Banana Bread in a Bowl

Mmmm! A completely healthy breakfast that tastes like a dessert!

Banana Bread Oatmeal
1 c. old fashioned oats
2 c. water
1 banana, mashed
1/4 c. pecans, chopped
1/2 tsp. allspice
1/4 tsp. nutmeg
1 Tb. golden flax, ground (optional)
1 Tb. ground hemp seed (optional)
1/2 tsp. vanilla or maple flavor
1/4 c. pure maple syrup

Simmer oats in water until water is mostly absorbed. Stir in remaining ingredients. Add non-dairy milk if desired.

To your health and happiness,
Hailey

Thanksgiving Menu

I'm focusing on the side dishes this holiday. My family is not nutritarian, so there will still be turkey, stuffing, mashed potatoes and gravy, but those traditional foods will have to compete with these colorful, tempting dishes:

Maple Cornmeal Biscuits

Jewelled yams

Festive Salad & Raspberry vinaigrette

Lemon-y Waldorf

“Candy” Corn

Green Beans with “sausage” and onion

Pies with Banana “Whipped Cream”

Maple cornmeal Biscuits From Happy Herbivore

1 c. cornmeal

1 c. whole wheat pastry flour

4 tsp. baking powder

½ tsp. salt

1 banana

½ c. non-dairy milk

4 Tb. Pure maple syrup

 Preheat oven to 425˚.Grease cookie sheet. Combine flour, cornmeal, baking powder and salt in a food processor for about 10 seconds. Add banana and process until flour is pebble-like. Transfer to mixing bowl and add milk and syrup, stirring until well-combined. Drop 12 biscuits 2” apart onto cookie sheet. Bake 7-8 minutes until barely crisp and slightly brown.

Jewelled yams

4 lbs. yams, baked                    ¾ tsp. cinnamon

2 apples, sliced                         ½ tsp. nutmeg

1/8 c. lemon juice                      ¼ tsp. ginger

½ banana, mashed                    ½ c. orange juice

¼ c. pure maple syrup               2 c. cranberries, fresh or frozen

¼ c. sucanat, turbinado, rapadura or date sugar

Peel & slice cooked yams. Toss apples with lemon juice. Combine banana, syrup, sugar, spices and orange juice to make a thin sauce. In a sprayed 9X13 pan, Layer ½ the yams, ½ the apples, ½ the cranberries. Repeat. Pour sauce over all. At this point you may refrigerate until just before mealtime. Bake at 350˚ for 30-45 minutes, adding apple cider to baste if liquid is all absorbed. Cool slightly before serving to allow sauces to thicken.

Festive salad from Green Smoothie Girl

1/2 c. sliced almonds

2 Tb. Agave or maple syrup

1/2 head red leaf lettuce

1 head boston, Bibb, or butter lettuce

1 can mandarin oranges, drained

½ c. craisins, currants, or pomegranate seeds

Dry roast almonds in a skillet over low heat, stirring frequently, until golden. Toss with agave. In a large bowl, toss remaining ingredients. Sprinkle with nuts. Serve with Raspberry vinaigrette.

Raspberry vinaigrette

2-3 Tb. honey or agave

¼ c. rice vinegar

¼ c. water

1 tsp. chia seeds

¼ c. raspberries (fresh or frozen)

1 Tb. Poppy seeds 

Blend all but poppy seeds in blender. Add poppy seeds and pulse.

Lemon-y waldorf

6 apples, chopped

5 celery stalks, chopped

1/2 c. cashews

1/2 c. currants or pomegranate seeds

10-12 oz. silken tofu

juice & zest of 1/2 lemon

1/4 c. pure maple syrup

leafy greens

Toss together apples, celery, nuts and fruit. In a blender, combine tofu, lemon juice, lemon zest and maple syrup. Pour dressing over salad, stirring just until coated. Serve over greens.

 

“Candy” Corn

1/2 c. white onion, diced

1 c. orange bell pepper, diced

1-2 Tb. Orange or pineapple juice concentrate

2 c. corn, fresh, frozen or canned

¼ c. agave, or pure maple syrup or 2 Tb. Molasses

Saute onion and bell pepper  in juice until tender. Add corn and heat through. Drizzle with sweetener and season to taste.

