Well, it’s that time of year again!  The time when giant monster zucchini’s and summer squash are overflowing out of the garden.  I don’t know about you, but I love zucchini.  Luckily, there a ton of recipes for this beloved summer vegetable.  Both savory and sweet.  My children don’t love zucchini as much as I do, but put into a yummy chocolate zucchini cake like this one that I made a couple weeks ago, or in this sprouted cookie recipe, and they magically eat their zucchini!

My kids love pumpkin muffins, well, any muffin really.  I make them often because of all the frozen pumpkin and squash that I have in my freezer from the fall.  I receive such a great assortment of pumpkins and squashes from my CSA share and I guess I just don’t know what else to do with it all other than to roast, puree, and freeze it for muffins and pie!

Since I started preparing all my grains the “Nourishing Traditions” way, I have had to experiment a little with soaking recipes for muffins and such.  There are several recipes floating about, but with a few adjustments, I think I have devised a pretty good soaked muffin recipe.