As we skid into the end of the year and the transformative hibernation time, I’m going to wrap up the publishing of segments from the book Sustenance For A Wild Woman with the following delightful, seasonally apt recipe. There are still more recipes and notes in the book, but I’ll leave them there for now, in order to focus on other projects. If you are interested in a copy of the book, contact me directly or comment below, and I’ll put you on the list. There is currently no pending date to reprint it, but if enough people would like it, I can do so at anytime. The more copies ordered the more the price can drop, so I’ll be happy to keep you in the loop in that regard. See this previous post for further details.

Wishing you blessings, sweetness, and grace, in whatever forms nourish you.

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NANNERNOG                                                                                                                     prep time: 3 min.

What to do with overripe bananas?  This.  No eggs, no cooking, astonishingly good.

Prepeeled, bananas can be kept in an airtight container in the freezer for several months. If there is any dairy milk or cream in the fridge that is still good but won’t be used in time, freeze it in cubes and then store them frozen in an airtight jar, ready to make absolutely anyone smile with the following.

2 frozen bananas cut into a few pieces

1½ cups dairy half-and-half (frozen or fresh) 

         or ½ c. coconut cream plus 1 cup almond milk

or 1 & 1/2 cups crème d’avoine (though if you are good with dairy, the first choice is the best)

3 T maple syrup 

        or 4 T coconut sugar

⅛ tsp. ground nutmeg

¾ tsp vanilla extract

optional: 1 oz rum or bourbon

Put all in blender and whip on high just until smooth but not beyond. 

Any of the ingredients above can be adjusted up or down to suit. 

Serves 2-6

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