Pineapple, upside-down (no cake)



I bought a gorgeous organic pineapple a couple of weeks ago.  I’ve always found the cutting up of this fruit to be a bit of a challenge, so I figured I’d look at some YouTube videos to assist me.  I had heard that if you could pull the spiny leaves out with your hand then it was meant to be ripe. When I watched the video, it said you should be able to smell the pineapple if you put your face up to it.  I did this, and I couldn’t. You also should see a nice golden colour on the outside. Again, I could not.

In one video, it said to put your pineapple in the fridge upside-down for about 30 minutes before cutting it to allow all the natural sugars to disperse rather than collect at the bottom. Well, since mine was definitely not ripe, I left it out for a while (for that, read, a week) in a bowl on my buffet and kind of forgot about it.  You could say it must have been REALLY unripe because after a week it was still not smelling very much like a nice pineapple.

I decided to pop it in the fridge, upside-down. I put it in the side-door where I keep cartons of soy and almond milk and bottles of carbonated water, and left it again, for another week. Crazy, eh?

Well, yesterday I finally got out my big knife and set to work on the pineapple and you know what? It was perfect! It carved up beautifully and I have a nice container of pineapple chunks ready for fruit salad, or a smoothie, or putting into a savoury dish for some juice and sweetness. Or even just for snacking.



The post that nearly didn’t happen: Kale and Hearty



So believe it or not, we have never tasted kale chips. I know, right? If anyone had mentioned that these good-for-you morsels are light and airy, but crisp and dissolve on your tongue, perhaps I would have been rushing to try them before this.

We like kale, it’s okay in salads and noodle dishes and stuff like that, but we recently discovered that just ONE serving of kale in an entire MONTH can actually reduce the chance of developing Glaucoma by 69%! That is HUGE! My husband’s parents both have, and are being treated for Glaucoma, so it is of concern to us that he might be on that path as well.

That’s not going to happen now!

I decided to finally bite the bullet and make my own kale chips. I looked up a few recipes and then came up with this one of my own:

Kat’s Kale Chips

Wash and dry a bunch of kale and then tear into bite-size pieces. (I used my salad-spinner which worked beautifully.) Toss with the following:

1 Tbsp. extra virgin olive oil
1/2 – 1 tsp. smoked paprika
1 tsp. maple syrup
sprinkling of Himalayan salt

Spread out the kale pieces on parchment-lined baking sheets and bake in a 350 degree oven for about 7 minutes or until the kale is crispy, but not burnt.

Remove from oven – they cool very quickly — and enjoy! They will keep in an air-tight container for a week, but I really don’t see the point in giving you this info because, if you’re like me, they won’t last 10 minutes!

This post almost didn’t happen because I nearly ate all the chips that were in the photo. I did manage to store some in a zip bag for my husband when he gets home from work, but he better not be late!

Being Vegan gets better every day!