I saw some ideas for incorporating squash blossoms into summer recipes, and I was crazy inspired. Problem was, I didn’t have access to any squash blossoms! Untiiiiiil, I asked the interwebs of Facebook, and a local friend stepped up and let me raid her vegetable garden!
While picking up my dinner from her front yard garden plot, she also gifted me a zucchini that, I kid you not, looks at first glance like the jolly green giant sent an unsolicited dick pic. So that was awesome! Will be using that bad boy for dinner tomorrow for sure!
But anyhoo, the recipe I used made a very satisfying meal and I am sobbing internally that I will have to wait till I can plant my OWN garden in the Pacific Northwest (moving there next month!) before I can make it again… but in the meantime, this dish has me daydreaming about summer gardens and sunshine and raw “sunfood” vitality. Zucchini is a must for me next spring / summer!
So with out too much blah blah, here is the recipe I used:
How to Make:
4-5 squash blossoms
1 avocado, diced
1 tomato, chopped
1 tablespoon chopped cucumber
1 tablespoon minced cilantro
1 teaspoon dry basil
1 green onion
Pinch of sea salt
Pinch of paprika
Make sure your squash blossoms are free of any bees or insects. Prepare the above ingredients and then stuff them into the squash blossoms. Eat them like you would a sushi hand roll!
CURRENT STATS
Start Weight (May 15, 2020): 201 pounds
Current Weight (June 6, 2020): 189.2
Total Pounds Lost (Since May 15, 2020): 11.8
Pounds Left to Lose to Reach Goal Weight of 130 pounds: 59.2
