I eat a lot of fruit. A lot. Perhaps a little too much? How much is too much? I don’t care, I love the stuff. Today I had an apple, a pear, 2 bananas, 6 prunes, and sculled a bunch of the fruity beverage featured below. That’s a pretty normal fruit day. Viper hardly ever eats fruit. I don’t get it; I don’t feel right if I don’t get in at least a couple pieces of fresh fruit a day. Misty is working on a couple of chompers at the moment, so apart from the grizzlies, he is off his usual solid fare. Bring on the smoothies – he is guzzling back a tasty combo of banana, pineapple and coconut milk as I type. Chunks of frozen watermelon seems to be helping those sore gums too.
My thing is pineapple at the minute. Oh yes, we have entered the pineapple-kick territory. As the pattern goes with my fruit consumption, I tend to go too hard, too fast. I get excited and go overboard. With pineapple in particular, this can have horrible results. Enter the sliced and diced mouth and tongue. Those tasty fibres are sharp. I have found blending it up helps this problem, and opens up a new world for pineapple creativity without the bleeding mouth.
I made this for Misty and me the other day… and am now looking at other ways to use up copious amounts of pineapple juice and puree I have hanging around.
The beauty of these recipes are that canned pineapple if just fine to use if you don’t have access to tropical fruit as I do… just try to use the varieties that don’t contain added sugar.
Photo from week in Sydney… this was at an amazing water front cafe called the Boathouse at Palm Beach (for those in the know, near where ‘Home and Away’ is filmed. No, I didn’t run into Alf… ‘stone the flamin’ crows!)
Use for Juice:
Pineapple and Mint Kombucha
I’m totally digging home brew Kombucha… so delicious and ridiculously easy once you have the appropriate fungi. Thanks to Kaitlyn from The Tie Dye Files for the how-to guide.
- 1/2C pineapple juice
- 2t lime juice
- 1 litre of brewed Kombucha
- Handful fresh mint
Purpose for Puree:
Pineapple Fluff Sprinkle
I use this sprinkle to add texture to things like tofu pudding, yoghurt, ice cream or oatmeal/cereal combos. Love the crunch of buckwheat, and the coconut flour is so good when it soaks into any kind of liquid. You could use any kind of fruit puree if pineapple is not your thing – apple, mango, peach, pear, apricot. All good.
- Pineapple puree (225g pineapple blended with 1/4C water)
- 1C raw buckwheat groats
- 1/2C coconut flour
- 1/4t sea salt
- 2t coconut oil, melted
- 1-2T liquid sweetener, depending on your sweetie preference (I used apple juice syrup concentrate – agave, rice syrup, even maple would all be fine)
Combine all ingredients, either place in a dehydrator or do what I did and spread on a lined baking tray for 1 hour at 120 degrees C. Lower to 100 degrees C for another 30 minutes. Turn off oven, leaving tray inside until it has cooled down completely.
Pineapple Fluff Sprinkle with toasted pepitas and Green Monster Tofu Pudding (recipe coming). Crap picture as this was a night time snack, and there is no light.
Fruit consumption? Big, non existent or in between? Fresh/dried/canned frozen? Fruity thoughts?
- I don’t really dig heavy cream, especially whipped cream, I never have… just find it too full on.
- White sugar and me ain’t mates. If I want a break out, or break down (sugar hangover = depressed Lou) a sugar overload will give it to me, toot sweet.
- Yes, they may be delicious, but traditional desserts make me feel like crap. What’s wrong with creating something that is both delicious plus actually nutritionally beneficial?
- 1T tahini
- 1T agave or brown rice syrup
- Pinch of salt
- 1/2t coconut oil
- 2t cacao powder (or regular cocoa)
- Mix everything together, pour into a plastic container or mould lined with glad wrap and freeze.
*Warning* The follow post contains content that may disturb/offend vegans or vegetarians. Sorry.
I’m not a vegan. I would really really like to be, but there are a couple of things in my way.
- Yoghurt (tastes delicious)
- Salmon (tastes delicious)
- Leather (couches, handbags and shoes. No comparison)
- Honey (tastes delicious)
Only 4 things, so it’s not all bad – but it doesn’t help my conscience.
I stopped eating pigs because I had a childhood obsession with them – countless stuffed animals, trinkets, books – name anything pig related, and I probably had it, or was pining for it.
My old boss and manager (see picture below) also loved pigs – so much so they called themselves the “Pig Sisters,” and committed themselves to eating pig every.single.day. Not quite the same philosophy I had, but I couldn’t penalise them for their dedication. My boss even created a fictional character “Piglet Swiggins,” whom she painted fairytale-esque portraits of and penned whimisical tales of his adventures. Bacon was renamed ‘strips of Piglet Swiggins’ on the menu, which needed to be explain every time.
