Zucchini Latkes

Wow, these were a major hit with 3 of the 4 humans in the house.  And two of them don't even normally eat zucchini!  No picture because they disappeared as soon as they were cool enough to handle!  They are a bit of work, but totally worth it!  I bet you could also add a variety of spices and/or fry them in coconut oil for variety, but they were so good straight up like this, I probably won't mess with them much, at least if they are mainly for Akasha.

Zucchini "Latkes"

Whatcha Need

2 1/4 cup shredded zucchini
1/2 ts salt, divided
1 egg, beaten
1/2 small onion, chopped fine or grated
2 TB hazelnut flour
pepper to taste
Ghee for frying

Whatcha Do

In a large bowl, sprinkle the zucchini with half the salt and toss it to mix.  Let it sit for about 10 minutes, then squeeze all the moisture out of the zucchini.  This step is kindof a pain, but really important.  Stir in the eggs, onion, nut flour, pepper and other half of salt.  Melt the ghee over medium heat in a frying pan.  I used a tablespoon to drop the batter, but you might be able to make them bigger if you are really careful flipping them.  Flatten them out and fry them on both sides until golden brown.  Drain on paper towels and get ready to inhale them!

Macadamia Crusted Mahi Mahi

This recipe has become a staple in our house because it is soooo good! and the even more amazing thing is that it reheats so well. I think it this is the only fish I have ever had that is better the next day!

Macadamia Crusted Mahi Mahi

Whatcha Need:

1 cup of coconut milk

Mahi mahi filets, about 1 pound

3/4 cups roasted, unsalted macadamia nuts

2 TB hazelnut flour

2 TB coconut oil, melted

Salt and Pepper

Shredded unsweetened coconut to taste

Whatcha Do:

Put your fish in a dish big enough for the pieces to be in a single layer, and pour the coconut milk over it. Let it sit at room temperature for 30 minutes, turning halfway through if the fish is not totally covered. In the meantime, pulse your macadamia nuts in a food processor just enough to make them into small pieces. Transfer the nuts into a bowl and stir the hazelnut flour into them. Preheat the oven to 425 degrees. When the fish is done marinating, put the filets in a baking dish with the coconut milk. The fish should be well out of the coconut milk, so pour some off if it isn't. Salt and pepper the fish to taste, then put it in the oven for 5 minutes. Take the fish out of the oven, flip it over, and salt and pepper the other side. Stir the coconut oil into the nut mixture, then but it over the fish, pressing down slightly to get it to stick. Sprinkle shredded coconut over the top. Put the fish back in the oven for about 8 minutes. Pull it out and prepare to delight your taste buds!