Peeps, you gotta try this.... it is soooooooo good! From The Goddess' Kitchen....
Roasted Veggies with Grains and Chocolate Dijon Balsamic Reduction.
I roasted a bunch of veggies (eggplant, onion, tomato, carrots, etc).
Made some millet (quinoa and couscous would be great too!) separately.
Made a Balsamic Reduction dressing with dijon mustard, olive oil, garlic, brown sugar, and a Tsp or so of cocoa powder.
cool, and mix all. OMG!!!
Water of the Day: Fresh pineapple water!
Peel and core a fresh pineapple. Did you know you can grow your own pineapple in a pot by planting the top? Yummies! Save the peel and boil with rice to make Panamanian Horchata! Ok, I have ADD, let's get back to the water!
Take the core (that you normally throw out!) and cut into cubes that will fit into a large water container. I recycle any bottle I can, or use a glass jar, a milk jug, whatever... add filtered water. It's that simple. Let it sit in the frig for a few hours, and poof! Deeelish water with a hint of pineapple!
I also add Organic Apple Cider Vinegar and stevia for some extra healthy benefits and taste. You may have to get used to the flavor of the vinegar, so just add a small splash to start. Stevia is derived from a plant, has no effect on insulin uptake or blood sugar levels, and is calorie and carb free. It's a great source of sweetness without the negative side effects of carcinogenic chemically made sweeteners like Splenda, SweetnLow, Equal. (Throw those out!).
I learned the vinegar trick in Korea, where you are served a deeelish healthy drink at the spas (Korean Bathhouses, called Jjimjjilbangs---best place on the planet for relaxation!) The Korean vinegar drink is a concentrate of healthy vinegar and fruit juice, diluted in water, with a splash of sugar added. So I've re-worked the recipe with sugar. My favorite was pomegranate and blueberry! You can do the same if you have a super-powerful blender! That's for another blog post...
Enjoy drinking your healthy and deeelish Pineapple Water all day!!
... is a former Chef who cooked aboard private sailing yachts in the Caribbean, Europe, and Central America!