Carrot Banana Loaf – Whole Foods Recipe

May 31, 2008 By 6 Comments

My friend Carrie has been kind enough to share these wonderful Whole Foods Recipes with us.

Ingredients:

2 cups whole wheat flour
2 t cinnamon
2 t ginger
2 t aluminum free baking powder
1/2 t baking soda
1/2 t sea salt
2/3 c rapadura or sucanat
1/2 c coconut oil or melted butter
1 8 oz can crushed pineapple, drained with juice reserved
1/2 c carrot juice
1 t all natural vanilla extract
1 c carrots, finely grated
1/2 c raisins
1/2 c pecans, coarsely chopped (optional – may use walnuts)

Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.

Mix dry ingredients in a large bowl. In another bowl, mix sugar, oil, 1/4 c pineapple juice , carrot juice and vanilla. Then mix into dry ingredients. Add crushed pineapple, carrots, raisins, and nuts.

Pour batter into loaf pan and bake 60 minutes (for muffins, bake 20 minutes). Cool 5 minutes then turn onto wire rack to cool completely.

Enjoy! Diana Walker, Cravings Coach

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Kale and White Bean Soup – Whole Foods Recipe

May 29, 2008 By Leave a Comment

My friend Carrie has been kind enough to share these wonderful Whole Foods Recipes with us.

Ingredients:

1 T butter or olive oil
1 onion, thinly sliced
3 cups chopped kale
1 small yam, diced
1 T paprika
1 T curry powder
1 bay leaf
4 cups chicken or vegetable broth
2 15 oz cans great Northern beans, drained
2 T red wine vinegar

Heat oil or butter in saucepan over medium heat. Add onion and cook until translucent.

Add kale and cook until wilted. Stir in yam and seasonings.

Pour in broth and bring to a boil. Turn heat down until soup is at a simmer and cook 30 minutes. Add beans to pot and cook another ten minutes. Add vinegar, sea salt and papper. Serve.

Enjoy! Diana Walker, Cravings Coach

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Sticky Mango Rice Dessert – Whole Foods Recipe

May 27, 2008 By Leave a Comment

My friend Carrie has been kind enough to share these wonderful Whole Foods Recipes with us.

Ingredients:

1 1/2 cups sushi rice
1 14 oz can coconut milk
1/2 cup Sucanat or Rapadura
2 t all natural vanilla extract
3 mangoes, sliced

Combine rice, 2 1/2 cups water, Sucanat and 1/2 cup of the coconut milk in a large heavy bottomed saucepan. Bring to a boil, then reduce to med/low and cook 20 minutes, stirring occasionally.

Stir in remaining coconut milk and 1 more cup water. Cover and cook 10 more minutes. Remove from heat and leave lid on for 20 minutes. Stir in vanilla. To serve, place servings of rice on a plate and top with mango slices.

Enjoy! Diana Walker, Cravings Coach

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