Fresh spiced pineapple with a tomato/cheddar quesadilla. Simple. Delicious.
(goes great with homemade whole wheat tortillas)
1 fresh Pineapple, peeled/cored/quartered
2 star Anise seeds
1 small Cinnamon stick
2 dried Chipotle peppers, seeds removed (1 if you don’t like it spicy)
1 dried Ancho Chile
1 whole fresh Tomato, quartered
1 medium red onion, quartered
4 small sweet Peppers (Red, Yellow, Orange)
1 green Bell Pepper
1 bunch Cilantro, washed and stems removed
8 Tomatillos, washed and peeled
4 Medjool dates, pitted
5 cloves of Garlic
Preheat the oven to 400 F, roast Tomatillos, red onion, Bell pepper, star anise, cinnamon, garlic and chiles (Ancho & Chipotle) for 15 minutes or until the peppers show signs of charring.
Remove the roasted veggies, and set aside to cool.
Once cooled, add the roasted vegetables, pineapple, fresh tomato, cilantro and dates to the food processor. Pulse until smooth.
Add salt to taste.
Day One Menu:
Hot Clove Water (fresh crushed cloves and hot water)
Swiss Muesli and Almond Milk
Crunchy Kale Chips
Assorted Roasted Nuts (Pecans, Macadamia and Pecans)
Hot Water with a slice of Lemon
Homemade Whole Wheat Tortillas
Slow-Cooked Spiced Black Beans
and more Fresh ‘n Spicy Pineapple Salsa…
Day One Mantra:
“God blesses us to the degree in which we need Him.”
Morning detox juice:
6 Strawberries, hulled
1/2 Papaya (seeds removed)
2 Granny Smith Apples
2 Fuji Apples
1 Bunch fresh mint
Wash the apples and slice in quarters. **Do not juice the seeds of an apple, they contain trace amounts of naturally occuring cyanide.
Peel the grapefruit and slice it in half.
Rinse the berries.
Rinse the mint bunch, and trim the stems off.
Slice the papaya into quarters, leave the skin on.
Juice the papaya, strawberries, grapefruit, apples and mint.
Drink immediately, or store in an airtight container – refrigerated for up to 2 days.
If you don’t like the bitter taste of grapefruit – you can easily omit it and still have a delicious and ‘good for you’ juice.
(Natural Wellness Cleanse)
Papaya is an excellent cleansing fruit that is loaded with antioxidants. Papaya packs more vitamin C than an orange and is a good source of folate, potassium, and vitamins A, E, and K. It is also an excellent source of fiber. If you have issues with constipation, a papaya a day will keep the constipation away! It should be included as part of any natural colon cleanse.
Papaya also contains papain, an enzyme that digests protein, decreases inflammation, and increases healing due to burns. If you eat meat, adding papaya to your diet will certainly help clean out your colon due to its papain and fiber content. For these reasons, papaya is a food that helps protect against colon cancer. It binds toxins and removes them through the bowels.
Due to its high concentration of antioxidants, papaya helps protect against cardiovascular disease. It prevents the oxidation of cholesterol, which prevents cholesterol from sticking together and forming plaques in your arteries. Papaya’s fiber content also helps lower cholesterol by binding cholesterol in the digestive tract.
Papaya is ripe when you can squeeze the fruit and leave a mark with your thumb.
My take on ‘French’ toast. Using Clearance rack bread, that is usually a day old or more, eggs and cream (custard), spices and a cast iron pan. This is best made the night before breakfast, so the custard can really get into the bread.
Serves 5. Pure delicious.
1 large loaf Italian bread, cut in 1 in. thick slices
3 cups evaporated milk ( or use what you have on hand – soy, dairy, etc.)
2 tablespoons agave syrup, plus additional for topping
2 tablespoons brown or raw sugar
1 tablespoon cinnamon, plus additional for sprinkling
1 TBsp powdered ginger
1 TBsp powdered nutmeg
1 TBsp powdered clove
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract, optional*
In a medium bowl whisk the milk, eggs, sugar and agave, cinnamon, salt and extracts, pour over the bread. Sprinkle with additional cinnamon and sugar.
Line a deep baking dish with the bread slices, and pour the milk mixture over top. Let the bread soak for a minimum of 10 minutes, longer if you can. Make sure both sides of each toast have a good soaking of the custard mixture absorbed.
Heat a cast iron skillet over medium-high heat, melt a tab of butter in the pan and fry the toast for 7 – 10 min. per side or until they turn golden brown.
Alternatively, you can bake the toast uncovered at 425F for 30 minutes, or until puffed and golden.
Top with fresh fruit, yogurt and honey, granola, almond slices, Fresh Fruit Jams or with this delicious Pecan Praline Topping:
1 stick butter, slightly softened
1 cup raw sugar
1 cup chopped pecans
2 tablespoons agave syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and mix well. Cook over medium heat for 5 – 10 minutes, until sugars melt and the mixture has a nice caramel consistency.
With 30 minutes, a few apples and peaches – a splash of apple juice, a pot, pan and slotted spoon; you can feast on this tart and delicious blend of peach applesauce on pancakes, biscuits or a spoon straight out of the jar.
I didn’t process this batch for long term storage, but I will be doing several jars sometime in the next week or so – after another trip out to the farm for more fruit. This is one of the prettiest pictures I’ve taken – natural light is something else. Enjoy.