“What do I do after I’ve been binging on bad foods for a couple of days?”
“How do I jump start my weight loss?”
“How do I flush toxins out of my body?”
“How do I get healthier skin?”
Whole wheat strawberry banana bread! #vegan sugar free, low fat, loaded with flax and oh so yummy!
Ok here is the recipe! I just altered my usual go to banana bread recipe by added a pint of diced strawberries, and adding about 1/2 cup flax meal & apple sauce to result in a moist moist-cake like bread…. Enjoy!
Vegan Strawberry-Banana Bread
- 3/4 cup raw agave
- 1/2 cup Earth Balance buttery spread, melted
- 3 very ripe bananas, mashed well
- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 cup vanilla soy milk
- 1/2 cup unsweetened apple sauce, optional
- 1/2 cup flax meal
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 pint fresh strawberries diced
Preheat oven to 350 F. Spray a 8×8 dish with non stick cooking spray.
Sift together flour, flax meal, baking soda, salt and spices.
Mix together the Earth balance and agave. Add bananas, soy milk and vanilla. (and apple sauce if desired)
Add the wet ingredients to the dry. Mix well. Fold in strawberries now. Pour batter into pan. Bake for an hour to an hour 10 minutes, or until cooked through.
for the salad:
- 1 cup (about 4 oz) frozen shelled fava beans (broad beans)
- 4 cups (about 4 oz) baby spinach leaves, trimmed and washed
- 1 small red onion, minced
- 1/4 cup sunflower seeds or pine nuts, toasted
- 1/4 cup crumbled soy cheese
for the tahini dressing:
- 1 /3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 2 cloves garlic, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon sugar, agave or maple syrup
to prepare the salad:
- Bring a small pot of lightly salted water to boil.
- Blanche the froze fava beans until they float.
- Rinse with cold water and remove the shells.
- Clean and trim the spinach.
- Toast the sunflower seeds or pine nuts.
- Mince the red onion.
- Finely chop or crumble the soy cheese.
- Place the ingredients for the salad on individual salad plates.
to prepare the dressing:
- Whisk the dressing ingredients together.
- Season to taste with extra lemon juice and salt and pepper.
- Serve in a cruet for people to serve themselves.
Peaches and Cream Shortcakes
Makes 12 Shortcakes
2 medium-large peaches, diced
1 teaspoon lemon juice
1 cup all-purpose flour, spooned and leveled
1 cup whole wheat flour, spooned and leveled
½ cup granulated sugar
3 teaspoons baking powder
½ teaspoon baking soda
Pinch of sea salt
2 tablespoons softened butter
1 large egg
1 ½ teaspoons pure vanilla extract
2/3 cup buttermilk
¼ cup skim milk
1 cup whipping cream, whipped until soft peaks form
2 medium peaches, halved, stones removed
1 teaspoon pure vanilla extract
1. Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.
2. Combine the diced peaches and lemon juice in a small bowl; set aside.
3. Whisk flours, sugar, baking powder, baking soda, and salt together in a large bowl.
4. In a medium bowl, whisk butter, egg, vanilla, buttermilk, and milk (the mixture will be lumpy). Pour into dry ingredients and stir just until combined. Fold in peaches.
5. Pour batter onto parchment lined baking sheet and spread it around with an offset spatula to cover the entire sheet. Bake for 15-18 minutes, or until the top is golden and the edges begin to slightly brown. Slide the cake onto a wire rack and cool until almost room temperature. Cut off the outer edges (about ½ an inch) and then cut into 12 even-sized rectangles.
6. Bring a wide saucepan half full of water to a simmer and add vanilla. Gently place peach halves in the water and cook for 5 minutes. Remove with a slotted spoon and transfer to a paper towel. Cool until the peaches are safe to handle, pull off the skin, and slice.
7. To assemble: top half of the squares with dollops of whipped cream and peach slices, and place the other half of the squares on top to sandwich. Top with more whipped cream, if desired.
- 1 (28-oz) can whole Italian tomatoes
- 1 tablespoon dried oregano
- 1/2 cup grated Parmesan
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian dish)
- 1 cup orzo
- 6 sweet bell peppers (red or yellow)
- 1/4 cup chopped basil
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.