2 small zucchini, grated
1 ½ cups Ricotta Cheese
Pinch of salt
1 tbs. arrowroot powder
½ cup water
In a medium bowl, add ricotta cheese and fold in zucchini and salt. In a small bowl, add the arrowroot powder to the water and mix until dissolved. Add the arrowroot mixture to the ricotta and fold in.
Heat a little oil in a heavy skillet over medium heat. When it is hot, add spoonfuls of batter and fry on both sides until golden and crisp. Cook these pancakes slowly so the ricotta mixture has time to cook through before flipping the pancake.
Roasted Butternut Squash with Cannelini Beans and Sage
1 medium butternut squash
1 15oz. can Cannelini Beans
2 Tbs. Ghee
1 Tbs. Dried Sage
Preheat oven to 375 degrees. Peel the butternut squash and cut into 2-inch cubes. Place the cubes in a cast iron skillet with 1 tablespoon ghee and 1 teaspoon of sage. Cover with foil and roast in the oven for 40-50 minutes until cubes are cooked. They should still be firm so they do not fall apart when tossed with the beans.
In a skillet over medium heat, melt the remaining 1 tablespoon of ghee and add the drained and rinsed cannelini beans and 1 teaspoon of sage. Cook for 5 minutes until warmed through.
Remove the butternut squash from the oven and add to the cannelini beans with the last teaspoon of sage.
Toss and serve warm.
Millet Breakfast Cake
1 cups water
2 cups coconut milk
1 cup uncooked millet, finely ground to flour-like consistency
1/2 tsp. salt
1/2 cup prunes
1/4 cup grated coconut
1/4 cup agave nectar
1 Tbs. vanilla
Preheat oven to 350°. In a medium bowl, combine millet “flour” with remaining ingredients. (the mixture will be watery.)
Pour mixture into an 8 x 8 baking dish that has been sprayed with vegetable cooking spray. Bake for 1 hour or until all liquid has been absorbed.
Let cake cool slightly in pan then loosen cake and invert pan to remove cake. Cut in slices or wedges. Serve warm.