We recently put together a free 4-video series exploring Whole Food Plant Based (WFPB) eating. In it, we talk about our experience and the experience of others in restoring our health and losing weight naturally.
Join us to hear more:
After 30 years of working with people to restore health and lose weight naturally, we've seen the incredible impact a WFPB diet can have. So, we thought we'd share a little taste of what we've seen and what we've learned.
In one video we talk about how chronic inflammation is a key component of almost all of the chronic health conditions we see today, heart disease, stroke, diabetes, arthritis and more. By understanding what the inflammatory food groups are, we have seen hundreds of people eliminate this influence from their diet and see wonderful change in their health, naturally.
In another video, Connie prepares a number of simple, basic WFPB dishes right from our kitchen.
And we also discuss how important it is, for any change in diet to be sustainable, to understand the link between our mental and emotional experience in life and the food we eat. Especially when we're emotionally stressed or upset.
To access and enjoy the course, just click on the yellow button in the top right corner of this page.
The recipe this week is a Zucchini Corn Fritter, full of great taste and texture. They're so good topped with beans, salsa, avocado or any of your favourite toppings. And they're wonderful all on their own. Give them a try.
To your Amazing Health,
Connie and Bill
Zucchini Corn Fritters (Serves 4)
- 4 cups grated zucchini
- 1½ cups frozen or fresh corn
- 6 green onions, diced or ½ medium onion, diced
- 3 cloves garlic, minced
- 1¼ cup chickpea or masa flour (actually, any flour will work)
- 4 tablespoons nutritional yeast
- 1 tablespoon whole or ground cumin
- 1 tablespoon no-salt seasoning
- 1 teaspoon dried oregano
- ½ teaspoon Mrs. Dash Extra Spicy or red pepper flakes
- Ground black pepper to taste
In a large bowl combine all ingredients. Stir together until well combined.
Allow to sit for at least 5 minutes. This helps the flour absorb the moisture from the zucchini to create a batter.
Warm a large non-stick skillet over medium-high heat. When hot, add ¼ cup sized patties to the pan. Cook for 5 minutes on each side until golden brown and then turn over for another 5 minutes. You can also fill the skillet with batter and make one large fritter at a time.
Optional toppings: black beans, salsa, sriracha, avocado, etc. One or all of these is great.
Enjoy.