Life Cycle of the Banana

There are two types of banana eaters in this world.  Those who eat them green and those who eat them ripe.  In our household, we make use of bananas over the entire color spectrum.  I buy them so green it makes my teeth hurt just thinking about taking a bite. Jim and Sam will only snack on them at this point.  When they soften and sweeten a bit, provided there are any left, I start slicing them for my morning oatmeal.

Not quite ripe!

Occasionally, a few cross over to the Dark Side.  It’s the only fruit I know of that maintains its usefulness well past its prime. In other words, they blacken to the point of being only fit for mashing and blending. Sliced and frozen they makes terrific faux “ice cream” and “frozen yogurt”.  But ask anyone what to do with old bananas, and I’m fairly certain the answer will be the same.

Banana bread.

Recipes abound, but if you’re trying to shore up nutritional content, you can make a better than average version without a lot of fuss.  One that works equally well served with breakfast, tucked in a lunch box or presented as dessert.

The following recipe came together with the help of an old copy of the cookbook, Laurel’s Kitchen.  It was developed after I had mashed my bananas and before I realized that I was completely out of butter and eggs.

(Healthier) Banana Bread

• 3 super ripe bananas
• 1 small lemon, juiced
• 1/3 cup oil
• 1/4 cup brown sugar
• 1 1/2 cups whole wheat flour (or a blend with whole wheat pastry flour)
• 1/2 cup untoasted wheat germ
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon

Mash bananas with lemon juice.

Whip oil and sugar well and mix in banana mixture.

Sift together all dry ingredients.  Then add to wet mixture.

Spoon batter into a small greased loaf pan and bake at 375 degrees for approximately 30 to 35 minutes.  If you slide a knife in the middle and it comes out with only a few crumbs attached, it’s done!

Let completely cool on a rack (if you can wait that long) before slicing.  In the morning it’s good with a schmear of peanut butter or cream cheese.  Just sweet enough.

Good Morning!

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Where’s the Beef?

Three summers ago our family took on the “Vegan Challenge”.  For one month we vowed to eat no animal flesh or dairy products–for the most part.  And I enjoyed it–mostly.

But in the end, I just got tired.  And on those nights when I was especially tired, all I wanted to do was throw some hamburgers on the grill.  It seemed much simpler than all the chopping and peeling I was literally up to my elbows in.

When the gig was up, I felt a sense of relief and discovered Meatless Monday.  I could explore this meatless idea under less dramatic circumstances.

It may sound like some hipster fad, but Meatless Monday actually has its roots in American history.  Really!  Its first appearance was during World War I–to reduce consumption and support the war effort.  It was revived again in WWII and again in 2003 with its current incarnation.

So what’s the point you may be asking.  What’s wrong with meat?

The idea is that by eating less meat, we’re eating more of other foods we should be eating. Like fruits and vegetables and whole grains and legumes.  And perhaps lowering our risk for diet related diseases to boot.

Limiting our meat consumption–even one day a week–can also reduce our carbon footprint by reducing greenhouse gases that are implicated in climate change.  And did you know that approximately 2000 gallons of water go into producing one pound of beef?  I’m glad I’m not paying that water bill!

Personally, I think it’s a great way to start a conversation with the family about health, both personal and environmental.

Click the link to the website below for great recipes, shocking facts to share at the dinner table, and plenty of moral support.

Currently on the home front:

Poor Sam.  Last night Jim, presently a vegan for health reasons, was out of town on business. Sam took it into his own hands to cook some…meat.  We have a freezer full of halibut.  He defrosted it, seasoned it and pan cooked it on the range top.

I’m not a bad mother.  I’m not out to deprive my child of his protein rights–ha!  But after years of not cooking meat, it’s kind of become habit.  Prior to my husband becoming a vegan, Jim and I formed a cooking team.  He prepared the chicken, steaks and fish, and I whipped out sides and vegetables.

Truthfully though, this may be a good thing.  I like seeing Sam willingly participate in the kitchen.  Even if it’s just self-preservation.

How about a tofu burger?