Health knowledge made personal
Monday was a bumpy night – our boys have been struggling with various forms of cold and flu and our dog decided to get in on the fun sometime around 4 am. I eventually came downstairs to start the day feeling a little less than myself. My husband was already outside gathering the garbage for collection. I shuffled into the kitchen to get myself a mug a java and discovered that a cup had already been poured. I leaned over the cup to see that my Valentine had hand-drawn a heart in cinnamon... my eyes welled up. The Buddhists would tell me that this joy was in me all along. They're right. And yet, this small, brilliant gesture, illuminated my day. -------------- In celebration of the Chinese year of the Dragon, (and our own dragon baby), I couldn't resist this little number. The possibilities on what to make with coconut milk are simply endless. The coconut milk in this recipe is truly worthwhile and tastes absolutely delicious. I like to warm it up for that extra toe curl. The handsome dragon fruit (or Pitaya) is native to Central America and cultivated in many Asian countries including China. Reminiscent of kiwi with its dark crunchy seeds embedded in the pulp, dragon fruit is sweet, fleshy and extremely cool with its fiery red skin and green scales. This exotic fruit has notable amounts of vitamin C, phosphorus and calcium. It should give slightly when gently squeezed for ripeness. Black Dragon Cereal
The interior of dragon fruit with crunchy black
seeds similar to kiwi in taste and texture
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