Okay, so that went by pretty fast. Hard to believe that we are almost 50% through our fall cleanse. I have to admit that there were a few moments when I yearned for a bite of chocolate or a chunk of French bread dunked in some yummy olive oil, or a nice glass of a full-bodied red wine on one of these cold fall evenings we have been having this week. But it feels good to stay focused on eating and drinking in a cleaner way for this time, particularly with the coming of the holidays, when I know I will indulge from time to time!
As I was shopping at New Seasons today(our local healthy supermarket), I wandered around snapping photos of the wide array of choices that are available to consume. I have had fun experimenting with various kinds of squashes and just today I bought a persimmon: any thoughts on how to eat one of these??? Last weekend I bought 2 quinces after hearing someone on NPR talk about how she had made them for her children, who loved them. I tried to replicate how she prepared them and honestly, they taste great!
What is a quince, you might wonder? Me too actually until just a few days ago. I have heard of them in English novels but honestly, I cannot remember ever trying one. So I took the 2 quinces home, washed them and placed them in a pot, covered them with water , brought it to a boil and cooked them until they were quite tender. Quinces when raw are quite hard and super tart and not very palatable, I would imagine. However, once they are cooked through(give it at least 30-45 minutes), it is easy to cut off the stem and remove the small seeds. Next I placed them in a food processor, added 1/4 cup of coconut sugar, a 1/2 tsp of cardamon and 3/4 tsp of cinnamon, pureed them and voila! a lovely fruit sauce, similar in texture to applesauce but with a completely unique and wonderful flavor.
Of course my curiosity led me to do a little research on the benefits of quince: wow! These are some power-packed little fruits. They were known as ‘golden apples’ in ancient times and are loaded with nutrition and vitamins, minerals and disease-fighting substances. Quinces are full of fiber(I kept the peel on in the recipe that I just shared: no reason to peel it, by the way), tannins that bind to cancer causing chemicals in the intestine(helpful in fighting colon cancer, inflammatory bowel disease and diverticultis), vitamin C, copper and many other minerals and it is believed to very beneficial in fighting allergies and inflammation. Who knew?
That is one of the many benefits of paying closer attention to one’s consumption: it forces us out of our comfort zones and gently encourages us to try new things. I hope you have had some of your own food adventures this past week. Looking forward to the next 5 days.
Wishing you health and balance and lovely foods to eat.