Summer Basil Flatbread

Sometimes you just crave a cracker.  This flatbread uses chickpea bean flour and blended zucchini for a bread-like experience, without the grief of gluten.


  • 2 garbanzo bean flour
  • 3 zucchini
  • 1 cup basil
  • 1 onion
  • 6 cloves garlic
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • tomato slices
  • garlic slivers


  1. Preheat oven to 350.
  2. Whizz the zucchini, basil, onion and garlic in a food processor until you see liquid. Add some of the oil if it’s not getting there on its own.
  3. Add the garbanzo bean flour, oil & salt and blend till smooth.
  4. Grease a pan with coconut or olive oil.
  5. Pour the thick green mixture onto the pan, spread it into a rectangular shape.  Try to make it a consistent depth; the thinner parts will cook faster than the thicker areas.
  6. Add salt & any spices you find groovy.
  7. Bake 20 minutes
  8. Remove from oven to add tomato slices, slivers of garlic & more spices.
  9. Pop back in the oven for 10 more minutes.

Enjoy it as soon as it cools off enough to cut & grab a slice.  Also good the next day dipped into humus or used as sandwich bread.  Because there are no preservatives, you should eat it within a couple days.  Never mind. It probably won’t last that long.

Cilantro Spinach with Yellow Button Squash

Adding warm sautéed button squash to dressed spinach pulls out delicate flavors and makes it easier to digest. This recipe uses the small, round squash, but you could swap out for the long versions as well, just be mindful of cutting them into a thin, short length.

Enjoy as is, or use underneath another dish, like the Israeli Meatballs.


  • olive oil
  • 1 yellow button squash, cut into thin slices (a mandolin gets you the thinnest slices)
  • ½ bunch cilantro, chopped
  • 2 cups baby spinach
  • 2 limes, juiced
  • sea salt & pepper to taste


Squeeze limes over the mixture of cilantro and spinach.  Mix well and add olive oil to taste.  Let sit while you cook the squash.

Heat olive oil in a skillet and brown the thin slices of squash. Don’t disturb it too much; you’ll likely need to flip it only 2-3 times in 5-10 minutes.  You’ll know it’s time to flip it when you smell the pumpkin-like scent of browning squash and see that the paper thin edges are starting to brown. Turn off the heat and add salt & pepper.

Add the hot, seasoned squash to the spinach mixture.  Toss & serve.