News__ KISS THE COOK!

August 31, 2012 | By

Photographer Lynette Astaire is guest blogging from hearty as she travels the globe

Hands down, I am a health nut. So spending this summer in Mexico with so many fresh fruits and veggies is a dream plus it’s the perfect place to test new recipes. For my dishes, I picked 5 of my favorite fruits available here: coconut, banana, lime, apple and avocado. From tree to table, Buen Provecho!

To see more of my random recipes and #foodporn! follow me on Twitter and Instagram @lynnetteastaire and subscribe to my travel episodes at youtube.com/lynnetteastaire.

Check out Lynnette's recipes for Choco Coco Banana Kabobs, Limonada, Thai Tuna Tostadas, and Apple Oatmeal with Coconut Whiskey Syrup below.

COCONUT + BANANA: Choco Coco Banana Kabobs

If you know how to make chocolate covered bananas then you will know how to make these kabobs. Just add coconut. Packaged coconut is available in most major markets but if you are fortunate enough shred it fresh, you’ll appreciate the difference!

Waxed paper (not essential, but looks nice)

3 kabob sticks

460 ml semisweet chocolate chips

1 tablespoon vegetable oil or butter

460 ml sweetened coconut flakes

3 large bananas

Melt chocolate chips in a double boiler. Stir constantly till melted then stir in the vegetable oil.

Place the coconut in a separate shallow dish. Cut banana into pieces about a half of an inch thick and add onto kabob sticks.

Pour some of the chocolate mixture onto a plate and holding on to both ends the stick, twist the banana in the chocolate and turn to coat evenly. Roll and lightly press the chocolate-covered banana in the dish of coconut and transfer the banana to a plate lined with waxed paper. Repeat with the rest of the bananas. Place the plate in the freezer for at least 30 minutes and up to 8 hours. Serve cold, on the stick.

LIME: Limonada

A super refreshing drink and super simple to make. It’s best to make it fresh and drink immediately. If you are a fan of tequila or vodka, this also makes a great mixer. Salud!

1 liter of mineral water

460 ml of fresh lime juice

Sugar, agave or simple syrup or honey to taste

Combine, stir and serve over ice. If you love it super sweet like me, definitely use honey or agave to keep it as healthy as possible.

AVOCADO: Thai Tuna Tostadas

I love Mexican food and I love Thai food so what better way to combine the two in a cool ceviche style snack? Perfect as an appetizer to share with dinner or alone as a light lunch.

3 tostadas (salted or unsalted)

1 can of tuna in water (white albacore preferably)

1 small red bell pepper diced small

1 small sweet dill pickle (the baby pickle kind)

2 Tablespoons of soy sauce

1 avocado

Drain water from tuna and mix chili sauce, peppers, pickle and soy sauce. Chill and marinate tuna mixture in the fridge for an hour for best taste. Slice avocado thin or mash, layer on top of tostadas and top with tuna.

APPLE + COCONUT: Apple Oatmeal with Coconut Whiskey Syrup

Like most people, I tend to eat less in warm weather so breakfast usually consists of a piece of fruit or a smoothie. However the dark, cold and wet weather of Mexico’s rain season had my stomach growling for a bit more so I had to break out the oatmeal. Instead of sugar I made coconut syrup and added a bit of whiskey from the bottle of Chivas that I found in the kitchen.

Oatmeal

240 ml water (or water from a fresh coconut)

60 ml apple juice

1 apple, cored and chopped

175 ml rolled oats

2 teaspoons ground cinnamon

1 teaspoon of nutmeg (optional)

1-2 tbsp Vanilla Extract

120 ml milk and/or 1-2 tbsp. Butter

Combine the water and apple juice in a saucepan. Bring to a boil over high heat, and stir in the rolled oats, cinnamon, nutmeg and vanilla extract. Return to a boil, reduce heat to low and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings and/or add butter. Add the chopped apples after the oatmeal has cooked for better flavor and nutritional value.

Coconut Whiskey Syrup

1 can (430 ml) coconut milk
240 ml granulated sugar
60 ml of whiskey

If you have access to fresh coconut use the same amount of coconut water and blend with the cream of the coconut in a blender. Pour the coconut milk and granulated sugar into a medium sauce pan. Place over medium heat and stir till the sugar is completely mixed into the coconut milk. Once the mixture starts to boil, turn the heat down to medium low. Add the whiskey and let the syrup simmer for about 15-20 minutes, stirring occasionally to prevent burning. The syrup will reduce and thicken during this time. Serve warm.

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