• Cooking with Kino: Vegan Walnut Banana Fruit Bread

    While it’s not a crisis of food shortage right now, it kind of feels like one. With most of us confined to our homes and lines snaking around outside grocery stories, I’ve been inspired to minimize food waste even more. When I had a bunch of bananas that were turning bad I decided to make banana bread!

    I shared my creation on Instagram and got flooded with recipe requests. So, here it is below. But, before you follow it precisely you should know that I don’t exactly measure things. I have a feel for measurements and go with approximates. The most important thing is to check on the banana bread and be sure not to overcook it.


    • 6 overripe bananas (can be refrigerated but don’t have to be)
    • 2 1/5 cups of flour (any flour will do, but I used Quinoa flour)
    • 1/2 cup of coconut oil (or your favorite cooking oil)
    • 1 teaspoon of salt
    • 1 teaspoon of baking soda
    • 1/2 cup of brown sugar
    • 1 teaspoon of vanilla
    • 1 teaspoon of cinnamon
    • 1/2 cup of walnuts (macadamias and pecans are also good)
    • 1/2 cup of dried mixed fruits (I used raisins, cherries, cranberries and blueberries, but apricots or dates could also be nice)


    • Preheat over to 350F
    • Peel the bananas and place in a large mixing bowl. Mash them up with a fork (or something more fancy if you have it)
    • Mix in the coconut oil, vanilla and brown sugar.
    • Mix the baking soda, cinnamon, flour, and salt together.
    • Mix them all together. Don’t overdo it.
    • Add in half of the walnuts (the ones in pieces and save the whole walnuts) and all the dried fruit. Mix well.
    • Scoop out into a baking pan.
    • Place whole walnuts on top in a fun pattern. Drizzle brown sugar on top for fun and a little extra sweetness.
    • Place in the center of the over. Set the timer for 40 minutes. Check with a fork or toothpick. It should come out mostly dry. If it isn’t yet, then keep the bread in the oven for an extra 10-15 minutes or until cooked through. Check regularly and do not overcook.
    • Note: my oven runs hot so you might need to adjust the times.

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    By Kino MacGregor

    International yoga teacher, Kino MacGregor has over 20 years of experience in Ashtanga yoga & 18 years of experience in Vipassana Meditation. She is one of a select group of people to receive the certification to teach Ashtanga Yoga & practice into the Fifth Series of Ashtanga Yoga. With over 1 million followers on Instagram & over 500,000 subscribers on YouTube & Facebook, she spreads the message of yoga around the world. To Kino, yoga is more than making shapes. It is a daily ritual where people tune deeply into their spiritual center & experience the peace of the Eternal Divine. Her goal is to make the tools of traditional yoga accessible for all different sizes, shapes, ethnicities, & ages. She believes yoga is truly for everyone. Learn more from and connect with Kino on Instagram!

  • Vegan Chocolate Chip Cake with Minty Tofu Icing

    This minty treasure is an absolute delight when paired with a cup of coffee, and desserts are always best when shared with a friend.

    Some of the best recipes are the ones you can whip up in a hurry before a party or last-minute get together. File this away with your easy, vegan recipes for sure.  There is no going back after you discover how simple this delicious dessert is to make. Chocolate chip cake sounds like enough, but the minty tofu icing gives this treat a light, fresh finish.



    • 3 Cups Oat Flour
    • ½ Cup Coconut Sugar
    • ½ Cup Cocoa
    • 1 ½ Teaspoon Baking Powder
    • ¼ Teaspoon Salt
    • ¼ Cup Chocolate Chips or Cacao Nibs
    • 1 Cup Water
    • 1 Squirt Lime Juice
    • 1 Teaspoon Vanilla Extract
    • ¼ Cup Coconut Oil or Vegan Butter, Softened


    • 1 Cup Silken tofu, pressed
    • ¼ Cup Powdered Sugar
    • ½ Teaspoon Mint Extract
    • Natural Green Food Coloring (if desired)


    Mix dry ingredients first.  Add in wet ingredients. Mix well with whisk or electric mixer. If batter is too thick, add 1 tablespoon of water until you reach the desired consistency. Line 9” X 9” pan with olive oil (or your choice oil).  Pour in cake batter. Bake at 375 degrees for approximately 25 minutes. To make the frosting, place the pressed silken tofu into a bowl with powdered sugar, mint extract, and coloring if desired. Blend together with a whisk or electric mixer until smooth. Depending on the water of the tofu, you may need to add more powdered sugar, or oat flour, to achieve the desired consistency. Once the cake is done, allow to cool, and top with icing.


    By Jodi Lane


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