Apologies for not posting for almost 4 weeks but during that time I have moved home. They say moving home is one of the most stressful things you can do and I can honestly say that has been the case. The eldest grandchild has moved out and I can say wholeheartedly that I miss his presence in the house – especially his greeting of “hello darling” whenever he entered the house or passed me on his way to the kitchen. The middle grandchild has been an absolute star during this move. He is quite OCD about his own room and this has extended in part to the rest of the house. The move would not have gone nearly so well without him – I hope I’ve made it clear to him how much I appreciate his help (and his girlfriend too). The youngest grandchild is not at all happy that he has the smallest bedroom, after sharing a bedroom for years I would have thought his own bedroom, no matter how small would have been welcome. It’s not helped by the fact that he insisted on a double bed – not much space around that. This house has a really good feel to it. The middle grandchild tells me often how much he loves this house and how it reminds him of the house I lived in when they first came to me. That house only had 2 bedrooms so we couldn’t stay there – needed something bigger. This house is still a work in progress. We have moved from having a large kitchen to a very small kitchen. I still have 2 large boxes to unpack that are marked ‘Kitchen’. Haven’t attempted to cook anything yet because I can’t find a home for all my small kitchen appliances. Luckily we do have far more cupboard space in this house and I have plans to turn one in to a pantry – that should take care of the overspill!
Well I didn’t make any actual New Year Resolutions but remain committed to following a plant-based lifestyle – I can’t see there coming a time when I don’t to be honest. It is truly a way of life now – feeling too good to go back to my old eating habits and I believe 14 months (time since starting wfpb) is the longest I have ever stuck to any kind of eating plan! I remember some rediculous diets I’ve been on from the pineapple diet, the cabbage soup diet, the 1 poached egg on a slice of dry toast a day diet – how I managed that while holding down a quite energy sapping job working in a convalescent home one summer I’ve no idea – rediculous! I’ve done Weight Watchers, Slimming World, Atkins and a seemingly endless list of other diets in an attempt to lose weight but never before have I made the connection between losing weight while ensuring I’m taking care of my health too – Wfpb has been the game changer.
The alphabet rundown of fruit and vegetables and their nutritional values and health benefits continues with J:
Jackfruit – information taken from webmd.com
The largest tree fruit in the world, jackfruit – sometimes called “jack fruit” or “jack” – can be up to 3 feet long and 20 inches wide. Just one fruit can weigh as much as 110 pounds. The rind of the jackfruit is green or yellow. Although it gives off a smell of rotting onions when it’s ripe and ready to eat, the pulp inside smells and tastes far better: like a cross between pineapple and bananas. You can eat the seeds too – and a jackfruit has plenty of them – up to 500. Each can reach an inch and a half in length. There are two main types of jackfruit. One is small and mushy. It tastes sweet but it’s slimy. The other type of jackfruit has crisp, crunchy flesh that’s not as sweet.
Nutrients per serving (1 cup of sliced raw jackfruit has:
- Calories: 157
- Fat: 2 grams
- Carbs: 38 grams
- Protein: 3 grams
- Calcium: 30 milligrams
- Constipation – Jackfruit is a good source of fibre, so it could help you feel fuller for longer and help keep your bowel movements regular.
- Ulcers – the natural chemicals in jackfruit may help prevent these sores from forming inside your stomach.
- Diabetes – your body digests and absorbs jackfruit more slowly than some other foods. That means your blood sugar won’t rise as quickly as it might when you eat other fruits. One study found that jackfruit extract made it easier for people with diabetes to control their blood sugar.
- High Blood Pressure – the potassium in this tropical fruit could help you lower your blood pressure, which can help stave off heart disease, stroke and bone loss.
- Skin Problems – the high amounts of vitamin C in jackfruit may help protect your skin from sun damage. You need plenty of vitamin C to keep your skin firm and strong.
- Cancer – Phytonutrients, like those found in jackfruit, are natural compounds that might have cancer-fighting benefits, such as preventing cancer cells from forming in your body.
How to prepare Jackfruit:
Jackfruit isn’t easy to peel because of its sticky sap. To keep it from gumming up your knife and hands, rub them with cooking oil before you slice open the fruit. Once you do, it will take time to separate the fleshy bulbs you can eat from the tough strips of membrane, which you can’t.you’ll then have to remove the seeds from each bulb.
You may prefer to eat jackfruit before it’s fully ripe and the rind starts to smell like spoiled onions. If you cut it into chunks and boil them in salted water until they’re tender, you can easily slice the meaty flesh from the rind. You can roast or boil the seeds like chestnuts.
If you don’t want to prepare your own jackfruit, look for canned or ready-to-eat jackfruit in supermarkets. Jackfruit can be used as a meat substitute. It also comes canned in a sweet, heavy syrup like some other fruits.
How to store:
Once a jackfruit is ripe, it will turn brown and go bad quickly. To keep yours fresh, store it in the refrigerator. When kept cool and dry, a ripe jackfruit can last up to six weeks.
I’ve exhausted my supply of ready made meals from the freezer so I need to start batch cooking again. It’s definitely going to be a challenge in my much smaller kitchen – I’m used to spreading out over several surfaces! I’m going to leave it at that for my first post back after almost a month.
Please like, share or comment and I’ll post again very soon.