Do You Know Jack?

What began as a curiosity after trying bbq jackfruit at a place on the square in Denton has turned into a realization that this IS the next big thing in food. I spoke on it briefly in my last blog as it makes an amazing meat replacement.

The jackfruit tree begins to produce fruit after four years and will produce it for up to 100 years. An average tree grows up to forty feet tall and will produce four to eight thousand pounds of fruit per year. The fruit will vary in weight from twenty to eighty pounds each and sometimes exceed two hundred pounds.
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Low in calories and high in fiber Jackfruit is rich in vitamins C, Riboflavin, A, B6, and others. Its mineral content is robust as well high in Manganese, Magnesium, Copper, Potassium with smaller amounts of Calcium, Iron, Zinc, Phosphorus, and Selenium.

I have previously only purchased it in a can from the Asian market. Yesterday I went hunting for a fresh one and was rewarded with one just under twenty pounds. The coloring was as I learned correct for a ripe one. However, it was firmer than expected and inside it was much dryer also, so possibly not quite as ripe as I thought.

Inside the fruit is fiber and seed filled pods

Inside the fruit is fiber and seed filled pods

If you ever feel the need to strengthen your hands buy one like I did. It took a bit longer than anticipated just to make it halfway through the fruit; I will get the other half later. The object is to separate the pods from the fibrous parts and then cull the seed from each pod.
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The seeds are very nutritious and edible too. I will be boiling mine tomorrow for twenty minutes and then eaten as a cross between a potato and chestnut. Once out of the water and slightly cooled peel the skin that remains, if any, that protected it while in its pod. Season and nom.

Oh and before you start this adventure know that this fruit secretes a natural latex so oil your knife and hands to ease on cleanup. My large knife suffered a coating of it, and I ran hot water over it to soften the latex and used dry paper towels to remove it.

www-nutritionaltruths-com-35 In addition to what you see in the pic, I added diced artichokes and salt and pepper. Also only used one jalapeno, one-third of the onion, half the cilantro and four tablespoons of the rice vinegar. Again there are more recipes online for jackfruit ceviche and most anything else with jackfruit than you can imagine.

I Made a ceviche for dinner tonight and will top it with avocado before serving. Tomorrow night it is pulled jackfruit BBQ style and the rest I may freeze for later. There are hundreds of recipes online, and if you’re looking for a no processed meat substitute that is full of fiber and nutrition this would be a great one!

Hope you will give jackfruit a chance one day as it can be bought in cans or premade BBQ, carnitas, etc. in the refrigerated section of your healthful grocery store.

Jackfruit Ceviche!

Jackfruit Ceviche!

Have an amazing weekend, kindly share this as you will and be Well!

Doggone Dreams!

I awoke from my dream earlier this week and thought “What the *#%$?” In it, I had just learned that the large golden-colored dog I had sent for processing was ready to be picked up. Yes, processing, as in meat processor. I had sent a sweet dog to slaughter, WTH? Why in the world would I dream of such a horrible thing? I felt sick to my stomach as the thought of doing such a thing began to sink in.

While eleven other countries eat dogs the same as we eat pigs and chickens at some point, America decided that they were pets and not food. We got that part right.
I have had a dog for the first time in my life now for just about a year, and she is the main reason for my shifting perception around consuming animals and the main reason I no longer can eat cows, chickens, lambs or pigs.

As humans, we do not require animal flesh to survive, and no we are not carnivores it is a survival thing and now for generations, it has become a cultural thing. We are raised believing we need to consume animal flesh and dairy, to survive, and both are lies perpetuated by profits.

Compassion, in which all ethics must take root, can only attain its full breadth and depth if it embraces all living creatures and does not limit itself to mankind. - Dr. Albert Schweitzer (2)

I will be expounding upon this further over the coming weeks and look forward to sharing more insights into our nutritional requirements and how we have been sold a bill of goods when it comes to eating meat. Funny I just used the industry standard term for what should be called flesh or muscle.

While my dog’s hind legs reminded me so much of a pig’s rear legs, I am grateful that is so as that is what finally brought me to this point. Once I stopped eating cows, pigs, lambs and chickens my relationship with them changed, and I no longer have an internal conflict around it. Plus the health benefits from removing animal flesh from the diet are undeniable and besides heart attacks and cancer can be killers, so a double win there.

There was a time not too long ago when I couldn’t imagine eating a meal without meat so if you’re a meat ten times a day person I understand. If you’re a dairy all day girl and love it I understand. My sharing this information is only to share my experience since it is all so new to me.

Have a wonderful Labor Day weekend! Share as you care to and Be Well!

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