"Peaty" Fruits & Vegetables - Easy Step By Step Recipes (Photos)

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Yay! Thanks ?

I will dedicate it to you ?

 

[Regina]

ROASTED PASILLA PEPPERS STUFFED WITH FRESH SWEET CORN & 4 CHEESES

1. Preheat oven to 400°. Line a metal baking sheet with a piece of parchment paper. Rinse and dry 3 large pasilla peppers or 4 slightly smaller ones. With a small knife cut just under the stem a slit all the way across and a slit all the way down the bottom, making a "T" (be careful not to cut through to the other side). Open the "T" to expose the inside and cut or scoop out the seeds.

2. Shuck a cob of corn, then rinse under water further removing the stray corn silk strands, then pat dry. Cut the corn into a big bowl. Then finely chop the white part of spring onion or green onions, however much you want.

3. Toss onion into the bowl along with cheeses (about a 6 ounces, large grated, and about 2 to 3 ounces of cream cheese torn into very tiny pieces. I generally like cheddar and jack, but I didn't have jack so I used asiago, mozzarella and cheddar this time.

4. Add in about a teaspoon of dried cumin powder, about a 1/4 teaspoon of garlic powder and a pinch of salt, and distribute it all together well. Then pour a little olive oil in your hand and rub the outsides of the peppers with it.

5. Stuff peppers with the mixture, place on parchment paper and bake on a middle rack in the oven. Because I just make it up as I go along, I cooked the peppers in a 400 oven for 40 minutes. Liking my peppers a little firmer and a little more charred and the corn with a hint more crunch, I would bake them time for 30 minutes at 425°. You decide what you like better.

I know corn isn't "Peaty" but I only used one cob, divided amongst three people, just for texture and some sweetness, and for a meat free night. This is the first time I have stuffed them with corn, as I usually use COOKED meats, particularly chunks of cold leftover short ribs. This is a versatile recipe, so feel free to mix things up!

would you consider adopting a couple of adults?

 

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would you consider adopting a couple of adults?

Now that cracked me up! I would love it! You can see why "Peating" hasn't been too hard on me this past four years! ?

 

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Sweet & Salty OJ

I like to pair it this juice combo with eggs. The gelatin balances the tryptophan in the egg whites. Add a squirt of coconut mct oil and it is a meal in itself! I use a muddler to break up and incorporate the honey well. Don't use cold oranges or you will really have a time of it getting it all mixed it. The added salt really makes this a bigger deal! If you don't have honey then white sugar is just as tasty. I choose the white sugar often, especially when histamines are high. Sugar and salt are natural antihistamines. Be sure and strain the pulp out before mixing in the other ingredients, it helps keep the bloat away!

 

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"Mock" Canned Peaches

1. Cut frozen jackfruit into small chunks and put in a non-reactive pot. Juice about 4 to 5 oranges.

2. Strain juice through a metal sieve, enough to cover the jackfruit. Bring to a boil, then turn down the heat to medium low and simmer forc12 to 15 minutes.

3. Add in sugar (depending on how sweet your oranges are). I added 5 teaspoons.

4. Add the zest of one of the oranges. Turn off the heat and pour into a glass bowl to cool down, then cover and chill throughly in the refrigerator.

I was trying to find a way to reap the benefits of jackfruit, when I came up with this idea. Adding in the orange juice cancels out the distinct jackfruit "Juicy Fruit" gum flavor, ups the potassium, and this version is free from the heavy metals that the canned fruit has.


"Many fruits (including peaches, plums, and tropical jack fruit) are deficient in tryptophan, yet have very significant quantities of the other amino acids. They also contain some of the “carbon skeleton” (keto-acid) equivalents of the essential amino acids, which can be converted to protein in the body."
-Ray Peat

 

[Regina]

"Mock" Canned Peaches

1. Cut frozen jackfruit into small chunks and put in a non-reactive pot. Juice about 4 to 5 oranges.

2. Strain juice through a metal sieve, enough to cover the jackfruit. Bring to a boil, then turn down the heat to medium low and simmer forc12 to 15 minutes.

