A YUM Delicious Day: Graciously Gingered and Powerfully Pineapple by Janice Taylor

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"The fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control." ~ Galatians 5:22

Pineapples are juicy, delicious and good for you, too. They are loaded with fiber, manganese (a mineral that helps with digestion), and vitamin C, which is helpful when fighting colds and coughs.

And if I may be so bold, I dare say that pineapples are filled with the juicy and scrumptious spirit of love, goodness and self-control. Fresh pineapple is a natural and delicious way to enhance your health and improve your ability to heal.

The Healing Pineapple also contain an anti-inflammatory enzyme called bromelain.

Bromelain is believed to help:

* reduce inflammation and swelling,

* strengthen bones,

* reduce symptoms associated with sinusitis,

* alleviate symptoms of rheumatoid arthritis,

* promote the healing of injuries (including sprains and strains),

* lessen post-operative swelling, and

* relieve indigestion.

Pineapple is a good source of Vitamin B1, which helps metabolize carbohydrates! And you get a lot of bang for your calorie buck! Only 74 calories per cup.

Note: Pineapples lose bromelain when cooked or canned. Fresh is best!

Righteous Recipe:
Graciously Gingered and Powerfully Pineapple
Serves: 4

Ingredients:
1 juicy, fresh pineapple, with green leaves
1/3 cup light rum or apple juice
1 tablespoon finely chopped ginger root
Fresh Mint Leaves (for garnish)

Directions:
Cut pineapple lengthwise into fourths; remove core (leave green leaves - so pretty!). Cut along curved edges to loosen pineapple from rind without cutting rind. And then cut into 1/2 inch slices. Basically, you want to cut the pineapple so that the pieces will be easily picked up and eaten, and the shell with the green leaves are your serving plate.

Mix rum and ginger root; spoon over pineapple. Cover and refrigerate at least 4 hours. Garnish with mint leaves.

Enjoy!

Spread the word (NOT the icing!),

Janice

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