Here’s a way to stay lean and mean with the help of green juice. It includes a pretty standard list of green juice items, such as kale, cucumber, and celery, but it uses grapes as the source of sweetness. Often you’ll seen apples being used to add sweetness to a juice, but grapes work well too, and also contribute to the nutritional value of the juice. This recipe calls for the use of a juicer, not a blender. A juicer will separate the juice from the pulp for all of the ingredients, and gives you a more concentrated liquid.
2 very large fistfuls of spinach
thumb size piece ginger
I use a juicer, so the instructions for me (and others with a juicer) are to chop the ingredients roughly and throw ’em in the juice chute – I’m presuming there’s a technical term for it, but it should be juice chute.
I know that a lot of people use a blender and make green smoothies, so for you guys I’m presuming (but don’t know for sure) that it’s pretty much the same deal but without a juice chute. Either way there’s no need for numbered steps here.
The antioxidant properties of kaki
Persimmon is one of the fruits with the highest antioxidant properties capable of neutralizing the negative effects of free radicals that are responsible for the occurrence of many degenerative diseases, among which , for example, cancer, vision loss, Parkinson's disease or premature aging.
Eating persimmon fruits can help keep us young longer, because the antioxidants contained in this fruit can delay the onset of wrinkles, skin spots, crow's feet and other skin, hair or bones blemishes, as baldness, stunted growth, gray hair, osteoporosis, etc.
Persimmons are a good immune system stimulant that, by increasing our defenses, protects us from many diseases.
Why persimmon is a so good antioxidant?
The reason for the antioxidant properties of persimmon have to be found in the presence of a number of components that give it these properties, mainly its vitamins and flavonoids.
Among the vitamins we include:
- Vitamin A: Persimmons are very rich in vitamin A, as beta carotene. The carotenoids are converted into vitamin A by the body once ingested. Persimmons are among the richest foods in vitamin A.
With 2167 IU per 100 gr, it is well below the animal foods rich in this mineral, such as beef liver (more than 33000 UI/100g) or also below to other rich plant foods such as spinach (9900 100 / g) or red peppers (5700 IU). However, it far surpasses all other fruits (oranges, 230 IU or plums, 323 IU).
100 grams of kaki contribute a third of the daily requirement of vitamin A. We must not forget the importance of obtaining this vitamin for certain population groups that may have a greater need, such as pregnant or nursing women, people who smoke or drink much alcohol, people who are subject to certain drugs.
- Vitamin C: Persimmons, especially American persimmons (Diospyros virginiana), are rich in vitamin C, which among other properties, also have antioxidant properties.
- Vitamin E: Although proportionately in a lower amount, persimmons also contain vitamin E, which, together with vitamin C and vitamin A, help to defend against the effects of cell oxidation.
Persimmons are rich in lycopene
Persimmons, like tomatoes, are rich in flavonoid lycopene . The antioxidant properties of lycopene have been widely recognized. Lycopene appears to reduce the likelihood of prostate, lung, stomach, bladder, stomach and cervix cancers.
It also has properties to lower cholesterol in the blood and prevent inflammation of the prostate.
Persimmons are diuretic and energizing
Persimmons, specially American persimmons, are rich in potassium, a mineral that helps remove the excess of fluids in the body. Being rich in potassium and poor in sodium, they are very diuretic , adequate to prevent fluid retention or high blood pressure.
In spite of being a diuretic food, we should eat persimmons wisely, especially dried persimmons, because they provide a lot of calories. This has to be taken into account by those who suffer from obesity or want to make a diet to lose weight. With 70 calories per 100 grams in weight, the caloric value of persimmons is far superior to most of the fleshy fruits. They outweigh apples, pears, apricots, oranges, etc. Practically only bananas are over them (92 kcal/100g)
The calorific value of persimmons come from its wealth of carbohydrates in the form of complex sugars. These, moreover, are very digestible and can be particularly recommended for those who want to have a large reserve of energy for some time. Ideal for children, athletes, workers engaged in drudgery, convalescent, pregnant women, infants, elderly, etc.
The nature of the sugars makes them equally suitable to be eaten by people with diabetes, keeping in mind that these people should not abuse this fruit, like the rest of the fruit.
Persimmons regulate intestinal transit
Persimmons are very useful to regulate the intestinal transit, both in cases of constipation and diarrhea.
Ripe persimmons are rich in soluble fiber, especially pectin, which can increase defecation by means of promoting bowel movements. Moreover, we know that this type of fiber absorbs cholesterol and helps to expel it before it is absorbed into the bloodstream.
Persimmon, when they are not fully mature, are very rich in tannins that give them their astringent taste. Although it is not advisable to eat plenty of astringent persimmons because they can cause indigestionand stomach pain, a small amount of food in this state can help stop diarrhea.
