Simple Pineapple and Mint Salad.

Pineapple and mint always go well together. In juice, in a smoothie and now in this refreshing salad that is another great side dish to add to your recipe collection.

They are both rich in nutrients, aid digestion, boost immunity as they are both rich in anti oxidants that help fight inflammation, great for your skin and breath and make a very colourful plate.

All you will need for this simple and tasty salad are:-

  • Half a ripe pineapple.
  • Coloured capsicum, cut into thin strips. (I used red and yellow).
  • 2 tablespoon’s roughly chopped mint.
  • 1 lemon, juice it and grate the zest too.
  • 2 tbsp honey.

Method.

  1. Cut the pineapple into strips and add to a bowl. I obviously used Ugandan pineapples as they are the sweetest in the world.
  2. Cut the capsicum too and add to the bowl.
  3. In a small bowl, add the lemon juice and honey and mix well. You can also add any pineapple juices to that.
  4. Add the chopped mint and pour over the pineapple and capsicum strips.
  5. Add the lemon zest last before giving it a final mix.
  6. You can chill a bit before serving, to give the flavours time to blend in well together.

Colourful and Tasty.

The salad goes well on its own or as an accompaniment to grilled chicken.

Try it and let me know what you think.

Love,

Wanjoro.

Rice Flour Pancakes with Beetroot Hash Filling.

Pancakes are a great breakfast option. The best thing about this recipe is it’s gluten free and you can prep the night before so all you have to do is cook the pancakes in the morning.

I got the recipe from this site and it’s pretty straightforward.

You can serve them plain with a drizzle of honey or fill them or serve with some fruits on the side. I decided to make a beetroot hash filling for them. Let’s get started.

I made the pancake batter the night before. Heat pan, add a ladle of batter and flip when bubbles appear.
They cook really fast. Keep them in a hotpot so they don’t get cold.
For the filling, chop two apples and one beetroot into bite sized pieces. Add them to a pan with a little water and steam for about 7 minutes.
Drain and cool.
Heat some butter in the pan, add a small chopped onion and mix well. Add the beetroot apple mix. You can add some dried sage here if you like, just a pinch.
Season with some salt, pepper and a pinch of ground cinnamon. Mix well and cook till apples are softened. You can turn off heat and add a drizzle of honey.
Serve as you wish. You can serve the hash on the side.
Or fill in the pancakes and roll them in.

Enjoy your pancakes for a hearty breakfast!