One of the changes I’ve been noticing during this sugar detox is that my dreams are more vivid and I can remember them when I wake up now. Before the detox, I felt like I didn’t have dreams anymore because I couldn’t recall any of them. Who knew that sugar could really have that affect? It probably means I’m getting better sleep quality and actually reaching the REM stage.
Breakfast: Diane Sanfilippo’s Grain-Free Banola (Raw)
As I was making this last time, I thought it tasted great raw. So I made another batch last night without baking it. The flavors, especially the vanilla extract and cinnamon, are more prominent. I think the only thing that would make it taste even better is adding more bananas so that the portions are more like 4 parts banana, 2 parts nuts and seeds. That would make it taste more like pudding with banola. Or another version could be baked banola sprinkled in a separate banana mixture as the pudding. Either way, you can’t really go wrong--it makes for an amazingly sweet-ish sugar-free treat!
Ingredients for this raw version of banola:
- 2 green bananas
- 1 cup raw cashews
- 1 cup sliced almonds
- ½ cup seeds (equal parts raw pumpkin, sesame and sunflower seeds)
- ½ cup almond meal
- 2 tsp pure vanilla extract
- 2 tsp cinnamon
Use a food processor to partially ground the 2 cups of cashews and almond slices into small chunks. Pour the ground nuts into a large mixing bowl and add the seeds and almond meal. *Note: If you don't have almond meal, simply use the food processor to pulverize the almonds into almond meal consistency.
Put the bananas, vanilla and cinnamon into the food processor and blend until all the ingredients are pureed into a smooth, creamy consistency. Pour the puree into the bowl of nuts, and stir until the nut mix is completely coated. Store in the refrigerator until ready to serve. Easy peasy.
Lunch: Spiralized Zucchini Pad Thai
Appetizer: Fried Japanese Sweet Potatoes
Dinner: Vegetable Coconut Milk Curry