Which are the best persimmons?
Choosing the best persimmons depends on the species and variety chosen. Some varieties of persimmons, such as Hachiya, need to be ripe to be eaten. In this case we can not pick them up when they are hard, but they should be collected when ripe and, being so, , some of them must be kept cold before eating.
Other species, such as Red Honan, can be eaten when they are tougher because they are sweet.
Overall in Europe, the persimmon can be found in the market since late summer. So you can eat throughout the fall and early winter. In the southern hemisphere, it is usually collected from March to July.
Best persimmons are those which, when pressed with your finger, the flesh sinks a little. Their skin should be smooth and free of spots or marks or stains. At the top of the fruit, one should see the cap and a piece of the stalk that held it to the branch when it was on the tree.
How to eat persimmons?
Persimmons can be eaten in many ways. The easiest way is to split them in half with a knife, without removing the skin, and eat the flesh with a spoon. If you prefer to eat them raw in this way, they must be as sweet as possible, its flesh should be very soft, juicy, melting like pasta or as if it was already overripe.
To be even tastier, you can add a few drops of liquor or tomato juice.
When properly ripe, persimmon pulp can be used as cream spreads for toast, sandwiches, snacks, pie fillings, sauces, etc.
With ripe fruits, puree can be prepared by mixing it with cheese. In some places people produce beer or wine from persimmons.
You can also eat them peeled and chopped with other fruits in fruit salad. Kakies go well with raspberries, oranges, strawberries and other acid fruits , especially when you add some sweet spices, like cinnamon. Some also combine well with sweet fruits like grapes, pears, melons or dates.
It is also appropriate to mix them with avocado, yogurt or cottage cheese.
Some varieties, such as Hachiya, can be harvested before they mature to dry. The dried persimmons have a much higher content of vitamins, minerals and especially in calories. (See composition in the table below)
Conservation and maturation of persimmons
Once in our house, the persimmons should be kept in the fridge so they do not dry out. If not completely ripe, they should be left in the freezer for 24 hours or they can be kept for some days in a cool, dry place to finish the ripening process.
Another convenient way to ripen them is to introduce them in a plastic bag with several bananas or green apples and close the bag tightly. As bananas or apples are maturing, they emit ethylene, which in turn, makes persimmons to become ripe.
The best, however, is to let them ripen on the tree and pick them up when they are ready. In this case, once collected, they should be eaten quickly so they do not become overripe. In all varieties, the Sharon one is the only one that can be eaten when not completely ripen, so this variety can be considered as the least delicate of all varieties of persimmons.
Who should not eat persimmons?
Because of its high potassium content, those people who have kidney problems or are taking medication for high blood pressure, heart, kidney, or for pain should consult their doctor before eating this fruit, especially if they want to eat dried persimmons.
Be sure you have cooked lentils and grain on-hand before beginning this delicious but somewhat time-consuming recipe. I advise cooking them the day before. You can also mix the filling ingredients and store them in the refrigerator until you’re ready to make the rolls.
* 1 medium onion, chopped
* pinch baking soda
* 4 cloves garlic clove, minced
* 28-ounce can diced fire-roasted tomatoes*
* 16-ounce can diced fire-roasted tomatoes*, pureed in blender
* 1 tablespoon tomato paste
* 1 teaspoon salt* (or to taste)
* generous grating black pepper
* 1/4 cup raisins
Cabbage and Filling
* 1 large cabbage
* 3 cups cooked lentils (from 1 1/4 cup dry)
* 1 cup cooked grain (bulgur wheat, kasha, brown rice, quinoa, etc.)
* 1 medium onion, minced
* 2 cloves garlic, minced
* 2 tablespoons minced fresh parsley
* 2 teaspoons lemon juice
* 1 teaspoon paprika (smoked or regular)
* 1/2 teaspoon freshly ground black pepper (or to taste)
* 1/2 teaspoon salt* (or to taste)
* 1/4 teaspoon allspice
* Sauce: Heat a large non-stick pan and add the onions and a pinch of baking soda. Cook until the onion softens, about 3-5 minutes. Stir in the garlic and cook for another minute. Add all remaining sauce ingredients except the raisins, reduce heat to low, and cover. Cook for at least 30 minutes as you prepare the cabbage leaves and filling.
* Fill a large deep pan with enough water to cover a cabbage and bring it to a boil. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Put the cabbage core-end up into the boiling water and cook until the leaves soften and begin to come free of the cabbage; you may use a fork or tongs to loosen leaves if they become stuck, but be careful not to tear them. Remove each leaf and repeat until you have 10-12 whole cabbage leaves. (I’ve also read that you can freeze the cabbage overnight and let it thaw the next day; the leaves will be softened the same as after boiling. I haven’t tried this, though.)
