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Pistachio Pomegranate Crunch

15 Nov

This beautiful and powerful combination says hello Autumn like no other. It’s the perfect snack/dessert for the transition into the colder weather. Do you get that sweets craving in the mid afternoon? Me too. This is a very low calorie, protein rich antioxidant packed solution for that uncomfortable hunger that tends to turn on the sign for candy bar at the first moment you have it. But then, you come back to our senses and try to do something nicer to yourself. Like this crunchy snack.

Ayurvedic medicine considers pistachios an excellent tonic for the whole body.  I prefer using unsalted pistachios for this. And according still to the same ancient healing science from India, the pomegranate’s bitter and astringent flavors are beneficial for a congested liver – and a heart tonic and blood purifier on top of that. If you are too lazy to get the seeds out of the pomegranate, think of it as a Zen opportunity to practice patience and persistence.

I find that this crunch combo works wonders in a cheese plate, specially sided with a triple cream Brie or a petit Basque. Throw in some goat cheese and those little juicy rubies will really shine. But then forget about all that low calorie pep talk above. But hey, what’s life without some yummy cheese every once in a while? Just make sure the crunch over a cheese plate is reserved for special occasions.

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Persimmon Papaya Salad

5 Nov

The hachiya persimmon is pretty much my favorite fruit of all – and coming from a fruit lover like I am, that means a lot. But that’s not a fruit for amateurs: you have to know when it’s ripe – about exactly when it looks like it’s almost going bad. Then it’s all juice and creamy and so messy it’s almost hard to eat. I usually cut it in quarters and scoop the meat out with a spoon. It’s sweet, flavorful and has got that life giving power in it, oozes with prana. And then there’s papaya – I grew up eating it in Brazil, it’s good for you, I like it but it’s kind of bland. So I came up with this fruit salad which has a nice ton sur ton visual to it and it’s simple yet full of surprises.

2 ripe hachiya ripe persimmons, cut in slices

2 cups cubed ripe papaya

Just mix the fruit and serve it in bowls.

But if you want to kick it up a notch, let’s say, in a dinner party, try sprinkling some cinnamon on it. Or the grainy contents of a vanilla bean (sooo good!). And to enrich it, you could serve it a la mode, with a scoop of vanilla ice cream on the side. Or if you want to go richer but vegan, try doing it a la mode tropicale, with dairy free coconut ice cream. My favorite brand is Coconut Bliss, in particular their Naked Coconut flavor.

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