Tasty Bite!
An edible fall flower, Hollyhock, with stamen removed and filled with: Saffron Risotto, Butternut Squash, topped with Sprouted Black Lentils and Micro Leeks

Tuesday, February 9, 2010

Green Banana Salads

Celebrate Green Bananas!

The Bananas are Green because they have not been gassed! This is a very good thing. Bananas will ripen on a sunny windowsill or in a paper bag. Allowing the bananas to have sun exposure increased the nutrient value.

We use the firm flesh of green bananas as often as we do the ripe ones. Green bananas have a lower glycemic index because many of the sugars have not yet formed. They also have more tannin that promote digestion and have anti-microbial properties. Slightly tart, they make a great topping for green salad or filling for wraps with orange pumpkinseed vinaigrette or as a snack with Greek or goat yogurt and honey. (Vegans can substitute cashew cream cheese and Agavi.)

Green Banana Snack

Peel and slice bananas

Add Cashew cream or yogurt

Add fresh herbs (Choose one or mix: fresh cilantro, sorrel, mint, fennel tops, or lemon balm)

Drizzle with Clover Honey

Add blueberries when you’ve got um!

Green Banana Salad Topping or Filling for Wrap

Peel and slice green bananas

Sprinkle very sparingly with Himalayan pink salt and a squeeze of lemon juice

Toss to coat. (Keeps refrigerated for several hours.)

Serve in a lettuce leaf with choice for fresh herbs or pea sprouts or place on top of a bed of mixed greens. Add dressing with whole seeds.

Orange-Pumpkin Seed Vinaigrette

  • Juice of one orange
  • Zest of ½ an orange
  • 1 clove of garlic (crushed or minced)
  • ½ a small onion or large shallot, diced
  • 1 TBS live apple cider vinegar
  • 1TBS of Namu Soyu (raw soy sauce)
  • 2 TBS of raw pumpkin seed oil (substitute raw sunflower oil)
  • 1 TBS of grade B maple syrup (optional)
  • 2-3 TBS of raw pumpkin seeds

Marinate overnight for best results

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