[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
There’s nothing like raw food in the summer. We’re hardwired to seek out lighter, fresher fare when the temperatures soar–and when that sunshine and humidity climb, nothing is more satisfying than biting into something icy cold, crisp, juicy and colorful (except, maybe, for sitting in a room with some energy-efficient A/C).
A while back I saw a recipe for Zucchini Bruschetta somewhere–but now can’t, for the life of me, find it again (happens all the time with my car keys, cell phone, regular phone, phone book, and dictionary of phonetics, too. Okay, not really the dictionary, but I just wanted another “phone” word in there.). Perhaps it was Martha Stewart? (because “zucchini bruschetta” does sound so very Martha, doesn’t it?),
In any case, the original featured some kind of zucchini mix atop crusty rounds of toasted baguette. Really, the original just provided me with the concept from which I invented my own–including the orangey raw replacement for the grain-heavy rounds. I think you’ll love these “crackers” as a base. If not, you can always pile the filling onto your own choice of toast–or just eat it as a salad. It’s great either way.
“Mum, we love rooms with A/C, too, you know! Not to mention raw. . . . anything.”
Supremely Summery Raw Zucchini “Brushcetta”
Summery Raw Zucchini “Bruschetta”
I enjoyed these lovely, light appetizers one evening before moving to a large kale salad, then had an apple with Raw Chocolate-Almond Butter for dessert. I hadn’t intended it to be a completely raw meal, but it came together that way, and provided a totally satisfying summer supper. And yes, you can eat raw sweet potato–in its raw form, the flavor is incredibly mild, so it doesn’t compete with the zucchini topper.
1 medium zucchini, trimmed and washed (leave skin on)
zest and juice of 1/2 lemon (about 2 Tbsp/30 ml juice)
1 small garlic clove, minced
1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic
1 Tbsp (15 ml) chopped fresh basil
pinch fine sea salt
5 drops plain stevia liquid
1 large sweet potato (or use another base, such as bread, crackers, etc.)
Using a vegetable peeler, peel the zucchini lengthwise in long strips. They shouldn’t be too wide (no more than about 1/2 inch or 1 cm). If they are wider, just stack them on top of each other on a cutting board and cut across the length to create two piles of thinner strips. Place the zucchini strips in a medium bowl.
In a smaller bowl, whisk together the lemon juice and zest, garlic, olive oil, basil, sea salt and stevia until well combined. Pour over the zucchini and toss together well. Set aside for 10-15 minutes, tossing again once or twice during this time so that the zucchini will begin to soften.
Meanwhile, prepare the base: peel the sweet potato and cut into rounds about 1/8″ (3 mm) thick.
To serve, toss the zucchini once more in the marinade so it’s well-coated. Remove 3-5 strips at a time and pile them atop each round of sweet potato. Eat immediately. Makes 9-12 servings.
Last Year at this Time: Grilled Vegetable Salad with Fresh Tarragon Dressing (gluten free; ACD all stages)