We had a snow day yesterday and it gave me the opportunity to experiment with the green banana flour I bought a few weeks ago. I’ve known about green banana flour for a while, but kept forgetting to order some. Then, I conveniently stumbled upon it at the grocery store. Score!
So far, I am pretty impressed with the flour. It worked well in this recipe and did not yield a strong or sweet banana flavor. It’s actually rather subtle. All in all, the bites turned out intensely chocolatey, subtly sweet, and slightly crunchy. In addition to the wonderful flavor, you get a dose of antioxidants, healthy fats, and resistant starch in these decadent bites. Perfect little treat.
Also, if you’re wondering, resistant starch actually, “resists digestion” and feeds the healthy bacteria in the gut. This can lead to improved blood fats, better insulin sensitivity, increased satiety, improved digestion, and more. Cold cooked white potatoes, fresh green bananas, and green plantains are other great sources. If you want to learn more about resistant starch, visit HERE.
Cheers and enjoy!
- 1/2 cup green banana flour (find HERE)
- 1/4 cup cacao or cocoa powder
- 3-4 Tbsp cacao nibs
- Pinch of sea salt
- 1/4 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 cup raw walnuts, preferably sprouted
- 4 large medjool dates, pitted
*Note: if you want these sweeter, you can add a little maple syrup, raw honey, or another 1-2 pitted medjool dates
- Combine all the ingredients except the cacao nibs in the food processor. Process until mixture is well blended and clumps together.
- Add the cacao nibs and pulse a few times to incorporate.
- With hands, roll mixture into tablespoon-size balls and place in the refrigerator to set for 10-20 minutes.
- Store any leftovers in the refrigerator.
Yields: ~15 bites
I’ve got more spring flavors coming at you with this lovely cold potato salad, made with a creamy parsley cashew sauce. I personally like and tolerate regular potatoes just fine, but if you do not or need to avoid them, substitute sweet potato or cauliflower instead. If using cauliflower, you can lightly steam and cool it or keep it raw. With the sweet potato, I’d recommend peeling and cutting it into one-inch pieces, and either steaming or boiling it (you’ll need to adjust cooking time — it’ll need less).
Meanwhile, this sauce makes quite a bit, so know that you’ll have extra leftover for salads, veggie slices, roasted vegetables or even hard-boiled eggs. The sauce is completely dairy-free and full of refreshing, bright flavors from the lemon and parsley. It tastes incredible on the potatoes!
Also, please plan ahead for cooling the potatoes completely in the fridge and soaking the cashews. If you choose to let the salad marinate a bit, you’ll need to plan for that as well.
Cheers and enjoy!
P.S. If you didn’t catch the replay of my segment on KATU Afternoon Live from Monday, March 20, you can watch it HERE. I made my lemon dill avocado chicken salad.
- 1.5 lb mixed baby potatoes, cleaned and scrubbed
- 2 cups raw cashews, soaked for at least 2 hours
- 1 shallot bulb, peeled
- 1 small clove of garlic, peeled
- 2 Tbsp fresh lemon juice
- 1/4 tsp fresh lemon zest
- 1/4 cup + 2 Tbsp filtered water
- 1/4 cup full-fat coconut milk (I opened this little box since I didn’t need much)
- 1 cup fresh curly parsley
- 1 tsp sea salt plus more to taste, if needed
- Black pepper to taste
- Pinch of cayenne
- Place potatoes in a medium pot and fill with enough cold water to completely cover the potatoes. Add a generous dash of sea salt to the water. Bring to a boil and then reduce heat to medium-low and simmer about 15 minutes or until potatoes are tender, but not mushy and falling apart. Drain and set aside to cool. Then, place in fridge for at least a few hours or overnight.
- After cashews have soaked, rinse thoroughly and drain. Add to food processor with all the remaining ingredients. Pulse to combine, scraping down the sides with a spatula as needed. Blend until smooth, but still slightly gritty.
- After potatoes have completely cooled in the fridge for at least a few hours, slice them in half (if larger, slice into thirds or quarters) and place in large bowl. Spoon in desired amount of parsley cashew sauce (I used about 1/2 cup) and mix well. You can eat it right away or let it sit in the fridge to marinate a bit, but this is optional. Store any leftover cashew sauce in the refrigerator.