Slow-cooker chicken molé

Chicken breast, bone in, skinless; cut off meat reserving bone	2 pounds
Tomatoes, diced	14 ½ ounces
Beer, lager	¾ cup
Chocolate, semisweet, broken into piece	2 ounces
Cornmeal, yellow	3 tablespoons
Onion, finely chopped	1 small
Garlic, finely chopped	2 cloves
Raisins, chopped	¼ cup
Prunes, pitted, chopped	8
Sesame seeds, toasted	2 tablespoons + ½ tablespoon
Ancho chile, ground	1 tablespoon
Chipotle chile, ground	½ teaspoon
Salt	1 ½ teaspoons
Cinnamon, ground	1 teaspoon + ½ teaspoon
Cloves, ground	Pinch

1. In a 4-quart slow cooker, combine the tomatoes with their juices, beer, chocolate, cornmeal, onion, garlic, raisins, prunes, 2 tablespoons sesame seeds, ground chiles, salt, 1 teaspoon cinnamon, and the clove; stir to mix. 
2. Tuck the bones down into the sauce, place the breasts on top, and spoon some of the sauce over the breasts. 
3. Cover and cook on low for 6 hours, until the chicken is tender and cooked through and the sauce is thick. 
4. Transfer the chicken to a cutting board, and shredded into bite-sized chunks.
5. Discard the bones in the sauce.
6. Add the remaining ½ teaspoon cinnamon to the sauce and, using a hand-held immersion blender, puree until smooth. 
7. Return the chicken to the sauce and stir to coat well.
8. Sprinkle with the remaining toasted sesame seeds, and serve with steamed rice and sautéed zucchini. 

Recipe adapted from Slow & Easy by Natalie Haughton

Raw frozen layered banana cake

Tools
Blender or food processor
Springform pan, tall sided
Squeeze bottles, large
Q-tips
Frosting knife, small
Toothpicks
Patience
Crust
Raw flour, such as buckwheat	1 cup
Dates or prunes	1 cup
Chocolate layer
Bananas	3
Cacao	¼ cup
Salt, fine	½ teaspoon
Vanilla	1 teaspoon
Cinnamon, ground	1 teaspoon
Honey, maple syrup, or agave	1 tablespoon
Water	If needed
Vanilla layer
Cashews, raw	1 ½ cups
Honey, maple syrup, or agave	3 tablespoons
Vanilla bean, seed scraped	1
Water	1/3 cup, scant
Lemon juice, fresh	1
Beet layer
Beet juice, fresh	½ cup
Bananas	2
Pine nuts	½ cup
Honey, maple syrup, or agave	1 ½ tablespoons
Coconut oil, melted	2 tablespoons
Mint layer
Mint leaves, fresh	2 cups
Avocado	½
Honey, maple syrup, or agave	¼ cup
Salt, fine	½ teaspoon
Lemon juice, fresh	1
Nut milk	¼ cup, scant
Bananas	2
Drizzle
Coconut oil, melted	1 tablespoon
Maple syrup	1 tablespoon

1. In a blender, process the flour and dates or prunes until the mixture starts to stick together somewhat.
2. Press into the bottom of a lined springform pan; set aside. 
3. Rinse out the blender bowl. 
4. Process each layer of ingredients until smooth, and transfer to a squeeze bottle; rinse and use the same blender bowl for each layer. 
5. You may order the layers as desired. I started with a thin layer of chocolate. 
6. Freeze until the layer hardens, and then pour on another layer; repeat until you use all the layer mixtures. 
7. Freeze the cake overnight. 
8. Prepare a hot water bath to dunk the pan into so that the cake releases from the sides. 
9. Transfer to a serving plate. 
10. Whisk together the drizzle ingredients, and then drizzle over the cake. 

Recipe from One Green Planet.