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Tag Archives: Health
Antiguan Vegan Intensive
5 Sep
Peaceful Greetings Good People!
Just a quickie to prompt you to check out my new page: Antiguan Vegan Intensive.
Thanks
Soursop or Mangoes for Breakfast?
1 Jul
Soursop with “eyes open”
Summer fruits are bursting in Antigua right now posing quite a delectable dilemma!Today, and for a few days in a row last week, I ate soursop, fresh from the trees at the back of Choose Life and Wellness cottage.It’s prickly skin protects a tropical delight that should only be picked when its “eyes are open” meaning the prickles stand up. It may then be left to ripen naturally. Once picked, you will know when it is ripe because its green, hard and prickly skin will become slightly darker, yielding and tender. I think the skins get darker once you leave them on the tree to get ripe though……I ate mine sun-ripened from the tree.It was just laying there with its invitingly dark, sun-kissed skin saying, “Eat me! I’m ready to eat!” Once opened, I could not resist its call to action. The aroma caused me to salivate. I switched from eating my ripe mango twins (I’ve never seen twin mangoes before) to eating soursop instead and eat the mangoes for lunch! I’ll have to mention those twins again in another post too!
Mango Twins: This has to be a blessing right?
It’s hard to describe the smell of soursop but my response indicated that my body needed soursop more than mangoes today!
I recall first having Soursop, also referred to as Graviola and Guanabana, many years ago at Brother B’s… back in the day when Antigua was my vacation spot not my abode. It was my sister’s favourite drink. This locally made drink created from fresh fruit, water and spices, tasted like a fruity, ice-cream, sorbet, milkshake… deliciously sweet, cool and refreshing on a hot summer day and as the name suggests, soursop is sour but it’s sweet at the same time! I will definitely make it and post a local recipe for that later!
A Ripe Soursop
Today I delved into it with great pleasure. It’s creamy, white flesh is divided into pockets, most of which encapsulate an oval-shaped, brown-black seed. To eat it, I gently pull at that little pod with my fingers to release it from the skin, pop it in my mouth, remove the seed, suck the juice and just swallow the remaining fleshy, fibrous wad…no chewing required. It’s highly fibrous so it’s good for cleansing the eliminative system as is most fruit.
Although I always avoid the soft edible spine in its centre (not shown in the picture), my husband gives it to our children. It is traditionally used for bedwetting; it strengthens the urinary system helping them to hold their pee! It works too.
Some people, like my girl Zehorah, the “Blossom in the Dessert”, had it for the first time, when she visited us in Antigua a short time ago, but did not like that you really could not chew it!
Blossom in the Desert Album
Recently, soursop received much popular press because it is being touted as the latest CANCER CURE and needless to say, the price of it went through the roof. I am so grateful for the blessing
that mostly I eat soursop only from my own yard!
Featured Posts
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Red Hot Peppers by many other flames!
I love a good pepper sauce, don’t you? But since I’ve only tasted other people’s hot sauce creations, I decided to stop fantasizing about how to use the abundance of hot peppers that my husband and sister bring home from work, servicing organic farms, and actually do something more than just add them to salsa. […]
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Scrambled Tofu
This quick fix, high protein meal provides lots of energy to get you through the day. It’s great for breakfast, or in wraps or sandwiches. Scrambled tofu is the vegan equivalent to scrambled eggs. When I use virgin coconut oil to make this dish it gives it a subtle sweetness and a unique, delicious flavour. It’s […]
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Jerk Tofu
Jerk seasoning is a delicious blend of Caribbean spices traditionally used for meat dishes. Its style is native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called jerk spice or seasoning. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers (similar in heat to the Habanero pepper). Other ingredients include cloves, cinnamon, spring onions, nutmeg, thyme, garlic, and salt. I “borrowed” this […]
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Sautéed Plantain: Good & Sweet
Traditionally, the naturally vegan plantain dish I share with you today is called Fried Plantain, but since we are sooooo health conscious, doing the right thing for health, wellness and life eternal, I must remind you that fried food is bad for you! So? What do we do? We use less oil and it’s called […]
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Spicy Dahl – Yellow Split Pea Soup
Shalom good people, I had to make this warming, spicy soup because I’m in London and it started snowing today!!! I haven’t experienced snow in years!!!! Nothing at all like the tropical climes of my Antiguan Vegan beginnings! Look at the difference in the view outside! It really does not compare, does it? Which would you choose? […]
Antiguan Vegan 