Pumpkin Spiced Jackfruit Ice Cream, “Nice Cream”, with Coconut
We found a really ripe Jackfruit in September which is the perfect time to start enjoying pumpkin spiced everything! So we...
Written by Eydie Desser
Garden of Eydie hosted an amazing group of people who went on an 8-week whole food, plant-based diet and reversed their diseases, such as high blood pressure, high cholesterol, type 2 diabetes, and more. Every single one of these determined, successful, wonderful, and fun people were thrilled with the power of eating this way. They were able to substantially diminish the number of pills they were taking, or even get off of medicine altogether! We gave them a tour of the Garden of Eydie and taught a few seasonal, plant-based recipes and techniques to increase their repertoire of delicious dishes they can make at home.
Being stone fruit season at the Farmers market, I couldn’t resist creating this texturally pleasing fruit salsa. Pick your favorite stone fruits, making sure to get a variety to include tart and sweet, and firm and soft. If you’d like, add more jalapeño or serrano for heat, and serve with these healthy tortilla chips. I doubled this recipe for 10 people and it was almost all gone!
1- Cut each piece of fruit by slicing all around the stone. Remove stone and dice fruit to ¼ inch pieces.
2- Seed and dice red pepper to ¼ inch pieces.
3- Stem and seed jalapeños and finely mince.
4- Finely dice red onion.
5- Chop cilantro.
6- Add the lime juice.
7- In a medium-sized bowl, combine all ingredients and taste to see if more lime juice, jalapenos or cilantro is needed.
Nutrition Per Serving: 250 calories, 4g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 140mg sodium, 48g carbohydrate, 9g fiber, 18g sugar, 0g added sugar, 8g protein
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