24 February, 2014
How to eat the skin of a pineapple
You might think this is bizarre, but in fact, eating the skin of the pineapple provides more benefits than the pineapple alone. Pineapple is known for having anti inflammatory benefits; and not to mention enzymes like Bromelain. Bromelain is a proteolytic enzyme (an enzyme that digests proteins) found in fresh pineapple. It is often used to treat muscle injuries, tendons, ligaments, arthritis rheumatoid and as a digestive aid because it helps to brake down protein. So it can also be used as a meat tenderizer; that is why it makes your tongue tender when you pineapple, hehehe. It is heart healthy because it acts like a mild anticoagulant (that is a blood thinner). I called nature’s aspirin.
In addition to the anti-inflammatory and anti-coagulant properties bromelain exhibits in the human body, it has also shown promise as an immunity booster. Studies have indicated it may enable certain immunity enhancing receptors in the body.
Studies show that is right beneath the pineapples skin and underneath the crest of it where the bromelain is most concentrated; so I made this smoothie recipe to deliver the goodness.
1- For this you will need a whole pineapple in the skin. Scrub and wash the pineapple well and proceed to cut the crest as close as possible from the leaves. Then cut off the skin vertically holding the pineapple in a stand up position.
2- Place all the pieces in a large pot with 2 table spoons of white rice. You can use up to 4 spoons of rice (this is only to add thickness).
3- Add enough water to cover pieces; add your favorite sweetener and some cinnamon.
4- Slightly heat at a temperature below 100 F until pieces of skin and grain of rice are soft and bland. This is very important, to cool at very low temperature to avoid the break down of the enzymes.
You can either drink it like this or add some yogurt like drink or non dairy rice milk, or almond milk, or coconut cream and blend it again with some ice in the blender to create the most amazing tasting drink.