Rainy Day Banana Bread

I made this the last night and it turned out SO good! The girls loved it and had it in their snack for school. I had it for breakfast...and a snack.

I got this recipe from the girls over at GREEN SHAKES AND GIGGLES.

Just a tip:

Make sure you (follow the directions, lol) let it cool in the pan for a good 10-15 min. I made the mistake of trying to take it out, and it fell apart on me...it was still SO yummy though!

Rainy Day Banana Bread (and I made it on a rainy day!)

1/2 cup unsweetened milk alternative of choice (I use almond)
2 tablespoons ground flaxseed (hmmm...I actually didn't grind this up. Still turned out ok)
1 egg or 1/4 cup egg replacement (optional)
2 cups whole grain spelt flour or whole wheat flour (I used spelt flour)
2 tablespoons finely shredded dried coconut
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1/4 cup grapeseed oil
1 dropper full vanilla creme stevia, or 1 teaspoon vanilla
3-4 medium sized very very ripe bananas, mashed
1/2 cups nuts, dried fruit, or other add-ins (optional)

Preheat your oven to 350. Spray a 9x5 inch loaf pan with cooking spray. In a large mixing bowl combine the milk alternative and flaxseed and egg and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla stevia, and bananas until well mixed. Stir in the dry ingredients being careful not to over-mix; a few lumps are okay. Gently fold in the coconut and nuts and any other dried fruit you want. Spread the batter into prepared pan, and bake for 35-40 minutes, or until the top is browned and resilient to the touch (I always stick a toothpick in to make sure it's done). Cool for 10-15 minutes before removing it from pan and placing on wire rack.


yields 10-12 servings


*I prefer to use 4 full sized bananas. It's more flavorful and moist. But using 3 bananas does allow the bread to rise more.

Why No YEAST??

Here is a little info of why we are trying to stay away from anything with yeast:

"Yeast is never good in the blood. Yeast will grow and eventually form into fungus and into mold. That is not good in the blood. The things that are in our blood when we die should not be there when we are alive.

Yeast steals energy and health. Anyone who has large amounts of yeast in their blood has low energy, is tired, has sugar cravings, etc.

Back in Adam and Eve days they did not have yeast and fungus and mold. They did not have ways of making bread from yeast and processed flour and heating it. They made their bread from sprouted grains and formed those sprouted grains into a ball and placed it in the sun to dry it. That was their bread.

Yeast makes the body acidic.

It is a microbial toxin. Usually yeast gets into the blood because we eat yeast or food has deteriorated before we eat it (leftovers and food that is starting to decompose). In Ayurvedic medicine, they say you are not to eat any food that has sat out for more than 3 hours. In Ayurveda, it is then considered tamasic. Tamasic is anything that is old, dark, heavy, sickly, etc. It is because the food starts to decompose and go bad.

We should try to eat food that is as fresh as we can get it.

Allopathic medicine has been able to prove that yeast and mold is present in over forty percent of all cancerous conditions!" Dr Young www.phmiracleliving.com

So, instead of bread with yeast, we try and buy the sprouted wheat tortillas or the brown rice tortillas and those become our bread for our sandwich.

Here is our typical lunch:

Sprouted wheat tortilla with almond butter/agave

Cucumbers or salad

Green apple

Water with lime or lemon squeeze

Banana Berry WAKE UP SHAKE!

This was SO delicious! You can even add spinach if you'd like to make it even healthier! I got the recipe from one of my favorite recipe blogs GREEN SHAKES AND GIGGLES ...My girls loved it! Definitely a keeper. No worries if you don't have ALL of the ingredients. We didn't add the chocolate protein powder and it still tasted great!

1/2 - 1 cup frozen mixed berries

1 frozen banana

1 Tablespoon peanut butter (we used almond butter)

1 Tablespoon ground flax seed

1-2 Tablespoons chocolate protein powder

1/4 cup coconut milk

1/4 cup rice milk (we actually used mostly almond milk)

juice of 1/2 lime
1 cup of ice (or so)
add water to desired consistency

Put all ingredients in blender. Blend until smooth.

Summer IS on it's way...

Summer is on it's way...I can see it happening. The little white petals from the popcorn trees are blowing in through our door onto the carpet, and the birds are so busy making their nests. The wind is blowing, but it is a warmer wind...

Summer inspires me...I had to whip up this delicious salad today.

Cabbage Almond Salad

This is an all-around favorite. Really refreshing, healthy, tasty and filling...

Salad:


1 Head green cabbage

3-4 Green onions (use the whole onion...white and green part)

1/2 package buckwheat soba noodles (found in the health food section)
or you may be able to use roman noodles

Toasted sesame and almonds



Dressing:



1/2 cup grape seed oil

Juice of 1 lime

Stevia (about 1/2 tsp) this is a natural sweetener that won't raise blood sugar

1/4 tsp Real Salt (or to taste)

Whisk together


Chop cabbage and green onions. Place in a large bowl. Cook noodles and rinse with cold water to cool. Toast almonds and sesame in grape seed oil on medium heat until golden. Let cool...add to cabbage and green onion mix. Then dress and toss.

Getting back...

Wow...we really fell off the wagon right before Thanksgiving.

It's taken us a few months to get back on the right track.

We definitely haven't given up, but I'm in dire need of some new recipes, especially dinner. I can't wait to get this new cookbook here, and try some of these from my friend's blog.

It's a NEW DAY...a new week...a new month.

Healthy Tip

Try squeezing a whole lime into a tall glass of water in the morning. It's a good "wake up" drink. Also...if you have heartburn, it will help to relieve it.

Mexican Chopped Salad with Honey-Lime Dressing

I had actually already made a salad when I came across this recipe while I was searching for a tasty dressing. I started with a mix of romaine lettuce in a bag (I'm going to try fresh next time), 1 yellow pepper, 1 avocado, 1/2 cup red onion (also leaving the onions out next time because the girls don't like them), and tomatoes. I added the black beans and corn. I didn't have the jicama or radishes. (And I realize that black beans and corn aren't considered totally akaline, but we're slowly adjusting).

For the dressing, I didn't have the cilantro or the pepper, but it turned out really good anyway. I guess instead of honey, you could use stevia because I realize this isn't totally alkaline either, but the girls enjoyed it as well, so I was happy. :)

Mexican chopped salad with honey-lime dressing (serves 3-4)

Ingredients:

Salad:
2 heads chopped romaine lettuce (you may want to add more lettuce if serving 4 people)
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped

Honey-Lime Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.