Green Living: Put The Thanks Back Into Your Thanksgiving With These Simple Holiday Recipes
There are plenty of ways to go green during Thanksgiving. You can purchase wine with a true cork (instead of plastic) or pack leftover food with aluminum foil instead of plastic wrap.
But going green isn’t just about consuming wisely. It is also fostering your tangible connection to the wonderful gift called planet Earth.
Giving thanks for the planet that sustains us is done with more ease when your food tells your own story, your own personal touch. It is like infusing spices and flavors into the food that influenced your childhood.
I want to share with you the recipe that influenced my childhood and is a favorite with my kids as well especially when the holidays make them eat way more sweets than normal. And,
With this healthy recipe you can eat well and enjoy all of the wonderful flavors of Thanksgiving.
Moist Banana Bread Recipe
- 3 ripe bananas, mashed with a fork
- 1/4 cup oil
- 1/2 cup honey
- 1 & 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup wheat germ
- 1/2 cup chopped walnuts
Preheat the oven to 375° F. Mix all of the dry ingredients first, then stir in the bananas, oil and honey. (If you measure out the oil first, then when you pour out the honey, it will all slide cleanly out of the cup.)
Pour into an oiled bread pan and bake for 20 minutes. This recipe is also great for Thanksgiving muffins (15 minutes until done). Use a toothpick or knife to check the middle. If it sticks, keep baking.
Substitutions:
- Vegans can substitute agave nectar or maple syrup for honey, and you can cut the amount of sweetener.
- Quinoa or brown rice flour can replace the wheat flour for a gluten-free bread.
- We use olive oil, and have made it with as little as 1 tablespoon of oil for a low-fat banana bread.
- I don’t ever use table salt, which is simply sodium chloride. We like “Real Salt” from Utah, or Lima sea salt (sun-evaporated).
- For dessert, throw in a handful or two of chocolate chips and shredded coconut!
This is a very versatile recipe. Cut off a few fat slices and take them with you for an all-natural power bar. It packs very well and makes a great travel food.
You might also like our sweet potato pudding recipe. Nutritionally, sweet potatoes are an excellent source of vitamin A, beta carotene and a good source of potassium and vitamin C, B6, riboflavin, copper, folic acid and fiber.
Sweet Potato Pudding
Makes 4 servings (2/3 cup per serving)
1 1/3 cups mashed, cooked sweet potato
1/2 cup sugar
2 teaspoons ground cinnamon
2 teaspoons grated orange rind
1 teaspoon salt (omit if on a low-sodium diet)
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup egg substitute
16 ounces evaporated skim milk
Cooking spray
Combine sweet potato and the next 7 ingredients in a large bowl. Beat at medium speed with a mixer until smooth. Add milk; mix well.
Pour mixture into a 2-quart casserole coated with cooking spray. Bake at 375° F for 1 hour or until a knife inserted near the center comes out clean.
(For individual servings, pour 2/3 cup potato mixture into each of 4 custard cups. Bake at 375° F for 40 minutes or until a knife inserted near the center comes out clean.) Let pudding cool. Cover and chill for 2 hours.
Want to know more simple & healthy Thanksgiving recipes?
Then, post your question below.
Yours truly for great health, mind and body,
Michelle, natural health advocate
November 26 2009 06:30 pm | Green Living and Healthy Eating
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April 28th, 2010 at 4:56 am
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April 28th, 2010 at 4:59 am
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May 11th, 2010 at 10:11 am
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