Pineapple, hibiscus
and ginger juice
This unusual juice uses hibiscus flower petals, which are blossoming everywhere, to give this drink its ruby red colour.
Serves 2
2″ piece of fresh ginger
1/4 cup brown sugar
2 1/4 cups water
1/4 cup hibiscus petals, washed to remove insects
1 medium ripe pineapple, peeled and cored
2 fresh coriander sprigs
Peel the ginger and slice thin. Smash it with the end of a knife, and add it to a small pot. Cover it with the sugar and 1/4 cup of the water. Bring to a boil, lower the heat and let simmer for 10 minutes, covered. Let cool on the side.
Bring the remaining 2 cups of water to a boil. Once boiling, turn off the heat, add the hibiscus petals, and cover. Allow to steep for 15 minutes. Be careful, this mixture will stain anything it touches. When done, strain and let cool.
Meanwhile, juice the pineapple in a juicer, or blend in a blender and strain. You could also use store-bought pineapple juice here.
Strain the ginger out of the syrup mixture, and divide it between two tall glasses. Add plenty of ice cubes, and top with equal parts of the pineapple juice and hibiscus tea. Finally, bruise the coriander sprigs with the side of a knife, and add to the glass. Serve.
Seafood market stew
This hearty stew recipe is inspired by a Brazilian dish that just happens to use a lot of the post cyclone ingredients found at the markets. It is an easy one-pot recipe that begins like a kokoda but takes less than 30 minutes to cook.
Serves 6
1 kg whole fish chunks or fish fillets
500 grams mixed seafood (whatever you can find)
1/4 cup fresh lime juice
8 cloves garlic, minced
Sea salt and black pepper, to taste
3 tablespoons virgin coconut or olive oil
2 medium white onions
1 red capsicum, stemmed, seeded (half minced, half thinly sliced)
2 ripe tomatoes, cored (1 minced, 1 thinly sliced)
1 cup fish or vegetable stock
1 cup coconut milk
2 tablespoons coconut oil
1/4 cup chopped coriander
1/2 cup chopped basil leaves
Toss fish and other raw seafood in lime juice, half the garlic, and salt and pepper in a bowl; set aside.
1. Heat oil on medium heat in a large pot. Add remaining garlic, onion, and fine chopped capsicum; cook until soft, about 6 minutes.
2. Add tomatoes; cook until broken down, about 5 minutes. Add stock, coconut milk, and coconut oil; boil.
3. Drain the semi-cured fish and seafood and add to pot; cook until just cooked through, about 7 minutes.
4. Add remaining sliced onion, capsicum, and tomato; cook, covered, for 5 minutes. Stir in coriander and basil; season with salt and pepper.
5. Serve with rice.
Green reboot detox drink
Post-cyclone foods should include elements of detox and repair to keep the body at optimum health. This simple but very effective recipe will have your gastrointestinal tract flushed and cleaned.
Makes 4 serves
2 bitter melons (kerala)
2 green or red apples
4 cucumbers
Juice of 2 lemons
1 tablespoon virgin coconut oil
1 tablespoon honey
Water
1. Wash all produce well.
2. Cut the bitter melon in half longways- scoop out the seeds and white flesh with a spoon
3. Chop the apples and cucumber with skin on
4. Add all ingredients to a blender or juice extractor and blend well, then strain if necessary (or keep for a more fibrous drink).
5. Add lemon juice, coconut oil and honey — check taste and add water if too thick
6. Drink no more than 2 cups and allow 4-6 hours for a trip to the washroom!
Watermelon, mint
and chaat masala juice
The refreshing and cooling mint is complimented with the spice of the masala and sea salt to give this fruit drink a touch of Indian spice
Makes 4 serves
1 medium size watermelon, peeled, deseeded and chopped
2 tablespoons fresh mint leaves, chopped
Sea salt, as required
Chaat masala powder, as required
Ice cubes (optional)
In a blender, add the watermelon and mint leaves. Blend well.
Pour the watermelon juice in tall glasses and sprinkle some sea salt and chaat masala on top. Add ice cubes if needed.
Garnish watermelon juice with some mint leaves.