* Place the leaves and the remaining cabbage head in a strainer and rinse under cold water. Finely shred the cabbage remaining on the head and add it to the sauce along with the raisins. Keep the sauce covered and continue to cook on very low.
* In a medium bowl, mix the lentils and all remaining ingredients, adding salt and pepper to taste. Dry each cabbage leaf gently and trim the thick rib near the stem end of each leaf.
* Put a cabbage leaf on your work surface with the concave side up, like a cup, and the stem end toward you. Place about 1/3 cup of the lentil mixture near the stem end (a little more for large leaves, less for smaller ones) and mold it into an oblong shape. Fold the stem up over the filling and then fold each of the sides toward the middle. Roll the filling up the rest of the leaf. You should have a nice, tight package. Place it on a plate and repeat with remaining leaves. (If you have some filling left over, it makes a delicious salad.)
* Spread about half of the tomato sauce in the bottom of a large Dutch oven or other heavy pot. Place each cabbage roll, seam-side down, on top of the sauce in a single layer. (It’s okay if it’s a snug fit.) Spread the remaining sauce over the rolls. Cover and cook on your lowest heat setting until the cabbage is tender, about 45-60 minutes, being careful not to burn the bottom.
To serve, place two cabbage rolls on a plate and cover with sauce.
This is a very mild filling, inspired by Eastern European recipes that don’t use a lot of seasonings. Therefore, you can use it as a template to make rolls that reflect whatever culinary heritage you like. Here are some seasoning ideas:
Spice it up with red pepper flakes or cayenne, or go in a Louisiana direction by adding some Creole seasoning.
Add chili powder and cumin for southwestern flair.
Make them more like Polish golabki by adding sauerkraut to the sauce or filling.
Throw in some chopped fresh dill or caraway seeds
Give it an Italian twist with oregano and basil.
Go in a Middle Eastern direction by increasing the allspice and adding cinnamon and perhaps some mint (or season like stuffed grape leaves).
Drinking apple cider vinegar in water can help to naturally improve your digestion. Take a tablespoon of ACV in a big glass of water around 15 minutes before a meal to stimulate digestive juices for better breakdown of your food.
It’s important to use raw, unpasteurized apple cider vinegar with the mother for this and all of the other health benefits listed below.
The mother is the cloudy strings of naturally occurring pectin and proteins that form during fermentation. Filtered and pasteurized vinegars will not have this and lack the enzymes and other nutritional properties in raw ACV that have such a positive effect on the digestive process.
Real apple cider vinegar, Like this organic version I use, contains valuable minerals and trace elements, LDL cholesterol lowering pectin, fat burning acetic acid, anti-viral malic acid, live enzymes, amino acids and many other beneficial nutrients.
When you drink apple cider vinegar regularly, ideally before each main meal, you digestion improves and you naturally begin assimilating more from your food. This can also reduce hunger and help with losing weight. More on this ahead.
Heartburn, Intestinal Problems and ConstipationRegular apple cider vinegar in water is believed to help correct low stomach acid conditions that leads to heartburn. Importantly, straight ACV is very strong and likely to be too powerful for heartburn sufferers, and especially those with ulcers, so make sure you dilute it well.
Apple pectin fiber, found in the mother of raw and unfiltered apple cider vinegar, soothes the entire gastrointestinal tract, helping to prevent stomach cramps, bloating and gas.
Apple cider vinegar can also be useful as a mild laxative to stimulate peristalsis in cases of occasional constipation. It should not have this effect if your bowel movements are already regular.
Prevent Candida and Normalize Intestinal BacteriaACV is full of beneficial acids which are believed to help improve the make up of your intestinal flora. These include acetic acid and malic acid, which have antibacterial, antimicrobial and anti-fungal properties and can help control the spread of the candida fungus in your intestines, a common and debilitating problem with many people’s high sugar diets.
Strengthen Your Immune SystemYour intestinal flora are a big part of your body’s immune system. It makes sense then that improving the conditions for the growth of friendly bacteria with apple cider vinegar can help improve your overall immunity.
The malic acid in ACV is also a strong antiviral, perhaps one of the reasons people often say they experience fewer colds when they take apple cider vinegar in water daily.
Additionally, raw and unfiltered apple cider vinegar is said to benefit your lymphatic system by helping to cleanse lymph nodes and break up mucus in the body. Over time this can relieve sinus congestion, reduce colds and alleviate allergies.
Regulate Blood Sugar and Aid in DiabetesApple cider vinegar is full of acetic acid which appears to slow down the digestion of simple carbohydrates, thus regulating blood sugar levels from the brief highs and longer lows of a high carb diet.
High Blood PressureSome animal studies have shown that apple cider vinegar may lower high blood pressure and there are many reports in online forums of using it for this purpose.
