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Biblical Nutrition

Psalm 89:11
"The heavens are Yours and the earth is Yours; everything in the world is Yours - You created it."

 
What do you think about when you sip pineapple juice?  The islands where the winds rustle the palm leaves and the waves of the ocean lap the shore?  After a long winter, this sounds great.  But pineapple is more than the tropics; it is a great source of bromelaid, an enzyme which helps digestion.
 
Several varieties of pineapple are grown in Hawaii, Taiwan, Philippines, Mexico, and Central America.  There are the smooth cayenne pineapples in Mexico and South America.  In Cuba and Puerto Rico they produce the red Spanish variety.  The pineapple is a native of Latin America, but didn't reach flavor peak until it was planted in Hawaii, which has the ideal climate and soil.  A good pineapple should smell sweet - especially on the bottom. 
 
Drinking pineapple juice 30 minutes after eating meat or eggs helps the digestion as the bromelaid breaks down the amino acids.  Pineapple juice is also used for laryngitis; sip throughout the day.
 
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Genesis 1:29
"Look, I have given you the seed bearing plants throughout the earth and all the fruit trees for you food."
 
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Rose
 

 

Pineapple Meringue Pie

1 - 9" pie crust, baked

2 cups crushed pineapple, drained

1 TBLS arrowroot, tapioca flour, or cornstarch

2 TBLS warmed honey

1 tsp lemon juice

1 TBLS butter

2 egg yolks, beaten lightly

3 egg whites

1/4 tsp salt

2 tsp warmed honey

 

 

Pineapple Grape Punch

1 (1 inch thick) pineapple round [use skin if organic]

1 (4oz) bunch of green grapes [use stems if organic]

1/2 lemon with rind

Process in juicer.   Garnish with pineapple, grapes, or lemon.

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[cont. ]

Combine pineapple, 1 of the starches, 2 TBLS honey, lemon juice, and butter in a sauce pan.  Cook, stirring frequently until thick.  Pour a little of the pineapple mixture over the yolks.  Mix well and then stir into the hot mixture in sauce pan.  Cook over low heat, stirring constantly for one minute longer, until yolks have thickened.  Cool.  Preheat oven to 325 degrees.  Pour custard into pie crust.

Beat egg whites and salt until frothy.  Gradually add 2 tsp honey, continuing to beat until meringue is stiff, smooth, and shiny.  Spread meringue over pineapple custard and bake in preheated oven for 15-20 minutes, until meringue is browned slightly.  Cool.