Hash Green Fritters

I used an amazing recipe I found in my Facebook feed called Zucchini Crust Pizza last week when my garden was exploding (again) with zukes. My family raved about it.

The secret was in salting and squeezing out the moisture in the zukes. Brilliant! Why didn't I think of that before! The hot oven-stone idea was also very helpful, though I used a 13-inch ceramic tile left over from our kitchen remodel and turned it upside down. My pizza was square. Tasted great anyway.

Well, I had some uncooked dough left over, and the next morning my daughter fried pancakes out of it. Also brilliant! It was delicious! The only drawback was, the high oregano content required that it be smothered in more tomato-y salsa to even out the flavors. Not my idea of breakfast, but hey, I'm eating greens three meals a day, and that isn't your typical breakfast food either, so I could live with it. Once.

Today I made what I have dubbed Hash Green Fritters. I took out the oregano and basil from the aforementioned recipe and increased the protein content by adding chia seeds along with a bit of water. Worked like a charm! Here's a single-dish meal for your family that is low-carb and higher protein than potato hash browns, and just as yummy.   

HASH GREEN FRITTERS

• 8 cups shredded zucchini
• 1 cup shredded cheddar or pepper jack cheese
• 2/3 cup flour of choice
• 2T chia or flax seed
• 1T water
• 2 cloves garlic, pressed or minced
• 2 eggs, beaten
• 1/2 tsp salt
• 2 T coconut oil
• optional: extra shredded cheese to sprinkle on top 

1. In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water. (You may wish to do step one the night before and refrigerate. I did.)
2. Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheese, flour, garlic, seeds, water, eggs, and salt.
3. With your hands, incorporate all of the ingredients together.
4. Place coconut oil into a frying pan on high and heat until just beginning to smoke. Very important that it be HOT, or the mixture will not sear, may stick to pan and give you a big headache!
5. Spread mixture in hot pan thinly, about a quarter of an inch. After 3 minutes, flip with a spatula (yes, it will break apart) and press down flat. After 2 minutes, flip and press down again. Continue flipping as outer crust browns and inside dries and cooks until no moisture oozes up. Keep pan hot, but not too hot. Don't walk away and burn your precious meal :).
6. You may offer a bowl of extra shredded cheese for hand-sprinkling on top of the hot cakes. Enjoy!

Prep time: 15 minutes   Cooking time: 15 minutes  Servings: 6

See my new Facebook page at Arden's Garden

Going Crazy in the Kitchen

Do you enjoy cooking? I didn't used to. Right up until recently, it was just something I had to do to keep me and my family alive.

But God is changing even this old dog. Who says I can't learn new tricks? Between my daughter and daughter-in-law I'm learning how to fix foods the old, natural way. It's a lot of fun! Using The Body Ecology Diet and Nourishing Traditions books together, I've discovered some ways to make my candida dieting much more palatable. For instance, I was under the impression that I should not be eating any grains because of the high carb content. Not so. The B.E.D. diet says there are four grains I can eat that have low glycemic impact. Imagine my joy when I ate a bowlful of millet with clarified butter melted in. Mmmm! And I can make bread out of these grains. Yeehaw! Bread in my life again! I made two batches of bread this week, and they were yummy.

I had a blood allergy test done in December which showed allergies to wheat/gluten, milk, and egg among other things. That motivated me further to try to change my eating habits radically. I can really tell a difference from being off store-bought milk and yogurt. The lactose was evidently too sugary and left me feeling bloated after a smoothie. Now I make smoothies using young coconut kefir and coconut kefir cheese, raw greens, pure cranberry and/or lemon juice, and stevia. If I ever do get the candida symptoms to go away, I'll try throwing in some fruit.

We have started buying some organic products. I was amazed to find how sweet a batch of fresh organic chard was--it was actually sweet like beets, not bitter at all. And my new favorite green is Italian kale. Stir-fry it with some olive oil or coconut oil (organic of course) or butter and some onions. MMMM!

I'm also soaking all of the grains, seeds and nuts overnight before cooking or eating them. I use coconut kefir. This ensures that the grains are digestible enough, and actually neutralizes any phytic acid or enzyme inhibitors in the grains/seeds that lead to poor absorption of minerals and, ultimately, tooth decay. What a wonder to find out that teeth can re-calcify if we are taking these precautions and eating pre-soaked or sprouted grains in our diet!

Thank you, all you ladies in my life who have helped gently prod me on this journey. There have been half a dozen who have shared this or that gem and helped me down this new adventure. And thank you, Lord, for giving me the strength to be on my feet more than I have in years, as I work with joy in the kitchen.

My husband is not so crazy about the changes. My bread wasn't his favorite. And even I didn't much enjoy the beef liver I served a couple of weeks ago. He chokes at the price we are paying for raw milk now. But he is being a good sport. Maybe my increasing strength is convincing him to put up with it all.