Spring has sprung and it’s time to get outside and start working on your summer body. Although you should have been working on your body during the winter hibernation, nothing is better than exercising outside. I love riding my bike but my drug of choice is running. I can run for miles and just feel so freakin good! A good breakfast is a fuel that will give you the strength to put in an effective workout. One breakfast dish that can do this is “green banana porridge”. It’s a Jamaican breakfast dish that could be one of the reasons why Usane Bold is the fastest man in the world! 🙂
Green bananas may not be as sweet and tasty as ripe bananas but knowing how to cook them can result in tasty recruitment to the green side. Not to mention adding more variety to healthy food choices that can fit any budget. Green bananas are an excellent source of fiber. They help to regulate blood sugar; helps with digestion that prevents constipation and bloating; high in potassium that is good for your heart, kidney and blood pressure; excellent for weight maintenance due to its high content of dietary fiber; rich in vitamin C and B6 and also facilitate absorption of essential minerals and nutrients, especially calcium. Phew! that’s a mouthful. 🙂
Now let’s get to this recipe that is a great start to your workday and an energy booster for your workout.
- 6 green “cooking” bananas (organic bananas if you can find it)
- 1 cup of coconut milk
- two full Chinese star anise pods
- 1 stick of cinnamon
- 1 tsp of grated nutmeg
- 1 tsp of sea salt
- 2 bay leaves
- 5 cups of water (spring water would be good)
- 1/4 cup of maple syrup or to taste (you can use brown sugar or condensed coconut milk sweetener as well)
- 2 tbsp of vegan butter
Putting it together;
- peel green bananas and with a grater shred the green bananas into tiny strips
- In a medium-sized pot, add; water, salt, star anise pods, nutmeg, bay leaves, and cinnamon stick. Bring the pot to a boil.
- Add grated green bananas to the boiling pot with spices. reduce heat to medium-high and let grated green bananas cook until very soft and a mixture of thick consistency is developed.
- Add coconut milk and butter to the pot. Stir together thoroughly. reduce heat to low and cover the pot. Let simmer for 10 minutes. Stir occasionally to keep away lumps. Add more coconut milk if the mixture starts to get too thick.
- Turn off the stove and let cool to your desired temperature.
- add maple syrup (or brown sugar or condensed coconut milk sweetener), and serve.
This recipe will serve 4 regular sized cereal bowls.
Eat well, be well!