Persimmon Cookies...or Cake or Bread or Muffins | RECIPE

What in the world, is a persimmon!? I had never seen nor heard of them. They must not be popular in my neck of the woods, I thought. They look like tomatoes though and "like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry"(Wikipedia). So it's settled then, they are tomato-berries.

I figured since it's a fruit there has to be a good dessert type food that uses them. Sure enough apparently persimmon pudding is a big deal but so are breads and cookies. Cookies it is!

Persimmon Cookies (Adapted from this recipe by Ruth)

Ingredients:

• A stick of butter or 1/2 cup shortening
• 1 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 1 cup persimmon pulp

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Make your persimmon pulp. Use 2-3 persimmons depending on their size. All I did was put them in the blender with a little water and the result was a persimmon puree, good enough.
3. Cream together the butter and sugar. Add the egg and the vanilla; mix well.
4. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
5. Stir in the chopped walnuts, 1/4 teaspoon salt and persimmon pulp; mix well.
6. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Your result should be persimmon cookies that have a little spice and it's ever so nice. They are soft and spongy like muffin tops! Their texture is more cake and bread like, so definitely try the batter in a loaf pan or muffin tins.

Oh my goodness and have you ever heard of a Quince!? That discovery is for another day...

Better Health Beet Juice | RECIPE

Beets aren't very pretty as least not their skin. No, they aren't like radishes where their skin is a bold pop of color. Compared to a potato, even the potato looks better (IMO). So a beets beauty is truly within. Aside from their gorgeous interior color, beets provide us with an abundance of nutrients that most people are unaware of.

Maybe it's because beets are synonymous with "tasting like dirt" and staining everything they come in contact with. They don't have to taste like dirt though. Hey wine stains things too...but who's complaining there? Whatever the case may be, beets are basically snubbed and it's just too bad. You're missing out on some pretty powerful stuff. Beets provide antioxidant, anti-inflammatory, and detoxification support! PLUS...

In recent lab studies on human tumor cells, betanin pigments from beets have been shown to lessen tumor cell growth through a number of mechanisms, including inhibition of pro-inflammatory enzymes (specifically, cyclooxygenase enzymes). The tumor cell types tested in these studies include tumor cells from colon, stomach, nerve, lung, breast, prostate and testicular tissue.

While lab studies by themselves are not proof of beets' anti-cancer benefits, the results of these studies are encouraging researchers to look more closely than ever at the value of betanins and other betalains in beets for both prevention and treatment of certain cancer types...These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.
(The World's Healthiest Foods)

This beet juice I make, is accompanied and enhanced by carrots, apples and ginger. The combined flavors and nutrients really pack a punch. You'll be detoxing, reducing high blood pressure AND improving your cardiovascular health. Vitamins C + A + B1 + B2 + B6 + E + K. All in one drink! Don't even get me started on the benefits the ginger will add. So are you convinced yet? Just try it, already!

Beet Juice with Apples, Carrots and Ginger
(I believe organic is the best way to go, especially with fruits and veg but it's up to you what kind you use)

Ingriedients

• 3 medium beets
• 3 large carrots
• 2 apples
• 1 inch fresh ginger root
  

Directions

• Throw it all in the juicer!
• No, seriously cut it all up in smaller pieces first, make it easier for the juicer
• Then throw it all in the juicer.

Drink up friends, cheers to Better Health!
Easy peasey lemon BEET squeezey!