The Nutty Monkey

It's a rare night when we have nothing going on and we get to stay home and enjoy a leisurly dinner. Tuesday night was one of those nights and I can't tell you how thankful I am when I get them. We grilled some adobo chicken I marinated and had some Spanish rice with it along with a nice fresh salad. Of course I had my hubby grill up some steak so we could enjoy that for dinner on Wednesday. I am always thinking ahead.

On these nights when we have no where to be and nothing to do I get a hankering to make dessert. It just seems like the thing to do. I don't like to give the kids a lot of sugar and junky desserts though so I decided to whip up a dessert with fruit and natural ingredients that the kids would love...and they did!

Nutty Monkey

Serves 4

4 Tablespoons butter (organic)

4 bananas sliced in rounds

3 Tablespoons peanut butter (organic)

1 Tablespoon honey (raw and local if you can get it)

1. Melt the butter in a skillet over medium high heat. Add the bananas and cook for a few minutes.
2. Remove the bananas with a slotted spoon and put in serving dish.
3. Turn the heat to low and add the peanut butter and honey to the butter in the skillet.
4. Cook and continue to stir to make a sauce.
5. Pour over the bananas and serve.

Note: If you want to go dairy free use coconut oil or ghee in place of the butter. You could sprinkle with chopped nuts, coconut, or even a teeny tiny bit of mini chocolate chips. The portion is small but a little goes a long way!

Forgive the picture. I know it doesn't do the recipe justice.

Simply Rhubarb

When I was a kid I remember taking a bus trip with my grandma from Chicago to Rockford to visit one of her friends. I don't remember too much about the trip but I have one vivid memory and that was seeing rhubarb growing in the garden for the first time.

You see, I've always been a color freak. I love color and seeing those deep red stalks (my favorite color) peeking out from behind those large green leaves took my breath away. I had to know what that was.

Sensing my intrigue, my grandma and her friend let me cut the stalks, chop them up and put them into a pot with some sugar. Let me tell you, I was in heaven! I've been a fan ever since.

Rhubarb is actually in season now and I found it in the store yesterday. I really didn't know what I could do with it since I am on a pretty strict elimination diet right now...no grains, no sugar, no nuts etc. But I didn't let that stop me. I bought 4 stalks and a bunch of strawberries and headed home excited at the prospect tasting that distinct combination.

I cut everything up, threw it in a pot with some water and stevia and let it cook. By the time the kids got home it was a beautiful sauce and they were lined up to dig their spoons in. We just ate it like that. Nothing else. And it was beautiful.

Simplicity at its best!

Sugar Free Strawberry Rhubarb Sauce

4 stalks rhubarb

1 pint strawberries

10 drops stevia*

1/4 cup water

Put everything into a saucepan and stir. Cover and cook over medium high heat until strawberries and rhubarb are soft.

You can serve this over some ice cream for a refreshing spring treat.

*I used liquid stevia. The sweetness varies with each individual brand and type of stevia so experiement with the amount needed to give you your desired sweetness.

Seaweed for Dessert?

I know it sounds CRAZY but I am telling you, this is good stuff. It's like jello without the connective tissue (if you didn't know that's what they make jello out of...sorry). Honest engine, every single person in my family loved this and the best part is that is good for you!

So what is it you ask? It's called Kanten in Japan where it originated or agar agar here in the US. It is basically a flake or powdered seaweed. It is tasteless, has zero calories, zero carbs, zero fat and over 80% fiber. Because if its high fiber content and its ability to absorb water it keeps our tummies feeling fuller for longer. In fact, it is being touted as the weight loss secret of the Japanese.

You can buy it your local natural health food store. I got mine at Whole Foods. It is also available online at Amazon.com if you like to click and buy. Be sure to ask for it by its American name agar agar. You will find it in the Asian aisle by the seaweed.

This recipe is adapted from one I got from Andrea Beaman. You can change out the fruit and the juice but this combination seems especially good for Thanksgiving. Don't be scared! I promise it doesn't taste like fish or even seaweed for that matter. It just tastes like fruit jello. Yum!