Banana Coconut Curry (Vegan)


My friend made this for me after she had taken an Ayruvedic cooking class.  I absolutely fell in love.  It’s easy to make and it’s a great family style dish that can be made vegan or not.


4-6 Ripe Bananas Chopped

1/4 Cup Water

1 Onion Chopped

1 Tbs Garlic Ginger Paste (I tend to just chop up ginger and garlic)

2 Tbs Ghee (I use Coconut Oil)

1 1/2 tsp CCF (Cumin, Coriander, Fennel) preferably seeds, but powder can work

2 tsp Tumeric

1/8 tsp Cayenne or less

1 Can Coconut Milk or 1 1/2 C Plain Yogurt

2 tsp Garam Masala

Squeeze of Lemon (only if you use yogurt)

1.  Heat large frying pan or wok and add Coconut Oil (or Ghee).  Make sure oil is heated before adding onions, keeping moderate temp until they begin to caramelize.

2.  Then add CCF and continue to stir unit seeds begin to brown and pop and onions begin to brown.  Add Garlic Ginger paste before onions finish.

3.  When the onions caramelize add Tumeric and Cayenne.  Stir and add bananas and water.

4.  Continue to stir until bananas begin to thicken in pan.

5.  When bananas have dissolved remove from heat and add coconut milk.

6.  Return pan to low heat add Garam Masala and Lemon (if used yogurt).  Simmer low for another few minutes.

6.  Remove from heat and allow to thicken before serving.

Zucchini Bread (Vegan)

This is by far my favorite bread recipe.  I got the original from my Mom and transformed it into this:


3 Tsp of Flax Flour (3 Tsp of water to every Tsp of Flax Flour)

1 Cup of Sugar (I use agave)

1 Cup of Oil (Coconut oil or Grape seed oil are my favs)

3 tsp Vanilla

2 Cups Shredded Zucchini

3 Cups Flour (GF is my preferred choice)

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

3 tsp Cinnamon

Optional (1/2 tsp Cardamon, 1/4 tsp Nutmeg, or 1 tsp flavors like Lemon or Coconut, Nuts)

1.  Prep Oven to 350 Degrees

2.  Mix all ingredients and Bake for 1 hour or less depending

Mom’s Hummus

My mom passed this recipe over to me, and it is by far the best hummus I’ve ever had.

3/4 Cup Tahini

6 or 7 Big sized cloves of Garlic (chopped or minced)

1/4 Cup Olive Oil

1 Can of Chickpeas

3 lemons juiced

1 tsp Salt

1/2 tsp Pepper

1 1/2 tsp Red Pepper Flakes

1.  Strain Chickpeas and save liquid

2.  Slowly combine solids and liquids in blender so not to fry it out (I’ve gone through a few blenders in my day making hummus!)  A Food Processor is best.

3.  Adding Chickpea water as needed for consistency

4.  Add any other spices to mix it up every time, even pesto!

5.  Scrape into a bowl and refrigerate

6.  You can even make your own crackers with a dehydrator and some tortillas or bread.  You can even make raw flax crackers in a dehydrator (I will be adding that recipe soon)

Apple Olive Oil Cake (Vegan)

A delicious vegan cake that makes you think you’re being unhealthy!


2 Cups Gluten Free Flour

1 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

Dash of Nutmeg

1/2 tsp Salt

1/2 Cup Olive Oil

1 Cup Maple Syrup

3/4 Cup Water

1/4 Cup Lemon Juice

1.  Cut apples into slices and layer bottom of deep pan

2.  Make batter, pour on top of apples

3.  Bake at 350 degrees or until golden

Current and Recent Projects

Punkhorn Farm, Cape Cod Massachusetts (March 2014-Present)

Punkhorn Farm is a

Blackbird Farm Garden Design, Northern California (June-December 2013)

10 Acre Design: Camp Mokuleia, Oahu (2012-Present)

Work History Galleries

Blackbird Farm Garden Design Project, Mendocino County, CA

6 month project from the ground up building a ½ acre educational/food production garden space for a 250 acre farm that teaches urban youth homesteading skills.  Completed my contract December 2013.  I was hired as a consultant to design, facilitate and implement the project.  My objectives beyond implementation were teaching and guiding staff on maintenance and permaculture principles as I passed the project over after contract was completed.


Camp Mokuleia 10 Acre Design, Oahu, HI

Camp Mokuleia sits on the North Shore of Oahu, with the ocean as the front yard and gorgeous mountains climbing behind. In 2011 ten acres had been donated to the Camp to build a sustainable farm and community-building arena.  I visit the Camp once a year to assess progress and define/redefine goals and projects.


Taylor Maid Farm Manager, Sonoma County, CA

108 acre farm in Northern California, designed to host retreats, events and supply local farmer’s market and restaurants with veggies.


Mike’s Homestead 2.5 Acre Garden, Sonoma County, CA

About Dani de Ruyter

Climbing Grand Teton: GTNP
Climbing Grand Teton: GTNP

Born and raised on Cape Cod, MA, then receiving my undergrad in Vermont I enjoyed watching seasons come and go in New England.  My love for nature grew, guiding me deeper into the elements of the mountains.

I moved West into Washington, Montana and Wyoming, digressing my studious career and focusing on ski mountaineering. I studied weather patterns and climate effects primarily to make life/death decisions in the mountains.  Not knowing that this self-taught permaculture technique of PATO (Protracted And Thoughtful Observation) would be a skill I now apply in designing garden spaces. 

After 10 years of striving as a ski bum, I realized I wanted to practice a more sustainable lifestyle. I wanted to find my roots of simplicity and function by growing my own food and sustaining myself while sharing with others.

Homesteading, Seed Saving Kale
Waiting to Seed Save Kale

In 2011, I moved to California and received my PDC (Permaculture Design Certificate) from Occidental Arts and Ecology. I’m currently working towards my Masters in Permaculture Design at Gaia University with my focus on edible food forests as well as traditional gardening utilizing permaculture methods and morals. My passion is designing and creating foraging spaces and microclimates to grow food systems that expand the realm of possibilities for any given climate zone.


I also received my 200 hour yoga teacher certificate in December 2012.  I feel that a strong connection to oneself creates a stronger connection to the earth. By deepening my yoga practice and inviting others in, a collective energy can harbor a comforting space to share knowledge and approach new ideas.

Now, 2016, I’m heading into the 3rd season designing and creating a farm on my land in Cape Cod, MA.  My family and I are dedicated to creating a sustainable homestead using the attributes of a diverse landscape.  We grow annual veggies for our restaurant, 1620 Brewhouse, located in Provincetown, MA.  Beyond supplying a restaurant, we focus on perennial edibles such as raspberries, blueberries, herbs, apples and even hops.  We manage our time with harvests so we can can, dry, preserve, and store all our bounties.  We have bees, and chickens; and someday look forward to stewarding goats.  Together, all these elements have many functions that support each other.

*Permaculture: Ecologically based design methodology for creating regenerative, sustainable human settlement through pattern, process and time.  In other words: Applying patterns from Nature’s example to great a self-sufficient system that benefits all that are involved.