Lindsay Kolasa

Zuzu ganoush galore

I don’t know why I’ve never thought of this before considering the many ways I have tweaked my hummus recipe.  I finally took a swing at changing up the traditional eggplant baba ganoush recipe by using zucchini instead (hence, zuzu ganoush).

It turned out super tasty.

I also made simple sourdough spelt flatbread to go with it.  I normally don’t eat many grains.  However, when I do, it’s either soaked, sprouted, or fermented (soured).  Each of these traditional processes denature anti-nutrients such as phytates and enzyme inhibitors.  Both of these play a role in irritating the digestive tract and/or blocking availability of important nutrients from the grain as it moves through the digestive tract.

I typically eye-ball recipes, but I’ll try to recount what I did as best as possible.  People end up tweaking recipes anyway (at least I do), so hold this lightly and taste throughout the process to get it where you want it!

Zuzu ganoush

1 medium-large sized zucchini
1/4 cup lemon juice
1/4 cup olive oil
1/2 cup tahini
4 cloves of garlic
pinch of sea salt

Preheat oven to 300 degrees (can also sautee on stove-top if you wish).  Cut the zucchini into chunks and place in a baking dish.  Peel and smash garlic cloves and place in baking dish.  Drizzle some olive oil over the zucchini and garlic and stir well.  Place in oven for 20 min’s or until very lightly roasted.

Put the rest of the ingredients in a blender.  When the garlic and zucchini are done cooking, add to the blender and blend well.  Taste and add more of whichever ingredient you wish to balance out the flavor.  Eat warm or chill in fridge to eat later.

***While cooking the zucchini, I baked the flatbread (hence, the 300 degree temp on the oven)***

Sourdough Spelt Flatbread

Sourdough starter
Spelt flour
Spring water or filtered water
Olive Oil
Sea salt

Flatbread is one of the easiest ways of preparing sourdough.  I typically just take my starter from the fridge and pour it over parchment paper or a silpat non-stick mat in a cookie sheet.  The consistency needs to be thick enough to hold form on the cookie sheet, but not thick like a paste.  It is fairly runny, but not watery.  I then put more spelt flour and spring water in my starter jar and put it back in the fridge.

You can also get things going the night before.  Simply put 1/2 cup starter with 1/2 cup flour and 1/4 cup water in a bowl, mix well.  Let sit out overnight and use the next day.  Add more flour if you need to thicken the batter.

Drizzle olive oil over the flatbread.  Then, sprinkle salt over the flatbread.  Place in 300 degree oven and let dehydrate/cook for 15-20 min’s or until the edges slightly curl up from the cookie sheet.

Take out and let cool for a couple minutes and then cut into desired shape.