- 3 Tomatoes
- 1 Serrano Pepper
- 1/2 Jalapeño Pepper
- 1 Lime - Squeezed
- Small Bundle Fresh Cilantro
- Salt + Pepper to taste
- 1/4 Onion
- 2 Cloves Garlic
Place in a food processor, pulse to desired consistency. Set aside.
- 1 Ripe Pineapple
- 3 Cups Black Beans (pre-cooked, rinsed = 2 cans)
- Small Bundle Fresh Cilantro - Diced
- 1/2 Jalapeño Pepper - Diced
- 1/2 Red Onion - Diced
- 1 Cucumber - Peeled and Diced
- 1 Lime Squeezed
- Salt, Pepper and Red Pepper Flakes to Taste
Peaceful Preparation "I am at peace with myself"
- Take your knife and cut the pineapple in half, lengthwise, with force yet carefully. Using one half at a time, at an angle, use your knife to cut out the inside of the pineapple. Take your knife, at an angle, go around the entire inside. Remove the inner pineapple and set aside. Use your knife or a spoon to get any big pieces out, leaving enough pineapple inside to create a sturdy bowl.
- Slice the pineapple that has been removed into chunks.
- In a bowl, add 3 cups pre-cooked black beans. The pineapple chunks, minced cilantro, squeezed lime juice, diced jalapeño, diced onion, diced cucumber, squeezed lemon juice and season with your desired amount of salt, pepper and red pepper flakes. Mix together.
- Transfer to the pineapple bowls. Serve with salsa on the side or on top.
Make this into two meals. Meal 1: Pineapple Salsa Boats. Meal 2: Heat it in a wok with pre-cooked rice or quinoa that has cooled in the fridge first. Add tamari sauce or desired seasoning. A TWOFER. :)
I am doing #TheHealingChallenge with the beautiful and talented yoga instructor, Erica Vetra - @ericavetrayoga on instragram. We are focusing on our chakras, hence the chakra themed food! Yesterday I posted a video on Sweet Potato Blondies. Check out @ericavetrayoga for yoga inspiration, I personally subscribe and practice with her (online). Thanks for your support and we'd love if you joined us!