Baked Plaintain Fritters

Plaintains look like a larger version of bananas except they have a thick skin and have a high starch content similar to potatoes and cannot be eaten as-is.They are a cooking banana.Plaintains are usually boiled, mashed,added to stews, deep fried, or dehydrated.A staple of Eastern & Central Africa,parts of Asia, and Latin America,plaintains are usually prepared in these countries in numerous ways.In Latin America, they are cut into slices and fried in oil and eaten as banana chips,platano frito or are boiled and mashed and served as a side dish like mashed potatoes.In West Africa, they are used in the dish fufu, boiled plaintain porridge.

Plaintains are usually available in most supermarkets but your best bet are Latin grocers where they also go by the name platanos.Unripe plaintains are green and usually take up to 1 1/2 weeks to become ripe.You should purchase either the yellow or black which are ready for cooking.One cup of plaintains is a good source of Vitamin A and Vitamin C.

Yield:4 Servings
Ingredients:4 Moo-shu Roll Wrappers
2 plantains, ripe

1. Preheat the oven to 350F.
2. Peel the plantains and put them in a bowl and mash them.Put equal amounts of plantain puree in the middle of the moo-shu wrapper.Wrap the ends inward and roll the sides just like a burrito.Repeat with the remaining three.
3.Put the banana fritters in the oven and bake for 30 minutes.Remove from oven and let cool slightly then serve.

Antioxidant Acai Smoothie

Acai is a small,purple grape-like fruit that is native to the Brazilian Amazon.Known as the "purple pearl of te Amazon", this fruit is rich in antioxidants,healthy omega fats,protein, and fiber with a raspberry/chocolate flavor.It is used in a wide range of foods from juices, smoothies,ice cream, and as a sauce for roasted,grilled meats.
Acai is impossible to find fresh outside of Brazil but you can find acai frozen pulp in any health food store.Here's my recipe for a smoothie using acai puree.

Servings:2

Ingredients:
1 1/2c regular soy milk
1/2c blueberries
1/2c bananas, sliced
1-2 Tbsp. agave nectar
1-3.5 oz.packet acai puree

1. Combine all ingredients in a blender and blend until smooth.Serve immediately.

Pomegranate Sorbet

Not so long ago, pomegranates were virtually unknown.But with all the intrest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products from juices all the way to desserts.There are two kinds of pomegranates.There is the "sour" kind that is used in many Middle Eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"kind which is the one that is most readily avaailable in the U.S..

Pomegranates mature in the fall which is about the time that you start seeing them in the produce section.They are extremely rich in antioxidants especially in Vitamin C, pantothenic acid, and potassium.Pomegranates are believed to cool and cleanse the system and aid in digestion and as such are eaten in a variety of ways throughout the world.Whether just as-is or in rice dishes, stews, and stuffings just to name a few.Below is a simple sorbet using this extremely versatile fruit.Hope you enjoy it.

Makes 1 quart

Ingredients:

3 c pomegranate juice

1/2 c sugar

2 Tbsp.pomegranate syrup/molasses

2 tsp.fresh lemon juice

1. Put all ingredients into a large saucepan,set over medium heat, and warm, stirring till the sugar dissolves.



2. Transfer the mixture to a large mixing bowl and refrigerate till completely cold.



3. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.



4. When finished enjoy immediately or store in an airtight container in the freezer.

Brazil Nut Burgers

Brazil nuts are the product of a tree called "Bertholica Excelsa" which is native to the Brazilian Amazon.This tree has been known to grow up to upwards of 200ft. . It bears a fruit called ourico, in which nestled inside are about 20-24 brazil nuts.Brazil nuts are rich in antoxidants and contain an abundance of minerals such as selenium, magnesium, and potassium just to name a few.They have been used as a food source by indigenous tribes for centuries.

Brazil nuts are characterized by a smooth somewhat oily nut protected by a thick, hard dark brown shell.Brazil nuts are available in the produce section of most major markets or they can almost always be found already shelled and chopped in the baking goods section.Brazil nuts are best eaten as a snack or they can be added to any number of recipes from salads to desserts.Because most of us are familiar with brazil nuts as just being part of a holiday nut mix, I decided to try and use them in a new way.Below is a raw food recipe featuring this versatile nut.Hope you enjoy it.

4 Servings

Ingredients:

2 celery sticks, chopped

1 carrots, chopped

1/2 red onion, chopped

bunch fresh cilantro

4 oz. Brazil nuts

1 oz. flaxseeds, ground

1 Tbsp. nutritional yeast flakes (optional)

1/2 Tbsp.tamari

1. Put the celery, carrots, onion, cilantro, and brazil nuts in a food processor and process until all ingredients are blended together.


2. Add the remaining ingredients and continue processing for another 30 seconds.


3. Shape puree into 4 equal size burger patties.


4. Dehydrate for 5 hours.
   

Stuffed Rambutans

A scary fruit to behold, the rambutans are another tropical treat from the South Asian continent.Rambutans are native to Malaysia, but are enjoyed throughout Southeast Asia.It is a small fruit measuring from 5-7 cm. in size.It's color ranges from a light yellow to crimson red and is characterized by tiny hair-like protrusions on its outer skin. Inside, rambutans are a pearly, translucent white similar to a grape.Rambutans are made into jams, used in tropical fruit salads,or in desserts but they are most commonly consumed raw.

Rambutans can be opened by applying pressure with a sharp knife and prying it apart from the skin.Rambutans are best bought fresh and eaten the same day.Outside of Asia, they are hard to find fresh but I have seen them in some Asian supermarkets canned.Rambutans are normally available August-October.They are high in Vitamin C and antioxidants.

Yield:4 Servings

Ingredients:

1 small banana, peeled, mashed

juice of 1 lime

16 fresh rambutans or canned, drained, and rinsed in cold water to remove sugar

12 pitted dates,chopped

1 vanilla bean, seeds removed or 1 Tbsp. vanilla extract

1. In a small bowl, mix banana with lime juice and set aside.Gently slice of the top of the rambutan and loosen the outer skin from the fruit.Gently cut an X on the of the fruit, open it and extract the small seed and discard it.Repeat with the remaining rambutans.Open the fruit slightly so it resembles a four-petal flower.

2. In a food processor or blender, blend the mashed banana with the dates and vanilla beans or extract(if using) until smooth.

3.Spoon equal amounts of banana-date paste in the center of each rambutan and bring the sides up a little closer to enclose the filling.Cover and chill for 30 minutes before serving.

Lychee Fruit Parfait

Lychee is a fruit of a tall evergreen that is native to subtropical parts of Asia.It is a heart-shaped fruit the size of a walnut with a rough , leathery reddish skin.When gently cracked, it yields a transluscent , white skin surrounding a smooth, brown seed that is similar to a skinless grape.Like all fruits, lychees are best eaten fresh, but unfortunately are hard to find. Fortunately, canned lychees are widely available in many Asian markets and unlike many fruits, they retain much of their sweet, floral flavor.Lychees can be eaten as is or be used in smoothies, compotes, sorbets, or salads.

6 Servings

Ingredients:

1/2 honeydew melon, cut into chunks

2 peaches, cut into pieces

2 ripe bananas

1/2 c strawberries, sliced

12 lychees, peeled, seeded and halved or if using canned rinsed and halved

2 c plain yogurt

almonds, sliced to garnish

1. Spoon the first five ingredients evenly into 6 serving glasses.



2. Top with the yogurt and garnish with the almonds.



3. Serve immediately.

1. Spoon first 4 ingredients evenly into serving glasses.





2. Top with soy yogurt





3. Garnish with almond slices