It’s that time of year when eggplant is growing strong in my neck of the woods! Since it is the only time of the year I really eat it I enjoy it immensely! We will make eggplant bacon, ratitullie, eggplant steaks, vegan eggplant parmesan, and the list goes on….. Here is a simple recipe for eggplant bacon, its great on sandwiches or just to snack on! Its really great to make an ELT, on a raw cracker bread with lettuce, tomato, and a cashew mayo and mustard. Its heavenly and I am getting hungry just thinking about it!
6 Tablespoons Maple Syrup
1/2 teaspoons chili powder
3 Tablespoons olive oil
1 Tablespoon Tamari
2 Tablespoons Apple Cider Vinegar
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1 clove garlic (optional)
salt to taste
extra pepper to season top of eggplant
Blend first 10 ingredients in blender.
Slice eggplant and place in large bowl.
Pour blended mixture over eggplant land let marinate for a couple of hours.
Place eggplant on dehydrator trays, pepper the top of eggplant if you with and dehydrate for 24 hours, flip halfway through. Voila! Eggplant bacon!
Raw eggplant is very low in saturated fat, cholesterol and Sodium. It is also a good source of vitamin K, Thiamin, Niacin Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of dietary fiber, folate, potassium and manganese.
Cooked eggplant is low in saturated fat and cholesterol. It is also a good source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese and a very good source of dietary fiber. This food is very high in sodium and a large portion of the calories come from sugars. Cooked eggplant will cause more inflammation then raw eggplant.
It is interesting to note that the raw eggplant contains magnesium, phosphorus and copper. Many Americans are low in magnesium and do not get enough in their diets. Phosphorus is also an important brain food. Every time we have a thought, reading, meditating or using our brain we burn phosphorus.
Freezing is another great way to preserve your eggplant if you cannot eat what you have fast enough.
Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly.
Blanch, have water ready and boiling with 1/2 cup lemon juice. Place eggplant in water and boil for four minutes.
Drain, cool and package in freezer bag. Seal and freeze. If you would like to keep your eggplant ready to use as “steaks” place freezer paper between each eggplant to keep them separated.
This is one of my favorites because anyone who knows me knows that I love almond butter and I also like my veggies saucy.
This is so easy to make and crazy good! It will surely be a hit with the family or at a potluck or during your scrumptious 3 Day Cleanse!
For the Sauce:
3/4 cup Almond Butter
Juice of one lime or grapefruit (depending on how much citrus you like)
1/2 cup coconut water or if you like it really creamy use 1/2 cup Fresh Coconut Milk (do not use coconut milk from a can it does not taste good in this recipe!) Add more liquid as needed to get desired consistency.
3 TBS Tamari Sauce or Coconut Aminos
1 inch fresh ginger
Dash or two of cayenne
Place all ingredients in a blender and blend……
***If your sauce is too thick add more coconut water. If your sauce needs more salt add more tamari or coconut aminos. If you like it spicier add some fresh jalapeno (start with 1/4 teaspoon and add a little at a time so that you do not overdue it!) If you like it sweeter add more honey or dates….. delish!
Create noodles with spiralizer or by cutting them julienne. Carrots, zucchini, dikon radish, sprouts, and red pepper are all delicious in this dish. Place noodles on a bed of baby greens or torn up kale, cover in sauce and serve! For garnish you can use cherry or grape tomatoes, carrot slices, cilantro or even mint. Did I mention this dish is delicious?
We have to stop procrastinating, pretending that we have forever to do what we want to do and to be what we long to be. If we think that we want to become better and more loving human beings, we had better start moving in that direction right now.