Zucchini Bread and The Freedom of Detachment


Hola! First up, just a quick and very huge GRACIAS for all of the comments you've left here, on Instagram, on Twitter, and on Facebook.I have to admit I do feel some resistance when reading some of the comments because I go right back.  It’s crazy how I have such a strong reaction to any news but then, once processed, I just move on. I didn’t used to be that way (I used to dwell)... but something shifted. Maybe it’s the kids: they just force me to be HERE and NOW. That’s why I rarely watch myslef when I’m on TV; I kinda feel like that moment has passed and there’s no need to relive it. And as many photos as I take, I only print a few and save none. My iCloud is deactivated (is that even the right term for the state of not storing anything?) and I really don’t feel the need to save things generally speaking. I mean, I totally recycle all my kids’ art projects (which is a nice way of saying they go in the trash bin). I don’t save love letters or mementos. I don’t have many attachments to physical things. I think my wedding ring is the only thing that I would feel bad about losing but, then again, since I’d never lose it on purpose perhaps that feeling wouldn’t last long either. I recently had to get a new phone and the lady at the Apple Store was having a conniption because I lost all of my contacts. I was like, "Meh... blank slate!" I suppose I’m a gypsy. I like to keep moving. All I need to carry with me are my kids and my heart (novio can walk on his own). Everything else is just gravy. Replaceable. Jobs, things, homes. There’s so much power and freedom in giving yourself permission to move on... and not that living-in-denial type of moving on, but really just being able to say "Ok... done. Next."


But I do stop and sit and read every single one of your messages. Then, sometimes, I go back and read them again. Sometimes my sister reads them and calls me; we chat about how cool this all is. To have a voice and to have the support and kind words of absolute strangers who have oddly grown into family... to be a part of this community. I actually recognize your names. It's a very nice feeling. 


Anywho, it’s business as usual at Casa Marcela. I've been closer to home a lot more these days and, as mentioned in my previous post, I've been really focusing on the foods I’m making here daily. Trying to battle an autoimmune disease by completely changing my diet/lifestyle has brought a lot of positive change in my life. And I know it’s frustrating since you want to know exactly what I’m doing, but listen: I’ve tried everything. And, obviously, some things did not work. I want to be at a place where I truly feel my health has shifted so I can truthfully talk about what this process has been like and the foods I ate. And I will say I’m having a blast dreaming up plant-based Mexican dishes. We just made a garbanzo-ceviche tostada with a tahini-chipotle-maple syrup glaze that was honestly better than a lot of the protein-based dishes I've had while out and about. I'll try and post that recipe next week... I'm currently on my third tostada! Anyway, it’s also made me become even more serious about the foods I give my kids. I’ve always been very committed to investing the time and money it takes to feed them the foods that will steer them clear of the childhood obesity and diabetes epidemic that is plaguing our country, but this has made me re-think even that. Now, don’t get me wrong... we’ll never give up In N’ Out or Fau’s Oreos or bagels and cream cheese (thank God David is now eating them with lox so he’s getting some good omegas!) but, now that I’m home, I really want to get them back into the kitchen with me. 


Honestly, I’ve just been so busy or so tired that I've been barely cooking at home. Last night, David and I made carrot cake. Then Fau walked in, all of the stars aligned, and he also participated! So I had a very emotional 30 seconds when both #1 and #2 were shredding the carrots from the garden in the processor. I need more of those moments. Granted, I will do nothing in this 106 degree weather... but when it cools down I'm on a mission to bake pies for all my friends and family.

Anyhow, here’s D’s absolute fave zucchini bread. I don’t even use a mixer; I literally pour everything in a bowl and then get in there with my hands. The batter seems dry but once you get to mixing and the zucchini releases moisture, it loosens up. And it's so good with a pat of butter, while still being excellent for your little one’s lunch!


David's Fave Zucchini Bread

Makes 1 loaf


Ingredients

  • 1 1/2 cups grated zucchini (I use a mix of yellow and green)

  • 1 1/2 cups all purpose flour (plus flour for dusting)

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 cup vegetable oil

  • 1/4 cup melted unsalted butter

  • 2 eggs

  • 1 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 teaspoons ground cinnamon


Directions


Preheat oven to 350F. Grease loaf pan generously with butter then coat lightly with all purpose flour. Place all ingredients in a bowl and mix by hand until batter starts to become loose and zucchini is evenly distributed. Pour batter into prepared pan and bake until tester inserted into center comes out clean, about 45 minutes. Cool loaf slightly on rack 15 minutes before turning out. Serve with room temperature butter! 





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