Grilled Pineapple with Coconut Basil Dust

During the summer months, I like to eat lighter.  The days are longer and hotter, fresh fruits and vegetables are in season, and I have more time to cook.  Occasionally, at the end of a light meal,  I like to have something sweet and refreshing.  I'm not really a baker, though, and I also want to keep my desserts fresh and light.  The best way to do that is by incorporating fruit into dessert.  By grilling the pineapple on the barbecue, the sweetness intensifies, and there is an added dimension of smokiness.  The pairing of pineapple and coconut is classic, but the addition of basil is unexpected yet complimentary.  You can serve just the pineapple and basil dust for a really light final course, or add a scoop of Coconut Bliss dairy-free ice cream as I have done.  

Serves 2 - 4

Ingredients:

pineapple

2 Tbsp shredded, unsweetened coconut

2 Tbsp fresh basil

1 Tbsp coconut sugar

zest of one lime

Directions:

1. Toast shredded coconut in a dry pan over medium heat on the stove until it just starts to turn colour but is not brown.  Remove and cool.

2. Slice and core pineapple.  Grill for approximately 3 - 4 minutes per side over medium heat.  Pineapple will have grill marks and be tender throughout.

3. In a food processor, combine coconut, basil, sugar, and lime zest.  Pulse until well combined.

4. On a serving plate, place the ice cream if using, grilled pineapple, and top with basil dust.  Serve immediately and enjoy!

 Shopping Tips

1. When choosing a pineapple, check to make sure that the leaves are green and healthy.  The one in the picture above is not ripe because the body is still very green and firm.  When ripe, the bottom of the pineapple will start to turn yellow and it will smell pineapple-y and be slightly tender.  Once it starts to smell sweet, it is probably overripe.  Cut pineapple will keep in the refrigerator for several days and become sweeter as it sits, so it is better to cut it earlier than later.  Also, grilling the pineapple will intensify the sweetness.  It is better to grill slightly firm pineapple rather than pieces that are falling apart.

Avocado Toast 2.0

Every morning for breakfast, I eat avocado on toast.  There are a couple of different variations, but two things always remain the same; avocado and toast.  Breakfast is one of the most enjoyable parts of my day.  The house is quiet, everyone has left, and I get to sit with my toast and tea and watch all the dog walkers out my front window.  I occasionally watch old episodes of River Cottage on YouTube as well (a guilty pleasure of mine...).

I didn't use to eat breakfast, but after travelling to New Zealand and being served breakfast every morning from the families I was staying with, I came to realize what an important part of the day it is.  When I tried eating breakfast in the past, it was never satisfying enough, so I just ended up snacking or being hungry.  But, avocado on toast is so filling that it keeps me full until lunch without need for even a morning snack.

The chia seeds in this recipe are great for Omega-3 fatty acids and antioxidants.  They are also full of fibre and help to keep you fuller longer.

One of the most important parts of this meal is the bread.  It is very important to pick a hearty whole-grain preservative-free loaf.  If you are lucky enough to live in Edmonton or Calgary, you have a Prairie Mill Bakery that sells amazing loaves with different daily specials.  If you live in a different city, seek out real bakery bread - it is more nutritious and more filling.

This week, I am featuring two recipes: avocado toast - the original and avocado toast 2.0


Avocado Toast - The Original

2 slices mediterranean olive bread (or regular bread)
butter or mayo
1 Tbsp chia seeds
1/2 ripe avocado, sliced
salt, pepper

Directions:
Toast bread, slather on butter or mayo, top with avocado slices, sprinkle with chia seeds, salt and pepper.

Avocado Toast 2.0

2 slices ancient grain bread (or regular bread)
coconut butter (or coconut oil)
1 Tbsp chia seeds
1/2 ripe avocado, sliced
1 Tbsp toasted shredded coconut
a few cilantro leaves
salt, pepper.

Directions:
Toast bread, slather on coconut butter, top with avocado slices, sprinkle with chia seeds, add coconut, cilantro leaves, salt, and pepper.

I realize that this is not much of a recipe and is more of a list of ingredients, but believe me, if you try it, you will love it.  Personally, I'm addicted.

Options:

1. Sometimes instead of butter or mayo, I will use cashew cream to lighten the calories and make it vegan.  To make cashew cream, soak 1/2 cup cashews in water for 4 - 8 hours.  Rinse.  Puree in a blender (or "bullet") with 1 Tbsp olive oil, 1 Tbsp apple cider vinegar, 1 Tbsp lemon juice, 1/8 tsp salt, 1/8 tsp onion powder, a pinch of cayenne pepper, and a splash of water.  Add enough water to make it the consistency you want.  It will last in the fridge for about five days.

Shopping Tips:
1. Buy avocados 2 - 3 days before you will need them.  They are ripe when they are just starting to give.  Cut the avocado in half around the pit and then twist to separate.  Hit the pit with the heel of your knife and twist to remove the pit.  Cut the half into quarters and peel the skin off.  If you are only going to use half of the avocado, keep the half with the pit in it in a container in the fridge to keep it from going brown.

Enjoy!