3. Add in sugar (depending on how sweet your oranges are). I added 5 teaspoons.

4. Add the zest of one of the oranges. Turn off the heat and pour into a glass bowl to cool down, then cover and chill throughly in the refrigerator.

I was trying to find a way to reap the benefits of jackfruit, when I came up with this idea. Adding in the orange juice cancels out the distinct jackfruit "Juicy Fruit" gum flavor, ups the potassium, and this version is free from the heavy metals that the canned fruit has.


"Many fruits (including peaches, plums, and tropical jack fruit) are deficient in tryptophan, yet have very significant quantities of the other amino acids. They also contain some of the “carbon skeleton” (keto-acid) equivalents of the essential amino acids, which can be converted to protein in the body."
-Ray Peat

Fantastic! Looks happy.
Adding the Peat quote is super slick.

 

[Rinse & rePeat]

Fantastic! Looks happy.
Adding the Peat quote is super slick.

Thank you Regina! Yeah i wouldn't even think to try jackfruit if I didn't hear Ray Peat saying such good things about them.

 

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Fresh Cantaloupe & Vanilla Ice Cream

This was breakfast today! I grew up with it as a little kid. My dad made homemade ice cream often and used a cantaloupe as a bowl, the combo is amazing! Be sure and have your cantaloupe chilled or it will melt the ice cream fast. Below is the link to my thread with my quick and easy "No Cream Ice Cream".

We All Scream For No Cream Ice Cream - In Minutes! (with photos)

"Blood sugar also seems to be low in migraine, so that some people find that eating a large amount of ice cream can interrupt the symptoms. This observation might be what we need to understand the role of sleep in health. We all know how hard it is to sleep when we are hungry (low blood sugar)...

raypeatforum.com

"Combining milk and cheese with fruits adds to the antistress effect. The additional sugar and potassium and other minerals allow the milk protein to be used more efficiently, by moderating the secretion of cortisol, and helping to inhibit the secretion of PTH." -Ray Peat

 

[Fairykiller]

Fresh Cantaloupe & Vanilla Ice Cream

This was breakfast today! I grew up with it as a little kid. My dad made homemade ice cream often and used a cantaloupe as a bowl, the combo is amazing! Be sure and have your cantaloupe chilled or it will melt the ice cream fast. Below is the link to my thread with my quick and easy "No Cream Ice Cream".

We All Scream For No Cream Ice Cream - In Minutes! (with photos)

"Blood sugar also seems to be low in migraine, so that some people find that eating a large amount of ice cream can interrupt the symptoms. This observation might be what we need to understand the role of sleep in health. We all know how hard it is to sleep when we are hungry (low blood sugar)...

raypeatforum.com

"Combining milk and cheese with fruits adds to the antistress effect. The additional sugar and potassium and other minerals allow the milk protein to be used more efficiently, by moderating the secretion of cortisol, and helping to inhibit the secretion of PTH." -Ray Peat

? I need to try this!!

 

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? I need to try this!!

I don't know how my dad came up with it, but it has stuck with me for 50+ years!

 

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MEXICAN-STYLE SUMMER SQUASH


1. Gather ingredients. Preheat oven to 425° and line a metal baking sheet with parchment paper.

2. In a bowl cut sweet corn off the cob into a bowl. Chopped a bunch of spring onion (green and white parts) and add to the corn. Cut open the pasilla pepper, take out seeds, slice and add to a separate bowl. Peel and slice a couple of white carrots and add to peppers.

3. Add a teaspoon or two of olive oil to the peppers and carrots and mix everything by hand to coat everything well. Dump it onto the baking sheet, spacing it out, and place on a middle rack in the oven and bake for about 20 to 25 minutes, just until it starts looking a little charred. I like cooking the carrots and peppers in the oven not just to get a charred taste, but over crowding in a pan starts to "steam" the vegetables, making them mushy.

4. Cut smaller yellow squash and zucchini into chunks and place in a third bowl. Scoop out the seeds from the larger ones and thick slice them and add to the bowl.

