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

Method

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

100g butter

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)  

1. Heat the oven to 325F/160C/Gas 3
2. Grease and line the base and sides of an 8in/20cm square / rectangular or round 9in/221/2cm  tin/pan with a double layer of greased baking parchment.
3. Sieve/sift the flour, bicarbonate of soda and spices into a large bowl, adding back any separated bran.
4. Put butter, honey/maple syrup, molasses and ginger in a saucepan over low heat.
5. Use a wooden spoon to break down the ginger paste and stir the mixture until all the ingredients are evenly distributed.
6. Pour the hot melted ingredients into the flour mixture, and add the diluted milk.
7. Mix well, then beat in the egg/garbanzo flour mix, combine thoroughly, and pour the mixture into the tin/pan.
8. Bake for 45 - 50 minutes until set and springy to the touch.
9. Cool for 5-10 minutes in the tin/pan, then transfer to a wire rack to cool completely. Peel away the side layers of baking parchment, but leave the base layers and remove once the cake is cold.

Serving suggestion:  This cake can be eaten straight away or wrapped in baking paper and foil and left for 3-4 days to become ‘sticky’.

Prep time: 10 mins

Cook time: 10 hours

Total time: 10 hours 10 mins

Serves: 30

Colorful and healthy Easter treats, these cookies have flavors like Strawberry Mint, Berry Vanilla and Carrot Cake!

Ingredients


Strawberry Mint Cookies

• 1 C. Raw Almonds, Soaked for 1 Hour
• 2/3 C. Strawberries, Stem Trimmed Off
• 1/2 C. Dates, Pitted
• 2 tsp. Fresh Mint Leaves
• Pinch of Sea Salt

Berry Vanilla Cookies

• 1 C. Raw Almonds, Soaked for 1 Hour
• 1/3 C. Blueberries
• 1/3 C. Blackberries
• 1/2 C. Dates, Pitted
• 1/2 tsp. Vanilla Extract
• Pinch of Sea Salt

Carrot Cake Cookies

• 1 C. Raw Almonds, Soaked for 1 Hour
• 1/4 C. Dates, Pitted
• 1/4 C. Raisins
• 2 Tbsp. Unsweetened Shredded Coconut
• 2/3 C. Carrots, Grated
• 1/2 tsp. Vanilla Extract
• Pinch of Salt

Instructions

1. Each recipe has the same directions, lucky you! Per recipe there are 10 servings/cookies.
2. Whichever recipe you are working on, place all of those ingredients into a food processor with an s-blade.
3. Pulse or run it until the ingredients start clumping together and creating a dough. You may need to scrape down the sides a couple of times to get an even texture.
4. You do not want this to be a smooth paste.
5. Next, take roughly 2 large tablespoons worth of the “dough” and shape them into eggs that are 3/8" thick. Do this onto parchment paper or paraflexx sheets for your dehydrator.
6. Once all of the dough is used, place the cookies in the dehydrator and set the temperature to 115F. Dehydrate for 5 hours, then carefully peel them off of their sheet and turn them over onto the mesh tray.
7. Dehydrate for another 5 hours, or until the cookie is to your desired consistency. I like my raw cookies pretty dry, so I dehydrated them for around 12 hours, total.
8. Then serve!

Notes

If your dates are dried out and firm, soak them for 20 minutes before making the recipe.


Sources:
veganyackattack.com