Kale-Barley salad with lemon tahini dressing
salad: kale (shredded), tomatoes, red onion, barley, shredded carrot, to your liking
Yield: Just under 1 cup of dressing
* 1/4 cup Tahini
* 2 garlic cloves
* 1/2 cup fresh lemon juice (about 2 lemons)
* 2-4 tbsp Extra virgin olive oil, to taste
* 1 tsp salt + freshly ground black pepper, or to taste
* 3 tbsp water, or as needed
BANANA APPLESAUCE Cake
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup oil
1/2 cup sugar (plus more if needed)
2 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you’re using chocolate chips or nuts, fold them in here.
Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The topa should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool!