Winter fruit blues starting early this year. Help with Banana ideas please?

Rex November 12, 2012 at 9:13am

Persimmons are a nice alternative fruit that's in season now (at least in CA). Valencia oranges are in season too. Apples are always an option, and it's almost the best time of year for them now. My tips for bananas? Peel and freeze some in a gallon size ziplock bag, then make banana- berry smoothies using a few ripe bananas and a few frozen bananas for a well-rounded flavor and a luxurious temperature/thickness/consistency. For a snack, try dehydrating whole peeled bananas (tastes amazing!). Also, mash some super ripe bananas with some cinnamon for a great breakfast treat. (add a few frozen or fresh berries to that and mix it up with your spoon for variety).

sweet pea November 12, 2012 at 8:58am

if you added whizzed up dried mulberries to that cereal it would be like granola!

Clara November 12, 2012 at 8:26am

The store I shop at sells big bags of organic frozen mango and I like banana & frozen mango smoothies a lot.

Mary November 12, 2012 at 2:30am

I never get sick of banana smoothies with a cup of blackberries and/or raspberries - absolute heaven. Also I throw in 2 cups of greens. I have at least one of these every day.

Via November 12, 2012 at 12:46am

Yes, chestnuts are extremely difficult to peel that's why I don't eat the raw ones very much. What I eat are the cooked versions you can purchase cheaply in Chinese markets or even Dollar stores in Canada. I find them to be good travel food and high carb back ups when I am not as prepared as I should be with my raw food.

Moglie November 12, 2012 at 12:16am

i like to blend them without water, they are tastier and feel lighter in the stomach for me, first i mash them inside the blender and them pulse it till you get a smooth and creamy drink :)

ps don't blend for to long to avoid oxidation

Via November 11, 2012 at 11:04pm

Yes, tannins are a concern. I haven't studied the subject, but I suspect that they would be a similar concern as oxalates in spinach, etc. In other words, I wouldn't be too concerned about eating relatively small amounts- about 20 % of daily calories-on a seasonal basis. Also, the tannins are found primarily in the skin and peel which I don't consume.

My first reaction to using liquid nitrogen to peel them is rather negative.

Durian Blossom > Via November 11, 2012 at 11:43pm

Yes, it's extreme, just thought it was interesting and coincidental to the chestnut mention. I don't think I've got any objections to it as the nitro hits only the externals and makes such a huge difference in being able to shell them. Have you ever tried shelling chestnuts? It's unbelievably difficult!

Via November 11, 2012 at 10:20pm

Dehydrated bananas sprinkled with cinnamon.

Blended bananas dehydrated on parchment paper to make wraps.

Green smoothies.

Yes, chestnuts can be eaten raw. They're very good too. You can use them to make a veggie pâté when blended as well.

Sunshine > Via November 11, 2012 at 10:45pm

how you feel about Tanin?

when i first saw they were a 801010 ratio nut i was like go get some but then they were not appealing at all

http://en.wikipedia.org/wiki/Tannin

studies have demonstrated that products containing chestnut tannins included at low dosages (0.15–0.2 %) in the diet can be beneficial.^[18] Some studies suggest that chestnut tannins have been shown to have positive effects on silage quality in the round bale silages, in particular reducing NPNs (non protein nitrogen) in the lowest wilting level

tannins inhibit herbivore digestion by binding to consumed plant proteins and making them more difficult for animals to digest, and by interfering with protein absorption and digestive enzymes

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Winter fruit blues starting early this year. Help with Banana ideas please?

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