Zabaglione with Zucchini and Zest, Anyone?

Well, here we are. Take a breath. We've successfully made it to the last day of the Blogging from A to Z Challenge. It's day "Z"!

Zabaglione is best with fruit, not zucchini! Photo: Morguefile

I've been brainstorming ideas for this post for days. The obvious "Z" to address on a healthy foodie blog is zucchini, but I'm not a huge fan. It's an ok vegetable, but not top on my list of cravings. (Yes, I do sometimes crave vegetables. Peas, I'm thinking about you! Mmmmm....)

Then I thought of "zest", but that was my "Z" topic last year. Check out my past post, "How to Make Zest".

Then a friend suggested talking about zabaglione. Well, heck yes! Who doesn't love a riveting discussion of zabaglione! (I'll wait while you Google that one!)

So, now that you're drooling, I agree that decadent Italian custard dessert has nothing to do with whole foods. You're right. But hey, the only way you can stick to a healthy lifestyle is by rewarding yourself once in awhile. So, go ahead and order the zabaglione next time you go to an Italian bistro. After all, life's too short not to indulge on occasion!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: This may be the end of the Blogging from A to Z Challenge, but Whole Foods Living is here to stay! Please stop by again, follow along with Google Friend Connect (there's a button on the left margin of this blog!) or sign up for email alerts each time I publish. I want to hear how you're staying healthy long after April ends. You can also find me on Twitter, Facebook and Pinterest. Be well!


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How to Make Zest

Citrus fruits! Photo courtesy Wikimedia Commons.

Want to add a burst of natural flavor and color to your cooking? Add zest! Lemons, limes, oranges and any other citrus fruits can be used to make zest.

How to Make Zest

1. Thoroughly wash a whole citrus fruit.
2. Use a peeler or pairing knife to trim slender, thin slices of the fruit peel. Be careful not to get the white underside of the peel known as pith. It has a bitter flavor.
3. Chop the peelings into tiny slivers (I believe chefs call this julienne) or small pieces.
4. Or, use the fine grating on a cheese grater to shave zest from the fruit peel. Hold the whole fruit against the grater and gently shave off the skin.
5. That's it! The zest is ready to use. If you have extra, store it in an airtight container and use it within a day or two before it dries out. 
   

Add Zest to Your Meal

Here are a few ways I like to add the fresh flavor of citrus zest to food.

• Sprinkle lime zest on a bowl of cranberry sauce at the holidays.
• Add lemon or orange zest to a sugar cookie recipe for a springy, refreshing flavor.
• Dust the tops of pancakes with powdered sugar and orange zest.
• Whisk citrus zest into homemade vinaigrette salad dressing.
• Garnish a chocolate cake or cupcakes with slivers of orange zest.

How do you enjoy your zest? Please comment below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: This may be the last day of the A to Z Blogging Challenge, but don't forget to drop by on occasion and see what I've got cookin'! Or, follow me on Twitter and Facebook and I'll let you know what I've been up to! :)

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