Chef Ariel Shares sweetness from Guyana with Farmer's Market Patrons

Visit The Des Moines Waterfront Farmer's Market every Saturday to see, taste and smell my healthy joygasmic creations! This Saturday, July 31, 2010 at 1pm, I will share a Guyanese Inspired Dessert, enjoy!

Guyananese Sweet Mango and Banana Dessert




2 fresh Mango’s, chopped

4 large Banana’s, ¼ inch slices

1 tsp Cinnamon

¼ c desiccated coconut

2Tbl brown sugar



Add chopped mango, sliced Banana, Cinnamon, and Brown Sugar

On medium heat stir ingredients for 2 minutes.

Add Coconut, stir for 30 seconds

Remove and serve

Empire Cafe is now showcasing Healthy Creations Cookies

Stop by Empire Cafe in Seattle, Washington's Columbia City off Rainier and Edmunds Street! Tino and Ian are showcasing my blueberry banana, chocolate hazelnut and granola cookies! They are gluten-free and the blueberry one is gluten-free and vegan!

http://www.empirecafe.com/

West Indian Festival: Pumpkin and Banana Fritters

Thank you for viewing this exciting addition to The Awakened Palate: Healing Through Food! Today I share with you a recipe created and inspired by Grandma Willi, and the blackbirds she so loved! Granny would carve the seeds from the pumpkin, roast them and serve them to her beloved blackbirds that visited her daily! Often, she would peel a banana, bake it and cut into bite size pieces for her beloved blackbird family! She always had conversations together and it was always interesting how they knew what one another was thinking, so it appeared to me always as a little girl! This Pumpkin and Banana Fritter Recipe is in thanks of the relationship with all creation and the importance of respecting our blackbird friends, The Messengers,as we should respect all creations! Enjoy

West Indian Festival: Pumpkin Banana Fritters

4 ripe plantains, softened and mashed
1 tsp Allspice
1 tsp Nutmeg
1/2 tsp baking powder
1 c. Calabaza Pumpkin (acorn or butternut squash can be substituted), mashed
1/2 - 3/4 cup arrowroot flour

Combine and Sift Spices, Baking Powder and Flour, set aside
Combine Pumpkin and Plantains, mix until combined.
Add sifted four mix in 1/4 c increments, mix until combined.
Drop by teaspoons into Canola or Safflower Oil, cook for 2-3 minutes on each side, until browned
Place finished Fritter on Paper Towel to drain off oil.
Serve as an appetizer

Enjoy! Courtesy of Chef Ariella