I am constantly extolling the virtues of fruits and vegetables, be it in desserts or savory dishes. I emphasize, most importantly, antioxidant-laden items because of my personal involvement with cancer because of what I witnessed what it did to my mother(hence my silent dedication through my pink chefs coat).
You will read in many of my columns about how blueberries, for example, contain a powerful amount of antioxidants so naturally one should consume these little blue gems as often as possible. But remember that other fruits and vegetables contain cancer-fighting antioxidants and health benefits, so simply by incorporating these natural wonder foods in every meal will truly have you feeling better physically. And knowing your body is benefiting from your wise decisions, your mind will follow on this beneficial venture.
With the following recipe, we have a great assortment of tremendously healthy ingredients. Kiwi, alone, is packed with antioxidant vitamins C, E and A. It has also been shown to help with age-related vision problems and the list goes on and on. I won`t even get into the fiber benefits, which are enormously beneficial to your mind and body.
It is also known that the peel of an orange(used in this recipe)has a higher concentration of Vitamin C(again, an antioxidant) than its` juice from the pulp. With coconut, or known as the fruit from the Tree of Life by Asians and the population around the Pacific Rim, you will be astonished at not only the health integrity of its flesh and juice, but it has been proven to kill viruses, bacteria, fungi and the oil of the coconut has been called "the healthiest oil on earth".
So without further ado, lets take all these life`s gifts and not only enjoy them here, but incorporate them into many other recipes you are dabbling in, your body and spirit will thank you.
Kiwi and Coconut Mini Tarts with Citrus Whipped Cream
Nonstick cooking spray
1 cup graham cracker crumbs
1 cup flaked coconut
1/3 cup sugar
1/4 cup butter or margarine, melted
1 tablespoon cornstarch
1 tablespoon plus 2 teaspoons lemon juice
1/4 cup honey
Citrus Whipped Cream, recipe below
Preheat oven to 375-degrees F. In a bowl, combine shell ingredients and combine well. Spray nonstick cooking spray into a 6-cup mini muffin tin, or use paper liners if desired. Evenly divide into prepared muffin cups and press firmly to the bottom and up the sides. Dipping your fingers in water will help from your fingers sticking.
Make a slurry with the cornstarch and 1 tablespoon lemon juice. Peel kiwis and, very thinly, slice, setting aside 6 and placing the rest in a blender or food processor. Add 2 teaspoons lemon juice and honey, pulse for just a second or two, until mixed well but still chunky. Transfer to a sauce pan and add cornstarch slurry. Place over medium-high heat until boiling, stirring frequently. Reduce heat to low and simmer 1 minute, or until thickened well. Spoon filling evenly into each coconut "cup", lay one slice of reserved kiwi over the top and bake 4-6 minutes, or until shells have turned light brown. Remove from oven and allow to cool completely before removing.
Meanwhile make Citrus Whipped Cream. Top your treats with the whipped cream and sprinkle some red pepper flakes over the top if desired and enjoy.
Citrus Whipped Cream:
1/2 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
Red pepper flakes, optional
Whip heavy cream with electric beaters. When soft peaks form, stop beating, add powdered sugar, almond extract and lemon zest. Continue beating on high until stiff peaks form.
The Yankee Chef™
..........It's Just That Simple!