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Posted on by Travis
Expansions Podcast 7/27/2011 – Zucchini Secrets & A Brownie Surprise!
Janet Diane Mourglia-Swerdlow presents her delicious zucchini recipes and a brownie dessert made with an unusual ingredient.
12 Responses to Expansions Podcast 7/27/2011 – Zucchini Secrets & A Brownie Surprise!
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Polly says:
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I enjoyed this. I love zucchini and we have grown the yellow variety which we initially thought was an aberration. Lol!
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Dimensiondali says:
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I love it. Keep up the great cooking tips Janet! I really enjoy your videos!
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janet says:
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They are fun to do. It’s nice to be able to share my food with you, even if it is through a virtual reality!
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Linkes30 says:
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this is great now this is one plant i have figured out how to grow lol not that its very hard, good to know new recipes to do with them
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R says:
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Thank you Janet for sharing your recipes.
Along with canned foods, I’ve been avoiding aluminium foils, non-stick skillets and plastic utensils in food preparations requiring heat or highly acidic/ alkaline ingredients. What’s your criteria for choosing/using such cookwares, utensils etc.? I value your insights. Thank You!-
janet says:
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Even stainless steel can leach. We can’t live in a vacuum. We can watch what we do, but the bottom line is you have to deal with the world as it is. I get what I need, flush with violet, and trust my Oversoul and God-Mind to take care of me and my family as we journey through this world. Go with your intuition and trust your own inner guidance. I guarantee that you will do just fine!
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gina1971 says:
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Thank you for the cooking tips. You make it look easy.
I am going to try the brownies today. How long do you bake yours for at 350?-
Stewart says:
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About 20 minutes. The last batch I baked at 325 for about 25 minutes–a little slower I thought might make them a little more moist. But I’d say it didn’t make much difference. Let me know how they turn out!
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gina1971 says:
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I baked them at 350 for 20 minutes. They turned out awesome! My 9 year old son is a very picky eater, but he ate them. He saw me preparing them and knew what the ‘secret’ ingredient was. He said he knew they had to be healthy but went back for more. I am excited to try pumpkin and cinnamon in my next batch.
It’s nice that they don’t have any oils or butter in them but still are nice and moist! Thanks again for sharing this. Now, on to making zucchini…-
Stewart says:
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Fabulous news! Please let me know how the zucchini turns out! AND consider putting some of that in the “brownies” instead of the chocolate. Add a little cinnamon. Let me know! Please also reply in the forums in the Health & Nutrition section. Thank you!
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AHC says:
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Recently, two friends, on separate occasions, gifted me with green and yellow squash. I had no fantastic plans for them until I saw your podcast…and how fantastic the breaded zucchini were! Thank you!
I really enjoy your podcasts! The site is great! A nice community to be apart of!-
janet says:
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I’m so glad! You are “in sync” with life. Keep up the good work!
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