- Slice the pineapple in half lengthwise, through the fruit and leaves.
- Run a knife around the inside edge of the rind, leaving a shell about 1/4 inch thick.
- Slice pineapple into sections around the core and use a spoon to scoop out the chunks.
- Pour the juice from the pineapple into a large bowl.
- Cut pineapple into bite-seized chunks and add the the bowl along with the banana, slices, grape, orange segments and kiwi chunks.
- Toss lightly to combine.
- If more liquid is needed, add a splash of orange juice until all the fruit is coated evenly.
- Spoon the fruit into both of the pineapple shells and serve.
This is an easy super delicious tea mix made from powdered drink mixes. Now I know you may be skeptical but this stuff is super good is guaranteed to warm you through on a cold winter day. Many outdoors men carry this pre-prepared mix with them along with a thermos of hot water so they can make this tea as needed. We guarantee that you will love this stuff !
- Combine all ingredients in a bowl and mix well. Store in an airtight container or in a resealable plastic bag.
- To serve, put 1 and 1/2 tsp tea mix into a mug and add 8 oz’s of hot water.
- Stir well and enjoy.
This recipe contains only 20 calories per 3/4 cup serving.
- Pour boiling water over tea bags. cover and let stand for 5 minutes. Remove and discard the tea bags.
- Transfer the tea mixture to a medium pitcher, and stir in the sugar substitute.
- Add the cold water, orange juice and lemon juice. Cover and refrigerate for at least 1 hour.
- When ready to serve, add the lemon lime soda to the tea mixture and mi well.
- Pour over ice cubes and serve. Garnish with fresh mint leaves.
This is a super refreshing frozen ice that is great served between courses as a palate cleanser.
- In a small bowl, pour boiling water over tea leaves. Steep until cold.
- Strain tea liquid through a fine mesh strainer.
- In a small bowl, beat egg whites to soft peaks.
- Add sugar, 1 tbs at a time.
- Beat in the egg yolk then the cooled tea.
- In a small bowl, beat the cream to soft peaks. Fold into the tea.
- If desired stir in a few drops of green food coloring.
- Pour into several freezer proof pans, place in freezer and cover until firm.
- Take out of freezer 20 minutes before serving.
The Healing Power of Herbs and Spices: Herbs and spices not only taste good, but have many health benefits.The following text is for informational purposes only.Always consult your doctor prior to using any herbal remedies.
Cinnamon is harvested during the rainy season,when the bark is soft. As the bark dries, it curls into what we know as cinnamon sticks. In Chinese medicine, cinnamon is used for aching joints. It is an excellent spice to use for warming the body.Cinnamon is also a good treatment for chronic diarrhea, cramps, abdominal pain and coughing. A good way to ingest cinnamon is with milk and a small amount of honey.
The fennel bulb,stalks and flowery greens are all edible. It is a unique herb that can be used in many ways to fight various cold and flu symptoms. A tea made by using one teaspoon of crushed seeds in a cup of boiled water–will successfully treat intestinal cramping.The tea can also be used to expel mucus, and even as an eye wash. Some cough syrups include fennel in their ingredients.
Sometimes called “The Great Garlic” for its cure-all reputation, this herb is used in countless oils and teas in order to combat various infections. Garlic oil is created by placing eight ounces of peeled,minced garlic in a wide-mouthed jar with enough olive oil to cover. Close tightly and shake a few times each day; then allow it to stand in a warm spot for three days. Press and strain the the oil through an unbleached cotton cloth, storing it in a cool place. One teaspoon of this oil every hour should restore energy and health to most flu ridden bodies. It is also good for treating coughs, sore throats and congestion.
Used as a stimulant ginger is excellent to use when you are trying to overcome aching, cramping and nauseated stomach. To make ginger tea, simply grate an ounce of fresh ginger and simmer 10 minutes in a pint of water. Ginger taken with honey or lemon is another good treatment for colds and flu.
