Persimmons are delicious, exotic fruits that do more than serve as a sweet and tasty treat; they have a wealth of vitamin and minerals packed inside them, including vitamins A C, E and B6, as well as dietary fiber, manganese, copper, magnesium, potassium and phosphorous.
SERVINGS 10 – 2 loaves
3/4 cup vegetable oil
1 1/2cups sugar
2 eggs, beaten
1cup persimmon pulp
1 3⁄4 cups flour
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon nutmeg
1⁄2 teaspoon clove
1⁄2 teaspoon allspice
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄2 cup chopped walnuts
1⁄2cup chopped dates (optional)
1. Preheat oven 350 degrees.
2. In a large bowl blend sugar and oil; add eggs and persimmon pulp.
3. In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
4. Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
5. Turn out on wire rack to cool.
Antioxidant-packed raspberries paired with buckwheat flour make a terrific-tasting, health-promoting breakfast. Raspberries are in season from July to October; pick up a box of freshly picked raspberries from the local farmers market and use this recipe for your brunch inspiration.
1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soy or rice milk
1 cup fresh or frozen raspberries
Vegetable oil spray
Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in raspberries and add a bit more milk if the batter seems too thick.
Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Per serving (1 pancake): 55 calories; 0.5 g fat; 0.1 g saturated fat; 8.1% calories from fat; 0 mg cholesterol; 1.5 g protein; 11.8 g carbohydrates; 3.8 g sugar; 1.1 g fiber; 81 mg sodium; 32 mg calcium; 0.6 mg iron; 1.6 mg vitamin C; 9 mcg beta carotene; 0.3 mg vitamin E
At the Foodbank, we pride ourselves in teaching others the importance of and value in preparing seasonal recipes that nourish our body. And late Summer time is all about sweet and juicy tomatoes and peaches. The sweetness of the peach perfectly balances the acidity of the tomato, and lucky for us, they are both in season together. The colors alone will make your mouth water.
Tomatoes are an antioxidant powerhouse, their most famous antioxidant being lycopene. Tomatoes are an excellent source of Vitamin C and beta-carotene, and a good source of potassium, vitamin K, and manganese. Due to these powerful nutrients, tomatoes do a great job of protecting us from oxidative damage, reducing our risk for heart disease and certain cancers. Some studies also suggest that tomatoes help protect our bloodstream as well as our bone and kidney health.
With the peach’s beautiful coral and golden orange colors, you can be sure you are eating a great source of Vitamin A. Vitamin A is famous for promoting healthy vision, especially in low light. Vitamin A also helps form and maintain healthy skin, teeth, and skeletal and soft tissues. It’s a dynamite nutrient.
Please indulge in this delicious and colorful salad as you embrace the last few weeks of Summer. Your body will thank you!
Heirloom Tomato, Peach, and Basil Summer Salad
Prep Time: 5 Minutes Yield: 4-6 servings
2 heirloom tomatoes (any color), cored and thinly sliced
2 ripe peaches, cored and thinly sliced
¼ of a red onion, thinly sliced
¼ cup torn or julienned fresh basil
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
Sprinkle of salt and pepper to taste
Combine the tomatoes, peaches and red onion in a bowl and toss with the basil, olive oil, vinegar, salt and pepper until evenly mixed. Serve immediately or cover and refrigerate up to two days. Enjoy in the sunshine with family if possible!
Nectarines for peaches if you prefer smooth to fuzzy skin
Apple cider vinegar for Balsamic vinegar for a milder taste
A sprinkle of creamy feta or goat cheese for cheese lovers