Thursday, July 19, 2012

Summer Time

Is really flying by. I then realized I hadn't posted anything in a long time, sorry about that.

I do have a few things for you all. I made a yummy lemon basil/parsley pesto, another zucchini recipe, rosemary seedy crackers, and banana blueberry pancakes.

So to start how about breakfast:

Banana Blueberry Pancakes

1/2 cup cornmeal
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon flaxmeal
1 tablespoon water
1 small ripe banana
1/2 cup fresh blueberries
1 tablespoon oil
water as needed

Combine the flaxmeal and water, let it sit.

Mash the banana, add in the oil.

Then stir in the dry ingredients. If the batter is too stiff slowly add in some water to loosen it.
Heat a nonstick pan/griddle. Spoon batter onto heated pan (making the pancakes as large as you would like) and let them set up slightly. Top with some blueberries. Press them down very lightly into the pancake. Once you see bubbles around the edges, flip the pancake and cook on the other side.

I topped mine with cinnamon cashew butter, but feel free to stick with good old maple syrup!

Pesto time! Now this stuff was so fresh and green and devine on top of hummus on a cucumber. (I would have taken pictures of what that looked like but devoured them all before I had the chance, sorry.) Also my pesto does not have cheese in it, so I use the term pesto loosely. It was more of a pistou or a French version of a pesto.

Fresh Herb "Pesto"

1/2 cup lemon basil
1/2 cup parsley
1 tablespoon walnut oil
1/4 cup toasted pumpkin seeds
1/4 teaspoon black pepper and salt
1 teaspoon lemon juice
1 teaspoon nutritional yeast
water, as needed

Combine everything in a food processor (since this is a small amount I used my mini one) and blend until it becomes a smooth herb paste like, you made need to add in water to do this. I added about 2 tablespoons.

I made seedy crackers again just this time with some chopped fresh rosemary from my garden. Yum!

Rosemary Seed Crackers

1/4 cup pumpkin seeds
1 tablespoon flaxseeds
1 tablespoon chia seeds
2 tablespoons flaxmeal
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon each onion powder, coriander, black pepper, salt
1 tablespoon chopped rosemary
1/4 cup water

Preheat oven to 400 degrees. Mix all the seeds and spices together. Add in the water, mix, and let it sit for 10 minutes or so while the seeds soak up the water. Spread it out onto a lined pan and bake for 30 minutes.

And now I keep trying to make these zucchini muffins/biscuits, but seem to keep failing at it. The flavor is there just not the right texture. So Jack (the guy I work for) had some on the verge bananas so he gave them to me. Idea!! Banana zucchini muffins! (This recipe makes a lot of them!!)

Banana Zucchini Muffins

9 small bananas
2 jumbo zucchini
1/2 cup oil
4 tablespoons flaxmeal
4 tablespoons water
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 1/4 cups whole wheat white flour
2 tablespoons baking powder
1/2 cup walnuts, optional
2 tablespoons flaxseeds, optional

Preheat oven to 375 degrees, spray muffin pans with nonstick spray.

Combine the flaxmeal with the water and let it sit.

Mash the bananas and shred the zucchini (I used my food processor, I was not going to get a work out from all that zucchini).

Mix the spices and oil with the mashed bananas.

Add in the zucchini.

Fold in the flour and baking powder.

Fold in nuts and seeds if using.

Spoon into prepared muffin pans and bake 40 to 45 minutes, turning the pans half way through baking.

They taste great but are super- super- super moist.

I do believe that is all the recipes I have to share with all of you for now.

Oh have you ever tried a canary melon before?

It was good. Made me want to make a melon salad to bring to the next bbq I go to.

Oh so here are some awesome salads I have been making for myself lately.
Strawberry, apple, cucumber salad.
Kale, cherry, cucumbers, tangerines, and pecans.

That is all... <3