No, this isn’t the type of fruit salad you think it is!
Jackfruit is a large bulbous tree fruit that’s rich in magnesium, vitamin B6, fiber and antioxidants. When marinated, it mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement.
Jackfruit can be purchased fresh, but it’s a pain in the rear to cut. Save yourself time and aggravation by picking up a can of Native Forest Jackfruit or a package of Upton’s Jackfruit.
By the way, don’t mistake those purple chunks in the photo for beets; they are actually Melissa’s purple potatoes! Like other blue/purple Earthfoods (i.e. beets, blueberries, blackberries, red cabbage), purple potatoes are full of anthocyanin, a powerful antioxidant that combats the effects of aging and oxidative stress in the body.
Note: This recipe was adapted from forksoverknives.com
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Spicy Jackfruit Taco Salad
Jackfruit is a large bulbous tree fruit that's rich in magnesium, vitamin B6, fiber and antioxidants. When marinated, it mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement. 5 Earthfoods per serving ❤️❤️❤️❤️❤️
Heat olive or avocado oil in a skillet over medium heat. Sauté the potatoes, onions, and garlic for 10 minutes or until the onions are tender.
Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.
Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.
Divide greens evenly between four plates and top with one cup of filling, 1/4 of the diced avocado, and 1/4 cup crushed tortilla chips.
Recipe Notes
Nutrition Facts per serving: Calories: 290; Total Fat: 13 g; Saturated Fat: 2 g; Sodium: 980 mg; Potassium: 1200 mg; Total Carbohydrate: 38 g; Dietary fiber: 13 g; Net Carbohydrates: 25 grams; Sugar: 6 g (0 grams added sugar);Protein: 8 g
I have to admit, “chard soup” didn’t sound very appetizing to me, but I love beans and the original recipe from foodnetwork.com looked so simple I had to give it a try. Plus…I’m always on the hunt for ways to add more greens to my meals.
This soup is delicious and so easy to make—it’s literally on the table in less than 30 minutes! And like most soups, it stores very well in the refrigerator (and even improves in flavor as it sits) and freezer.
The greens and beans push the potassium over the top, with 1475 mg per serving! That’s almost half of your daily requirement for potassium in one little bowl.
Potassium is a key supporter of cardiovascular health and bone and muscle strength. And because it blunts the effects of excess sodium, potassium is also a major player in managing healthy blood pressure.
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Nourishing White Bean Chard Soup
The greens and beans push the potassium over the top, with 1475 mg per serving! That's almost half of your daily requirement for potassium in one little bowl. 2 Earthfoods per serving: ♥♥
1largeonion, dicedTo save time (and tears) purchase pre-diced onions in the Produce department!
3stalkscelery, diced
1tsp.Sea salt
2-15.5 oz.canscannellini beans, drained and rinsed
4 cupsorganic chicken stock
1-12 oz.jarroasted red peppers, drained and chopped
4clovesgarlic, mincedUse bottled minced garlic to save time
1bunchSwiss chard, stems removed and roughly chopped
fresh ground pepper to taste
Instructions
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers and minced garlic and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes.
Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with fresh ground pepper.
Recipe Notes
Nutrition Facts per serving: Calories: 320; Total Fat: 10 g; Saturated Fat: 2 g; Sodium: 1050 mg; Potassium: 1475 mg; Total Carbohydrate: 45 g; Dietary fiber: 11 g; Net Carbohydrates: 34 grams; Sugar: 6 g (0 grams added sugar); Protein: 15 g
blue/purple Earthfoods (i.e. beets, blueberries, blackberries, red cabbage), purple potatoes are full of anthocyanin, a powerful antioxidant that combats the effects of aging and oxidative stress in the body.
I have to admit, “chard soup” didn’t sound very appetizing to me, but I love beans and the original recipe from foodnetwork.com looked so simple I had to give it a try. Plus…I’m always on the hunt for ways to add more greens to my meals.
