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:
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
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.
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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