Doubling back Jack

Two weeks ago I spoke of purchasing and utilizing my very first jackfruit and shared my ceviche recipe, and now I would like to share my “pulled pork” recipe. In the end, the particular BBQ sauce will make all the difference and found the one pictured to be a tad too vinegary, but there are others to choose from.
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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.

The seeds are very nutritious and edible too. I boiled mine in salted water for twenty minutes and then allowed them to cool to peel them. If you pan or oven roast them, it will harden the shell and make them easier to peel than just boiling them. They were very much like potatoes, and I highly recommend them!
Wow these cooked seeds are amazingly tasty!

I made the slaw using avocado rather than mayo for a myriad of reasons and also added salt and pepper, not in the picture. Any slaw recipe will work and helps to balance the richness and bold BBQ flavor of the jackfruit.

Slaw recipe
Once deseeded I sliced the pods into strips and sautéed with seasoning and broth to slowly cook and soften the flesh of the fruit. After over an hour I added the BBQ sauce and simmered it for thirty more minutes and then placed with the slaw on toasted buns and it was tasty!
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Jackfruit love
Another recipe where no animal need be exploited to make great food. I did freeze some of the pods and will likely smoke them and try them with a different BBQ sauce or better yet make my own.
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Thanks for dropping in today share as you may and Be Well!

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!

Grown Meats

Looking at a recent poll showed that while Baby Boomers who lived the vegan lifestyle was at 2 % Generation X was at 5% and millennials were at 12%, proving that fewer and fewer Americans are consuming animal flesh, animal products, and by-products.

In addition to not eating animals vegans do not use leather for their shoes, jackets, purses, etc. nor do they use any soap, makeup, cleaning product, or item derived from or tested on animals or bugs including honey, wool, down, and silk, etc. It is most often from a compassionate standpoint, while for others it is for the health benefits or both.

As for what vegans eat, I would like to focus today’s blog on two straightforward unprocessed meat alternatives. Go to a place like Trader Joe’s and investigate all the faux meat options they have, it may surprise you. I want to cover two alternatives that you can prepare at home from its natural state and enjoy without too much effort.

Jackfruit is an amazing alternative, grown throughout India and Thailand and the trees grow large with a canopy full of fruit. The fruit itself can range in weight from 35 to 80 pounds. They can be purchased smaller and whole at an Asian market or in the can at those same markets, and they are beginning to carry it at regular grocery stores as well in the can. Ideally get it packed in water or brine. Drain water and slice up the fruit to behave much like a pulled meat and add to any sauce or recipe. Investigate the thousands of recipes online and enjoy!

Jackfruit tree, Opened fruit, fleshy pod with internal nut and BBQ stye

Jackfruit tree, Opened fruit, fleshy pod with internal nut and BBQ stye

Mushrooms are also a great alternative, and they can be portabellas, button mushrooms, and my new favorite is oyster mushrooms. They can be smoked and added to a BBQ sauce or sautéed and treated like meat in your favorite dish. From Indian food, BBQ, and Mexican food they’re my favorite meat replacement. Online find hundreds of recipes for a mushroom-based meal.

Oyster, portobello and button mushrooms

Oyster, portobello and button mushrooms


At the healthy grocery store, you will find dozens of options for alternatives made from processed soybeans like tofu and less processed soybeans making Tempe and from wheat gluten many types of Seitan are available and tasty. Do a Google search, and you will find a myriad of meat-free alternatives.

When I first wrote Nutritional Truths almost two years ago, I was still eating meat but knew the day would come when I would not. It has been over six months ago now since I gave up eating animals and I have not missed it a bit nor do I miss all the internal conflict that had been growing over the past couple years.
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I thank you for taking your time to drop in and maybe learn something new. Please subscribe, share as you may and Be Well!