Uploaded June 2023 | Updated September 2026, 2 weeks ago
During the summer months, it’s more important than ever that we stay hydrated; but water isn’t the only solution to combating dehydration! This bright and creamy ‘Zucchini Salad’ recipe from our late board member, Pat Connolly, is just the thing to level up your hydration status!
Note: If the only stevia you have on hand is in powdered form, add ⅛ tsp of stevia to a couple drops of water.
Ingredients:
½ cup coconut cream
2 tablespoons lemon or lime juice
Few drops stevia
3 small young zucchinis (about 1 pound), shredded
3 scallions, finely minced, including roots and tops
2 tablespoons parsley, chopped
2 tablespoons red or yellow bell pepper, shredded
Directions:
Combine coconut cream, lemon or lime juice, and stevia and mix with the vegetables. Refrigerate at least 30 minutes before serving to allow the flavors to blend. Serve with lettuce and avocado.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
Get the recipe at:
price-pottenger.org/journal_article/zucchini-salad
.
.
.
#zucchiniseason #gardentotable #eatrealfood
During the summer months, it’s more important than ever that we stay hydrated; but water isn’t the only solution to combating dehydration! This bright and creamy ‘Zucchini Salad’ recipe from our late board member, Pat Connolly, is just the thing to level up your hydration status!
Note: If the only stevia you have on hand is in powdered form, add ⅛ tsp of stevia to a couple drops of water.
Ingredients:
½ cup coconut cream
2 tablespoons lemon or lime juice
Few drops stevia
3 small young zucchinis (about 1 pound), shredded
3 scallions, finely minced, including roots and tops
2 tablespoons parsley, chopped
2 tablespoons red or yellow bell pepper, shredded
Directions:
Combine coconut cream, lemon or lime juice, and stevia and mix with the vegetables. Refrigerate at least 30 minutes before serving to allow the flavors to blend. Serve with lettuce and avocado.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
Get the recipe at:
price-pottenger.org/journal_article/zucchini-salad
.
.
.
#zucchiniseason #gardentotable #eatrealfood
