With Fall here, it is a wonderful time for colorful veggies and fruits around. Adding to the springing feel of the Autumn colors, the fresh seasonal produce is a great way of keeping ourselves healthy and preparing our body with immunity for the upcoming flu season and winter.
Cheesy Persimmon Salad
Fresh produce is always a great source of nutrients and deliciousness. The tart pomegranate seeds, the sweet persimmons, the creamy goat’s cheese, and the crunch of the almonds make a great combo for a healthy yummy salad. So, here is the perfect way to embrace fresh seasonal produce to make a nutritious salad that could make a whole meal in itself.
Ingredients:
- Persimmon – 1, peeled and cored
- Spinach – 2 cups, roughly chopped
- Pomegranate seeds – 3 tbsp
- Goat’s cheese – 2 ounces, crumbled
- Almonds – 1 tbsp, sliced
For the Vinaigrette:
- Extra virgin olive oil – 2 tbsp
- Orange juice – 1 tbsp
- Lemon juice – ½ tbsp
- Dijon mustard – ½ tsp Salt and ground pepper – to taste
Method:
- Slice the persimmons into rounds and then into quarters.
- Take a salad bowl and combine the persimmons, pomegranate seeds, sliced almonds, and goat’s cheese.
- In another bowl, mix the ingredients of the vinaigrette. Whisk well.
- Drizzle the vinaigrette over the salad and toss well to coat lightly.
- Serve immediately.
Note:
Other nuts like walnuts, pecans, seeds, or feta cheese can be added as per choice.
This recipe makes 2 servings.
Nutritional Facts: (for 1 serving)
- Calories – 287
- Protein – 9 g
- Carbohydrates – 12 g
- Fat – 24 g
- Dietary Fiber – 2 g
Persimmon cookies
Persimmons are wonderful fall produce that is a great source of Vitamins A and C, manganese, fiber, and other antioxidants. They are good for heart health, fight against inflammation, cancer, and stroke, boost digestion, improve immunity, and enhance overall metabolism. These cookies make a great fall snack with their moist texture and spice additions.
Ingredients:
- Ripe persimmons – 2, pureed
- All-purpose flour – 2 cups
- White sugar – 1 cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Ground cinnamon – ½ tsp
- Ground cloves – ½ tsp
- Ground nutmeg – ½ tsp
- Butter – ½ cup
- Egg – 1, large
- Raisins – 1 cup
- Chopped walnuts – 1 cup
Method:
- Preheat the oven to 180 degrees C (350 degrees F).
- In a small bowl, mix the persimmon pulp and baking soda until it is dissolved well.
- In another large bowl, sift the flour and mix in the ground cinnamon, nutmeg, cloves, and salt.
- Take a large bowl and beat the butter and sugar until it is smooth.
- Beat in the persimmon mix and eggs into the sugar and butter.
- Add the flour mix, walnuts, and raisins, and fold in well.
- Grease the baking sheets and drop spoonfuls of the dough with enough space in between.
- Bake for at least 15 mins in the preheated oven or until they are golden brown.
- Cool completely on a wire rack before transferring to air-tight containers.
This recipe makes 36 servings.
Nutritional Facts: (for 1 serving)
- Calories – 105
- Protein – 2 g
- Carbohydrates – 15 g
- Fat – 5 g
- Dietary Fiber – 1 g