recipe

You can add this recipe to your "zucchini" file, as yet another way to use up that plentiful vegetable! This is quick and easy, and the whole wheat flour takes a bit of the edge off the sweetness. I've iced them with an icing based on this lime buttercream topping from recipegirl.com.

I like to think that the wholesomeness of the whole wheat flour and zucchini make up for the unwholesomeness of the rich lime buttercream icing, but who am I kidding? ;) The icing will cover a double batch of cupcakes.

Lemon Zucchini Cake

Ingredients:

Wet

• 2 eggs
• 1/2 cup cooking oil
• 1 cup granulated sugar
• 1 cup grated zucchini
• zest of one lemon
• 1 tsp vanilla
• 1/2 tsp lemon extract

This is a hearty soup that my whole family enjoys. It's a great way to use up the Swiss chard we receive in our CSA order and tastes even better as leftovers. It can easily be doubled, but be sure to use a large pot -- I always find this makes more than I expect!

Lentils or split peas can easily be substituted for the mung beans, and the Swiss chard can be exchanged for spinach or other fresh greens. Vegetarians can omit the chicken without sacrificing flavour.

It makes approximately 6 main dish servings. Add a slice or two of garlic bread and you've a fairly substantial meal-in-a-bowl!

I prefer to avoid commercial diaper ointments, creams and balms for Boy#3. Mainly, I don't like the idea of rubbing chemicals into the skin in his diaper area, but a lot of mainstream rash creams are very bad for cloth diapers -- coating the fibers and rendering them unable to absorb liquid.

When I do need to use "a little something" as part of the diapering routine, I like to use my homemade Bottom Balm. It's easy to make, has 2(!) ingredients -- both of which you can pronounce ;), and it gives a nice sheen to the skin making the next diaper change that much easier to clean. The beauty of using coconut oil is that it is naturally solid at room temperature!