Apple Black Bean Salad
180 g Tree Top Fresh Granny Smith Diced Apples
75 g tomatoes, chopped
12 g scallion, sliced
425 g black beans, canned, drained, rinsed
40 g red onion, chopped
40 g red bell pepper, chopped
Toasted Cumin Vinaigrette (recipe follows)
Coconut Rice Cake
200 g Cal Rose rice, short grain, white
165 g coconut milk, canned
211 g water
11 g coconut desiccated unsweetened
2 g sea salt
60 g sesame seeds, toasted
60 g vegetable oil
29 g Tree Top Apple Puree
75 g apple cider vinegar
5 g cumin seeds, ground, toasted
3 g garlic, fresh, minced
3 g sea salt
0.50 g black pepper, ground
155 g olive oil
12 g cilantro, fresh, chopped
1 g oregano, dried
28 g Northwest Naturals’ Mango Puree Concentrate
188 g Tree Top Mango Fruit Base
20 g Northwest Naturals’ Orange Juice Concentrate
4 g Northwest Naturals’ Lime Juice Concentrate
28 g Tree Top Pear Juice Concentrate
29 g Tree Top Apple Flake Powder, 20 Mesh
101 g water
13.50 g ginger, frozen, minced
2 g mango seasoning
6 g sea salt
2 g turmeric, ground
2 g allspice, ground
2 g cumin, ground
1 g clove, ground
1 g cardamom, ground
1 g nutmeg, ground
1 g coriander, ground
80 g onion, chopped
3 g garlic, minced
12 g cilantro, chopped
113 g cream
680 g shrimp, peeled and deveined
Black pepper, ground
Combine all ingredients except cilantro and mango fruit base in a
medium saucepan. Simmer for 15 minutes. Add cilantro and cool to room
Reserve one-half cup to baste shrimp skewers.
Stir cream into remaining marinade and use as a sauce to serve with skewers and rice cake.
Yield: 2 cups
Preheat grill to 375 F.
Thread 4 or 5 shrimp per skewer. Season with salt and pepper to taste. Brush with Mango Marinade.
Place skewers on grill and cook for about 3 minutes on each side,
basting continually with marinade until shrimp are pink and lightly
Yield: 3 skewers
Coconut Rice Cake:
Place rice in medium sauce pan and rinse grains with cold water. Mix
with fingers until water runs clear. Drain excess water and add measured
water, coconut products and salt. Place on stove top over medium heat
and stir well. Do not walk away as coconut milk will boil over. Adjust
stove temperature and get mixture to a low. Stir well and let cook for
20 minutes. Remove from heat, fluff rice and let stand for 15 to 30
minutes (rice should be sticky).
Line an 8" x 8" baking pan with plastic wrap and sprinkle half the amount of sesame seeds evenly on plastic.
Spread the rice mix evenly in the bottom of the pan and sprinkle remaining seed over the top. Flatten rice to compact.
Heat griddle or flat bottom, non-stick pan to medium heat and add half the amount of oil.
Cut rice in even-shaped squares and carefully place in oil. Cook first
side for 3 to 5 minutes until golden brown. Turn. Add additional oil and
let cook, turning until outside is crispy.
Yield: 4 servings
Apple Black Bean Salad:
Toss all ingredients together until mixed. Add vinaigrette to coat lightly. Serve immediately.
Yield: 3 cups
Whisk together the apple puree, apple cider vinegar, cumin, garlic, salt, pepper and oregano until the salt dissolves.
Slowly drizzle in the olive oil while whisking until all the olive oil
is incorporated. Taste for seasonings and adjust if necessary.
Mix in the cilantro and use within two days.
Yield: 3/4 cup
Coconut Rice Cakes
Toasted Cumin Vinaigrette
Apple Black Bean Salad
Serve the shrimp skewers with Apple Black Bean Salad, Coconut Rice and
garnish with lime wedges (optional). Serve with additional sauce for