5. Grate mild cheddar or jack cheese and wash some fresh cilanto, removing the extra stems.

6. When the carrots and chiles are about 5 minutes from being done, melt 2 to 3 tablespoons of butter in a hot pan over medium high heat and add in the squash.

7. Toss the zucchini around for a couple of minutes then press down into the pan with a spatula, and dont disturb for several minutes to get a littling browning on the one side. Sprinkle taco seasoning over the top.

8. Now toss everything together and add the corn and onion mixture.

9. Remove the roasted carrots and chiles from the oven. Add to the squash mixture and season with salt. When plating spoon some of the squash mixture on the plate and top with cheese then top with another scoop of sqash and garnish with sour cream and cilantro.

This can be a side or you can toss in some meat or even fry an egg to add on top!

"People refer to them as vegetables, but small summer squash are actually fruits. But because they end up more starchy, they're usually thought of as vegetables. But if you eat a tender summer squash with some butter, the small amount of starch--if it is well-cooked and eaten with butter--it's very similar to eating fruit. High potassium content and high magnesium." -Ray Peat

 

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DRAGON FRUIT ORANGE-ADE

1. Pour a package of frozen dragon fruit into a big glass bowl.

2. Add four cups of filtered water, cover and let it sit for about an hour.

3. Mash lightly with a potato masher.

4. Pour through metal sieve into a clean bowl, and lightly press out juices with a muddler.

5. Pour through a finer metal sieve into intended container. Add the juice of 2 oranges and sugar to taste.


"Fructose limits insulin secretion, but intensifies metabolism, burning calories faster”- Ray Peat

 

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YOUNG JACKFRUIT TACOS

1. Drain two 50 ounce cans of young jackfruit packed IN WATER (not brine)

2. Cut the young jackfuit in slices and chunks. Thin slice a bunch of Maui sweet onion too.

3.Melt a couple of tablespoons of coconut oil or lard in a pan over medium high heat. When the pan is hot add the young jackfruit and onion. Stirring as it browns.

4. Gather up the rest of the ingredients, including gelatinous chicken or beef broth, about half to 3/4 of a cup, and dried cumin, garlic powder, chili powder and taco seasoning (if you have it, but not necessary).

5. Add the dried spices, maybe a half teaspoon garlic powder, a teaspoon of chili powder and a tablespoon of each dried cumin and taco seasoning. If you have taco seasoning the chili powder isn't necessary either.

6. Keep stirring over medium high heat, and even break it up with a wire potato masher (if you have one), turn the heat up a bit and press everything firmly onto the pan and don't disturb it for a couple of minutes, or more, to really brown it up. Peek under a corner to see if it is browning before stirring it up again.

7. Cook up your masa tortillas in some REFINED coconut oil and transfer them to a dry paper towel.

8. Season the tortillas and the young jackfruit with salt. Fill the masa tortillas with the young jackfruit mix and top with cheddar, sour cream and enchilada sauce.

For more about jackfruit:

Jackfruit - The Protein Surprise!

"Many fruits (including peaches, plums, and tropical jack fruit) are deficient in tryptophan, yet have very significant quantities of the other amino acids. They also contain some of the “carbon skeleton” (keto-acid) equivalents of the essential amino acids, which can be converted to protein in...

raypeatforum.com

"In 1979 some of my students in Mexico wanted a project to do in the lab. Since several traditional foods are made with corn that has been boiled in alkali, I thought it would be valuable to see whether this treatment reduced the ability of the starch grains to be persorbed. For breakfast one day, they ate only atole, tamales, and tortillas, all made from the alkali treated corn. None of the students could find any starch grains after centrifuging their blood and urine. That led me to substitute those foods whenever possible for other starches." -Ray Peat

 

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FRESH HONEYDEW LIME "GATORADE"

1. Cut up half of a ripe honeydew melon, and put in a blender. Add 4 cups of filtered water.

2. Squeeze the juice of 3 juicy lime halves, about 2 tablespoons, and strain into the water and honeydew.

3. Blend and strain through a metal sieve.

4. Pour it a second time, through a finer sieve. Add 1/2 teaspoon regular salt or 3/4 teaspoon Maldon salt, and about 1/4 cup sugar, depending the sweetness of your melon.


