Really ripe bananas are so sweet, they’re almost impossible to eat on their own at that point. They are however, fantastic in smoothies and cookies, and overly ripe bananas are essential in this recipe for raw banana bread. Your bananas should be mostly brown and very soft. For this recipe, ripe bananas and dates are the only sweetener added, and those two natural ingredients are all the sweetness this “bread” needs!
It would be easy to mistake this raw banana bread for traditional banana bread, but this bread has no eggs, flour or oil. It is made mostly with nuts and seeds. It’s extremely dense and nutritious, but after serving these to a variety of friends, I can confidently say you won’t find someone who doesn’t like this bread.
I think I was in eighth grade when I had my first carrot-raisin salad. My mom made it one night when I had a friend over for dinner. This friend was a “picky eater.” For some reason, a carrot-raisin salad just sounds unappealing to an eighth grader. Even now, I don’t know if it would be what I order on a menu, but I can tell you, I crave this easy and delicious salad that is filling and full of healing nutrients like beta-carotene! And, as my mom said years ago, “Do you like carrots? Do you like raisins? Well, they’re mixed together!” This salad is almost that easy.
It’s the time of transition. Summer heat is still lingering, but I can feel fall ready to break through. I’m ready for boots and scarves, who’s with me? This quinoa salad has a blend of summer and fall flavors making it the perfect meal to say, summer I still like you, but fall, you can show up whenever.