Cooking

Banana Bread Bites

Banana Bread Bites

Ingredients:

Ingredients:

  • 1/3 Cup grass-fed butter, melted
  • 3 organic bananas, mashed
  • 3 Tbs. local honey
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ¾  Cup crushed walnuts
  • ½ Cup dark chocolate chunks or raisins (optional)
  • 2 tsp. chia seeds
  • 1 free-range egg

Spices:

  • 2 tsp. cinnamon
  • ¼ tsp. powder nutmeg (optional)
  • ¼ tsp. powder clove (optional)
  • ¼ tsp. powder cardamom (optional) 
  • 1 tsp. baking powder
  • 1 Cup oats

Instructions:

  1. Pre-heat oven to 350 degrees.
  2. Mash bananas with a fork in a mixing bowl.
  3. Add the melted butter, honey, vanilla and almond extract, mix well.
  4. Beat the egg into the mixture.
  5. Next, add the crushed walnuts, optional dark chocolate chunks or raisins, and chia seeds.
  6. Then, add the spices, baking powder and oats, mix well.
  7. Grease a cookie sheet with butter and spoon the mixture on. The batter is a little runny, but don’t worry, they will come out like banana bread soft bites. You can put the batter in the fridge for about 30 minutes to harden, and then bake. Or you can spoon the batter onto a baking sheet right away.
  8. Bake for 12 minutes or until golden.

When done, let cool completely before eating for best flavor.

Note:

Great for toddlers (don’t give to babies under 1), on the go snacks, even for breakfast! They make a great alternative to pancakes and they are great for sugar cravings too! You could even make this recipe into muffins by greasing a muffin tin with butter and bake as you would muffins.

 

Digestive Smoothie -Pineapple Green Mint

 pineapple mint smoothie
This green smoothie is definitely one that I can handle. It has the right amount of sweetness and keeps you from getting hungry for hours. Pineapple contains enzymes to assist with digestion and mint is also an excellent remedy for digestion which makes this the perfect smoothie when in need or just want to enjoy it.
Ingredients:

1/2 cup water (or fresh apple juice)
the juice from half a lime
2Ttbsp. fresh mint
2 cups of fresh, chopped pineapple
1 banana, (fresh or frozen)
1 cup of kale or spinach
1 Tbs. flax seeds
1 handful of ice, if you use a fresh banana

Instructions:
  1. Add all the ingredients to a blender
  2. Start on a low speed and increase to high
  3. Blend until smooth.

Enjoy!

Avocado Desert

avocado desert

This is a simple treat that can be eaten as a breakfast, snack, meal re placer, or desert!

Recipe:

½ Cup heavy cream (grass-fed preferably)

1 avocado

1 Tbs. raw honey (or less to your liking)

½ apple -peeled, and minced (optional)

1 Tbs. slivered almonds (preferably crispy) (optional)

1 banana -cut in slices (optional)

Instructions:

Blend the cream in a blender until whipped solid; this will only take about 30 seconds. Then transfer whipped cream to a bowl.

Add the avocado and honey and mash with a fork until well blended and smooth. Then add the apple, give it a quick mix until covered. Then decorate with banana and almonds.

Notes:

You can make a nice presentation (I obviously didn’t), or just mix the banana and almonds with it and enjoy!

Yogurt, Homemade

photo 2

This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being

Yogurt

This recipe is for 1 gallon of milk, you may cut ingredients in half or double for various portions.

Recipe:

1 gallon raw milk

1 Cup yogurt from previous batch (this is your starter culture)

Instructions:

Heat raw milk until it starts to bubble, and then remove from heat.

hot milk

Let it cool until it is warm (110 degrees). This will take about 1-2 hours. If you don’t have a thermometer, you can use the traditional method which is to place your pinky finger in it to check the temperature. When you can hold your finger in it for 10 seconds, it is at the right temperature for the next step. If the milk gets too cool, you can re heat slightly to warm it back up.

When the temperature is right, add 1 Cup yogurt, whisk, cover the pot or bowl with a plate and several towels and/or blankets to keep warm. (Alternately, you can put the mixture in the glass jars that you will be storing the yogurt in and wrap in towels.)

Leave undisturbed for 12-24 hours. The longer it sits, the more tart the flavor. When finished, store in glass container(s) in fridge.

Notes:

At first, making your own yogurt can seem intimidating, but one you do it, you will see how easy it really is.

The yogurt can be stored in the fridge for about 1 month.