23 September 2012

Ch-ch-ch-ch-anges... New Experiences... Dragon Fruit

After months of promises of new posts, I've actually settled down to write (and share a recipe!) with something of a theme in mind.
In the midst of international travel, a cross-country move, unpacking an entire life, settling in... my fantasies of keeping up with posts proved far more ambitious than I envisioned. Now that the dust has (mostly) cleared, time has carried us to the change of the seasons.1

So, yesterday was the first day of Fall. 2 On the last day of Summer, I walked in to my new, and dangerously tempting, neighborhood natural foods market. As usual, I was running in to buy ONE item; naturally, I walked out with many more. Back to the point, As soon as the doors slid open, I was greeted by a display of vibrantly colored Dragon Fruit. Green and Pink happen to be my favorite color complements 3, so I was immediately drawn to this pile of lovely-looking fruit.

I'd never eaten a dragon fruit before, and I can't recall ever seeing them in such ample display.

Typically, I'd see five or six off to the side where the other exotic fruit live, but this vibrant display of pink and green spiky fruits was almost mesmerizing. The store's clever marketing tactic worked it's magic. Without thinking, I picked one to put in my basket. I hadn't completely succumbed, however; despite being on sale, their price tag could lead to a costly haul, if uncontrolled, and my pocketbook has more of a hold over me than any fancy fruit ever could.   
The Fruity Spoils - not in the rotting sense.

New home. New life. New season. New fruit. It's interestingly symbolic. 4

I unpacked my two fancy new fruits, and not wanting to just eat them, I decided they needed to me transformed into a recipe befitting their uniqueness. Of course, not having ever tasted a dragon fruit before, I needed to crack... slice... one open, in order to understand the flavor before I could get to work.
W-O-W. Bright, BRIGHT magenta-coloured flesh; delicate, slightly-sweet flavor - one that could easily be overpowered by too many ingredients. I had to keep it simple.5
Not a problem because...well... being the proprietor of a food and cooking blog, I probably shouldn't admit6 that I don't do much cooking,7 when I don't have someone for whom to cook. My main culinary "test subjects"/ meal recipients are 2000 miles away8 and on tour, respectively. When left to my own devices, I tend to stick to pretty simple, 97% raw foods; it's quick and convenient.
From that tendency comes this "custard" pie recipe.
OK, so it's really not that unique of a recipe, but it does employ and retain the unique exterior color of the fruit, which, I dare say, is one of its most appealing features.

P.S. It's important to use soaked, sprouted pumpkin seeds (and other seeds/nuts, for that matter). Raw nuts and seeds contain enzyme inhibitors, which make them difficult to digest. Part of the simplicity of this recipe was due to the fact that I typically have soaked, sprouted (and dried) seeds on hand. If you don't, don't despair. Roasted pumpkin seeds are fine as well. If you prefer to stay raw, just soak the seeds in filtered water for 2-3 hours, drain the soaking water, pat them dry, and use them "damp".



Raw, Dragon Coconut Pie (Individual- (fancy) -serve)
(serves 2)

For the Pie Filling:
  • 2 Dragon Fruits (flesh scooped out)
  • 1/2 Cup Homemade Nut Mylk or Filtered Water (room temp is important!)
  • 2 tsp Ground White Chia (black is OK too, but the result will be more speckled)
  • 1 Tbsp Virgin Coconut Oil
  • 1/8 tsp Vanilla Extract (or seeds from 1/4 of a pod)
  • 1-2 Pitted Dates (optional)
For the Crust:
  • 1/3 Cup Shredded Coconut
  • 1/4 Cup (28g) Raw, soaked Pumpkin Seeds
  • 2 tsp Virgin Coconut Oil
  • 1 Pitted Date (optional)
  • Scant 1/8 tsp Sea Salt
Cook time: 0 mins

If necessary, gently warm the coconut oil, so that it becomes liquid.

Prepare the Crust.
In a mini blender, using the grinder attachment, or a food processor, process the shredded coconut, pumpkin seeds, and sea salt, until the mixture reaches a flour-like consistency. The natural oils will release, and the "flour" should clump together a bit.

When your flour is ready, add in the coconut oil, and the date (I omitted the date from this version for a not-sweet crust). Process until the ingredients are evenly distributed; the flour will clump together more - if using the date, the dough will begin to form a more solid "ball".

Evenly press the crust mixture into two glasses or small glass bowls. Set aside in the refrigerator, while you...

Prepare the Filling.
Ensure all of the ingredients are room temperature, before beginning.
In a blender, or mini-blender, combine all the ingredients (including the dates, if you're using them) and blend until smooth.

Remove the crusts from the refrigerator, and evenly divide the mixture between the two glasses. Return the completed "pies" to the fridge and allow to chill and set for at 1-2 hours.

Serve and ENJOY!

        


1. Yet another change.
2. As far as the calendar is concerned, anyway. I'm still VERY happily enjoying the summer-like weather here.
3. I've instantly flashed back to an advertisement from the 80s, for a product I can't remember, in which a "Valley Girl" declares, "Pink and Lime Green are the ultimate colors." ... A girl after my own heart.
4. No?
5. And keeping food simple is kinda my thing. 
6. But I will anyway.
7. As in subjecting food to chemical changes and/or:
    cook     verb (used with object) 1. to prepare(food)by the use of heat, by boiling, baking,or roasting.       2. to subject(anything)to the application of heat.
8. [sadface]

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