2 eggplants (fire roasted)
2 tsp tahini
1 clove garlic
lemon juice
cilantro
salt
drizzle olive oil

Instructions:

1. Roast eggplant over an open flame. This is best done using a gas stove. Wash the eggplants and remove the stem, then place each eggplant on a burner and turn the heat on high. Rotate periodically until the entire eggplant is charred and the inside is soft.
2. Allow eggplants to cool until it is comfortable to handle.
3. Peel eggplants.
4. Blend peeled eggplants with lemon  juice, garlic and cilantro. Mix in tahini, spices and olive oil. Serve with pita bread and hummus.

photo credit: Heidi Swanson 101cookbooks.com

These pancakes are fluffy and delicious. The mixture of whole grains gives them a full, nutty flavor, and the buttermilk makes that perfect fluff. Add bananas or plantains for a natural sweetness and moisture.

Dry Ingredients:

1 1/4 cups whole wheat flour

1/4 cup rolled oats

1/4 cup oatbran

2 tablespoons cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 teaspoons turbinado sugar (optional)

Wet Ingredients:

1 cup fat-free buttermilk

1 cup skim milk

2 eggs

1 banana or 1/2 plantain (very ripe), mashed

1 - 2 tablespoons butter

Directions:

Mix together dry and wet ingredients until just moist. Batter should be slightly lumpy. Melt butter on a hot skillet at medium heat, and pour on a half cup of batter once the butter is sizzling. Don’t flip the pancake until there are bubbles on top. You may need to adjust the heat so that the bottom of the pancake doesn’t burn. When it’s ready, flip and let cook until golden-brown on both sides.

Serve with fruit compote and raw honey.

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