Recipes from


Food & Thought: Home Cookin’


the Healthy Way by Frank Oakes and Freedom Teague


A Passionate Voice for Healthy Food by Linda Sechrist


Frank Oakes W


hile Frank Oakes,


Southwest


Florida’s beloved Obi- Wan Kenobi of organic gardening and sustain- ability, is no longer with us, his rich legacy lives on. Long before he founded Oakes Farms and Food & Thought – The Organic General Store (which includes a café), Oakes generously shared the organic wisdom he learned throughout his life with anyone that asked for it. Oakes, who took up organic farm-


supplied restaurants. Oakes became


Frank Oakes


the change he wanted to see in the world, mentoring others that wanted to do the same. In fact, his gift for hiring and guiding all the right people became more evident every day at Food & Thought. Oakes said


ing in 1989, was a third-generation farmer whose earliest personal recollec- tions were all connected in some way to food—growing, picking, preserving and retailing it. At age 6 and 7, he and his brother, Mitch, were waiting on cus- tomers, culling tomatoes and potatoes, bagging corn and raking the bare soil that was the floor of his grandmother’s Pine Tree Market, in Townsend, Dela- ware. Sometimes the Oakes brothers even tagged along to help her sell fresh produce and eggs, homemade chow- chow and pickles. No one ever caught Oakes standing still, probably because he inherited his father’s perpetual animation, exuber- ance and marketing talents. These vir- tues all helped Oakes succeed—wheth- er it was with the 20 retail stores and farms he owned or managed or with his wholesale produce operations that


36 Collier/Lee Counties


the café wedded the best grown, most nutritious food in the world to time-test- ed, unadorned recipes, prepared in the healthiest way—and his legion of loyal clientele agreed. He felt blessed to have a kitchen magician, Freedom Teague, who prepared the food in a way that Oakes’ mother and grandmother would have loved and admired. As generously as Oakes gave away his wisdom, he and Teague share the café’s most popular recipes in a recently released cookbook, Food & Thought: Home Cookin’ the Healthy Way. Brimming with old favorites and new delights, the book also chronicles the history of Food & Thought and Oakes’ and Teagues’ shared passion for healthy, delicious food—a testament to Oakes’ mission to make the world a healthier place via farm-to-table organic cooking.


Food & Thought – The Organic General Store is located at 2132 Tamiami Trl. N., in Naples. For more info, call 239-213- 2222 or visit FoodAndThought.com. See ad, page 8.


swfl.NaturalAwakeningsMag.com


Crust /2


1 egg


1 tsp sea salt 1 tsp oregano


Preheat oven to 350 degrees. Mix the shredded zucchini together with the salt. Let the mixture sit for a few minutes. Place it in a pasta strainer to squeeze out the excess water. Add the egg, oregano and flour and mix everything together. Press the crust mixture into two, nine-inch cake pans and bake for 25 minutes or until golden brown. Let the crusts cool for 10 to 15 minutes before adding the toppings.


Toppings


1 can of pizza sauce 1 box of baby spinach leaves 2 cups shredded mozzarella cheese


1 tomato, chopped 1


/4 1/2 onion, chopped


1 red, yellow or orange bell pepper, chopped cup olives


Fresh basil leaves, shredded


Spread the can of pizza sauce over the crusts, and then layer with the


Zucchini Crusted Pizza This recipe calls for sprouted wheat flour, making it a great choice for those looking to cut back on their gluten intake.


5 to 6 zucchinis, shredded 11


cups sprouted wheat flour


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