Cactus Pear, Prickly Pear, Cactus Fruit (they are all the same thing!)… you’ve heard about it but maybe have never tried it? You’ve tried it but those seeds ruined the delicious taste? We’ve hear you and we have the solution.
Cactus pears are around 40 calories each, rich in antioxidants, high in fiber, and loaded with Magnesium. They are a great healthy snack choice and once the seeds are removed, can make a delicious drink. Below is a drink recipe suited for any occasion, breakfast to happy hour.
Cactus Pear JuiceAgua de Tuna
3 Cactus Red Pears
1 Cup Water
½ Cup Orange Juice, freshly squeezed
1 tsp. Agave Syrup, or other sweetener
Slice both ends of the cactus pear off. Make one long vertical slice down the body of the cactus pear. Peel back the skin. The skin should come right off, and you should be left with just the cactus pear.
Place peeled pears in blender with 1 cup of water. Blend at the lowest speed for 1 minute.
Strain and discard the seeds and pulp.
Place cactus pear juice back in the blender, with orange juice, and agave syrup. Blend until smooth.
1 1/2 pounds Brussels sprouts, trimmed and cut in half
4 ounces bacon, diced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar *if you have regular balsamic vinegar, just boil it down until it becomes thicker!*
Preheat the oven to 400 degrees.
Place the Brussels Sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.
Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the bacon is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.