Banana bread...always a favourite

After reading Marni Wasserman's recent postings on facebook of her delicious and healthy banana bread, I couldn't resist making some muffins and a 'sharing loaf' (one of those small but gorgeous little loaves that are 'just right' for 2 or 4 if you aren't too ravenous!) A friend is coming to visit from out of town and although she said that she would bring blueberry muffins, we have 2 days of catching up and hanging out together, so plenty of time for munching on goodies and a freezer for leftovers. :) The recipe I used is an adaption from Marni, as I haven't yet tried kamut flour. I used spelt (also healthy and can be substituted directly with white flour) and whole wheat. I didn't use any eggs (bananas are sufficient for rising with the baking powder) and used maple syrup (just 1/4 cup) and some applesauce for moisture and sweetening. ....and of course chocolate chips.....bananas and choc chips just go together.

The universe is allowing all my dreams to come true, dreams that I didn't even know I had until just about a year ago!

Soup for a cold cold day

When you grocery shop, do you ever find yourself buying an item that you have no idea how you will use it or when? It looks so fresh and is likely a good price so into the basket it goes! This week it was a cauliflower. When I got home it occurred to me that I had a substantial piece of wonderful Black River 2 yr old cheddar cheese that needed to be used within the next couple of days....bingo! ....Cauliflower Cheese Soup. I use a recipe from the original Moosewood vegetarian cookbook that is delicious. Starting off with about 4 cups of water, 2 cups of potatoes, some garlic, a large onion, 2 cups of carrots and 2 1/2 cups of cauliflower you simmer this until cooked; then blend it. Add about 3/4 cup milk, 1 1/2 cups shredded cheese, 1/2 tsp dry mustard about 1/4 tsp dried dill weed, 1 1/2 cups more cauliflower that has been sauteed in just a bit of butter. Just before serving add 3/4 cup or so of plain yogurt. A steaming wonderful bowl of healthy soup for a winters day is yours for the taking....and as this makes a large soup pot there is plenty to share or save for another day or two.

Apple Tart Extraordinaire!

I have been adapting dessert recipes to 'health them up', substituting honey or pure cane sugar for white, reducing the fat by using applesauce and just having fun experimenting! This recipe came from a daily email that I subscribe to and highly recommend. www.whfoods.org It needed no adaptations although I cut it down by about 1/3 as there were only 2 of us and if the full recipe is made it would nicely serve 6 (the recipe indicates 8 but these would be pretty small servings!). The crust is crushed dates and walnuts and is absolutely wonderful! The apple layer which is cooked just a little bit in a frying pan is spread in only a light layer and has just enough honey and delicious spices to make is decadent. The only change I made was to use cranberry juice in the apple filling rather than apple juice. Just use whatever fruit juice you happen to have and I'm sure it will be delicious! I delayed cutting the apples until just before putting them in the frying pan so I did not need to put them in the lemon water and they were just fine. I also kept the whole dessert in the fridge until the next day, covered closely with plastic wrap and was happy to find the apple topping looking exactly the same and my friend visiting from out of town was just as impressed with this dessert as I was. bon appetite!

Breakfast Time Favourite

On these cold and snowy mornings what could be better than a hot and delicious bowl of porridge? Ever since I got introduced to steel cut oats, this is how I start most days. (I still love my coffee, just so you know that I am not perfect, whatever that means!)

One of the great things about steel cut oats is that 1/3 dry oats has 7 grams of protein, compared to regular oats which have 4 grams. And I think it tastes better too, as it has a wonderful chewy texture.

I make enough for 3 mornings and warm it in the microwave after the first morning:

Boil 4 cups water with a bit of salt and then add 1 cup dry oats, simmering gently for about 30 minutes until it is thick and is just starting to stick a bit to the pan (keep an eye on it and stir periodically). That's the basic recipe, however I usually add some cinnamon and often chopped apple and walnuts and a bit of vanilla. Other fruits added on top are great too of course!

I sweeten with just a bit of stevia (a natural herb sweetener with no calories) and add milk. Yum!

on twittering and blogging and bringing it together

It is 4:30 a.m. and I find myself up yet again tonight, responding to my inner voice to follow my creative journey. I have started to twitter (it was the promise of improved writing skills that sent me over the edge lol) and am here now at my computer as it has just occurred to me how I can use that venue for value added to the universe. I will use PPANTRY to share tidbits of nutritional information and direct folks to this blog for related recipes. Todays nutritional nicety from PP is about the much lower glycemic index of yams vs white potatoes. (50 vs 95-100!) I have found a huge difference in my energy level and just feel overall healthier as I have reduced food with high glycemic index levels, especially the simple sugars. This recipe may be served either warm right after preparing or cold. Delicious and nutricious!!

4 med sweet potatoes (scrubbed or peeled as you wish) cut into smallish cubes
1 lge red onion (may use a white onion but the red is SOOO much better) chopped

Coat the above with approx. 2 Tbsp olive oil, sprinkle with sea salt and ground pepper; roast in single layer at 400 degrees 30-40 minutes, stirring occasionally

1/2 cp or a little less extra virgin olive oil
1 garlic clove, peeled
1-2 Tbsp jalapeno pepper
lime juice from 2 limes

Blend above 4 ingred. to make a dressing

Put the roasted veggies in a large bowl with 2 cups cooked black beans (drained and best are cooked yourself but canned are optional), 1 red sweet pepper (chopped), 1 cup chopped fresh cilantro (can be left out if you do not like, but it is VERY healthy) and dressing. Refrigerate up to a day (mine never lasts more than that and the recipe may be halved or doubled as you need)
YUM!! and soooo satisfying









*credit to Toronto Star Food Section for origin of recipe...

January jewels

As I continue on this journey of learning and playing with blogging, facebook and now twittering....(yes I have joined the world of twittering and was amazed to learn it can actually improve my writing skills...who would have thought that it could be more than just using grade 5 writing skills and sharing with the world that I am brushing my teeth!...it is an amazing marketing tool and who knows what else? lol :)) So, as I am connecting with some of the food focused twitterers...and there are many, practically limitless, overwhelming really.....hmmm

Yesterday I made a healthy and good, but not delicious (yet, stay tuned!) Moroccan eggplant and garbanzo bean dish. Also had lentils, red sweet pepper, onions, garlic, raisins...tumeric, garam marsala, pinch of hot red peppers.....next time will add a bit of nutmeg and more hot peppers, a bit of salt too. After having some of the left-overs today, I think it could also benefit hugely if I forget about the nutmeg and include cumin and coconut milk....