Lunch: Banana-Guava Pie with Coconut Ice Cream

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Banana-Guava Pie with Coconut Ice Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

One 9-inch pre-made pie shell
3 medium bananas, sliced 1/2 inch thick
1/3 cup sugar
1/2 teaspoon ground cinnamon
Pinch salt
1 lime, juiced
1 3/4 cups guava nectar
3 tablespoons cornstarch
2 tablespoons unsalted butter
Coconut ice cream, for serving

Instructions

Bake the empty pie shell according to the package directions; cool completely. Arrange the banana slices in the pie shell. Combine the sugar, cinnamon, salt, lime juice, and 1 1/2 cups of the guava nectar in a small saucepan and bring to a bare simmer over medium heat. Put the cornstarch in a small bowl. Add the remaining 1/4 cup guava nectar to the cornstarch and whisk to combine. Pour the cornstarch mixture into the saucepan and whisk to combine. Bring to a boil and cook, whisking constantly, until thickened, about 2 minutes. Turn off the heat and whisk in the butter. Pour the guava pudding into the pie shell. Cool to room temperature, then refrigerate until set, about 2 hours. Serve with coconut ice cream.

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