Pineapple Bones

[Gittel]

A favorite "candy" for us is dehydrated pineapple. Yum-O! I cut off the rind, make a few longitudinal slices, and then remove the "bone" from the center of each section before I slice each section ~ 1/4 " thick and dehydrate.

I freeze these "bones" for later use, but so far I can only think to use them in green smoothies. Any ideas?

Gittel

[walnutty]

I throw the "bones" in a baggie and put them in the refrigerator. Then when I am watching a show on television or a movie and have the munchies I pull out a "bone" and chew on it. Yummmmm, juicy!!!

[Glow Worm]

Slice and add to raw "stir fry"...it looks like water chestnuts in the mix.

[subbacultcha]

Heh, I didn't know you could eat the bones. Great ideas everyone!

[Barbie2]

Bones?!?! LOL.:rolleyes:

[Tirza]

I am glad to see these suggestions. I have tried to include this in smoothies, but there is a lot of really tough pulp, even with my KTec. Slicing it very very thinly helps. It would be good in stir fry that way. Paper-thin though. Gnawing on it for a snack is a very good idea.

I talked to a Natural practitioner recently and was mentioning the digestive enzyme bromelain present in pineapple. He informed me that it is in the core or "bones" and I was thinking how hard it would be to access it that way.

[Gittel]

Stir fry sounds interesting. What else do you put in it?

Gittel

[Doe]

Here's a recipe I saved from somewhere, maybe here. :)

Stir-Dry

§ Cabbage
§ Spinach
§ Bean sprouts
§ Green onions
§ Carrots, broccoli, mushrooms, or whatever veggies you like - all cut up
§ Oil (olive is fine, but I used some walnut oil I had on hand)
§ Nama Shoyu or miso
§ Ginger (I used powdered)
§ Garlic and onion powder
§ About a 1/4 tsp. of honey

Mix it all up well with hands to evenly coat all the veggies.
I never let it sit, but I'm sure if you allow it to sit a while the flavors will meld even better. Dehydrate on a solid tray until they veggies are warmed and softer (like steamed veggies). It usually takes about 15-30 minutes but if you leave them like 30-45 minutes, they should really be good to go!

"Fried Rice"


§ 1 cup of oat groats - covered with 1 cup of water s
§ 2 T olive oil
§ 11/2 tsp sesame oil
§ 1 garlic clove chopped
§ 1/2tsp grated or powder ginger
§ 2 scallions chopped -more if you are an onion lover
§ 1/4 red bell pepper
§ 1/4 green bell pepper
§ 1/8 cup grated carrot
§ 1/4 cup mushrooms
§ 1/4 cup bean sprouts
§ Nama Shoyu to your taste

1. Let the oat groats soak until all water is absorbed.
2. Blend the olive oil, sesame oil and garlic clove together and let it sit as you soak the oat groats
3. Mix all of the veggies and the oil together and let it mellow - taste for self, and then add your Nama Shoyu as you adjust it.

[Doe]

Here's another that was posted by our Carmella on her site. :)

A colorful dish with an exotic twist. This recipe was inspired by The Raw Gourmet's lovely Asian dressing.

Stir Dry

Veggies of Choice:
Baby Bok Choi, sliced
Broccoli florets and chopped stems
Celery, sliced diagonally
Green onions, sliced diagonally
Mung bean sprouts, washed and drained
Mushrooms, sliced
Red or yellow peppers, sliced or chopped
Snow peas, sliced diagonally
Zucchini, julienned or cubed

Asian Dressing
By Nomi Shannon (http://www.rawgourmet.com/)

6 Tbl Tahini
1 c. water
3/4 c. Nama Shoyu
3/4 c. scallions
3 Tbl flaxseed oil
3-4 Tbl honey
3 Tbl grated ginger root
3-4 cloves garlic
3/4 tsp Chinese 5-spice (I use less as I find this can easily overwhelm the other flavors)
1/2 tsp cayenne
1/2 tsp ground cumin

Toss all ingredients into blender and blend!

Assembly:
Put the veggies in a large bowl and coat with dressing. Cover with a plate and pop in the dehydrator for a couple of hours at 110 degrees.


Asian Platter: Ginger Un-Steamed 'Rice'(Yet again! What can I say, it is THAT good!), Marinated Bok Choi and Stir Dry

Her pic is here (http://www.rawfreedomcommunity.info/forum/attachment.php?attachmentid=157&d=1181704801)

[Doe]

Here's the recipe for the rice in her pic.

Ginger Un-Steamed Rice
By Carmella Soleil

1 1/2 - 2 cups cauliflower
1 1/2 cups parsnip
Salt or miso, to taste
2 heaping spoonful of almond butter or tahini (I used both)
1 T grated fresh ginger
A little lemon juice

Process cauliflower and parsnip in food processor until rice-size.

Mix other ingredients by hand.

[Gittel]

Doe, these sound wonderful. Thank you for taking the time to find these recipes. I look forward to trying them

Gittel