CHIA LOVE

 

I don't think I've expressed my love for Kombucha, yet, but there's a lot of it. Love that is. My favorite is the multi-green and I try to buy it when I can, but at $3.69 a bottle, it can quickly become an expensive habit.

Jump now to Chia Seeds. I also don't think I've expressed my love for this mighty little powerhouse of a seed. And yes, I know you're all singing "ch-ch-ch-chia!" in your head, it is the same seed. Weird, I know. They're so good for you, though, in so many ways. Especially for athletes and hydration. Read about them here.

Recently, or at least recently to me, Kombucha has started a line where they add Chia to their Kombucha. And it is SO GOOD!!

I've had the raspberry and grape flavors so far and have cherry waiting in the fridge for a taste test. Since I'm not typically a cherry fan, I think raspberry will remain my favorite.

If you can get past the consistency of chia and swallowing little seeds whole, I highly recommend trying this new Synergy. It's a great way to keep yourself hydrated as we approach these scorching summer months.

Enjopy your Saturday!

MY OFFICE LOVES ME :)

Because I brought in a fresh loaf of this delicious Pumpkin Banana Bread from What We Ate Last Night.

I could eat pumpkin all day long and since you all know I always have bananas getting old in my kitchen, I searched for this recipe to use them both. And it was perfect. I did, howevermade a few minor additions noted below (which were DELICIOUS!):

Pumpkin Banana BreadYou Will Need:3/4 C Evaporated Cane Juice or other Vegan Sugar - I used just under 1/2 C Organic Sugar
1/2 C Maple Syrup
1/4 C Vegetable Oil (I actually used the oil, no applesauce this time! 1/4 cup won't kill you.)
1-1/2 C Whole Wheat Flour
1-1/2 C Unbleached All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoon Baking Powder
1 Teaspoon Vanilla (my addition)1 Teaspoon Cinnamon
1 Teaspoon Allspice
1/2 Teaspoon Cardamom (If you have it...)
2-4 Tablespoon Non-Dairy Milk (I used 6-8 Tablespoons of Almon Milk and added 1/2 C Oat Bran and 1/4 C Ground Flaxseed)
1 16 oz. Can Organic Pumpkin
2 Very Ripe BananasMethod:Preheat oven to 350 degrees. Grease 2 bread pans using whatever greasing method you like.

In a large bowl combine sugar, maple syrup, vegetable oil, baking soda and spices. Add flour and stir well to combine. Now add bananas and can of pumpkin. At this point we want the dough to be pour-able but definitely not runny. If your dough is too stiff loosen it up with the aforementioned non-dairy milk.

Pour into pans and bake for 1 hour. Cool in pan for 15-20 minutes then remove to wire rack. Store in closed container. Makes 2 loaves.

I higly recommend (from personal experience) putting the loaves in the oven, setting the timer, then curling up on the couch with a good book and the windows open...the smell of the bread baking and a cool breeze blowing through the house: PERFECTION.

OLD BANANAS + FRESH BLUEBERRIES

I bought some bananas at Trader Joes (Whole Foods for the not-completely-hardcore veggies) a couple weeks ago. I feel like I always buy bananas. I always have high hopes that I'll eat a banana a day for the whole week. And after seven days I always end up with five (I like to buy bananas in fives, it's a weird quirk...) lumps of brown mush. 


It's true, I don't love bananas. I mean, I love bananas in things and banana flavor (yes, I was the kid that would sit and pick out only the banana runts at the candy store...and maybe I still do...), but I don't like the way they always make me feel so full after I eat one. I'd take an apple over a banana any day.


All that aside, I was still stuck with five sad bananas. It's a good thing (1) that Dad's learn to eat anything whether old or leftover after having kids (I think it's part of their Dad contract or something), and that mine still does even after his kids are grown :) and (2) that banana bread is delicious.


So the Dad ate two over cereal throughout the week and I put the other three, along with some fresh hand-picked blueberries from Linvilla Orchards, into this awesome Banana-Blueberry Bread via the FatFree Vegan blog I love.

Blueberry-Banana Bread

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)

In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

So good. Try it. And now you don't have to feel guilty about those un-eaten bananas; you're not the only one that lets them go brown!

MY BIRTHDAY PRESENT TO YOU

I'm not kidding, that Vegan Chocolate Birthday Cake was so delicious. With the consent of the mom, I have been given permission to share the secret recipe.


(Vegan) Wacky Cake

Ingredients:
Cake:
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon white vinegar
5 tablespoons melted veg butter (the Mom used Earth Balance Vegan Buttery Sticks)
1 cup luke warm water
Frosting:
1/3-1/4 veg butter (see above) softened
2-3 cups confectioners' sugar
2-3 tablespoons cocoa
1/2 teaspoon vanilla
Almond milk (the mom used almond breeze) as needed to reach desired consistency


Instructions:Preheat oven to 350 degrees. Sift dry ingredients into ungreased square cake pan; shake pan to level ingredients. Make three indentations with tablespoon. In the first hole put the vanilla, second hole melted butter, third hole vinegar. Pour warm water over entire pan and mix until chocolate syrup consistency. Bake for 30 minutes and let cool.
To make the frosting, cream together all ingredients with wooden spoon; add tiny amounts of alomnd milk until you reach a fudge-like consistency. Spread over cooled cake and enjoy!


(Suggestion: Now double that recipe; it goes fast and you'll definitely want more! :) And I love it served chilled if you can wait that long to dig in.)


Now go make it and tell me you can't tell that's vegan!