Monthly Archives: February 2013

Happy Banana Bread Day!

Banana Bread – makes 12-14  5″ pieces

1 cup ground golden flax (or dark)

1 cup ground sunflower seeds

2 bananas

1 cup water or more as needed

2 tsp cinnamon

1 tsp vanilla or 1 vanilla bean scraped

1/3 cup coconut sugar crystals or other sweetener

2 Tbs coconut nectar or maple syrup

1/4 tsp sea salt

2 bananas, sliced

1/4 cup chia seeds – optional

1/4 cup chopped walnuts – optional

Mix flax, sunflower seeds, 2 bananas, cinnamon, sweeteners, water, vanilla, salt together in a food processor & then spoon into a large bowl.  Now mix in sliced banana & chia & walnuts if you are using them.  Spread mixture, 1/2″ thick, onto a teflex sheet  & dehydrate at 135 for 2 hours.  After 2 hours flip bread off of teflex sheet & continue to dehydrate another 4-6 hours at 115.  Now slice your banana bread into pieces & continue to dehydrate another 8 hours or until desired texture is achieved.  Serve with a sweet coconut oil while warm.  YUMMMMM!

Sweet Coconut Oil Butter

1/4 cup coconut oil

1 tsp cinnamon

1 tsp cacao

1 Tbs coconut nectar or maple syrup

Warm mixture & mix together to spread on banana bread.

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UPCOMING CLASSES

And Stupendous Smoothies with the dynamic Kids Gone Raw duo at Modern Vegan Cooking School on March 6th!  We’ll be making 5 smoothies from our rawsome e-book “Smoothies Gone Raw”!  Sign up today!  E-mail Chris McClay to register: mcclayc@wellnessforum.com

And in case you didn’t know, vegan chef, Chad Sarno will be at Whole Foods Market in Portland, Maine on Monday, March 4th doing a talk & demo.  The fee is $25 & you get an autographed copy of Chad & Kris Carr’s latest book, Crazy Sexy Kitchen.  

There are still spots in the 7:30pm seating.  

Call WF Customer Service at 774-7711 to register!

 

RAWsome Tip Tuesday: Not Too Early to Pick Summer CSA.

What? With all of this ***SNOW*** outside it seems like picking your summer veggie share is month away. The truth is that your local farms start accepting applications for Community Supported Agriculture (CSA) shares now so they can plan for seeds and planting.

Even in the snow your farmers are planning for summer!

Many of the established CSA’s that also offer fresh eggs, flowers, jams and honey fill up fast, so now is the time to do your research. How? Ask friends, call up local farms or search on their websites, ask the local health food stores or Google CSA Portland, Maine (or your town).

Why is a CSA better than just heading to the grocery store? You are supporting local farmers (who really have one of the toughest jobs!), getting super fresh food that has traveled minimum distance to get to your plate, you get to try new foods, you can sometimes take your kids to the farm to help pick the goodies!

Sometimes the kids can go help harvest!

Many will offer single shares or an option to split a share if you don’t see yourself eating crates of produce each week. You can usually get a discount if you pick up directly at the farm instead of getting delivery or if you offer to be a drop-off site. You can even encourage your co-workers or members of a book, knitting or running club to all join and share in the healthy benefits!

Even though I grow a lot of my summer veggies, I really look forward to the greens, herbs and flowers from the farm. Plus I juice so much I can always use the extras for sauces and canning.

Here is a great site that offers more info on CSA’s: http://www.localharvest.org/csa/

Foodie Friday: Hemp Seed Brownies


Hemp Seed Brownies – makes 9-12 brownies

1/3 cup hemp seeds

1/3 cup brazil nuts (or you can sub in other nuts)

8-9 pitted medjool dates

1-2 Tbs coconut nectar (or agave / maple syrup)

2-3 Tbs cacao powder

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cardamom

pinch sea salt

Place hemp seeds & brazil nuts in a food processor & blend until a nut flour is formed.  Then add in remaining ingredients & blend until a dough ball forms.  Shape mixture into a square about 1 inch thick on a plate & cute into 9 squares.  Eat up!  Stores great in fridge or freezer.