Going bananas for bread

This recipe RELIES ON SWEET FRUIT, which means bananas must verge on over-ripeness.
Issue date : 13 June 2008

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This recipe RELIES ON SWEET FRUIT, which means bananas must verge on over-ripeness. Next, the ginger should be fresh, because it’s always better than the powdered product. With a thin-blade knife, peel the ginger root, then chop it coarsely. Place in a mortar and pound it with the pestle.

Filter the pulp and liquid through a fine sieve, taking care to express as much of the potent juice as possible. Reserve this for later. Soften the butter slightly in the microwave or chop it into small cubes. Chuck it into the bowl of a mixer fitted with the whisk and rev it to the red line. This creams the butter. Add the sugar and the syrup and mix it well with the creamed butter.

Drop the soft, peeled bananas into the mixing bowl and let the whisk do its thing until the paste is uniform in texture and colour. Remember the ginger juice? Now add to the mixture in the bowl and include two eggs. Mix on medium revs for half a minute. C arefully weigh the self-raising flour, the baking powder and the freshly ground allspice, then pass through a sifter. This process removes any little lumps and ensures a smoother eating experience.

A big question that’s occurred to me is, why does one need baking powder with self-raising flour? Food scientists should not hesitate to let me know. W ith a heavy knife, coarsely chop the pecan nuts. Check the freshness of any pecan nuts you buy, because it takes only one rancid pecan to ruin an otherwise perfect recipe. Add the chopped nuts to the mixture.

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Now, grease a standard loaf-size baking tin with butter and pour in the dough mixture. will be quite liquid, which is normal for this recipe. Place the baking tin in the middle of a preheated oven at 170ºand bake it for an hour. Check towards the end of the prescribed baking time, since not all ovens are equal. hen it’s ready, remove and allow the hot loaf to cool on a rack before serving. Believe me, this classic is an all-time winner, even for the newest of new cooks. – David Basckin |fw

An unhealthy colon equals disease

A sluggish bowel can retain kilos of old toxic faecal matter, making a clean colon essential. A backed-up system results in constipation, self-toxification, herniations of the colon, haemorrhoids, irritable bowel syndrome, ulcerative colitis, Crohn’s disease and colon/rectal cancer. Other related diseases include diabetes, gallstones, kidney stones, gout, hypertension, varicose veins, rheumatoid arthritis, psoriasis, and obesity.

There’s a great misconception, however, about how often a normal, healthy person should have bowel movements. It’s mostly believed that the ideal is one bowel movement a day for each major meal you ate the day before. B ut in most Western countries, the average is just over three bowel movements a week. This can be attributed to a lack of fibre, as fibre keeps you regular. Most fast foods have virtually zero fibre, thus slowing transit time.

Pizzas are made of white flour and cheese – meanwhile, white flour and water are used to make wallpaper paste … since nutrients are absorbed from food, there’s no reason to keep the waste in your body. In fact, the longer food stays in your intestines, the more it rots, causing long-term disruptions and toxicity. So if your diet consists of slow-transit foods, you’re essentially “clogging your pipes”.

In his book Tissue Cleansing Through Bowel Management, Dr Bernard Jensen describes the appearance of this long-term accumulation in a bowel as having the consistency of truck-tyre rubber.

Not a pleasant thought! He explains that the heavy mucus coating in the colon hardens and becomes a host for putrefaction. The blood capillaries to the colon begin to pick up these toxins and noxious debris as they seep through the bowel wall. All tissues and organs of the body then take on these toxic substances, resulting in the beginning of true auto-intoxication on a physiological level. – Johanita Louw |fw