Persimmon Season! My parents have a tree with hundreds of them, so trying out some new ways to use the lovely little fruit, if we get to them before the deer, that is . . . Below is some health information about the persimmon, as well as a bread weve been making. I attached the link to the original recipe and typed in my altered version below (more healthy of course and easier/faster to mix). Family loves it, of course! Its too bad Americans arent more familiar with persimmons, since the Latin word for it means “food of the gods.” Once again, vitamin A shows itself to be a powerhouse in nutrition, offering 55% of the daily value in the persimmon. Vitamin C runs a close second with 21%, plus excellent amounts of manganese, a co-factor for the enzyme superoxide dismutase, for healthy mucous membranes and skin, as well as a known protectant against lung and mouth cancers. Persimmons are an excellent source of fiber, which helps keep the body regulated. B-complex vitamins are present to stabilize the metabolic system, along with copper and phosphorus. Low in calories and fats, this little fruit contains all kinds of phytonutrients, flavonoids, and antioxidants, such as catechins (known to have antibiotic and anti-inflammatory properties, and for protecting small blood vessels from bleeding) as well as gallocatechins and betulinic acid, a tumor inhibitor. Other powerful antioxidants found in persimmons include beta-carotene, lycopene, lutein, and cryptoxanthin. The zeaxanthin content absorbs into the eyes and helps filter light. However, consume persimmon in moderation because it contains fructose, which may be harmful to your health in excessive amounts. Put your persimmons on your window ledge stem side down until they are very soft and mushy. If they arent really ripe when you eat them they are gross!! WET 3 over-ripe persimmons (enough for 1 cup of mush) 2 large eggs (local farm-raised free-range, or course) 1/4 cup raw honey (I have left this out, and its still delicious!) 1/4 cup melted coconut oil or olive oil 1/3 cup plain greek yogurt (I used almond milk with 1tsp apple cider vinegar mixed in for dairy free) 1 teaspoon vanilla extract DRY 1 cup millet flour (I used in place of whole wheat) 1/2 cup some other flour (I used sprouted spelt once, and coconut flour once) 1/4-1/2 cup ground flax seeds (or pre-ground meal) 3/4 cup almond meal 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1/2 teaspoon salt 2 teaspoons baking soda, divided optional mix-ins: (use any or all, we liked them all!) 1/4-1/2 cup raisins 1/4-1/2 cup chopped walnuts 1/4-1/2 cup raw sunflower seeds 2-3 grated carrots and/or zucchini if you want to get some veggies in Cut a slit in the persimmon skin, scoop out the gooey middle, mash it up in a bowl with 1tsp of the baking soda, set aside, it will turn to gelatin (weird, but that whats happens). Whisk together all of the other wet ingredients in a big bowl, then whisk in the persimmon gelatin you just made. Next, put all the dry ingredients in the bowl on top of your mixed up wet ingredients and stir them in. Note, it is just 1tsp baking soda here because you already used the first one. Stir in any mix-ins that you want to use. Scoop into 9x5-inch loaf pan that you spread a little coconut or olive oil in to keep from sticking. Bake in a preheated 375 degree oven for 50-60 minutes until top is brown and toothpick comes out clean. If the middle is soft (happened to me when I put zucchini in because of the extra water in that veggie), you can toast a little after slicing. nytimes/2013/02/15/health/persimmon-spice-bread-recipes-for-health.html?_r=0
Posted on: Mon, 03 Nov 2014 02:11:25 +0000
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