Yes, that is a pig on a spit. It took 11 hours to cook. It was amazing. For the first time in oh, probably 15 years I ate pig (I was 4 months pregnant here, and it was my birthday, can I blame it on either of those somehow?)
This is the creator of Pigglet Swiggins; that is the actual snout. She later ATE the snout too. Bless.
I went back to eating meat when I was pregnant. I’m not really sure why, it just kind of happened. I craved meat, and I was severely anemic, so I just went with what my body was telling me. I don’t feel bad about it; I had a pretty much perfect pregnancy, labour and birth.
I made this recipe today (maybe I needed to create something vegan to make myself feel better. Who knows?)
A variation, naturally.
- 1/2C coconut milk
- 1/8t guar gum
- 1/2 vanilla bean pod, scraped of it’s seeds (vanilla extract is fine)
- 1T agave syrup
- Pinch of pink sea salt
- 1/3C frozen blueberries
- 1 date
- Splash of water for blending
- Toasted coconut shavings (optional)
- Blend together blueberries, date and water.
- Combine coconut milk, salt and vanilla in a small saucepan. Bring to the boil.
- Reduce to a simmer, add guar gum, stirring until it thickens.
- Add in blueberry paste, reserving a little for topping off the servings.
- Pour into bowls and chill in fridge. It gets to a yoghurt sort-of consistency.
- Garnish with reserved blueberry, and toasted coconut shavings if desired.
I wanted it to look fun – I think it’s important for kiddies to be excited by their food – nature provides us with so many amazing colours, why not milk it? Beetroot, pumpkin, peas – beautiful colours that just jump out and smack you in the head with their vibrancy. I don’t know if Misty gets this quite yet (he’s more into eating cardboard, mmm) but it makes cooking creative for me.
I’ve found my thrill.
It’s not on a hill, but it IS blueberry.
Oh so pretty.
Kind to the creatures too. Hooray.
- 2/3C coconut flakes
- 2/3C buckwheat groats
- 1/2C hulled millet
- 1/3C sunflower seeds
- 3/4C whole oats
- 1/4C oatmeal
- 1/2t sea salt
- 1/3C sesame seeds
- 1/4C dark agave syrup (or honey, rice syrup etc)
- 1T coconut oil
- 1/3C orange juice
- 1 mango
- 1/2C chopped dried pineapple and mango
- Mix dry ingredients together, except dried fruit.
- Blend together mango and orange juice.
- Melt coconut oil, combine with agave and mango mix.
- Mix everything together and place on lined baking trays.
- Bake at 140 degrees C for 50 minutes, rotating trays and stirring every 10.
- Turn oven off and leave trays in there to cool down completely.
- Mix in dried fruit.
I’ve got issues. Sweet potato and mango issues. I’m just going crazy with both of them. Soon I will go over the edge and start COMBINING the two (hmmmmm).
I know that most of you will not have access to mangoes right now, but I don’t care. I have mangoes and I’m going to eat them, cook with them and smear them all over myself.
The lovely thing is (apart from me, ah the lovely Lou) that you can sub pretty much anything into these two recipes. I think berries (fresh or frozen) would be delish, and canned fruit would work just as well. I love apricots from the can, especially on cereal – it makes the milk at the bottom of the bowl go all sweet and tangy. Sometimes, I hate to admit it, I think I almost prefer canned apricots; fresh are amazing, but they are always so hit and miss. Either too hard and bitter, or way too soft and floury.
What fruit or vegetable do you prefer frozen or canned? Or am I the only one willing to admit to it?
Coconut Mango Custard (Serves 3)
(Gluten free, dairy free, nut and seed free, soy free, egg free, vegan)
- 3/4C coconut milk
- 1/2C mango puree + additional puree for topping if desired (a few T per serve)
- 1t lime juice
- 1/4t sea salt
- 2T agave (or to taste, depends how sweeeeet you like it)
- 1/2t vanilla extract
- 1/4t + 1/16 guar gum
- Toasted coconut and mint for garnish
- Combine all ingredients except guar gum in a small saucepan.
- Bring to the boil.
- Reduce to a simmer, stir in guar gum until thick.
- Pour into glasses or bowls and put in the fridge to chill and “set.”
- If desired, top with additional mango puree, toasted coconut and mint.
Mango Cashew Cream
(Gluten, dairy, egg, soy free. Vegan)
- 1/4C raw cashews, soaked overnight
- 1/3C mango puree
- 2 dates, chopped
- Pinch of sea salt (approx 1/8t or to taste)
- 1/2t lime juice