Mustard seed is mainly used medicinally in plaster form for bronchitis, rheumatism and lumbago. It is sometimes added to a bath or used in foot baths for colds and flu. Additionally,mustard seeds can be used for coughs and excess phlegm,and to aid digestion,
Rosemary grows wild on the sea cliffs on the Mediterranean. It can be used for headaches, nausea and fever, as well as for lung and throat congestion. Simply add one-half ounce of the herb to a pint of boiled waqter, and simmer for 10 minutes in a covered pot. Drink the tea.
One of the most versatile herbs of all is sage,used to lessen night sweats,diarrhea and congestion, Make a tea with sage by placing one quarter ounce of the herb in a pint of boiled water, simmered in a closed pot for 10minutes.The same tea should not be ingested for more than a week, but during that time period you can drink the tea up to three times per day.You can even gargle sage tea for sore throats.
Thyme is used in everything from chewing gum to cough syrup.Bronchial problems and persistent coughing can be lessened by the use of thyme tea.Boil one ounce of thyme in a pint of water,then strain it and sweeten it with honey.drink just one ounce of tea per day,and your symptoms should soon disappear.
When added to food as a flavor enhancer cayenne primarily benefits the circulatory system, improving the supply of blood and the removal of toxins and invigorating circulation.It improves digestion, and acts as a lung decongestant and stops bleeding. As a plaster, it is recommended for relief of arthritis pain and for treating shingles.
- Cut avocado lengthwise into halves.
- Remove seed and remove meat from skin.
- Sprinkle with 2 tsp of lemon juice to retard discoloration. Set aside.
- Line 4 salad plates with lettuce leaves.
- Place one slice of pineapple on each plate.
- Spoon cottage cheese equally over each pineapple slice.
- Thinly slice onions and place over salad.
- Place 4 avocado slices on top of each serving. Set aside.
- In a small bowl, combine honey. 1/4 cup lemon juice and mint.
- Pour over pineapple and avocado slices.
- Whisk the egg yolks in a large heat proof bowl.
- Add the milk and sugar and whisk until the sugar is disolved.
- Place the bowl over a pan of barley simmering water. Whisk until this custard mixture begins to thicken slightly and remove from heat.
- Add the green tea powder to the water and stir until it is dissolved
- Cool the green tea mixture before adding to the custard.
- Add ice water and a few ice cubes to large bowl and place the bowl of custard inside the larger one to cool the custard quickly. Stir during cooling.
- In another bowl whip the heavy cream until thick and light but not stiff, then fold into the custard.
- Transfer mixture to a freezer container and chill for 8 hours before freezing. This process will help to prevent ice crystals from forming.
- Place the mixture in the freezer and stir every 30 minutes, or until the ice cream is thick, smooth and creamy.
- Alternatively you may also use an ice cream machine. Follow the manufacturer’s instructions. The heavy cream will not have to be whisked before it is added to the custard.
- Bring water to a boil and submerge tea bags.
- Add all other ingredients except the milk.
- Reduce the heat and simmer for about 5 minutes, stirring occasionally.
- Add milk and bring to a boil, then take off heat.
- Pour through a tea strainer or coffee filter and serve hot.
- Refrigerate unused tea as it may be reheated for later use.
- Preheat oven to 375 degrees.
- Spray a baking sheet with non stick cooking spray.
- Mix the first 5 ingredients until well combined, then shape into 24 meatballs.
- Place the meatballs on the baking sheet and bake for 20 minutes.
- In a large skillet, mix the cornstarch, brown sugar, ginger, reserved pineapple juice, vinegar, sauce sauce and sesame oil.
- Cook over medium heat, stirring constantly until the mixture thickens and boils. About 5 minutes.
- Stir in the meatballs, red pepper and pineapple chunks and heat through.
- Thread each cocktail pick with a meatball, pineapple chunk and red pepper chunk.
This is a wonderful glaze for grilled meats and seafood. When cooking over hot charcoal, brush this glaze on during the last 10 minutes of cooking.
- In a 2 quart sauce pan on grill rack over coals, or over medium high heat on the stove, bring honey, mustard and pineapple or crushed pineapple with juice, to a boil.
- In a cup, blend cornstarch with water until smooth.
- Add the honey mixture, stirring constantly, until thickened.
- Brush glaze over meats or seafood during the last 10 minutes of cooking.