Adding LIFE to your years and years to your life!
It’s persimmon season, and with it come the common questions of “how do I eat them?” and “why?”
In Healing with Whole Foods, nutrition expert Paul Pitchford explains a full range of healing properties that persimmons offer, including their cooling thermal nature. “Cools heat, especially lung heat; builds body fluids, moistens the lungs and resolves phlegm; tonifies the spleen-pancreas; soothes mucous membranes in the digestive tract to relieve gastrointestinal inflammations; treats common hot and/or dry conditions such as often occur in thirst, canker sores, and chronic bronchitis.”
You’ve probably seen recipes for persimmon jam, persimmon salad, and perhaps the most common: persimmon pudding. Rather than loading this autumnal dessert with butter and sugar, you may want to opt for a healthier version this time. In Victoria Boutenko’s Green for Life, she offers a simple, raw, vegan recipe for persimmon cinnamon pudding, and all you’ll need is a blender!
Persimmon Cinnamon Pudding
5-6 ripe persimmons, any variety
2 cups chard
2-3 tablespoons water
½ teaspoon cinnamon
½ teaspoon nutmeg
~yields 1 quart~