April 10, 2010

We so enjoy our local Farmer’s Market though the season isn’t quite here and left me longing for a basketful of fresh vegetables on our visit today. Even so, we did find some beautiful flowers, I picked up a few super sized onions (for potato soup) and found a couple of new organic coffee blends.

LOVE zucchini, the recipe below is a family favorite. Enjoy!

* 2 organic eggs
* 2 cups organic sugar
* 1/2 cup organic canola oil
* 1 tablespoon Vanilla
* 3 cups of organic grated zucchini
* 1/2 teaspoon salt
* 1 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 tablespoon cinnamon
* 3 1/2 cups organic flour

Beat eggs until light and foamy then add sugar, oil, heaping cups of grated zucchini and vanilla. Mix lightly, but well. Combine flour, salt, soda, baking powder and cinnamon. Add to egg-zucchini mixture. Stir until well blended; pour into two loaf pans (9″x5″x3″) . Bake in preheated 350ºF oven for about 55 minutes or until a toothpick inserted near the center comes out clean.

*We most often make small cakes using non Teflon cupcake pans. To prevent sticking we use non bleached coffee filters to wipe the pans with Earth Balance organic spread, followed by organic flour, shaking off the excess flour. When using cupcake pans we cook for about 25 minutes or or until a toothpick inserted near the center comes out clean. Cool on a non-Teflon wire rack and enjoy.

I really don’t actually measure much of the recipe as I add some of this and a little of that. Sometimes I’ll add a dash of organic pumpkin spice, sometimes a handfull of walnuts and/or raisins. Whatever suits my fancy at the moment. Yummy!




April 7, 2010

As women we can bond over things like parenting views, politics, religion and yes, even periods . . .

UbyKotex – Reality Check

A COMMERCIAL for U by Kotex, a new line from the 90-year-old feminine care brand, opens with an actress in her early 20s who says, “How do I feel about my period? I love it.”
-The New York Times

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