Tag: carotenoids

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The 52 New Foods Challenge – Persimmons

Persimmons are not a “new” food for me, however, I’m not a big fan of them. This is probably the only fruit that I don’t really like. From what I gather, if you grew up eating them (probably because you had a tree in your yard – at here in silicon valley), you like them, if you didn’t grow up eating them, eh, no so much. You guessed it, I didn’t have a tree in my yard or in any of my relatives’ yards. And while I don’t have many recipes for using persimmons, I have made a seasonal salad at Thanksgiving that included persimmons, and it was delish!

Jennifer Tyler Lee recommends baking persimmons, making a persimmon cake, or making persimmon chips.

Food Facts:

  • Persimmons are a relative of the apple and the pear.
  • Good source of vitamins A, C, B6, E, and K,  maganese, potassium, and copper.
  • Good source of fiber.
  • Persimmons contain antioxidant carotenoids, including: lycopene, beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin, and phenols.
  • Because of the nutrients they possess, persimmons are heart protective.
  • Studies have also shown that persimmons have an anti-viral effect.
  • In season in late fall and early winter.
  • A new study shows persimmons being used to combat breast cancer cells while not harming regular breast cells. This is due the content of fisetin, a flavonoid.
  • Originally from Asia.
  • There are two types of persimmons, astringent and non-astringent. The astringent persimmons are bitter when eaten raw.
  • Fuyu are best peeled and eaten raw and can be eaten while the fruit is still firm.
  • Hachiya are best used for baking. They are also commonly dried by hanging them from a string and allowing the sun to “candy” them.
  • Hachiya have an elongated shape and the Fuyu are short and stout.

From:

The 52 New Foods Challenge by Jennifer Tyler Lee, Superfoods by Tonia Reinhard, http://blog.outoftheboxcollective.com/recipes/glorious-persimmons/ and http://foodfacts.mercola.com/persimmon.html.

 

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The 52 New Foods Challenge – Butternut Squash

The first time I bought a butternut squash, I had no idea what to do with. I found a recipe in my Clean Food cookbook for roasted butternut squash with almonds and a touch of maple syrup. It was exciting to try new a food and a new recipe and really like it! The next week, at the farmer’s market, I went back for more butternut squash. This time I found a recipe for butternut squash soup. I’ve been hooked ever since! Here’s my favorite Butternut Squash Soup Recipe.

Jennifer Tyler Lee also suggests butternut squash soup and a maple roasted butternut squash. Yum!

Food Facts:

  • Member of the cucurbitaceae family.
  • Because of the thick skin, winter squashes, like butternut squash, can last in cold storage for up to six months.
  • The deep orange coloring is a sign that it contains high levels of beta-carotene, a vitamin A precursor.
  • Of all the winter squashes, pumpkin contains the most beta-carotene.
  • Foods rich in carotenoids, like beta-carotene have been shown to be protective against many cancers, especially lung cancer.
  • Carotenoid rich food is also protective against heart disease and the development of type 2 diabetes.
  • Good source of fiber.
  • Good source of vitamins B1, B5, B6, and C, and folic acid, niacin, potassium, and manganese.

Sources:
Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, Superfoods by Tonia Reinhard, and The 52 New Foods Challenge by Jennifer Tyler Lee.

 

 

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The 52 New Foods Challenge – Pumpkin

It’s not surprising that I love pumpkin, it seems like most people do. However, I’m not a fan of pumpkin flavoring. I’ll be honest, that stuff is crap, and I avoid crap like the plague. So that means no Pumpkin Spice Latte or any of the other pumpkin flavored BS out there in the stores. I know, some of you are probably hating me right now. You’re entitled to your love of whatever you want, but just be real with yourself as to what’s in it and what effect it has on your body.

I like pumpkin savory dishes as well as pumpkin sweet things. We had the MOST EPIC pumpkin and seafood soup on our Honeymoon in Puerto Rico. I have made a few attempts to recreate the soup, but haven’t been able to do so. I LOVE pumpkin curry from Jasmine Thai, our local joint. My favorite sweet pumpkin treat surprisingly isn’t pumpkin pie. I KNOW! I have a recipe for pumpkin cookies that is AMAZING! So bread-like and scrumdiddlyumptious. I’m in the process of trying to paleo-ify the recipe. STAY TUNED!

Jennifer Tyler Lee recommends pumpkin bread, pumpkin pie with a ginger spiced crust, and roasted pumpkin seeds with two different flavor profiles. I should also say I’m a huge sucker for homemade pumpkin seeds. It’s like crack to me.

Food Facts:

  • Member of the cucurbitaceae family.
  • Because of the thick skin, winter squashes, like pumpkin, can last in cold storage for up to six months.
  • The deep orange coloring is a sign that it contains high levels of beta-carotene, a vitamin A precursor.
  • Of all the winter squashes, pumpkin contains the most beta-carotene.
  • Foods rich in carotenoids, like beta-carotene have been shown to be protective against many cancers, especially lung cancer.
  • Carotenoid rich food is also protective against heart disease and the development of type 2 diabetes.
  • Good source of fiber.
  • Good source of vitamins B1, B5, B6, and C, and folic acid, niacin, potassium, and manganese.
  • Pumpkin has been shown to enhance immune activity in rodent studies.

Sources:

The 52 New Foods Challenge by Jennifer Tyler Lee, Superfoods by Tonia Reinhard, and Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.