And some fun ways to incorporate it this summer!
IF YOU... ATE TOO MUCH LAST NIGHT AND FEEL BLOATED.
TRY PINEAPPLE & MINT. Don’t be tempted to skip breakfast. A light, hydrating meal will help last night’s food move through your gastrointestinal tract and flush out extra water. I kno w it sounds counterintuitive, but water-rich items like fruit and vegetables help your body release excess water. The fiber in the produce also helps move things along. And mint has been used for centuries to help soothe digestion. Tropical fruits like fresh pineapple have enzymes that help with digestion.
FRUIT HYDRATES MORE EFFICIENTLY
Eating fruit and drinking a glass of water is more effective than drinking two glasses of water. It’s because the water in fresh vegetables and fruit is in a gel phase (technically called H3O2), it matches the water inside our cells and so hydrates better than tap water.
IF YOU... ARE STRESSES AND CRANKY
TRY PINEAPPLE SMOOTHIES, GRILLED PINEAPPLE, OR PINEAPPLE INFUSED WATER . Pineapple is a delicious and refreshing fruit and a nutritional powerhouse. It is rich in essential vitamins and minerals, including vitamin C, manganese, and bromelain, a unique enzyme in pineapples. These nutrients contribute to the fruit’s potential anxiety-reducing properties While pineapple may not be a magical cure for anxiety or stress, it offers a range of potential benefits that complement an overall healthy lifestyle!
Pineapple's Recipes: MANGO PINEAPPLE SMOOTHIE
Ingredients
2 sea bass filets
pineapple/mango salsa (purchased at whole foods)
1 cup white rice
1 lime
5 oz can coconut milk
3 tsp rolfe rub
olive oil
fresh cilantro
salt, to taste
DIRECTIONS
Prepare the rice. Be sure to rinse the rice before cooking - this will guarantee fluffiness.
In a pot over medium-high heat add about 2 tbs olive oil and saute the rice for 1 minute.
Add the can of coconut milk and bring to a boil. Zest one lime and add it to the rice, stir to combing.
Once it is boiling turn the heat to low, season with salt, and cover. Keep an eye on this! It will cook in about 8-10 minutes.
Prepare the fish by drizzling a little olive oil over the top and bottom then season with rolfe rub.
In a pan over high heat, add 1 tbsp of olive oil and sear the fish. Start with the skin facing up. Cook for about 2-3 minutes or until a crust/char has formed then flip the fish and repeat on the other side. The fish should cook in about 6 minutes depending on thickness.
Assemble your plate. Start with the coconut rice and top with fresh lime juice. Next add the fish fillet and top with the pineapple salsa and fresh cilantro!
Pineapple's Recipes: PINEAPPLE SHRIMP FRIED RICE
Ingredients
2 tablespoons coconut oil
1 medium onion, diced
1 small carrot, diced
2 cloves garlic, minced
½ cup uncooked medium shrimp, peeled and deveined
½ cup diced ham
4 cups cooked jasmine rice
1 tablespoon soy sauce
salt and ground black pepper to taste
1 ½ cups diced pineapple
1 small tomato, diced
3 green onions, thinly sliced
Directions
Melt coconut oil in a large frying pan over medium-high heat.
Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes.
Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes.
Add cooked rice and soy sauce; continue to cook and stir for 1 minute. Season with salt and pepper. Remove from heat.
Stir pineapple, tomato, and green onions into fried rice until thoroughly combined.
PINEAPPLE SEA BASS
INGREDIENTS
2 sea bass filets
pineapple/mango salsa (purchased at whole foods)
1 cup white rice
1 lime
5 oz can coconut milk
3 tsp rolfe rub
olive oil
fresh cilantro
salt, to taste
DIRECTIONS
Prepare the rice. Be sure to rinse the rice before cooking - this will guarantee fluffiness.
In a pot over medium-high heat add about 2 tbs olive oil and saute the rice for 1 minute.
Add the can of coconut milk and bring to a boil. Zest one lime and add it to the rice, stir to combing.
Once it is boiling turn the heat to low, season with salt, and cover. Keep an eye on this! It will cook in about 8-10 minutes.
Prepare the fish by drizzling a little olive oil over the top and bottom then season with rolfe rub.
In a pan over high heat, add 1 tbsp of olive oil and sear the fish. Start with the skin facing up. Cook for about 2-3 minutes or until a crust/char has formed then flip the fish and repeat on the other side. The fish should cook in about 6 minutes depending on thickness.
Assemble your plate. Start with the coconut rice and top with fresh lime juice. Next add the fish fillet and top with the pineapple salsa and fresh cilantro!
Pineapple's Recipes: RICOTTA, GINGER & PINEAPPLE TARTS
Ingredients
1 cup store-bought gingernut biscuits,
coarsely chopped
1/4 cup almond meal
7 tablespoons unsalted butter, melted,
cooled slightly
2 cups fresh ricotta
1 cup thickened cream
1/2 cup icing sugar, sifted
1 tsp vanilla extract
Finely grated zest of 1 lime
1 cup mascarpone
Caramelized pineapple
1/4 cup caster sugar
1/2 pineapple, cored, peeled, cut into 1cm pieces
1/2 cup white rum
INSTRUCTIONS
Lightly grease six 8cm round shallow tart tins. Cut 12 long strips of baking paper and press 2 into the base of each tin to form a cross. Line bases with a circle of baking paper.
Place gingernut biscuits and almond meal in a food processor and whiz until fine crumbs. Add the butter and whiz until well combined. Evenly press biscuit mixture over the base and side of each tin, and chill for 30 minutes until firm.
Place ricotta, cream, icing sugar, vanilla and lime zest in a bowl and whisk until smooth and combined. Add mascarpone and whisk until just combined. Chill until ready to serve.
For the caramelized pineapple, heat a medium frying pan over high heat, then add the sugar and pineapple. Cook, stirring occasionally, for 5-6 minutes until the sugar starts to caramelize and the pineapple is softened slightly. Add rum and cook for 2 minutes or until the liquid has reduced. Set aside to cool to room temperature.
To serve, remove tart bases from their cases and spoon ricotta mixture into each base. Top with the pineapple pieces and drizzle with syrup.
