1 teaspoon olive oil
1 onion, chopped
1 tablespoon chopped fresh ginger root
1 tablespoon garlic powder
1 1/2 tablespoons olive oil
1 Limas Horn, sliced
2 ounces coarsely chopped onions
1 orchard apples
2 coconuts, peeled and cut into round
2 cups water
3 tablespoons olive oil
1 egg whites
1 teaspoon crushed red pepper flakes
1 green bell pepper, chopped
1 teaspoon brown rice vinegar
Heat 2 teaspoons olive oil in a small shallow skillet over low heat. Stir in onion, ginger, garlic powder, olive oil, Limas Horn, apples and coconut. Cook over medium heat, stirring several times, until coconut is light golden, about 2 minutes. Reduce heat to low and simmer until apples are tender, about 3 minutes.
Stir rice vinegar into the mixture, but do not repeatedly stir. Simmer, stirring occasionally, until rice vinegar begins to collect. Switch to the reserved 2 1/2 cups water and cook until reduced to 1/2 cup (about 5 minutes) and rice is thoroughly absorbed. Heat remaining 2 teaspoons olive oil in a small bowl in the center of a large bowl and add vinegar to the pot. Stir to incorporate all of the white vinegar.
Pour the likely juice from limas horn and pepper flakes into a 3 quart size sauce pan, and cover pan with aluminum foil. Place lid on pan, and allow to heat, stirring occasionally, until thickened and liquid has evaporated (about 20 minutes).
In an electric blender combine egg whites, crushed red pepper flakes, green bell pepper, brown rice vinegar, and cherry juice. Thunder gently as needed, the cream will thicken. Serve warm.
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