A flavorful marriage of fresh fruit and grain. The juicy fresh pineapple is sprinkled with '5 Spice' powder, and served with a slightly sweetened millet. The grain is cooked in coconut milk, topped with a swirl of agave and a daring dash of cayenne pepper. The combination makes a tasty, filling but light meal, or sophisticated dessert. The flavors are an intriguing partnership, and a delight on the tongue. As well, the ingredients benefit the body, especially the digestive system. Millet is easily assimilated by the stomach, and pineapple is particularly rich in bromelain, an enzyme that digests protein.
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| A. Gillert, photo Sweet Coconut Millet |
The Millet
You'll need: millet, coconut milk, coconut butter, agave syrup, cayenne pepper, and coriander powder. Soak (and sprout if desired) 1 C. millet. Combine millet with 1/2 C. coconut milk and 2 C. water, and steam until soft. In a serving bowl, combine 2 T. coconut butter with 2 t. agave. Add millet, and mix gently to coat millet. Drizzle grain with a swirl of agave syrup, and sprinkle generously with cardamom powder, a touch of Himalayan salt, and cayenne pepper to taste.
The Pineapple
You'll need: fresh pineapple,
Asian '5 Spice' Powder
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| A. Gillert, photo Fresh Pineapple with Asian 5 Spice Powder |
Twist the green leaves off from the top of pineapple. Cut the fruit in quarters, lengthwise. Core and peel. Dice the pineapple into bite-size pieces. Sprinkle with 2 t. Asian '5 Spice' Powder. To Serve: Place a portion of sweetened millet in a dessert dish, and top with '5 Spice' Pineapple pieces. An unbelievably exotic combination with a very sophisticated flavor.
Extras: If there are any leftovers, combine millet and pineapple in a small bowl. Add almond milk, and enjoy as an energizing and unusual breakfast cereal.
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