green eggs and ham was one of my favorite books as a kid.
and let’s be real, i’m still a big fan.
would you eat them in a box? would you eat them with a fox?
this morning i woke up, put on some traditional tribal music from east africa and made green food.
how else would you kick off a beautiful wednesday morning?
kale is a fantastically healthy green food.
i’m going to teach my kids to be like kale.
you read that right, i want to teach my kids not just to like kale, but to be like kale.
kale is good for you. it can’t help it. it enriches the lives of whoever hangs around long enough to get to know it. not everyone likes kale, but that’s not because kale does bad things to people.
everyone likes doughnuts, but doughnuts are fluffy and sugary and empty. they leave you feeling empty and gross later. kale is hearty and filling and makes your insides feel happy.
be like the kale.
(obviously, i have an irrational love for this vegetable. but hey, whatevs.)
kale is also a great way to turn other foods green without using artificial dyes.
so today i made banana bread with kale in it. not exactly what sam-i-am was serving up, but it is green and it’s good with perfectly normal looking, pastured eggs.
(i don’t like ham)
kale-green banana bread
you will need…
5 medium over-ripe bananas
1/2 a pound of organic kale with the tough ribs removed (roughly 2 cups of leaves)
1/2 cup organic “buttermilk” (the quotes will be explained later)
1/4 cup organic plain low-fat yogurt
1/2 cup coconut oil
1 TBSP stevia
4 free-range eggs
2 tsp pure vanilla extract
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups whole wheat flour
1 cup unbleached all-purpose flour
2 TBSP coconut flour
preheat oven to 350 and break out your blender.
blend bananas, kale and “buttermilk” until a smoothie-like consistency is achieved.
i’ve placed the word “buttermilk” in quotes because really? who keeps buttermilk around?! you can add a roughly teaspoon sized splash of white vinegar to ordinary milk and it works just as well. and if you actually have buttermilk, props! go for it!
pour your kale-banana-“buttermilk” smoothie into a mixing bowl and add in eggs and beat well.
zap your coconut oil (which is solid at room temperature) in the microwave for 20 seconds or so to get it to liquid form and add that to the mix as well.
***a brief note on coconut oil***
coconut oil is super high in lauric acid, which the body uses to fight infections like the flu. some research suggests that coconut oil may even help with infections like HIV!
coconut oil also feels really good when you rub it onto super dry skin think elbows and heels.
(or in my case, my entire body.)
stir in salt, soda, cinnamon, vanilla and stevia.
*** a note on stevia***
sweetening with stevia is new territory for me, but i’m pretty excited about it!
stevia is a plant which yields a hyper-sweet, calorie-free, glycemic index of zero sweetener. it is 30 times sweeter than conventional refined sugars so that means for my loaf of banana bread i only needed 1 TBSP of stevia. nice!
add in flours and stir until thoroughly combined.
pour bread batter into a greased loaf pan and bake at 350 for 45-55 minutes, or until a toothpick, when inserted into the middle of the loaf, comes out clean.
this is not a super sweet, dessert-y banana bread. it’s an excellent, lightly-sweet, feel-good-about-yourself after breakfast banana bread. if you’re looking for cake, don’t try this one out.