Tag Archives: liquid

Warm Banana Milk Drink

A friend from Manitoba, Canada posted a link on facebook to a recipe that gave me the idea of combining two of my father-in-law’s favourite foods; bananas and milk, and so i tried.  He LOVED it!

2 cups of milk

1 banana (unmashed)

1/2 teaspoon cinnamon powder

Bring the milk and banana to just past warm – don’t really want it to boil or it gets a funny sour taste.  Some don’t mind that though. Put a lid on the pot and let it heat through and simmer 10-15 minutes.  Remove the banana or pour through a sieve or cheesecloth into heat proof jar like a canning jar.  Add the cinnamon powder, but don’t shake a jar with hot liquid, it’ll spew out from under the cap.  Stir the cinnamon in when you are ready to enjoy.

Remember, i use canning jars with screw on one-piece lids to make the transport of broth, soups, and drinks easier.

This is another of the liquid diet recipes for helping my father-in-law heal from surgery, so use all organic ingredients (even if the banana comes from Colombia) including raw milk from your neighbour’s grassfed dairy.

Enjoy!

tauna

 

 

 

Banana Pudding

Recipes for soft or liquid diet – high calorie and yummy!

1 well mashed banana (i used the one left over from making a banana milk drink)

2 cups milk

1/3 cup honey

1/3 cup sugar

2 tablespoons cassava flour (tapioca flour)

1/8 tsp salt

4 egg yolks

1 teaspoon vanilla

Mix together in a saucepan banana, milk, sugar (and/or honey), tapioca flour, and salt.  Whisk while heating through about 3 minutes.   Pour about 1 cup of the hot mixture into the egg yolks and mix thoroughly, then add that back to the saucepan, whisking always another couple minutes.  Remove from low heat and whisk in the vanilla.  Pour into a heat tolerate container for cooling.  If you want to avoid the skim that forms on the top of pudding, then you can lay a piece of plastic wrap right on top of the pudding.  Should be set in a couple hours, but good to eat anytime.

The recipes I’m posting are for people who need or want top notch health, so all ingredients used are organically raised, preferably local as well.  The milk is from neighbours who specialise in cows whose diet is primarily grass or dried forages (hay or stockpiled grass in winter).   Honey is locally sourced and does not contain corn syrup, sugar is organically grown and harvested in the USA.  Not sure on the cassava flour, although the label says it is certified organic.  Eggs are from our own hens or the young lady who raises hens next door.  Bananas certified organic from the store which cites them having been grown in Colombia.  Are there any bananas grown in the USA?

Bear in mind that using cassava to thicken gravies, puddings, stir fry will give a significantly different sort of viscosity than cornstarch – that’s okay.  So far, Cassava is not genetically modified whereas corn is almost 100% GMO.

After setting – i notice that this recipe is less ‘stiff’ than what one normally expects pudding to be.  I’m guessing that has to do with the honey.  Just use 2/3rds cup of sugar if you like more traditional thickness.  Also, realise that using the cassava will likely be lumpier than using cornstarch.

Cheers!

tauna

If you try this one, let me know how it turns out for you!  banana pudding 002.JPG