I Eat Green

My guest for this week is another mover and shaker, Dan Imhoff. Dan is a researcher, author, and independent publisher who has concentrated for nearly 20 years on issues related to farming, the environment, and design. He is the author of numerous articles, essays, and books including CAFO: The Tragedy of Industrial Animal Factories; Food Fight: The Citizen’s Guide to a Food and Farm Bill; Paper or Plastic: Searching for Solutions to an Overpackaged World; Farming with the Wild: Enhancing Biodiversity on Farms and Ranches; and Building with Vision: Optimizing and Finding Alternatives to Wood, all published by the nonprofit Watershed Media. He raises a wide variety of plants and animals on a small homestead farm in Northern California. I hope you can join us. This Week's Recipe, Gluten-Free Zucchini Cake: Preheat oven to 350* ¾ cup Arrowhead Mills GF Baking Mix 1 cup Bob’s Red Mill GF Flour 1 tsp cinnamon 1 ½ baking powder 1 t. salt 1/2 t. ground ginger ¼ t. nutmeg ¾ cups walnuts or pecans 1 ½ cup grated zucchini, liquid squeezed out 3/4 cup org. canola oil 3 large eggs 1 cup Brown Sugar 1 t. vanilla Mix the first eight ingredients into a bowl. Mix the remaining ingredients, except for the zucchini, into a separate bowl. Add the wet ingredients to the dry. Mix in the zucchini. Bake at 350 for 45 min. or until a knife comes out dry. Zucchini Cake Preheat oven to 350* ¾ cup W.W. Pasrty Flour ¾ cup unbleached White Flour 1 tsp cinnamon 1 ½ baking powder 1 t. salt 1/2 t. ground ginger ¼ t. nutmeg ¾ cups walnuts or pecans 1 ½ cup grated zucchini, liquid squeezed out 3/4 cup org. canola oil 3 large eggs 1 cup Brown Sugar 1 t. vanilla Mix the first eight ingredients into a bowl. Mix the remaining ingredients, except for the zucchini, into a separate bowl. Add the wet ingredients to the dry. Mix in the zucchini. Bake at 350 for 50 min. or until a knife comes out dry.