- 1 banana
- 1 cup spinach
- 1/4 cup cilantro
- 1 cup water
- juice of 1/4 lemon
- small piece of ginger
- 2 tsp maple syrup
- 2 tbsp soaked almonds
- 1 tbsp coconut oil(optional)
Mix in blender and serve
Mix in blender and serve
Today I’m to share with you one of my favourite treats:
Here’s a simple and tasty dessert that I like to enjoy regularly when my bananas are too ripe to eat.
To make frozen bananas, one should choose a ripe to overripe banana. Overripe bananas have a sweeter taste. I prefer to peel it and then slice them up, then place on top of a baking tray with wax paper on it, or space them out in a plastic wrap, and place in the freezer.
After they are completely frozen, they are ready to be enjoyed. They can be eaten as is, in smoothies, in shakes, as “ice cream,” or thawed for baked goods.
Baked herb pita crisps with roasted carrot dip
From Heart and Stroke
4 large carrots, chopped (about 500 g/1 lb)
6 cloves garlic
30 mL (2 tbsp) chopped fresh thyme or 5 mL (1 tsp) dried thyme leaves
1 can (156 mL) or 150 mL (2/3 cup) low sodium vegetable cocktail
Herbed Pita Crisps:
2 whole wheat pita pockets (15 -18 cm/6-7 inches)
15 mL (1 tbsp) extra virgin olive oil
2 mL (1/2 tsp) each dried basil and oregano leaves
1. In large bowl, combine carrots with garlic, thyme and pepper. Add 60 ml (1/4 cup) of the juice and toss to coat. Spread on parchment paper lined baking sheet and roast in 200 C (400 F) oven for 45 minutes or until golden and tender. Let cool slightly.
2. Scrape carrots into food processor and add remaining juice. Puree, scraping down sides until smooth; set aside.
3. Herbed Pita Crisps: Separate pita pockets into 2 whole halves; place on baking sheet.
4. In small bowl, stir together oil, basil and oregano; brush over pitas. Bake in 200 C (400 F) oven for about 8 minutes or until golden and crisp. Let cool completely.
5. Break pita crisps into bite size pieces and serve with dip.
Tip: If you need more pita crisps simply double the recipe.
Store pita crisps in resealable bag for up to 3 days. Cover and refrigerate roasted carrot dip for up to 2 days.
Serve at room temperature.
1 Spaghetti squash, halved lengthwise and seeded
2 tablespoons butter, softened
2 tablespoons cold butter
1/4 cup brown sugar
Preheat an oven to 400 degrees F (200 degrees C).
Line a large baking dish with aluminum foil. Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.
Open faced Turkey Sandwich
Serves 4 (1 sandwich per serving)
2 teaspoons butter
1 cup thinly sliced onion
1 cup thinly sliced green bell pepper
1/4 teaspoon black pepper
3/4 pound thinly sliced turkey breast
4 slices of sprouted grain bread like Stonemill
4 (1-ounce) slices mozzarella or provolone cheese
1. Preheat oven to 375°.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.
3. Divide onion mixture and turkey evenly among bread; top each serving with 1 cheese slice. Cover with top halves of rolls.
4. Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.