Tag Archive | kombucha

fruit overload

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
Combine all ingredients and store in the fridge.

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?

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