Saturday, April 30, 2016
I found something I had written on my phone the other day. Something, no doubt, that came to mind when I was on a flight to somewhere.....
Shade and Sunshine, Nature's Yin and Yang.....
Shade blunted the heart of me....
Fertile of my being... Lies... Seed...
I could not cast...
Tender loving root..
Denied.... Indeed... Head winds..
Insured hope may not last.
Sunshine welled within my spirit....
Borne of warmth... Love... Shown...
Entrusting Faith embedded fast...
Tender loving Care...
Sprouted.. Known.. Heartfelt belief ...
Blew mistrust to the past.
Sunday, November 29, 2015
Tuesday, October 13, 2015
Sunday, October 4, 2015
The weather is heating up here and this is the time of year that I love baking with my favorite tropical fruit. I had a Banana and a Mango left over from the past week and decided to whip up a little weekend Breakfast bread. I recently switched out to using Coconut oil in my cooking and I thought I might like to try baking with it. By the way, not all Coconut oils are created equal. I chose unrefined, cold pressed, 100% organic... stay away from partially hydrogenated, which can be just as harmful as other processed oils. Coconut oil can be healthy with research showing benefits in antioxidants ( phenolic compounds in virgin, cold-pressed); Medium chain Fatty acids ( MCTs) which are harder for our body to convert to stored fat; and research has shown it improves glucose tolerance, insulin mediated glucose metabolism. And the main beauty of Coconut oil, for me, is that it is GMO free :D So, with that said, here is a little breakfast indulgence with some good baked into it that I hope you will enjoy trying.... Beautiful day to you.....
Banana Mango Bread
1 ripe Banana pulp
1 ripe Mango, pulp removed from stone.
(I use fruit that is very ripe so that it food processes readily)
1/4 cup liquefied Coconut Oil
1/4 Cup plain Greek Yogurt
1/2 Cup light Brown Sugar
2 tsp. Rum extract
1 tsp. Baking Powder
1 tsp. Baking Soda
1 Cup all purpose Flour
For topping and drizzle:
1/4 cup lightly toasted sliced Almonds
1/4 cup powdered Sugar
1/2 tsp. Rum Extract
Puree the Banana and Mango pulp in your Food Processor or Blender til smooth
In a Large bowl, hand mix the Puree with the Egg, Coconut oil, Yogurt, Brown Sugar, Rum Extract, Baking Soda, and Baking Powder. Fold in the Flour. Pour batter into a lightly greased baking loaf pan.
Bake at 350' until golden brown on top and a toothpick inserted into the center of the loaf comes out clean. ( That's my Gramma's old 'is it baked yet' test, and I'm sticking with it! :)
Once the loaf is cooled, I lightly toast 1/4 cup of sliced Almonds. Make a small amount of glaze with 1/4 cup Powdered Sugar, 1/2 tsp. Rum extract and enough tap water to make a glaze that 'runs' off your spoon. Drizzle half of the glaze in thin ribbons to the top of the loaf, sprinkle the almonds over the glaze, then finish drizzling the glaze. Enjoy! :)