Polynesian Delight (Recipe)

This recipe is “delightful!” It’s tropical, and almost tastes like you’re eating a dessert! Very satisfying. I wonder who the first person was that thought to combine a “salad” with these wonderful, tropical fruits. Creative and fun for parties.

–C.J. Cantrell

Ingredients:

• 1 Zucchini
• 1 Mango
• 1/2 a Pineapple
• 1/2 Cup Tomatoes (reg. Or cherry – I prefer the latter)
• 1/2 Cup Shredded Coconut
• 1/2 Cup Almonds, soaked 6-8 hours, or overnight, and rinsed.
• Spring Mix or Zucchini Pasta (optional)

Directions:

1. If the pineapple is frozen (in chunks), put the pineapple in a food processor and pulse until pieces are small (/4 to /4 inch). Otherwise, go to step 2.
2. Put the Almonds in the food processor & pulse until broken into chunks.
3. Cut the Zucchini in half, then into chunks. Add to the food processor.
4. Quarter the tomatoes (or put cherry tomatoes in whole), and add to the food processor. Do the same for the mango’s (cut the peel off & pit out first).
5. Pulse the food processor until pieces are about 1/2 inch; maybe a tiny bit smaller. About the length of a piece of shredded carrot.
6. Add the coconut & pulse, just to blend in (a few quick pulses).
7. If using spring mix or zucchini pasta, put that onto a plate, and mound the Polynesian Delight salad on top.

This recipe from Nicole with www.NewLeafNutrition.com

For more information about C.J. Cantrell, or how Hypnosis can help you create healthier habits that last, please visit www.UseTheAdvantage.com