Health is Wealth
Tropical fruits are those native to warm, tropical climates and include everyday favorites such as bananas and oranges. Here, we’re highlighting a few slightly more exotic choices that deserve a place on your shopping list at least once in a while. Try these suggestions when you’re craving something sweet for a snack or after dinner.
Pineapple. Sure, canned pineapple is convenient, but the flavor of a fresh pineapple is far more vibrant. Try pineapple chunks tossed with chopped fresh mint.
Mango. The pale orange, creamy flesh of ripe mango has a sweet, slightly spicy or pine-like flavor, according to some people. To serve, slice the mango close to the pit, then score the flesh crosswise, as shown above. If you like spicy food, sprinkle with a little chili powder.
Papaya. These large, pear-shaped fruits have reddish-orange flesh with a flavor akin to a melon with a faint floral quality. If you like, you can eat the black seeds, which have a peppery bite. Scoop the flesh out with a melon baller or spoon. A squeeze of fresh lime juice helps temper the sweetness.
Seeded Baked Pancake with Berries & Raw Cocoa Sauce
Ian Wallace, Ryland, Peters & Small
Based on the Dutch-style pancake that is baked in the oven, this is a super-easy and delicious way to make a pancake to serve straight from the pan. This recipe is packed full of nutritious seeds and served with fresh berries and a delicious cocoa sauce for a truly indulgent but power-packed breakfast.
Preheat the oven to 200°C (400°F) Gas 6.
To make the pancakes, sift the plain/all-purpose fl our, coconut flour, baking powder and salt into a mixing bowl. Combine the milk, eggs, honey and vanilla in a separate bowl and beat into the flours to make a smooth batter. Fold in the mixed seeds.
Heat the coconut oil in the ovenproof frying pan/skillet until melted. Pour in the pancake batter and transfer to the oven. Bake in the preheated oven for 15 minutes until the pancake is puffed up and golden.
Meanwhile, make the cocoa sauce. Place all the ingredients with 4 tablespoons water in a saucepan and heat gently, stirring, until smooth. Keep warm.
As soon as the pancake is cooked, remove it from the oven. Spoon the yogurt into the center and top with the dried and fresh berries. Drizzle over the cocoa sauce and serve dusted with icing/confectioners’ sugar.
Excerpted from The Flexitarian Cookbook: Adaptable Recipes for Part-Time Vegetarians and Vegans compiled by Julia Charles. Ryland, Peters & Small, 2019. Reprinted with permission.
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