It’s possible that ACV increases nitric oxide production that helps relax blood vessels, or it may just have a generally beneficial effect on your cardiovascular system that, over time, naturally results in a lowering of high blood pressure.
DetoxificationApple cider vinegar is a popular ingredient in detoxification protocols with good reason. Aside from all the other body cleansing benefits already listed, drinking diluted raw and unfiltered apple cider vinegar is believed to help detoxify and cleanse your liver.
One tablespoon of ACV in a large glass of water before each meal is often recommended as an effective dosage for daily detoxification. Some detoxifying methods may use larger doses, though it’s best to build up to these over time.
Weight LossApple cider vinegar’s acetic acid has been shown in studies to suppress the accumulation of body fat and liver lipids. Its pectin content is also thought to slightly reduce your body’s ability to absorb fat.
When you have an apple cider vinegar drink before a meal, as well as improving digestion, it will usually reduce your hunger levels as well, which can only be beneficial for losing weight. Once again, 1 tablespoon in a large glass of water before each meal is the recommended dosage.
Raw ACV may well aid weight loss, but it would be better thought of as part of a larger body fat reduction plan. In all I’ve read on the subject, I believe the most effective first step is to reduce grain-based carbohydrates and eat more, not less, of the right type of foods.
Bad BreathThe natural acids in real apple cider vinegar, like acetic and malic acid, can reduce the bacteria in your mouth that cause bad breath.
Using apple cider vinegar for halitosis, you would make it a bit stronger than when drinking it. Add one tablespoon to a third of a cup of water and gargle it for around 20 seconds to minimize bad breath.
Skin BenefitsThe page on apple cider vinegar as a skin treatment covered using ACV externally in detail, but drinking it regularly can have a very beneficial effect on your skin from the inside.
Apple cider vinegar balances your skin’s pH levels and has long been recommended as a skin tonic. It can also help treat dermatological conditions like acne, especially when used both internally and externally regularly.
Drinking ACV to Improve Your HealthDrink apple cider vinegar like this daily for best results, ideally 15 minutes before each meal.
The starting dosage is 1 tablespoon in a big glass of water and you can slowly increase the dosage, a teaspoon at a time over several weeks, to 2 or even 3 tablespoons, if you find the increased dosage beneficial to your health.
Each one of the ingredients listed here will provide slightly different benefits, so be sure to choose it according to the particular goal you have.
1. Lemon Cucumber Ginger Mint Water for Appetite SuppressionThis recipe is favorite amongst those who are looking to suppress their hunger, naturally cleanse the body, as well as help to get you hydrated. All the ingredients combined create a very effective detox tonic that will help you flush out toxins and the refreshing taste will keep you wanting more.
Now you know that this Aromatic water made with cucumber, ginger,lemon and mint is incredibly beneficial to your health. Aside from being a delicious and refreshing drink for a hot summer’s day, it’s hydrating and provides a healthy alternative for people who don’t enjoy drinking “plain” water during their day.
Kale, quinoa and roasted pumpkin This vegan dish combines sweet pumpkin, and healthy kale with spice-filled quinoa.
This is a delicious salad! My girlfriend brought this salad to BBQ party and it was out of this world!
So of course, just wanted to share!
1 lb organic Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 Hass avocados, diced
2 Tbsp extra virgin olive oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped or dill
1 tsp sea salt
1/8 tsp black pepper
Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl. Or Just Display on a Large Salad Plate
Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving toss with 1 tsp sea salt and 1/8 tsp black pepper.
Baked cubes of tofu can be added to salads, stews or stir-fries. Cut into slices, you can use the same preparation of tofu and then top it with sauteed mushrooms, an apricot glaze or a tangy BBQ sauce. Once you have the foundation of flavorful baked tofu, you have an almost blank canvas to create other masterpieces with. Use any marinade you like with your favorite herbs and spices.
To make Baked Tofu: Press and drain your tofu. It’s very important to do this so the marinade can get into the tofu. If you want your tofu even firmer, freeze it and thaw it out and press it. Cut the tofu into cubes (or whatever shape you want). Prepare the marinade by combining ¼ cup tamari, ¼ cup vegetable broth, 2 Tbs. olive oil, 2 minced garlic cloves, 1 tsp. each dried thyme, paprika and ground cumin, ½ tsp. turmeric, ½ tsp. kosher salt and ¼ tsp. black pepper in a deep bowl and whisk. Add the tofu to the marinade and make sure all the pieces are covered. Cover the bowl with plastic wrap and refrigerate for several hours or overnight – the longer, the better. Remove the tofu from the marinade, pat dry and place the pieces on a baking sheet lined with parchment paper in a single layer. Bake at 375 degrees for 25-30 minutes, flipping occasionally, until the tofu is browned and as crispy as you like it. Serve however you choose.