We all need to be a little bit healthy every once in a while. It’s good for your body and mind. It might even be good for your soul, but I doubt that. My soul doesn’t want salad. It wants dark chocolate.
I recently read a book called “Drop Dead Healthy” by A. J. Jacobs, and the premise is that the author lives two years of his life according to literally EVERY legitimate health tip he comes across. He even does something called a “Caveman Workout”. It’s a great read, and I totally recommend it! Needless to say, neither of us at SLB will be embarking on such an adventure any time soon, but I was inspired by the spirit of this book to make this healthy breakfast of a Purple smoothie and Whole Wheat Banana Bread.
For a little while, I was really really into having smoothies for breakfast, and with a Magic Bullet, it takes all of 2 minutes to make.
I tend to just throw a bunch of fruit (here, I used mango and blueberries) and then add some yogurt, orange juice. I often add some spinach and ground flax seed also, but we didn’t have either of those at home, today. You can pretty much use any leafy vegetable that you don’t mind eating raw, for example watercress, collards, or kale (my enemy!).
The Whole Wheat Banana Bread is very special; dare I say it is the best banana bread ever? I stole this recipe from Joanne Chang of Flour Bakery in Boston, and have been using it for years, and (fingers crossed) it’s turned out perfectly each time! It’s wonderfully soft and has just the right amount of sweetness. Bananas are basically the most useful fruit. You don’t have to cut them up, they come prepackaged in the peel, and you can use all of their forms. You can eat the yellow bananas (obviously), the unripened green banana, banana flowers, banana tree stem, and in India, the banana leaves are used as plates for eating!
Here are the ingredients for the banana bread:
First, whip up the eggs and sugar until they change into a pale yellow colour.
Then add the mashed bananas, yogurt, and vanilla extract.
Now, whisk that all together, and gently fold the wet ingredients into the dry ingredients. Remember, if you over-mix the gluten in the flour will develop too much and you will end up with a very dense and tough banana bread-eew!
Finally, pour it into your buttered and floured loaf pan and bake for 45-60 minutes at 350F. (Don’t be concerned that it looks slightly unappealing, it will taste delicioso!)
This recipe can be adapted to make muffins, too!
Thanks for coming by!
Next week, we’ll have another sweet treat for you!
½ cup of mixed fruit (I used mango chunks and blueberries)
¼ cup yogurt
½ cup orange juice
1. Put fruit, yogurt, and orange juice into the blender. Blend until smooth.
2. Serve cold.