Let the good bacteria in your gut grow while enjoying a delicious snack. Trust me, you will want to make this tonight!
Green Banana Latkes
Makes 5 cakes
Place the quinoa flour in a small bowl, add ¼ cup water and mix. The mixture should be slightly moist and plump.
In a separate bowl, toss the shredded banana, cabbage, parsley, herb sauce, turmeric, coriander, fennel, salt, arrowroot, and amaranth flour until well combined. Stir in water and lime juice. Add the quinoa mixture and mix well.
Using a ¼ cup, scoop and pack mixture, dividing into 5 latkes.
Put a cast iron pan on medium-high heat. Melt the ghee and arrange all five banana latkes in the pan. Fry until each side is brown, about 4 minutes per side.
Garnish with lemongrass dressing and sprinkle fresh sage on top
Fresh Herb Sauce
Makes about 1 ¾ cup
Finely chop all herbs and place them in a mixing bowl.
Add a pinch of salt (optional: you may add any other cooking seasoning you choose. I like Penzey’s Sandwich Sprinkle and Mural of Flavor).
Add 1½ cups of olive oil or enough to cover the herbs. Stir to blend the herb sauce.
Put in the refrigerator or leave on counter. Sauce is good for up to 3 weeks.
Ryann Morris is passionate about food and nutrition. She strives to inspire others to be more mindful of food and the effects it has on their bodies. She is a graduate of both the Ayurvedic Nutrition And Culinary Training (ANACT) program at Bhagavat Life and the Institute of Integrative Nutrition (IIN) where she was certified as a holistic health coach.