Ingredients (use vegan versions):

• 3 or 4 zucchini (green squash)
• 1 or 2 lemons
• salt
• black pepper
• chopped parsley
• 1 tpsp extra virgin olive oil
• 1 clove garlic, chopped

Directions:

Wash well the zucchini. Thinly slice them (slices should be 2 millimeters thick, but no
more). Prepare a marinade with the juice and pulp of 1 or two lemons (depends on their
dimensions), salt, black pepper, garlic, parsley and olive oil. Put a layer of zucchini
slices in a bowl and pour a little of the marinade at the top, do the same for all the
layers of zucchini slices. Keep the bowl in a cool place nd let it rest for 6 to 8 hours,
occasionaly puring some of the lemon marinate at the botton on the top layers of the
zucchini.

Grill the zucchini for a couple of minutes (till they become tender. Kepp the marinade
and use it as a dressing for the grilled zucchini.

Serves: 4

Preparation time: 30 minutes + time to marinade the zucchini

Ingredients (use vegan versions):

• 1 banana, sliced
• 1/4 to 1/2 cup coconut milk or light coconut milk
• 1/4 cup chopped walnuts, pecans, or almonds
• vegan maple syrup

Directions:

This recipe couldn’t be easier, and it’s
one of my favorite breakfasts. I used
to make it with honey, and the milk and
honey connection gave me the idea for
its name. But it’s just as good with
vegan maple syrup.

Combine the sliced banana and coconut
milk in a bowl. Top with chopped nuts
and drizzle with vegan maple syrup. Adjust
amounts to your liking.

Serves: 1

Preparation time: 5 minutes