RECIPES
BANANA COCONUT PIE (SUPERFOOD)
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Raw, Vegetarian, Vegan, Paleo, Gluten Free, Superfood, Organic
My partner Allan always wanted to run a marathon before he turns fourty.
Well, the big 4ohhhh is approaching rapidly in November and he’s been training heavily since late last year.
As a firm believer that food is a key to your well being (and therefore your athletic performance) I started doing some research on nutrition and endurance training.
A friend gave me Thrive by Brendan Brazier and it’s been one of the most comprehenseive books on diet and exercise I have read so far.
Brendan is a super successful Canadian ironman triathlete and ultramarathoner living on a plant-based diet which is complemented with whole grains and plant proteins. “Eating more doesn’t always mean more energy. You can be overfed while being undernourished,” he says.
The book covers some great topics whether you are a professional athlete or just a bit more serious about improving your overall health: Reducing stress to increase vitality, ph- balance in the body, eliminating biological dept, nutrient density in foods, exercise recovery time, nfo on food with meal plans and recipes.
I have been a runner for many years and it’s been absolute news to me that you can reduce your recovery time by simply less, but green and clean.
This banana coconut cake is a modified version of a recipe in Brendan's book. It’s full of complete proteins, essential fatty acids and many vitamins and minerals. I have made adjustments to make it a little bit less heavy in terms of fats and sugar as I always do.
Eat this as a healthy snack or post recovery food - it’s been on our table many times.
INGREDIENTS
CRUST
2-3 soaked dried dates
2-3 soaked dried figs
1/2 cup shredded coconut
1/2 cup ground flaxseed
1/2 cup hemp protein
1/2 cup sunflower seeds
1 tbsp grated fresh ginger
1 tsp lemon juice
1 tsp vanilla essence
FILLING
2 bananas
1 apple / or 1 pear
1/2 cup desicated coconut
1/2 cup cashews
1/4 cup hemp protein
1/4 cup sunflower seeds
1 tbsp grated fresh ginger
1 tbsp vanilla essence
1/2 tsp salt
SPRINKLE ON TOP
shredded coconut, lemon peel, cinnamon
METHOD
Put topping ingredients into food processor, pulse a few times and set aside.
Make crust by putting all ingredients in a food process and process until dough like.
Remove and spread out onto a
pie dish.
Put all the filling ingredients into
a blender and process until creamy. Spread out evenly on your pie crust.
Sprinkle topping over the pie filling and refrigerate for at least an hour before serving.
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