Roasted plantains are comfort food. They are the kind of thing that you want to have on a night when you get home really late. Soft, sweet, hot, and filling.
For this recipe, use plantains that are quite ripe. Not black, but well into being yellow. They should have some black spots on them. Don’t use green plantains. They will not get soft.
I also like these for breakfast. They go very well with scrambled eggs. Enjoy!
- 2 medium-sized yellow-with-black-spots plantains
- 1/8 cup + 2 tbsp. extra virgin olive oil or melted coconut oil
- 1 tsp. cinnamon
- salt to taste
- stevia to taste
- Peel the plantains according to the directions in this post.
- Cut the peeled plantains into 1/4 inch thick slices.
- Spread them out on a cookie sheet.
- Drizzle the oil and sprinkle the cinnamon, salt, and stevia on the plantains.
- Roast them at 350 F for 15 minutes.
- Remove the plantains from the oven and flip them. Add more oil and/or cinnamon if so desired. (I like mine pretty oily!)
- Return the plantains to the oven for another 10-15 minutes, until soft. Serve hot.
This fruit soup is the perfect thing to refresh you on a hot day. Make it in the morning, and serve it when you start to sweat. It could be a snack or an appetizer!
It is also a wonderful dish to bring to a picnic; in fact, that is what I am doing with my batch! Whether you make it for a dinner party, for a casual lunch, for a picnic, or even just for family, this soup will be a universal favorite!
P.S. You can even serve it for dessert!
- 1/4 of a cantaloupe, in 1/2 inch cubes
- 1 13.66oz can of organic lite coconut milk (For lite coconut milk, I use this brand. Note: If you don’t mind the extra coconut flavor, and want the added health benefit of full fat coconut milk, use this!)
- 1 1/2 cups frozen or fresh organic blueberries
- juice of one meyer lemon
- 2 tbsp. minced fresh tarragon
- 1 tbsp. honey
- 1/2 tsp. real vanilla extract
- stevia to taste
- Puree the coconut milk with half of the melon, 1/4 cup of the berries, the honey, lemon juice, and spices.
- Pour the puree into a bowl and stir in the rest of the melon chunks and berries.
- Chill and serve! Use fresh tarragon leaves as a garnish, if desired.