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Whole 30, Day 16: Courgette/Zucchini


Tuesday, April 23, 2013

It's Whole 30, Day 16 and today's veggie is: Courgette... or maybe Zucchini

Day 15 passed me right by, I guess I was busy. I promised myself a Kombucha starter kit for making it halfway. Do I deserve it? Hmm, not really. I haven't managed 100% compliance. I'm still going, though. *Crying*... I really wanted a baby scoby... *sniff*

Anyway, on with the veg of the day...

You call it zucchini, I call it courgette, either way, it is a staple in my fridge. It's cheap and seems to be available all year 'round. I have to admit though, I mostly use it as a filler, a way to cram an extra veggie into a meal without noticing too much. It grates up easily to mix through a pasta or omelet. Chopped into little cubes, it goes virtually unnoticed in tortilla.



Let's face it, courgette is really easy to prepare: wash, trim the ends, slice. It's not too demanding either and cooks quickly. Roast it, grill it, fritter it and fry it. Stuff it, grate it, get out your spiralizer and spaghetti it. Throw it in a pot with some garlic and an anchovy or two, simmer and blend into a soup. Those little flowers are great stuffed, if you can get them; I never can. I can think of a lot of things to do with this one but the recipe I'm sharing with you today is FAR from obvious...

It's brought to you, slightly adapted, from Mariel at www.amazingpaleo.com


Paleo Hummous
.............

Ingredients:

4 cups zucchini (peeled and chopped)
cup sesame tahini
cup olive oil
Juice of 3-4 lemons
4 garlic cloves (peeled)
1 tablespoon cumin
2 teaspoons sea salt
teaspoon paprika (for garnishing)

Steps:

Plug in your food processor, place all ingredients in* (except paprika) and process until all ingredients have combined, and its consistency is smooth, like a paste.

Pour the mix into a bowl; garnish with paprika and a dribble of olive oil.

Serve immediately with baby carrots, celery, Paleo Sweet Potato Chips or vegetable potato chips.

*Add juice of 2-3 lemons first to make sure it doesn't end up too runny.


Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
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Member Comments About This Blog Post:
TCANNO 4/24/2013 3:24AM

    Thanks for this I will have to try it at the weekend


Have a good day


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EMELEE82 4/23/2013 2:57PM

    I love your new veggie blogs! emoticon

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ANASARI 4/23/2013 1:19PM

    Oh YUM! Cannot wait for first crop, now!!
emoticon

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CHERIJ16 4/23/2013 10:40AM

    Thanks for the recipe. I am always looking for new ways to fix zucchini! emoticon

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WORDWOMAN7 4/23/2013 9:21AM

    I like calling it courgette, too. Then again, I'm a Francophile. emoticon

I'll have to watch for your blog entries. They look fun!

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