I am so proud of my friend, Kim Cataldo Thompson, for getting her organic, and homegrown, cook book Amen To The Garden: Dandelions To Dinner published. Check it out at Barnes & Nobles.
She grows her own veggies in her garden outside D.C., and her recipes are more than amazing.
Here are two of her recipes that I make often because I love bananas and I’m always on the go:
BANANA MUFFINS
2 1/2 c. whole wheat pastry flour
2 T ground flaxseed
1 T baking soda
1/4 t. salt
1/8 t. ground cloves and ground ginger
1/4 t. ground cinnamon
Mix all dry ingredients together and set aside.
4 ripe bananas mashed well
1 large carrot grated fine and mixed into bananas – set aside
1/2 c. grape seed oil
1/2 c. Sucanat
2 eggs
1 t. vanilla
Whisk these wet ingredients together in large bowl.
Add the flour a little at a time until incorporated. It will be very thick and dough-like.
Mix in the banana mixture and divide into muffin pan. (Will make 12 regular muffins.)
Bake in a preheated 375-degree oven for 15 – 20 min. Check after 15 minutes with a toothpick. They are very moist.
Optional: Add some of your favorite nuts or dark chocolate chips for a treat.
Great for breakfast, in the kids’ lunch boxes, or for an after school snack.
BANANA SMOOTHIE
3 ripe bananas
4-5 T peanut butter (all natural creamy or chunky)
1 T ground flaxseed
2 T honey
1 c. skim or 1% milk
1 c. ice
Place all ingredients in a blender and puree well and serve.
Optional: For an added calcium boost for kids, add 1/2 T Kal brand Dolomite Powder.
Great for breakfast or a snack anytime.
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Disclaimer: This article is for informational purposes only, and is educational in nature. The FDA may not have evaluated some of the statements. This article is not intended to diagnose, treat, cure, or prevent any disease. Please discuss with your own, qualified health care provider before adding supplements or making any changes to your dietary program.
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