3 or 4 ripe bananas mashed
1/3 cup melted butter or sunflower oil or walnut oil
1/2 cup sugar ( you may use fructose instead)
1 egg beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 1/2 cups of all purpose flour
No need for a mixer for this recipe. Preheat the oven to 350F/ 175C. With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl. Mix the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4 x 8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve. Makes one loaf.
Protein-rich and alkalizing, this electrolyte packed main course is filling yet easily digested. The addition of natural anti-inflammatory ingredients such as turmeric enhances soft tissue repair.
1 tbsp coconut oil
1 tbsp grated or finely chopped fresh ginger
3 cloves garlic, minced
1/2 large red onion, cut lengthways into thin strips
1 1/2 cups chopped cauliflower
1 cup chopped broccoli florets
1 cup bite-size torn spinach
1/2 tsp curry
1/2 tsp turmeric
1/4 tsp ground cumin
1/4 mild chili pepper, finely sliced (or substitute 1/2 tsp dried chili flakes)
1 cup chickpeas
1 cup coconut milk
1 tbsp lime juice
1/2 cup chopped fresh coriander (cilantro)
Heat frying pan to medium. Add coconut oil, ginger and garlic. Lightly stir-fry. Turn heat to medium-low. Add vegetables, curry, turmeric, cumin, chili pepper, chickpeas, and coconut milk. Cover and cook for 5 minutes. Add lime juice and coriander. Serve with cooked quinoa, buckwheat or brown rice.
(Serves 4) - Compliments Thrive Fitness by Brendan Bruchard
Delicious and nutritious. Highly recommended for pregnant women. It is high in minerals, including iron and also has ginger to help curb morning sickness.
225g whole wheat flour
1 1/2 tsp baking soda
1 1/2 tsp ground ginger
1 1/2 tsp mixed spice
6 tbsp clear honey or maple syrup
6 tbsp blackstrap molasses
50g crystallized ginger pieces - rub off any excess sugar, then place in a food processor / liquidizer / blender and blend to a paste
50ml or 1/4 cup milk diluted with 75ml (1/3 cup) water. (you may use rice milk or almond milk in its place)
2 large egg yolks, beaten (to convert to vegan use egg replacer or mix 1 tbsp chick pea / garbanzo flour with 1 1/2 tbsp water)
Prep time: 10 mins
Cook time: 10 hours
Total time: 10 hours 10 mins
Colorful and healthy Easter treats, these cookies have flavors like Strawberry Mint, Berry Vanilla and Carrot Cake!
Strawberry Mint Cookies
Berry Vanilla Cookies
Carrot Cake Cookies
If your dates are dried out and firm, soak them for 20 minutes before making the recipe.
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