"Sugar and the minerals in fruits are fairly effective in keeping free fatty acids from being released from our tissues, and the fats we synthesize from them are saturated, and aren't likely to be stored as excess fat, because they don't suppress metabolism (as polyunsaturated fats and some amino acids do). The minerals of fruits and milk contribute to metabolic activation, and prevention of free-radical damage." -Ray Peat

 

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PASSION FRUIT & ORANGE JUICE

1. Pour a bag of frozen passion fruit into a blender.

2. Pour in 4 cups water

3. Let sit for about a half hour until the juice separates.

4. Skim off the debris from the top and discard.

5. Add the juice of 2 strained oranges.

6. Pour in sugar. I used a little more than a cup of sugar as the passion fruit and my oranges were not super sweet. This much sugar is no different than making a pitcher of lemonade. With the 4 cups of water this was much like drink nectar. Add 3 cups of water and can see this making a great Lasse. I added an extra cup of water, totaling 5 cups to make it more thirst quenching.

"Fructose inhibits the stimulation of insulin by glucose, so this means that eating sucrose (a disaccharide, consisting of glucose and fructose), in place of starch, will reduce the tendency to store fat." -Ray Peat

 

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Purple Potatoes & Jack w/Verde Sauce


1. Peel & cut purple potatoes in quarters and put in a pot of water to boil. Cook on medium heat for about 40 minutes or until just fork tender.

2. Rub a glass casserole dish with butter to keep potaoes from sticking.

3. Grate cheese. I like a Jack cheese and cheddar blend, but pepper Jack would be good in the mix too!

4. Drain water from potaoes and return to pot. Add butter and salt and lightly mash by hand, leaving some chunks. How much butter and salt depends on how many potatoes. So season it how you like them.

5. Transfer potatoes to buttered dish and top with cheese.

6. Bake in 375 oven, on upper rack, until the cheese melts and starts to brown, maybe 10 minutes. Plate itcand top each serving with a fresh made verde sauce, sour cream, but most importantly, thin slices of very sweet small peeled carrots. I love rainbow carrots the best, especially the white and purple ones. The added sweetness, crunch and fresh garden taste really elevates these potatoes! If you don't have a good verde sauce, enchilada sauce or a smokey chipotle salsa would be good too. An easy trick for me is to add powdered cumin and/or chipotle powder to a regular jar of salsa and blend half of it and add it back to the rest. Between the potatoes and cheese, this is a great meatless meal, and one of the "Peatiest" potatoes I know!

"Roots contain chemicals that inhibit microorganisms, but because they aren’t easily accessible by grazing animals and insects, they don’t contain the digestive inhibitors that are more concentrated in the above-ground organs of the plant." -Ray Peat

 

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Pork Rind (or Sourdough) & Parmesan Stuffed Cubanelle Peppers

1. Gather ingredients. Preheat oven to 350°. You can stuff other peppers with this mix, but I love the Cubanelles because they are so delicate and tender, with zero spicy. I normally make these with sourdough bread crumbs, but nowadays I try to find ways to avoid or limit my starches. So this is my first time making them with pork rinds. Line a baking sheet with a piece of parchment paper.

2. Put a little coconut oil in your hand and rub the outer surface of the peppers. Cut off the top of the pepper and take out the clump of seeds attatched to the stem.

3. Put pork rinds in a freezer baggie and crush into little bread crumb pieces with a meat mallet. You are probably going to use twice as many pork rinds than parmesan.

4. Put pork rinds in a bowl and add a couple of cloves of minced garlic and a generous amount of fresh chopped Italian parsley.

5. Grate the parmesan onva fine grate and add it to the bowl. I am not using exact measurements because it will all taste good no matter. Just gauge everything by eye depending on how many peppers you are stuffing.

