a chocolate banana loaf with no sugar

1. whisk together

• 4 chiquita bananas, mashed (the riper the better)
• 1.5 tbsp instant yeast
• 1 cup warm milk

          and let sit for 10 min. It should be foamy and voluminous.

     2.  seperately, whisk together

• 3 C bread flour
• 3/4 C cocoa powder
• 3 tbsp oats
• 0.5 C chocolate chips
• 1/4 pecans (optional)

          with

• 40g butter, melted
• 1.5 tsp vanilla

     3. mix the yeast mixture with the cocoa mixture in a stand mixer until combined and sticky.
         cover, and set aside until doubled in size (about 1 hour)

     4. butter and flour a bread tin. punch down dough mixture, and pour into tin.
         dust with oats/bran/pecans/cocoa/chocolate chips (optional) and let rise till overflowing from tin.

     5. bake at 350 F (180 C) for 25 min, till brown on top and hollow when tapped at the bottom.

(recipe adapted from Chocolate Bread in Apples for Jam by Tess Kiros)

mango-cashew "cheesecake": raw (almost), and fabulous!

adapted from the meyer-lemon cheesecake version HERE

#1 Line the base of a circular 9-inch baking tin with a circle of wax paper.

For the Crust (ingredients are approximate: add or subtract to taste.)

#2 Moisten

• 1.5 cup ground pistachios
• 2 tbsp flaxseed
• 2 tbsp wheatgerm
  
• 2 tbsp desiccated coconut
  

with

• 3 tbsp spiced apple butter--or raw applesauce if you want all-raw!
  

Press into the bottom of the cake pan.

For the Filling

• 1.5 cups raw cashews soaked for three hours
• 1/2 cup fresh meyer lemon juice
• 3 tbsp cup raw honey
  
• 2 tbsp coconut oil
  
• 1 tsp vanilla
  
• 1 mango, diced
  

To make the cheese, blend until smooth and adjust to taste.

Pour the mixture on top of the "crust" and carefully tap the pan on the counter to release any air bubbles.

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.

sweet and guileless: matcha-mango soft-serve!

you make me melt, you do.

you've probably heard of the one-ingredient banana soft-serve.
well, here's my variation:
overnight Matcha-Mango Morning-Madness!
within the parameters of this deliciousness,
i declare all discussions of antioxidants and vitamins superfluous.

tonight:
slice a mango into 2cm sq cubes
freeze the mango cubes.
this is your crucial one-ingredient base.

tomorrow:
i used a regular blender to
blend 6 frozen mango cubes
with 1 generous tsp matcha powder
and 4 small cubes of ice.

notes:
this made about 1 cup,
but it's probably wise to adjust to taste.
my mango was sweet and i like an icy matcha texture,
so I added the ice cubes, which you could leave out.
if your mango is sour, you might have to sweeten the mix with honey.
for flavour-contrast, i also tossed in a pinch of pink himalayan salt.

3 healthy ingredients. um yums. enjoy!

Queen of Sheba Salad: Beetroot Jewels, Orange & Quinoa!

* forgive the pixellation-my camera has gone off to China.

today's fridge-raid:
Jewel-toned beet cubes & orange slices
make for vivid, luscious, & effortless salad.

saute in olive oil:
1 shallot, sliced
1 tb coriander, chopped
add:
1/4 c beetroot, cubed
1/4 c cooked quinoa
handful, round-leafed spinach
a squeeze of orange
saute, salt & pepper to taste.

wash & toss:
baby romaine lettuce
orange slices

don't forget the confetti!
grate to top:
parmegiano reggiano