[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)
Two Years Ago: First Loves: The Human, the Book and the Tofu (Lemony Baked Tofu–gluten free, ACD all stages)
Three Years Ago: Sweet and Spicy Tempeh (gluten free; ACD maintenance only)
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
Valerie @ City|Life|Eats says
Brilliant, as always 🙂
Astra Libris says
SO refreshing!! Love raw anything, especially in the summertime, as you so wisely said! Thank you for reminding me I must try avocado oil, STAT! 🙂
Carla @ Gluten Free Recipe Box says
So healthy, and colorful, too! Just an awesome idea!
I *SO* wish I had AC!! But, since I don’t and it is about 96 and horribly humid here, I will definitely be eating a lot of raw foods this week…these look fabulous. I love the idea of the raw sweet potato “cracker” 🙂
Thanks, Courtney! It’s one of my very favorite bases for nut cheeses, pates and raw dips/spreads. And I wish you had A/C, too! It does make life easier at those times when you really need it.
Those look great. On my list of new things to try. Thanks for sharing.
If you’ve never had raw sweet potato “crackers,” you must give them a try! I love ’em. 🙂
I was sure that was carrot in the picture. Have not tried sweet potato raw but wonder if sylvia might like it – she loves raw vegies. I can’t quite face such a raw dish at this time of year but once it is summer I think that I might just love the idea.
Funny how that goes–yes, probably too cold where you are, but it really is a great snack over here right now!
I have a really hard time with sweet yam, but this is as inspiring a recipe as I’ve ever seen to try it!
Gena, I find it doesn’t really taste sweet when it’s raw. . . it’s sort of neutral. Why I love it for crackers! 🙂
Michelle @ Find Your Balance says
Raw sweet potato, huh? Never would have thunk it!
Honestly, it’s perfect for this kind of thing (or as a base on which to spread raw pate). The flavor is not in the least like baked sweet potato–really reminds me more of a rice-cake taste (ie, neutral).
ok, not only does this sound great, but so does your whole meal 🙂 and i don’t think iv’e ever tried sweet potato raw, so obviously that has to be done!
Shannon, you’re daring! Go for it! 😀
Hey there, I bought your books and still working my way through so many awesome recipes. So a totally off topic question – hope you don’t mind ok 2 questions
1 love your babies. I have a black lab/border collie mix rescued me dog and love her to pieces – but holy Hannah she sheds! How do you manage to keep dog hair out of your food when you cook and the smell out of your house ? I sweep all the time and I could make a stuffed version of my dog with all of the hair that I sweep up everyday. I want to share more of what I make from your books, but so afraid a hair will be found even though I sweep clean before I cook and make my dog stay out of the room while I cook
2 have you ever tried the spit test – I know gross – to test for candida. I don’t ever recall you mentioning it before
Ricki Heller says
Thanks so much! Your pooch sounds adorable–please send a pic! 🙂 I’ve trained the Girls to stay out of the kitchen when I cook (and pretty much all the time, actually). We have an open concept so they can sit and watch without being “in” the kitchen. Then, when I’m done, I always give them a sample if they are allowed to eat whatever it is. We do have shedding (mostly from Chaser; Elsie doesn’t really shed much at all), and I just try to keep up with it. But honestly, I’m not that great at vacuuming all the time and we do see fluff balls on the floor! For some reason, we never have found any in the food. We also don’t let the Girls up on the furniture (or our bed), so that may be part of it–no hair “high up” to float down into the food. 😉 As for the spit test, yes, I’ve done it and have mentioned it on my videos. As much as it’s not scientifically accurate, anecdotally, I’ve found it very accurate with my own symptoms. When symptoms are worse for me, so is the spit test. Hope that helps!