Are you looking to ripen green bananas? A fast and easy way to do this is to put them in a brown bag with some apples - ethylene (a plant hormone that causes growth) causes the bananas to ripen more quickly and lose their green-ness!
Last week I used my cucumber to make this Tzatziki Sauce recipe I found. I really enjoyed it and used it all week as a dip for raw veggies, although I have to admit that my kids were not fans of it. I think it would taste lovely on chicken souvlaki or pork.
Tasha pointed me in the direction of these yummy Tangerine Muffins - it is great to use the peel in these muffins (extra healthy!) and especially good when your tangerines are organic! No fear of chemicals and pesticides ending up in your mid-afternoon snack.
I also found a number of this week's recipes on a new site that Tasha sent me - Dani Spies. Pop over and browse around - there are healthy and delicious recipes of all types, as well as a terrific section of baby and pureed foods for your wee ones. I think this California Scramble looks delicious and would be an energizing and healthy start to your morning. I'm hoping to try this Turkey and Avocado Super Sandwich one week day for lunch. I came across a couple new and funky alternatives for avocado - what do you think about this Grilled Avocado Recipe? Even stranger? Avocado Fries ?!! Not sure I could get excited about avocado fries, so if you do try this recipe, PLEASE let me know how it turns out!
Start slicing those mushrooms and get ready to toss them into this Sesame Kale with Mushrooms - a light and healthy side dish which would complement most meals. Or try this
Rachada Mushroom Salad for lunch. I also think these Marinated Mushrooms would be a perfect spring dinner accompaniment.
Looking for a healthy meal to add your zucchini to? I think you would enjoy this 5 Ingredient Snapper and Zucchini Dinner, or maybe these Squash and Zucchini Cakes? For simple and easy side dishes, try a fast Baked Zucchini or use your barbecue for this Roasted Zucchini. Looking for something to sink your teeth into at your afternoon tea time? Whip up a loaf of Zucchini Bread and wow your family and friends.
I found this fantastic recipe for your chard this week - Swiss Chard with Peppers and Garbanzos. This is not hard to make and is packed with healthy goodness.
Slice up this week's pineapple and make this spectacular Pineapple Flan. Or chop it up and serve this Sweet and Crispy Chicken Salad. My kids still love pineapple the old fashion way - sliced in rings and slurped up from their fingers!
I'll leave you with one last recipe to peruse for the week:
Curried Black Bean and Yam Skillet - Recipe adapted from danispies.com.
4 cups of yams, peeled and cubed
1 red onion, diced
1 zucchini, cubed
3 cloves of garlic, minced
1 bell pepper (any colour), diced
1 cup of cooked quinoa*
1-15 oz. can of black beans, drained and rinsed
½ cup veggie broth
1 Tbsp of curry powder
1 bunch of chard, stemmed and chopped
2 tsp of olive oil
Salt & pepper to taste
*Quinoa is an ancient seed that was a staple of the Incas. Easy and quick to cook with a mild flavour it has a slightly crunchy texture. It's got a lot of the amino acid lysine providing a complete protein unlike many other cereal grains. Substitutes for this recipe include: couscous, rice or bulgur.
Heat the olive oil in a large cast-iron pan or fry pan. Stir in the onions and cook for about five minutes, stirring occasionally. Add the yams, garlic, curry powder, a good pinch of salt and half of the veggie broth, stir well to combined, cover and cook for about ten minutes or until your sweet potatoes are just about fork tender. You’ll need to stir it occasionally. Add the beans, quinoa, chard, zucchini and pepper and season with salt and pepper. Pour the remaining broth into the pan, cover and allow it to cook for another five minutes - until the greens are wilted and the beans are heated through.
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