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Recipes – Banana Bread/Caponata

At the end of the last 21-day yoga challenge program, as per our tradition, all the participants got together over a potluck breakfast. These breakfast get-togethers provide a great opportunity for everyone to socialize and meet each other in a relaxed and informal atmosphere. Moreover, we all get to sample some of the most delicious veggie dishes that everyone shares. Here are the recipes for two of the many delicious dishes that we enjoyed that day. I would like to express my gratitude to Joanne Healey and Pat McElroy for sharing these recipes.

Gluten free/Sugar free Banana Bread

(Contributed by Joanne Healey)


  • 4 ripe bananas
  • 1 c. apple juice
  • 4 c. oat flower (can grind oatmeal in blender)
  • 2 tsp. baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg or allspice


  • Preheat oven to 350
  • Blend bananas and juice in blender or food processor
  • Mix dry ingredients together
  • ADD dry mix to bananas mix
  • Optional: can add: raisins, prunes, nuts, blueberries or dates
  • Pour into glass load pan, bake 45 minutes, covered with aluminum foil


Whipped cream cheese with stevia and vanilla to taste.

Caponata Recipe    

(Contributed by Pat McElroy)


  • 1 pickled lemon coarsely chopped
  • 2 lb small Italian eggplants (about 4)
  • 1 tablespoon kosher salt or 2 teaspoons fine sea salt
  • 1 1/2 cups extra-virgin olive oil
  • 1 cup chopped onion (1 medium)
  • 4 medium celery ribs, cut crosswise into very thin
  • 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped
  • 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well
  • 2 tablespoons sugar, or to taste
  • 1/3 cup white-wine vinegar
  • 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)


  • Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.
  • Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.
  • Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.
  • Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.
  • Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch.
  • Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer.
  • Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop).
  • Stir before serving.


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