ABOUT

Hi There!

Thanks for stopping by.  My name is Priscilla and I am the founder and developer of Pineapple Pink.

You can read more about my bio and learn more about why I developed the Pineapple Pink line of products below.

I hope to see more of you.  Send an email anytime if you have questions.  I am always here to help.

If you would like to learn more about my background, visit my Wix Blog Site.

Chef Priscilla's Culinary Story

Priscilla's passion for nature and cooking was nurtured during her childhood, watching her grandparents tend to their farm, raising chickens, bees, and cultivating vegetables, flowers, and herbs. This early exposure laid the foundation for her culinary journey. Working in some of Northern New Jersey's finest restaurants and cafes honed her skills before she pursued formal culinary training at the prestigious Culinary Institute of America in Hyde Park, New York.

Her culinary education led her to an internship and subsequent full-time position at Blue Hill at Stone Barns, renowned for its commitment to fresh, sustainable ingredients. It was here that Priscilla experienced the transformative power of nature. Working closely with Laura, the head forager and herbalist at Blue Hill, she learned about the healing properties of plants and the importance of utilizing them in cooking.

Priscilla's time at Blue Hill inspired her to delve deeper into the healing potential of natural ingredients, particularly weeds. Under Laura's guidance, she embraced the idea that nature provides everything needed for healing, and she dedicated her free time to studying and understanding these properties. This newfound knowledge not only enhanced her cooking but also shaped her philosophy on food as medicine.

Pineapple Pink embodies Priscilla's belief in the healing power of food. Their Bone Broth Elixirs, infused with adaptogens and rich in collagen, are a testament to this philosophy. Adaptogens help boost energy levels and manage stress, while collagen supports joint and gut health. The bones used in their broths are sourced from local farms committed to ethical practices, ensuring only the freshest ingredients are used.

In addition to their elixirs, Pineapple Pink offers Fruity Bone Broth Ice Pops, a delightful and nutritious treat made with locally sourced honey and superfood ingredients. These ice pops are packed with protein, vitamins, minerals, and essential amino acids, providing a tasty way to invest in your health.

Pineapple Pink is more than just a brand—it's a reflection of Priscilla's journey and commitment to creating wholesome, healing foods that nourish both the body and soul.

Beef Tallow
Fruity Bone Broth Ice Pops

Why should you choose Pineapple Pink?

Pineapple Pink products are a unique and fun approach to investing in your health.  Each Bone Broth Elixir is infused with adaptogens and loaded with naturally occurring collagen.  Adaptogens naturally aid in increasing energy levels and help our bodies manage and adapt to stress and anxiety. Collagen will support joint and gut health, healing from the inside out - it's a double WIN!  All the bones used to make the broths are carefully sourced from local farms that stand by the use of no hormones and antibiotics.  Only the most fresh ingredients are used so your body can easily digest and absorb what nature has to offer.

Not in the mood for hot broth? Chef Priscilla has created a variety of Fruity Bone Broth Ice Pops! These ice pops are a delicious healthy treat packed with protein, vitamins, minerals, and essential amino acids. Sweetened by nature with local New Jersey honey and made with all natural, healthy, and locally sourced superfood ingredients.

 

Try these delicious recipes below!

Chocolate Mushroom Fruity Bone Broth Smoothie:

  • Chocolate Mushroom Bone Broth Smoothie with Edible Flowers in the Garden

    INGREDIENTS:

    🍫 1 each - chocolate mushroom ice pop (frozen)
    🍌 1 each - banana peeled
    💦 1/2 cup of water
    🧊 1 cup of crushed ice or cubes
    🌿 1/4 cup parsley leaves (packed)

    Swipe for the recipe ->

  • RECIPE:

    - Add all your ingredients into a blender and blend till smooth and creamy!

    *You can also substitute the parsley with spinach or any leafy green of choice!

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SUMMER RAMEN:

  • Summer Ramen with Immunity Broth Elixir

    INGREDIENTS:

    🍵 1 Each - 12 fl oz Broth (Immunity or Boom Elixir is recommended)
    🍜 1 Pack - Ramen noodles (you can either use instant ramen and toss the other ingredients OR a handful of authentic ramen noodles)**the real noodles are better 😉**
    🌿 1 Cup - Fresh cleaned spinach (packed)
    🍅 1/2 Cup - Fresh cherry tomatoes (halved)
    🥒 1/4 Cup - Pickles of choice! OR kimchi
    🍃 6 Each - Large leaves of basil (optional)

    You can top with Sambal hot sauce if you like it spicy 🌶

    Swipe for the recipe ->

  • RECIPE:

    FOR NOODLES:

    For instant ramen ➡️ follow instructions on package (minus the powdered broth and dried vegetables you tossed). Once the noodles are tender, strain off the water and set cooked noodles aside.

    For authentic noodles ➡️ in a medium pot, add 8 cups of water and bring to a boil. Once at a boil, add 1 TBSP of sea salt and add your noodles. Cook for about 7-8 minutes. You want your noodles to be a little more firm than you would expect. Once noodles are done, strain them and run some cold water over the noodles to remove some starch and stop the cooking - set aside.

    FOR THE BROTH:

    1. Add your 12 fl oz elixir to a medium sized pot and place on medium heat.
    2. While your elixir is heating up, prepare your cherry tomatoes by cutting them in half - set aside.
    3. Gather pickles of choice, spinach, and basil.
    4. Once your elixir is almost at a simmer add your tomatoes, cooked noodles, and spinach. Simmer on low heat for 1 minute.
    5. Pour all ingredients into your favorite bowl and garnish with fresh basil, pickles and Sambal hot sauce if desired.

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TOASTY MARSHMALLOW SPELT CRISPY TREATS:

  • INGREDIENTS:

    - Organic Spelt Grain Berries - 1/4 Cup

    - Grass-fed Beef Tallow - 2 TBSP + (1/2 TSP for greasing the wax paper.)

    - Winter Blues Marshmallows - 4 each — OR

    - Honey Beet Marshmallows - 4 each 

    Swipe for the recipe ->

  • RECIPE:

    HOW TO PREPARE SPELT GRAIN BERRIES:


    - Place 1/4 cup of spelt grain berries into a small pot and cover with 1 1/2 cups of water.

    - Bring the spelt berries and water to a boil, cover with a lid, and reduce to a slight simmer.

    - Simmer for 25 - 30 minutes or till tender. I suggest to taste test for doneness.

    - Once the spelt berries are tender, strain them into a fine mesh strainer and let the water drip off completely. 

    - Place strained berries onto a tray, spread them out, and let them dry for 30 - 40 minutes.


    TOASTED SPELT GRAIN BERRIES:


    - Using a large pot, melt 2 TBSP of Beef Tallow till the fat is almost at smoke point. Note: beef tallow has a higher smoke point, so don’t worry!

    - Once the Beef Tallow is slightly smoking add the spelt berries and stir till each grain is coated in the fat. 

    - Turn the heat down slightly and continue to stir for 6-7 minutes. Note: If you don’t stir frequently they will burn.


    ADDING YOUR MARSHMALLOWS:


    - Once the berries are done toasting, turn the heat off completely and add 4 Winter Blues Marshmallows OR 4 Honey Beet Marshmallows and stir, stir, stir! 

    - Stir till all the marshmallow has fully melted - set aside. 

    - Grease some wax paper with the remaining 1/2 TSP of Beef Tallow.

    - Scoop the grain and marshmallow mixture onto the greased wax paper and form your bars! 

    - Keep it simple and make 2 large bars or get creative and make fun shapes like stars, hearts, and circles! ️

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