Zucchini, ground flax, and sea salt Zucchini in cuisinart Blended zucchini Add flax to blended zucchini Blended Spread evenly on dehydrator tray 8 hours dried
Flip bread Cut bread Raw Zucchini Bread sandwich, spinach, tomato, cucumbers, avocado

Ok so my zucchini plant is going nuts! I have enough zucchini to feed an army! Let the recipe experiment begin.

Raw Zucchini Bread

Yields 8 large slices or 18 small slices


2 QT zucchini squash,  diced  (buy approx. 4 1⁄2 lbs squash)

*The smaller you cut the squash the easier to blend. 

2 C ground golden flax

1 tsp sea salt


1. In a food processor fitted with the “S” blade, put 1 quart of zucchini cubes in food processor. Process until smooth. 

2. Then add 1 cup of flax and 1⁄2 tsp of sea salt. Continue processing until evenly mixed. Put in Mixing bowl. 

3. Repeat with remaining ingredients.

4. Place about 1/2 of the mixture on 1 teflex sheet and spread as evenly as possible to cover sheet completely. Transfer sheet to grid lined dehydrator tray. Dehydrate at 105 for approx. 6-8 hours. 

5. Then Flip the whole crust onto mesh sheet, taking away teflex sheet. After flipped, continue dehydrating for 1 hour. Take out of the dehydrator and cut about 1/8” from 4 edges of the crust if it’s curling up. Flip again and put back into dehydrator for another 1 hour. Remove from dehydrator and cut into even thirds – giving you 9 bread squares, or in halves for 4 pieces.  Flip and put back in dehydrator if needed. You want the bread to be dry but pliable.

6. Stored in a sealed glass container in the refrigerator Zucchini Bread will last for a couple weeks.

Tuesday’s Tool’s of the Trade - Road Bike

JP got me this cool little gadget for my bike, the Wahoo Blue SC. It turns my iPhone into a cycling computer! With a Bluetooth connection the cycling sensor tracks my cycling speed, cadence, and distance through their free Wahoo Fitness App.  It’s really cool to be able to track your progress and log your miles. Not that I’m training for anything but it’s cool to know where you are at.  It works whether I’m out on the road or on my indoor trainer.

Day 1 stock in water Day 9 fully sprouted Transfer celery to hydroponics 1 month later!

During the Gardening 101 class I took at Solana Center, someone mentioned that you could cut off the bottom of a celery stock and grow your own celery indoors from it. I had to give it a try and looked online to find the step by step instructions. I have to confess though, this is my second attempt at growing my own celery from a stock of organic celery.  The first time it sprouted in the bowl and then I transferred it to a pot with organic soil and put it outside. It grew a bit more but then we had a heat wave and it shriveled up and died. Lame! I came to learn that celery needs A LOT of water to grow and with the heat wave and my not so regular watering habits it could not survive.  Although none of the pages I read on growing celery from stock mentioned hydroponics I figured if it needed a lot of water then growing in a hydroponics system would be the  ideal environment. Well my idea worked and I have my own stock of celery flourishing in the garden!

How to grow your own celery:

Step 1: Cut the bottom off a fresh stock of organic celery. Place in a clear glass bowl and cover with filtered water.

Step 2: Place the bowl where it will get a lot of direct sunlight.  A windowsill would be the perfect place but we don’t have windowsills so I placed mine on the floor in front of our sliding glass doors.

Step 3: Change the water out every 3 days

Step 4: After 7 - 10 days transfer to hydroponics pot. This is the important part. Insert celery from the BOTTOM of the pot so the newly sprouted celery is inside but the old stock is resting in the water that is recycling through your pipes. Surround the celery with Growstone.

Step 5: Watch it grow!