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Ingredients:

Coconut Cauliflower Rice

2 c Cauliflower Florets, grated, chopped, or processed into ‘rice-size’ pieces

2 Tbsp. Unsweetened Coconut Flakes

Pineapple Shish Kabob

12 1″ pieces Fresh Pineapple* (See below for how to cut fresh pineapple.)

1 Red Bell Pepper, cut into 1.5″ to 2″ pieces

1 Zucchini, sliced into 3/4″ thickness and cut in half

Mango Mustard Sauce

3 Tbsp. Mango Paste* *To make Mango Paste, soak 2 cups of dried mango in 2 cups of water overnight and process until smooth. Keep the paste in a fridge for up to 2 weeks.

1 Tbsp. Stone-ground Mustard

1 tsp. White Wine Vinegar

2 -3Tbsp. water

1/4 tsp. Anti-Inflammatory powder

1/4 tsp. Matcha or Sencha powder

Instructions:

  1. Grate, chop, or process cauliflower florets into small pieces, similar to rice. Add coconut flakes and stir. Microwave 1 minute. Stir again, and microwave another minute.

2. Skewer pineapple, red bell pepper, and zucchini, and repeat. Broil the skewers for 5 minutes. Flip them over and broil for 2 minutes more. Watch so they do not burn too much.

3. Mix mango paste, mustard, white wine vinegar, and Anti-Inflammatory powder. Add water to make the consistency spreadable.

4. Serve the coconut cauliflower rice on a plate with the grilled pineapple skewers on top. Drizzle the mango mustard sauce over the shish kabob. Sift matcha or Sencha powder over the shish kabob.

pineapple shish kabob with mango mustard sauce and matcha topping
The above photo also shows Stuffed Tofu with No Sugar Teriyaki Sauce

How to Cut Pineapple

buy organic Matcha
pineapple shish kabob with mango mustard sauce

Coconut Cauliflower Rice and Pineapple Shish Kabob with Mango Mustard Sauce

Kiyomi
A simple recipe full of nutrition and delicious flavor!
Course Main Course
Cuisine Fusion

Equipment

  • Skewers

Ingredients
  

  • 2 cups Cauliflower Florets grated, chopped, or processed into ‘rice-size’ pieces
  • 2 tbsp Unsweetened Coconut Flakes
  • 1 Fresh Pineapple cut into 12-1" pieces
  • 1 Zucchini sliced into 3/4″ thickness and cut in half
  • 3 tbsp Mango Paste To make Mango Paste, soak 2 cups dried mango in 2 cups water overnight and process until smooth. Keep the paste in a fridge for up to 2 weeks.
  • 1 tbsp Stone Ground Mustard
  • 1 tsp White Wine Vinegar
  • 2-3 tbsp Water
  • ¼ tsp Anti Inflammatory Adaptogen powder
  • ¼ tsp Matcha or Sencha Powder

Instructions
 

  • Grate, chop, or process cauliflower florets into small pieces, similar to rice. Add coconut flakes and stir. Microwave 1 minute. Stir again, and microwave another minute.
  • Skewer pineapple, red bell pepper, and zucchini, and repeat. Broil the skewers for 5 minutes. Flip them over and broil for 2 minutes more. Watch so they will not get burned too much.
  • Mix mango paste, mustard, white wine vinegar, and Anti-Inflammatory powder. Add water to make the consistency spreadable.
  • Serve the coconut cauliflower rice on a plate with the grilled pineapple skewers on top. Drizzle the mango mustard sauce over the shish kabob. Sift matcha or Sencha powder over the shish kabob.
Keyword Coconut Cauliflower Rice, Edible Green Sencha, Mango Mustard Sauce, Matcha, Shish Kabob

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