“its ruined…its going to be gross. Aargh! it looks like shit and its going to taste like shit.”
That’s all I heard from kitchen the other day while my girl was experimenting with a new banana bread recipe (see below).
Now I have theories about cooking and energy: The energy-intent-attitude-purpose of the cook in the kitchen will come out in the final product … eh usually. Have you ever heard the phrase “cooking with love”? It’s real and I totally believe in it.
Not many people know the craziness that goes on in the back-end of a restaurant—everyone yelling at each other, knives and pans flying all over the place … there is no love for who they are cooking for. They may have love for the food they produce, but no love for the customer. Negative energy goes directly into your food, and therefore, you’re not feeling too grand after said meal.
So back to my girl’s banana bread … the end result looked as ugly as homemade soap, BUT oh was it delicious. The outside was not a thing of beauty but the inside was picture perfect. It wasn’t dry, but rather moist and oh so yummy. My girl made the bread with love and that’s what counts in my book. Good love and good energy makes all the difference when cooking.
Go in with the mindset, of “I know this has a high probability of a true fail, but I’m using good energy and I’m cooking it for those I love. and chances are it will be spot on. … and if not, no big deal, you’ll get it next time … or perhaps the time after that, or the time after that.
Vegan Banana Bread
PREP TIME: 15 minutes | COOK: Oven 350 degrees, 45 minutes
- 4 medium sized super ripe bananas
- 1 cup coconut flour
- 4 eggs OR to make this vegan, substitute 1/4 cup pureed silken tofu for each egg
- 1/4 cup almond butter
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoon vanilla
- 1/2 cup dark chocolate chunks (optional)
- 1/2 cup chopped walnuts (optional)
Mix mashed bananas with eggs OR tofu, almond butter and vanilla. Add dry ingredients, and mix well. Then fold in chocolate and nuts. Note, this dough is far more thick than normal banana breads so don’t be surprised by how it looks. AND don’t overcook it either. You’ll want to, but don’t. Enjoy!
I LOVE YOU, babe!
To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions? Press@ShaunaNosler.com | Press@Gastro-Licious.com
Krusteaz Gluten Free Muffins
When it comes to food, beauty may or may not be in the ye of the beholder … but taste is taste…
Pumpkin Chocolate Pecan Muffins
When I was in college, I stumbled on this recipe (or something similar) and I made these muffins over and over AND…
Irish Soda Bread
Non-dairy buttermilk makes this Irish soda bread vegan AND makes it uber delicious.
My Flexitarian Kitchen 
Oh wow!😳
LikeLike