{"id":17939,"date":"2011-07-05T08:12:51","date_gmt":"2011-07-05T15:12:51","guid":{"rendered":"https:\/\/fxnutrition.com\/?p=737"},"modified":"2025-08-28T15:43:44","modified_gmt":"2025-08-28T15:43:44","slug":"zucchini","status":"publish","type":"post","link":"https:\/\/www.fxnutrition.com\/blog\/zucchini","title":{"rendered":"Zucchini"},"content":{"rendered":"

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Did you enjoy your 4th of July?
\nIndependence day. The celebration of victory. A glorius extended weekend for those of us in the states. A grand old time. Yet for me the 4th is also one of those milestones in the history of my husband, Isamu\u2019s, illness. It\u2019s one of those dates I wrote about in my April Eater\u2019s Digest. It\u2019s an anniversary that summons my careful scrutiny. I tiptoe around it like I might a sleeping guard, trying to get past his watch without being caught in his wrath.
\nYet this year, while my attention was turned and the careful scrutiny was temporarily relaxed, mirth snuck in. Past and present. There they were, gentle reminders to keep stepping forward, that the sleeping guard might not be such a grouch after all.
\nIn the present is my ten-year old son Gilbert, with no memories of the July 4th nine years ago when he was whisked from his father\u2019s lap as he started to have the seizure that was one of the final markers that the fight for his life might be over. No memories at all. This year Gilbert woke up eager to greet the sunny day, asking about fireworks and smiling with innocent joy and excitement. And recently Gilbert helped lead me back to a July 4th before he was even a speck in my eye. It was just a few weeks ago while we were preparing for a photo shoot for Martha Stewart\u2019s Whole Living Magazine. I was, as you can imagine, a bit nervous about the shoot. (Keep an eye out for the October issue!)
\nGilbert asked: Who is Martha Stewart?<\/em>
\nI pulled a book from my packed cookbook shelf: Martha Stewart\u2019s MENUS for Entertaining<\/em>. This is Martha Stewart I showed him. And then I cracked open the book. Inside was an inscription from my husband\u2026
\nLet\u2019s have a clambake!
\nLove,
\nIsamu<\/em>
\nAnd a clambake we had. July 4th, 1994. We were in our first apartment together on a rare tree-lined street in San Francisco\u2019s Mission District. We packed the house with friends and spent days preparing food, including a layered coconut cream cake made from fresh coconuts. On the morning of the 4th Isamu threw the hard nuts from our second floor deck onto rocks in our landlord\u2019s yard downstairs to crack them open, one after the other. What delight that day brought! I was in the kitchen doing my kitchen-thing (before I even knew it was a thing), and he was buying clams and corn, meticulously picking out the music for the festivities and throwing coconuts.
\nOn this July 4th I nestle up to that<\/em> memory and my sweet and eager boy and let the bothersome images fade. My hope is that you too found the ways to embrace the joy of summer and the victory of the day. There is always something to celebrate!<\/p>\n

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Replenish PDX Victories Worth Noting<\/h2>\n

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\nCongratulations to all the Tick Tock Detoxers! (135 total!!) There were pounds lost, insights gained, relationships forged and brand new blueprints for a healthy way of living life with a whole lot of yum.
\nStay tuned for details (coming your way FAST) for You\u2019re Not the Boss of Me!<\/strong>; a Sweet Tooth<\/a> upgrade where noted chef Ricki Heller<\/a> and I will hold your hand through ditching sugar\u2019s grasp on you.
\nMark your calendar now for the teleseminar on July 23rd! Remember the recording is always available.<\/em><\/p>\n

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Asian Zucchini Slaw<\/h2>\n

This recipe is adapted from a straight-up Zucchini Slaw I found in one of the old Martha Stewart Living magazines I pulled from my basement storage this weekend. The magazines are near relics from the days of the clam bake and coconut cream cake, and so much fun to leaf through. As Martha states at the start of her recipe, \u201cpick small, firm zucchini ~ the flesh has a nice texture and a fresh greenish tint\u201d.<\/em>
\nThe recipe stands well on its own, as a zesty slaw, but would also work great on a sandwich or wrapped in a collard leaf with extra dressing for a delicious hot-weather raw wrap.<\/em>
\nmakes approximately 5 cups slaw
\ningredients:<\/strong>
\n5 small zucchini\"\"
\n3 small carrots, peeled
\n6 small radishes, ends trimmed
\n1 thin leek
\n1\/2 cup Asian Dressing (recipe below)
\n2 tablespoons finely shredded coconut
\n1 teaspoon sea salt
\nblack sesame seeds for garnish (optional)
\ncilantro for garnish (optional)
\npineapple slices for serving (optional)
\npreparation:<\/strong>
\n1. Using the largest holes on a box grater, grate the zucchini, carrots and radish into a large bowl. Cut the ends and tops off of the leek, slice it in half, and then cut the halves into thin half-moons. Separate the slivers of sliced leek and add to the bowl.
\n2. Add the dressing, shredded coconut and salt to the bowl and toss well to combine. Garnish with optional toppings and serve.<\/p>\n

Asian Dressing<\/h3>\n

ingredients:<\/strong>
\n1\/2 cup almond butter
\n1 medium tomato, chopped
\n1\/4 cup wheat-free tamari
\n1 tablespoon sesame oil
\n1 tablespoon lime or lemon juice
\n1 tablespoon coconut palm sugar
\n1\/2 teaspoon miso paste
\n1 (1-1\/2-inch) piece ginger peeled and chopped
\nchili flakes to taste (optional)
\npreparation:<\/strong>
\nBlend all ingredients in a blender or food processor until completely smooth, adding a small amount of water if necessary to create a creamy dressing. (Note: If not using a blender, be sure the ginger is chopped fine so that the dressing doesn\u2019t contain overpowering bits of ginger.)<\/p>\n

VERSATILE SUMMER SQUASH<\/h2>\n

\"\"This is the time of year that summer squash is showing up all over the place. By summer\u2019s end, we may be a bit tired of the large veggies still appearing in the garden or on the shelves at the market. So get creative now and embrace the versatility of this seasonal beauty!<\/em>
\nZucchinis are among a wide variety of summer squashes. All have a sweet and mild taste that pairs well with other flavors. I love what the food authority Rebecca Wood says about zucchini: \u201cI\u2019m lavish with zucchini in zucchini season; otherwise I have no use for them, for unless they are fresh, they taste insipid\u201d.<\/p>\n

The Health Benefits of Zucchini Squash:<\/h3>\n