaping spoonful, and cook for a few minutes on each side until golden. Add more oil as needed.


Eat Well, Be Well,

Eating With the Season: So Many Greens, So Little Time!

If you are a seasonal eater, a Farmer’s Market shopper or a CSA member you know that this time of year it’s all about the greens.  Cabbage, Swiss chard, bok choy, collards, chicory…and then there’s the salad greens!  Not to mention the beet and carrot tops.  I’m pretty good at getting my family to eat their veggies, but that’s a lot of green.

Dark leafy greens are ridiculously good for you! They are high in vitamins and minerals like vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, dietary fiber, calcium, vitamin B2, vitamin B6, protein, vitamin B1, zinc, folate, and niacin.  Now there’s definitely some debate in the real food community about the risks of oxalate toxicity from eating too many raw greens so that may be something you want to consider.  I personally don’t have any issues with eating raw greens in moderation, but as I discussed on Tuesday…one man’s food is another man’s poison.

So if you are bogged down with green right now here are a few suggestions for managing this seasons bounty!

Wash & Store:
Wash salad greens as soon as you bring them home by separating the leaves and soaking them in cold water.  The dirt will sink to the bottom while the leaves float at the top.  Tear the leaves to the desired size and spin them in a salad spinner to dry.  Store in a plastic bag or container.  This will make them readily available and easy to eat.  As a side note, preparing salad greens is a great job in which to involve small children!

Cook & Freeze:
Wash the greens and coarsely chop them.  Now put them into your steamer for 2 minutes, take them out and put them in bags or containers to freeze.  These will be great for soups, stews, smoothies and eggs whenever you need them.  Alternately, saute the greens in olive oil with garlic, salt and maybe a little onion, and any herbs you have on hand.  Again, store and freeze, then thaw for a quick and easy quiche or frittata filling.  You may want to add some meat or cheese to the recipe later.

Juice Them:
Like a dehydrator and Vita Mix, a good juicer is a great investment!  There reaches a point for me when I know I’m just not going to get to all these greens in time.  So, I pull out the juicer and problem solved.  You can add a bit of fruit to sweeten up the juice and then drink it on the spot or freeze it as popsicles.  Or you can freeze the juice by itself to use in recipes and smoothies down the road…waste not, want not!

Eat Well, Be Well,

This post was shared on Fight Back Friday with Food Renegade.

Eating With the Season: Bok Choy & Shrimp Stir Fry

Bok choy (also called Chinese cabbage) is another veggie you might be seeing around town a lot these days.  “Like its other cruciferous cousins, broccoli, kale, Brussels sprouts and mustard greens, bok choy is not only an excellent source of vitamin C and dietary fiber, but also contains the precursors for unique sulfur-containing phytonutrients, such as indole-3-carbinole (I3C) and sulforaphane, which are produced as a result of cutting, chewing or digesting cabbage.  Cabbage’s sulfur compounds help activate and stabilize the body’s antioxidant and detoxification mechanisms, and, increase the liver’s ability to produce enzymes that neutralize potentially toxic substances.”  (source)

If you’ve never cooked bok choy, don’t be intimidated by the name.  It’s easy and tasty!


  • 1 head bok choy
  • 8 oz Shiitaki mushrooms, chopped
  • 1 1/2 C carrots, shredded
  • 1 TBS olive oil
  • 1 TBS sesame oil
  • 1/4 C water
  • 1 tsp fresh ginger root, grated
  • 3 cloves garlic, minced
  • 1 TBS fish sauce
  • 1 TBS soy sauce or tamari
  • 1 TBS Thai red curry paste
  • 1/2 – 1 tsp red pepper sauce
  • 1 lb shrimp


  1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  2. In a small bowl or cup stir together the water, ginger, garlic, fish sauce, soy sauce, curry paste and red pepper sauce. Set this aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems and carrots first; stir fry for a few minutes or until the stems start to turn a pale green. Then add the mushrooms and stir fry for a couple of minutes more.  When stems are almost cooked, add the leaves and sauce; cook and stir until leaves are just wilted and sauce has thickened slightly, about 2 minutes. 
  4. Steam the shrimp and add it to the veggies or serve separately. 

Eat Well, Be Well,

This post was shared on Fight Back Friday with Food Renegade.