6. Usually when I make these stuffed cubanelles with the sourdough i use half olive oil and half refined coconut oil, but because of the PUFA's in the pork rinds I am using all coconut oil this time about a tablespoon. My Epic pork rinds only have 2.5 grams of fat per serving, which is so much lower than every other brand.

7. Stuff the cubanelles with the mixture, pushing it with your finger to the end of the pepper, packing it good.

8. Put stuffed peppers on the parchment paper. Bake on a middle upper rack for 30 minutes. Cool and eat :)

I have also made these adding in a small amount of cooked corn & soy free sweet Italian sausage, broken up small. It is a flexible recipe.


"Some types of cell damage are prevented almost as well by alanine and proline as by glycine, so the use of gelatin, rather than glycine, is preferable, especially when the gelatin is associated with its normal biochemicals. For example, skin is a rich source of steroid hormones, and cartilage contains “Mead acid,” which is itself antiinflammatory." -Ray Peat

 

[Regina]

Pork Rind (or Sourdough) & Parmesan Stuffed Cubanelle Peppers

1. Gather ingredients. Preheat oven to 350°. You can stuff other peppers with this mix, but I love the Cubanelles because they are so delicate and tender, with zero spicy. I normally make these with sourdough bread crumbs, but nowadays I try to find ways to avoid or limit my starches. So this is my first time making them with pork rinds. Line a baking sheet with a piece of parchment paper.

2. Put a little coconut oil in your hand and rub the outer surface of the peppers. Cut off the top of the pepper and take out the clump of seeds attatched to the stem.

3. Put pork rinds in a freezer baggie and crush into little bread crumb pieces with a meat mallet. You are probably going to use twice as many pork rinds than parmesan.

4. Put pork rinds in a bowl and add a couple of cloves of minced garlic and a generous amount of fresh chopped Italian parsley.

5. Grate the parmesan onva fine grate and add it to the bowl. I am not using exact measurements because it will all taste good no matter. Just gauge everything by eye depending on how many peppers you are stuffing.

6. Usually when I make these stuffed cubanelles with the sourdough i use half olive oil and half refined coconut oil, but because of the PUFA's in the pork rinds I am using all coconut oil this time about a tablespoon. My Epic pork rinds only have 2.5 grams of fat per serving, which is so much lower than every other brand.

7. Stuff the cubanelles with the mixture, pushing it with your finger to the end of the pepper, packing it good.

8. Put stuffed peppers on the parchment paper. Bake on a middle upper rack for 30 minutes. Cool and eat :)

I have also made these adding in a small amount of cooked corn & soy free sweet Italian sausage, broken up small. It is a flexible recipe.


"Some types of cell damage are prevented almost as well by alanine and proline as by glycine, so the use of gelatin, rather than glycine, is preferable, especially when the gelatin is associated with its normal biochemicals. For example, skin is a rich source of steroid hormones, and cartilage contains “Mead acid,” which is itself antiinflammatory." -Ray Peat

Looks great. They seem sinful but they are not. Win win.

 

[Rinse & rePeat]

Looks great. They seem sinful but they are not. Win win.

I have been so light on my feet this past week swapping out my meat for pork rinds! I am addicted to nacho ones, having them for lunch AND dinner ?

 

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RASPBERRY JUICE


1. Empty bag of frozen raspberries into a 4 cup measuring cup.

2. Fill with water up to the 4 cup line. Let sit for a couple of hours or more.

3. Lightly mash with a potato masher, careful not to break up the seeds.

4. Pour through a metal sieve and gently push the juice through with a muddler.

5. Add sugar. I added about 1/3 cup. Add another cup of water to the remaining berry and seeds and strain it through the sieve again. Do it again with another half cup of water.

6. There should be less than a half cup of seeds leftover to discard. This makes about 6 cups of juice.


"Many plants have evolved fruits that provide concentrated food for animals, and that serve to distribute the seeds widely, as when a bird eats a berry, and excretes the undigested seed at a great distance. If the fruit were poisonous, it wouldn’t serve the plant’s purpose so well. In general, the plant’s most intense toxins are in its seeds, and the fruits, when mature, generally contain practically no toxins. " -Ray Peat