Eat Up that Pineapple!

Eat Up! The Healthy Weight Gain Cookbook, Lee Gold, 2002 Melbourne

Nourishing drinks: Pina colada smoothie

1 serve

½ cup (125ml) unsweetened pineapple juice; ¼ cup (50g) pineapple pieces, drained; ½ cup (125ml) coconut milk

Combine pineapple juice, pineapple pieces and coconut milk in a blender or food processor fitted with a metal blade. Process for about 1 minute or until smooth. Strain the smoothie through a strainer for a smoother texture. Serve immediately.

Nourishing drinks: Tropical smoothie

1 serve

1 cup (50ml) unsweetened pineapple juice; ½ ripe mango (about 125g) peeled, stoned and cubed; ½ ripe banana, peeled and chopped; ice cubes

Combine pineapple juice, mango and banana in a blender or food processor fitted with the metal blade. Process for about 1 minute or until smooth. Pace ice cubes in a glass and pour smoothie over. Serve immediately.

Grains, pasta and rice: Quinoa with fruit porridge

Serves 1 – 2

¼ cup (40g) quinoa; ¾ (185ml) water; 2 tspn honey; 1//4 cup (40g) old-fashioed rolled oats; ¾ cup (185ml) unsweetened pineapple juice; 2 tspn sultanas; 2 dried apricots, diced; 2 prunes, pitted and diced

Place quinoa in a colander and rinse under cold water and drain well.

In a medium saucepan, bring water and honey to the boil. Stir in quinoa and bring to the boil over medium-high heat., stirring constantly. Reduce heat to low and simmer, stirring occasionally for 10 minutes. Stir in oats, pineapple juice, sultanas, apricots and prunes and simmer for another 15 minutes or until quinoa is soft, stirring occasionally. Pour the porridge into warm bowls.

Pineapple Lassi

Recipes for a Small Planet: High Protein Meatless Cooking, written by Ellen Buchman Ewald, illustrations by Diane Coleman USA 1973

Pineapple Lassi 
        

“The perfect refresher on a summer day.”

½ cup yoghurt; ½ cup unsweetened pineapple juice; 1 banana; ½ cup ice; ¼ tspn nutmeg; honey to taste (optional)

Process in the blender until the ice is broken up and the consistency is smooth. Add a couple more cubes of ice if you prefer a thinner, icier shake. Enough to serve three.

Pineapple and Honey mmmmm

The Australian Honey Recipe Book, The Australian Honey Board, Sydney 1973

Rum Pineapple Sauce

Ingredients: 2 tblspn butter; 2 tblspn cornflour; 1 large can crushed pineapple (I used pureed fresh pineapple); 2 tblspn lemon juice; 2 tblspn honey; ¼ cup rum; toasted coconut

Method: Mix cornflour with crushed pineapple. Stir until boiling. Add butter, lemon, honey and rum. Chill and serve over ice cream. Sprinkle with toasted coconut.

Makes approximately 2 ¼ cups.

Honey Pineapple

A Book of Mediterranean Food, a Penguin Handbook by Elizabeth David, Decorations by John Minton 1956 ed.

Honey Pineapple   

Cut some fresh pineapple into chunks, cover them with honey and heat gently until the honey thickens and starts to caramelise.

Serve with cream.

Delicious, very rich!