Jackfruit Taco Recipe: Healthy & Yummy!

JACKFRUIT

The first time I had something similar to Jackfruit was in Jamaica, about 13 years ago. A street vendor in Kingston sold yummy Breadfruit plates for about $2.00. Although it didn’t taste like bread to me, it was starchy, unique and delicious.

Jackfruit is actually bigger than Breadfruit, is the largest fruit produced on trees and can keep us healthy in so many ways!

•Jackfruit is filled with Vitamin C and can help fight against viral and bacterial infections. In fact, one cup of jackfruit supplies our body with enough Vitamin C to support the function of our white blood cells, resulting in a stronger immune system and overall greater health.

•Jackfruit’s phytonutrients and antioxidants can help rid your body of cancer-causing free radicals, which can treat cell damage and build a resistance against different types of cancers.

•Jackfruit’s high fiber can soothe digestive disorders including constipation and ulcers. Every hundred grams of jackfruit is about four grams of fiber, so eating jackfruit can protect the colon by removing carcinogenic chemicals found in your large intestine.

•Jackfruit can also help you keep great skin, great eyesight, good blood pressure and healthy bones!

And as if all these amazing health benefits were not enough, jackfruit is also low in calories and free of fat! Yes, that’s right, you can eat a ton of sweet jackfruit without gaining a ton of weight!

The next time you have a hankering for something healthy and delicious, consider Darshana Thacker’s healthy jackfruit recipe!

CHIPOTLE JACKFRUIT TACOS:

INGREDIENTS:

🌮1 medium potato, cut into ½-inch dice (2 cups)

🌮1 medium onion, cut into ¼-inch dice (2 cups)

🌮2 cloves fresh garlic, minced (1 teaspoon)

🌮1½ cups of diced tomatoes with juice

🌮1½ cups fresh cut jackfruit or one 14 oz can.

🌮3 tablespoons taco seasoning

🌮1 tablespoon smoked paprika

🌮¼ teaspoon minced chipotle in adobo sauce

🌮2 tablespoons fresh cilantro, finely chopped

🌮2 tablespoons lemon juice

JACKFRUIT TACO TOPPINGS:

🌮12 corn tortillas

🌮2 cups shredded lettuce

🌮1 medium tomato, cut into ½-inch dice (1 cup)

🌮2 stalks scallions, thinly sliced (1/2 cup)

🌮1 avocado, cut into ¾-inch diced

PREPARATION:

1. In a skillet over medium-low heat, sauté the potatoes, onions, and garlic in ¼ cup water for 10 minutes or until the onions are tender.

2. 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.

3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.

4. Place half of the tortillas in a stack on a heated non-stick skillet. Cook each side of the stack on medium-low heat, for 4 to 5 minutes, or until the tortillas in the middle are heated through. Wrap warmed tortillas in a damp cloth to keep warm. Repeat with remaining tortillas.

5. To assemble the tacos, place the filling in the center of each, and top with the lettuce, tomatoes, scallions, and avocado, then serve immediately!

Doesn’t this Forks Over Knives recipe sound so Yummy Yummy Baby?!?

There are so many ways to eat Jackfruit, explore and let me know what you come up with!

Thank you to Forks Over Knives and Health Team Trista for the awesome recipe, pics and info!

🍈~ Dr. Desy


Vegan Enchiladas

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Vegan Enchiladas! 😋

One of the toughest parts of not eating cow cheese was giving up Traditional Cheese Enchiladas!

Thanks to tasty plantbased cheese, I still get my Mexican Comfort Food Fix.

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Contrary to what food marketers would have you believe — HEALTHY FAT is good for you!
Healthy Fat gives stable long-lasting energy and satiety without spiking your blood sugar.

But let be clear; not all fats are created equal. Industrial seed oils such as vegetable oil, canola oil, corn oil, and soybean oil that are often passed off as healthy fats are in fact not healthy at all.

These unhealthy fats are hydrogenated and cause oxidative stress to our bodies. Oxidation in the body leads to a whole host of health issues like inflammation, heart disease, stroke, obesity, high cholesterol, type 2 diabetes, and some forms of cancer.

As I have said before, Food Matters, so choose wisely!
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After dipping each gluten-free corn tortilla in my home-made enchilada sauce, I stuffed these yummy enchiladas with a huge helping of mashed Vegan Black Beans, Green Chili, Fresh Chopped Spinach and Spicy Vegan Jack Cheese!

I added more Cheese and Fresh Jalepenos on top, then roasted them in my mild Enchilada Sauce at 350 degrees for about 23 minutes…

My homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. This recipe yields about 2 cups (16 ounces) of sauce.

INGREDIENTS

  • 3 tablespoons Avocado Oil
  • 3 tablespoons Coconut Flour (all gluten-free flour blends work!)
  • 1 tablespoon Ground Chili Powder (less for less spicy or if kids are eating)
  • 1 teaspoon Organic Ground Cumin
  • ½ teaspoon Organic Garlic Powder
  • ¼ teaspoon Organic Dried Oregano
  • ¼ teaspoon Sea Salt, to taste
  • Pinch of Organic Cinnamon (optional)
  • 2 tablespoons Organic Tomato Paste
  • 2 cups Organic Vegetable Broth
  • 1 teaspoon Apple Cider Vinegar
  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. This sauce forms quickly, so pre-measure the dry ingredients (the coconut flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
  2. In a medium-sized pot over medium heat, warm the Avocado oil until it’s it’s hot enough that a light sprinkle of the Coconut flour/spice mixture sizzles on contact.
  3. Once ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened to your liking. (The sauce will thicken some more as it cools.)
  5. Remove from heat, then whisk in the vinegar and season to taste with salt and freshly ground black pepper!

This sauce is full of authentic Mexican flavor, I know the Cinnamon is a twist, but you are going to love them!

After allowing the Enchiladas to cool for 8 minutes, I smeared some homemade Jalepeno & Cilantro sauce for one final kick!

Mmmmm… they were Yummy Yummy Baby!

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I made a separate Non-spicy batch of these for my youngling, he absolutely loves them!!!

For a non-spicy version, do not add the green chilis or the jalepenos on top. My little one loves his sprinkled with fresh chopped black olives, I just forgot to snap a pic! Ugh!

Whether Spicy or Mild, your family will say they are Yummy Yummy Baby!

Enjoy! 😋

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