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Yield:

2 servings

1. Blend bananas, soy milk, maple syrup, and vanilla with a stick blender until smooth. Pour into
   a shallow dish and soak the bread slices for two minutes until all liquid disappears into the
   bread.


2. Carefully transfer the bread to a lightly oiled skillet. Cook each side for two minutes or until
   browned.


3. Serve with organic whipped cream, berries, and almonds.

Green Chow Mein

4 ounces fresh egg noodles

1 tablespoon virgin olive oil

1 tablespoon finely chopped garlic

½ red bell pepper

(^1) / 4 cup snow peas, trimmed
1-inch piece of ginger root, sliced
3 tablespoons dark soy sauce
1 tablespoon rice wine or dry sherry
3 tablespoons finely chopped shallots
1 cup soybean sprouts
1 cup mung bean sprouts
1 teaspoon sesame seed oil
Black pepper
Yield:
2 servings

1. Cook the noodles three to five minutes in a pan of boiling water. Drain and plunge into cold
   water; drain and toss with a little sesame oil. Set aside.


2. Heat a wok until it is very hot. Add one tablespoon olive oil. You can add a few drops of chili
   oil for an extra sparkle. When the oil is very hot and slightly smoking, add the garlic and stir-
   fry for 10 seconds.


3. Add the bell pepper and snow peas and stir-fry for one minute; transfer to a plate.


4. Return noodles to wok and add soy sauce, rice wine, and shallots, and stir-fry for two
   minutes. Add snow peas and peppers to the noodle mixture.


5. Add the sprouts and continue to stir-fry for three to four minutes until the sprouts are soft.
   Stir in the sesame oil, and add black pepper to taste.