Dark Chocolate

I like dark chocolate better than milk chocolate. Dark chocolate makes me less thirsty when I eat it.

Dark chocolate is a better choice than milk chocolate. It may lower your blood pressure. When eaten without milk, it is a potent antioxidant. Antoxidants get rid of free radicals, which helps prevent heart disease and other ailments. (http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate)

Extra dark is too bitter for me, and probably better for cooking chocolate. Regular dark chocolate contains 45-70% cacao (cocoa) in the U.S.

I even asked for dark chocolate for Easter!

Hummus

Hummus, a Middle-Eastern dish, is made from chickpeas (garbanzo beans), tahini (a sesame paste), lemon juice, olive oil, and spices. Hummus has complex carbohydrates, amino acids, vitamin C, Omega-3, among other nutritional benefits.

You can add other flavors to hummus, like roasted red bell peppers, which are really good.

You can use hummus as a dip for vegetables and chips, a spread on crackers or breads, but my favorite is on rice cakes. We get brown rice cakes, and I put on the hummus with a spoon (it's easier than an knife). Hummus on rice cakes makes a tasty snack.

Next time you crave something crunchy and little sweet and salty, try hummus on rice cakes!

Zucchini Bread

Zucchinis, known as courgettes in Europe, are the most popular among summer squashes. It's low in calories, a good source of dietary fiber, and has lots of potassium. Zucchini is actually a fruit, not a vegetable.

I don't like zucchinis. But this recipe tastes nice. It's very cake-like in texture.

Zucchini Bread (from 365 All-American Favorites)
Prep: 15 minutes
Cook: 55-60 minutes
Makes: 2 loaves

2-2/3 cups flour
1 Tbsp ground cinnamon
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 eggs
1-3/4 cups sugar
1 cup vegetable oil
1Tbsp vanilla extract
2 cups grated zucchini
1 cup walnuts, chopped (optional)

1. Preheat oven to 350F. Grease and flour 2 (8 x 4 2-1/2 inch) loaf pans

2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.

3. In a large bowl, beat eggs, sugar, oil, and vanilla with an electric mixer on medium-high speed for 2 minutes, or until slightly thickened. Stir in zucchini. Stir in dry ingredients until blended. Stir in the nuts, if using them (we don't). Divide batter evenly between pans.

4. Bake 55 to 60 minutes, or until a toothpick inserted in centers comes out clean. Let cool in pans on wire rack 15 minutes. Run a knife around sides, invert pans over rack, and rap firmly to release. Turn loaves rounded top side up and let cool completely in rack.

Hoe Cakes

Hoe cakes are corn pancakes. They are called "hoe cakes," because a hoe was used to remove them from the fireplace in the old old old days. We like to eat them on Presidents' Day.

Hoe cakes are very good with honey. Honey is full of healthy vitamins and minerals. In fact, it's the only food which contains all the substances necessary to sustain life, including water. You can put butter on them, but I like them better without it.

Hoe Cakes (originally from a Martha Stewart recipe)
Makes about 10 small pancakes

1-1/2 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tsp. salt
1 tsp. baking soda
1-1/2 cups buttermilk (To sour regular milk, put 2 Tbsp white vinegar in a measuring cup, then top off with milk to 1-1/2 cups. Let sit for 5 minutes.)
2 large eggs (If desired, substitute with 1 large banana, mashed)
5 Tbsp corn oil, plus extra if needed
Unsalted butter for serving (if desired)
Honey for serving (if desired)

1. Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs (or bananas), and 4 Tbsp oil. Whisk until smooth.

2. Heat a large skillet over medium heat until hot. Add remaining tablespoon of oil; swirl to coat, and heat until a drop of batter sizzles on contact. Working batches, pour 1/3 cup batter per cake onto skillet. Cook, turning once, until golden and cooked through, about 4 minutes.

3. Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately.

Don't worry if they come out very dark the first time; it happened with us, too.

You can freeze extra hoe cakes, and pop in the microwave or toaster to reheat. I don't think they taste as good, but they're still all right to eat.