RECIPES
*wherever possible, use organic ingredients
BANANA BREAKFAST CAKE
You will need:3 very ripe bananas, mashed
2 tablespoons lemon juice
¼ cup apple juice
1/3 cup coconut oil
1 ½ cup gluten-free flour mix
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup oat bran
¾ cup raisins or currants
Mix mashed bananas and lemon juice until smooth. Stir in juice and oil. In a separate bowl, mix flour, salt, baking soda, baking powder; mix in bran and add to bananas. Mix well and stir in raisins. Batter will be stiff. Spoon into oiled 8 by 8 inch square pan. Bake at 350 degrees for 35-40 minutes. Cool on rack. Cut into squares. Freezes well in individual baggies for lunchbox treats!
ASIAN GAZPACHO
You will need:
6 fresh organic tomatoes, seeded and finely chopped
2 cups vegetable broth
1 teaspoon dry sherry
2 tablespoons chopped fresh cilantro
1 tablespoon light soy sauce
4 scallions, white part only
4 thin slivers of fresh ginger
½ teaspoon Chinese chili sauce – to taste
2 limes
Place the tomatoes, over low heat, in a 2 or 3 quart saucepan. Add vegetable broth, sherry, cilantro, soy sauce, scallions, and ginger. Bring to a simmer and cook for 20 minutes. Remove from heat and allow to cool for a few minutes. Puree in a food processor or blender. Chill. Just before serving, stir in chili sauce. Grate the peel of one lime and add to the soup. Squeeze the juice of both limes into the soup. (serves 6) Enjoy!
COCONUT CREAMED GREENS
You will need:
2 heads kale or collards
1 cup bone broth
2 tablespoons coconut oil or olive oil
1 cup coconut milk
½ inch ginger root/grated
½ to one teaspoon dried turmeric
½ to 1 teaspoon ground coriander
½ to 1 teaspoon ground cumin
½ to 1 teaspoon dried kelp
¼ teaspoon sugar
1 teaspoon dried kelp
salt and fresh ground white pepper to taste
Slice greens into ¼ inch thick strips; let rest for 10 minutes prior to cooking. Place spices and kale in a large skillet, add bone broth and simmer over medium heat until skillet is almost dry, 10 minutes. Add the oil and cook, stirring, for 2 minutes. Add the coconut milk and sugar, season with salt and white pepper, and cook for another 6-8 minutes. Serve and enjoy!
Enjoy over a hundred delicious recipes from my book like these when you order your copy now. Minding My Mitochondria also includes sample menus
to help you get started on track to health and vitality!
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