When you know it's gonna be a long day; when you won't get much time for a real meal; when you don't want to reach for the all too easy cheap fix, you can count on these nut and seed bars to restore the spring in your step, and do it in a righteous way. I'm calling them Righteous Snack Bars. And for being gluten free and low glycemic, they win a spot on my favorite snack list. A spin on the famous Kind Bars, these are even kinder, because you can quickly make them for a fraction of the cost! How righteous indeed!
Banana bread: redemption for the browning bananas of life! They were so perfect just a couple of days ago and now they're deteriorating faster than we can eat them! Whoever came up with the first banana bread is a hero! And this particular recipe is the most hero of them all, for it's "quicker-than-you-can-slip-on-a-peel" blender method, deep banana flavor and moist crumb, it's a true favorite go to recipe around here.
The best health food books (Nourishing Traditions by Sally Fallon) say that all grains and beans should be soaked, sprouted or fermented before consuming, in order to neutralize the phytic acid contained in the exterior bran and germ layer which prevents nutrients from being absorbed into your body.
Naturally occurring phytic acid is beneficial to the seed/grain because it keeps the seed dormant until it is planted in moist soil when germination should happen. Otherwise, dry grain would just germinate as it sits in storage creating mountains of sprouting craziness! However, for us, it is an enzyme inhibitor which prevents our bodies from being able to properly digest and access all the nutrients. If you have ever felt bloated, gassy or just not very good after consuming grains or beans, this could be the problem.