Jackfruit is the largest tree fruit grown in the world. It can weigh up to 100 pounds. It is a South Asian staple which is starting to gain popularity by American chefs. It is especially favored by vegetarians since it has the consistency of meat and can easily absorb and take on many different flavors. This fruit is part of the family that includes breadfruit, figs and mulberries. Jackfruit can be dried, roasted and added to soups, jams and juices. Although it is not especially high in protein, it is however rich in magnesium, vitamin B6 and antioxidants. It is difficult to work with due to its large size, so it is more convenient to purchase a small amount of it prepackaged.
Ingredients: 1 large zucchini, sliced into rings
1 cup/ 4 oz./ 110gr. almond flour
1 teaspoon fine grain sea salt
1 teaspoon garlic powder
1 teaspoon thyme
1/4 teaspoon ground black pepper
-Preheat oven to 450 degrees F and place a rack in the middle.
-Line a baking sheet with parchment paper and set aside.
-In a small bowl lightly beat the egg.
-In a separate bowl combine almond flour, salt, garlic powder, thyme and black pepper.
-Dip zucchini slices in the egg and let excess drip off -Drop in the almond flour in a mixing bowl to cover completely
-Place coated zucchini slices onto the lined baking sheet.
-Bake for 6 minutes per side (a total of 12 minutes).
Nutrition Facts: One serving yields 112 calories, 9 grams of fat, 6 grams of carbs and 6 grams of protein.(Source-The Wheat-less Kitchen)
“Pilot Light” is a Chicago based food education program centered around children. It conducted its sessions in some 1,500 schools and found that 95% of the students enjoyed their learning sessions. Most of the students interviewed after the course said that.
1) They know how food choices can affect their future
2) It is important to know ingredients.
3) They enjoyed trying new foods
4) The importance of where the food originated from
5) That they are now able to make healthy choices
Efforts are now being made by “Chartwells K2”, the largest school food service company, to expand the program by launching a Mobile Teaching Kitchen which would include chefs, dietitians and demonstrations
(Source-Amazing Wellness Magazine)
At present we have dark, milk and white (which is actually made from cocoa butter) chocolate. Now it seems there is a new flavor and color chocolate that is about to enter the market. A Switzerland based company is unveiling a “ruby chocolate” that is derived from the ruby bean native to Ecuador, Brazil and the Ivory coast. It is said to be a totally new experience with an emphasis on a berry-fruitiness taste. Its pink color has absolutely no red coloring or artificial berry flavoring involved in the process. The source of the new chocolate is said to come from a species that is genetically close to the cocoa plant that we are presently familiar with. It is scheduled to hit the market in about 18 months. Sorry to keep you chocolate lovers waiting.
Millet is one of the earliest cultivated crops. It is often classified as one of the Ancient grains along with Quinoa and Buckwheat. Most people often think of millet as bird food since it is a major part of commercial bird feed. It is extremely high in protein, great for those who are gluten intolerant and can be grown in extremely arid conditions. Millet can also be a substitute for couscous since it is a whole grain. Along with its supply of protein, it contains an abundance of important nutrients such as calcium, magnesium, and potassium. It is slowly gaining popularity in the western diet.
• 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
• 2 Tbsp tahini sesame seed paste
• 5 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1 Tbsp ground cumin
• 1 Tbsp lemon zest (zest from approx. 2 lemons)
• Generous pinch of sea salt or Kosher salt
• Fresh ground pepper to taste
Place cooked beets and all other ingredients in a Nutribullet
Prep time: 10 minutes
• Cooking the beets time: 35 minutes
• Yield: Makes 2 cups
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Recipe compliments of Simplyrecipes.com
4 cups broccoli florets
1 cup raw pine nuts
2 tablespoons avocado
1 teaspoon dried oregano
1 teaspoon salt
Ground black pepper, to taste
1/4 cup dried cherries
4 ounces feta cheese, crumbled
4 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper
Preheat oven to 425 F. In a large mixing bowl, tool broccoli,
pine nuts, oil, oregano, salt and pepper. Spread in an even
layer on a foil-lined baking sheet. Roast for 10-15 minutes, or
until broccoli and pine nuts begin to brown. Transfer to a large
bowl and cool fro 10 minutes. Stir in cherries and feta cheese.
In a small bowl, whisk together vinegar, olive oil, garlic,
nutmeg and pepper. Add to broccoli mixture and toss to
combine. Chill in refrigerator for 2 hours prior to serving.
Makes 6 servings.
A recipe from Taylor Farms
Formally thought of as an aid to the digestive tract, prunes/dried plums have now taken on a more important role in health. Dairy always comes to mind when we think about filling our calcium needs and building strong bones. However, this dried fruit is extremely rich in both boron and selenium, two very important minerals for bone density. The fiber in prunes/dried plums can be of benefit to cholesterol levels and can help diabetics by slowing the digestion of carbohydrates. A great way to enjoy them is by soaking them in orange juice overnight until they return to looking more like plums (My 100 year old Mom’s credo).
– 1lb. sweet potatoes (steamed)
– 1 can of chickpeas (rinsed and drained)
– 1/4 cup tahini
– Juice of ½ lemon
– 2 chopped garlic cloves
– 2 tablespoons olive oil
– 2 teaspoons grated orange zest
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– 1/4 teaspoon of both salt and pepper
Blend all items together and start to dip
– Small ripe avocado
– 1 can lentils (I prefer Brads’ Organic)
– 1 steamed sweet potato (small)
– 1 cup frozen spinach
– 3 sprigs of parsley
– 2 scallions
– 2 cups vegetable broth
– 1 teaspoon turmeric
– 1/2 teaspoon Red pepper
* Place all food items in your large Nutri-bullet, takes about 15 seconds
* Top with 1/2 inch squares of hard left-over whole grain bread
* If the soup is too thick, Just add more broth
* Can also be served cold after being refrigerated.