This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
This hummus is vibrant in colour, silky smooth and absolutely delicious. Sure, you have to remove the outer pod and then the waxy outer layer to get to the deliciousness, but it’s definitely worth it! You can taste the fresh greenness, making it a bright alternative to traditional chickpea hummus.
As the days grow longer and the weather warms, farmers market stands begin to fill with more colourful produce. Radishes recently made their appearance, glowing globes like multi coloured christmas lights adorning the market tables… It was exciting I tell you! In the spring, radishes are a mild, juicy, and crunchy addition to salads and tacos, even the green tops are delightful.