Ethiopian/Puerto Rican/Peruvian Craving!

This, ladies and gentlemen, is a plantain. It's like a giant banana with a different texture. It is a melon color until it gets cooked into a golden brown. They are so good with a little cinnamon and brown sugar, nice and mushy. I've had them at an Ethiopian restaurant, at a Puerto Rican restaurant, and at a Peruvian restaurant, and you can not go wrong in any culture with a plantain!

After my atempt at plantains, I decided to stick to a Puruvian theme. I have a cup of organic black bean soup that I prepared, and cooked some brown rice. I then grilled up some pineapple slices, sprinkled them with cinnamon, and made a sandwich style lunch with the beans and rice in the middle of the two pineapple slices. I used my new favorite green leaf, watercress, to decorate the hole in the pineapple. It was a really good combination of sweet with savory, and may be one of the best things I've ever created!! It isn't exactly the best diabetic meal, but I'm sure we could improvise and stick with the theme.