Calabacitas *Recipe*

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For many regions in the U.S., the end of summer can mean the end of squash and zucchini season, so what better time is there than the present to celebrate these wonderful and extremely versatile veggies? The Latin dish Calabacitas, or squash in Spanish, is a savory, spicy, and deeply satisfying dish that is often eaten with eggs as an early-day meal, in corn tortillas as a quick, veggie-rich lunchtime meal, or as an accompanying side-dish to a lean protein such as chicken breast or fish, as well as a whole grain side such as Brown Spanish Rice.Although, technically, Calabacitas means normally is defined as a squash AND zucchini mix-dish, many households will just use one or the other- whatever they happen to have on hand- which is exactly what we did!We chose to prepare the dish at our Level 4, or maintenance level, opting to make ours with the addition of Contija (a Mexican cheese made with cow's milk), onions, and tomatoes. However, you can definitely kick it up a notch, and chose to omit the cheese, as well as the nightshades such as tomato and onions (which we've included, but which may promote inflammation in some people), to help maximize all your cleansing and detox needs. You can substitute dairy-based cheeses with a Vegan Substitute , like Daiya cheeses (which melt wonderfully!), or sprinkle chopped pistachios or crumbled cauliflower to mimic the cheese-like topping. For recipes, inspiration, or questions on The 40 Day Green Cleanse dietary guidelines, visit our blogs, or drop us a message and we will be happy to point you in the right direction!We encourage you to experiment with your Calabacitas using different kinds of squash, substituting onions and tomatoes for sea veggies like wakame and dulse, and any other green veggies you may desire! We hope you enjoy this dish as much as we do! Bon Appetit!Calabacitas RecipeWhat You Will Need:

• 4 medium-to-large zucchini

• 1 small white or brown onion

• 1-2 Large Tomatoes (We like the variety from Thao Farms for this dish, but any type will do.)

• 1-2 chile peppers depending on taste. We like yellow chile and Serrano.

• 1 garlic clove

• Approx. 1/2-to-1 tbsp. of kosher or sea salt

• Approx. 1-2 tsp. of black pepper.

• 1-2 cups of Mexican cheese like Contija, or a vegan substitute like Daiya Vegan Pepperjack shreds

• 2 Tbsp. of a high heat-cooking oil like sunflower or grapeseed oil.

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Prep:

• Mince the tomato, onion, chile. The garlic can be minced as well, or else smashed and added whole (depending on preference.)

• Cut Zucchini into rounds, or quartered lengthwise and then cut crosswise into 1/2-inch pieces.

• Preheat pan on med heat at 350 degrees, add oil after approx. 15. secs.

• Add in your onion, garlic, and chiles, and sautee in oil. Cover for approx. 3-7 minutes, or until lightly golden.

• Add in Zucchini and fold in the other veggies. Cook at high heat for 3- 5 minutes, stirring contents frequently. Then lower heat to a low simmer, cover, and cook for another 8-12 minutes, or until zucchini is soft.

• Add in diced tomatoes, fold in, and allow to cook for another 3-5 minutes.

• Crumble in Contija, or sprinkle in vegan cheese shreds. Close lid, and turn off heat. Allow cheese to soften for 1-5 minutes.

• Remove lid, remove garlic clove if added in whole, and serve with tortillas, tortilla chips, or eat on their own.

• Serves approx. 2-4 people

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