Raw Banana Bread recipe


What a busy time it is. I am thankful for all the raw energy that helps me to help others more. Yesterday I was giving a workshop to a group of women at our community center. It was wonderful to see them all inspired to incorporate some baby steps to make a difference. I was speaking on aging and how there is so much we can do to not only age well but to rejuvenate and live a joyful life.

Toronto Star’s cover story on Saturday was about the Diabetes epidemic.We do not belong to any epidemic except the feel good epidemic with everything we have at our disposal.

I am looking forward to teaching the group how to incorporate more yummy recipes into their life.

One of the questions was what to do with leftover juice pulp. There is so much that can be done with pulp besides enriching the soil in your garden. I did have a dressing recipe made with juice pulp in my November newsletter.

This is a Raw Banana Nut Bread recipe made with juice pulp by Matt Monarch that Angela Stokes had on her blog and her current newsletter.

Banana-Nut Bread

2 cups vegetable juice pulp (preferably at least half of it carrot pulp)

8 tbsp ground flax or chia

3/4 cup chopped walnuts

3/4 cup raisins

5 bananas

Mix together the veggie juice pulp and bananas in a food processor. Add in the ground flax or chia and let the food procesor run until the sees are completely mixed in. Transfer the mixture in a bowl with the walnuts and raisins and mix them in thoroughly by hand. Shape into into a loaf. For major yumminess, top with “Cream Cheese” (see below)

Cream Cheese

Flesh of 3 avocados

9 dates

Juice of 1 or 2 lemons

big handful of dulse

Blend the ingredients in a blender. Serve on top of banana nut bread, or just eat on its own.

Angela also mentions that she replaced the walnuts and raisins with chopped brazil nuts and diced prunes and added lucuma for shortbready yumminess.

Have a yummy day.


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