Green beans with “sausage” and carmelized onion

1 c. cooked pinto beans       1 egg or egg replacer

¼ c. breadcrumbs                ¼ c. 1 tsp. black pepper
1/2 tsp. sage                         1 tsp. thyme
1/2 tsp. marjoram                 1/4 tsp. allspice
1/2 tsp. cayenne (optional)   1/4 tsp. red pepper flakes
pinch salt                               3 cans green beans, drained

In a food processor, combine beans, eggs, breadcrumbs and spices. Blend until smooth. Form patties and fry like a hamburger. When cohesive and browned, break into crumbles and continue frying until crisp. Toss with heated beans. Garnish with onion slices that have been carmelized in apple cider by cooking over low heat until liquid is thick and dark.

PIE Crust #1 (No bake) from Dr. Fuhrman                    

1 c. almonds                                 

1 c. pitted dates                     

2 Tb. Chia seeds soaked in ¼ c. water for 15 minutes

1/3 c. dry oatmeal, processed to a flour in blender

Process chia seeds and water until they form a paste; set aside. Process almonds until very fine. Mix in oat flour. Add dates and process until finely chopped and mixed well. Add chia seed pasteand pulse to mix. Press mixture into a pie plate. No baking needed.

Chocolate Pie filling from Yummy Plants

1 1/2 c. dairy-free dark chocolate chips (Sunspire Organic)

1/2 c. maple syrup (use 1/4 c. for less sweet)

1 pkg. silken tofu (12 oz)

1 Tb. vanilla extract

1/8 tsp. sea salt

Dash of nutmeg

Dash of cinnamon

Use a double boiler to melt the chocolate chips, stirring until creamy and lump-free. In a blender, mix tofu, syrup, vanilla and salt until smooth. Add melted chocolate to blender. Blend 5-10 seconds. Pour into crust and refrigerate.

Pie Crust #2 (baked) from Dr. Fuhrman

1 c. almonds

1 tsp. finely ground chia seeds

1 c. pitted dates

2 tsp. water

Combine almonds and chia seed powder in food processor. Pulse until finely ground. Add dates and water and process until mixture gathers into a ball. Press into a lightly-oiled pic tin. Prebake for 5 min. at 250˚ Fill and bake according to filling directions.

Pumpking filling

1/2 c. maple syrup, agave or honey

4 dates

1 c. cooked pumpkin puree

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. ground ginger

1/8 tsp. ground cloves

3 Tb. ground flaxseeds

3/4 c. vanilla soy or almond milk or lite coconut milk

Blend sweetener, dates and pumpkin until smooth. Add spices, seeds and milk and blend until well-mixed. Pour into pie crust and bake 40-45 minutes at 350 degrees.

Banana “Whipped cream” from Dr. Fuhrman

6 frozen bananas

1 c. non-dairy milk 

Blend until smooth and creamy

Have a happy and healthy Thanksgiving!

Hailey

Brussels Sprout Salad

With Dr. Joel Fuhrman's book, Super Immunity, hitting the shelves in a couple of weeks, I'm sure cruciferous veggies will be the rage! The trouble is that most people prefer this category of vegetables the least because they are so strong tasting (sort of like eating mud pots at Yellowstone National Park). Of course, it is exactly the sulphur compounds that make them so valuable. The key is to chop them very fine and not to overcook them. In fact, Dr. Furhman advocates eating them raw. I discovered that I actually enjoy Brussels Sprouts when they are served in place of lettuce in a salad. Try these two variations:

Maple Apple Salad
Cut off base of Brussels sprouts, remove outer leaves, and slice thinly. Rotate cutting board and slice perpendicular to original cuts. Add chopped red apple (with peel), sliced green onion and a sprinkle of chopped pecans. Toss with Maple Apple Dressing:
1/4 c. apple juice
1/2 c. cold-pressed extra virgin olive oil
1/4 c. apple cider vinegar
3 Tb. pure maple syrup
1/4 tsp. nutmeg
Optional: If you prefer cooked Brussels sprouts, steam them lightly, just until they turn bright green, before adding other ingredients.

Brussels Slaw
Cut off base of Brussels sprouts, remove outer leaves, and thinly slice. Rotate cutting board and slice again perpendicular to original cuts. Add grated carrot, minced onion and poppy seeds. Coat with Mustard Vinaigrette:
1/2 c. extra virgin olive oil
1/4 c. honey
1/4 c. apple cider vinegar
1/2 Tb. spicy brown mustard
a pinch of salt

To your health and happiness,
Hailey