treeguy64
Hari Om, y'all!
- Location
- Austin, TX.
OK, I've been vegetarian for most of my life, vegan for the last thirty years. Unfortunately, fruit and I never got along, that great, from the time I was a kid: I usually experienced stomach pain, "loose stomach," appendicitis-like pain, and external irritation as the fruit "went its way." This past Thanksgiving, events led me up to an amazing discovery. Read on - - -
On Thanksgiving, a family member brought a large fruit platter made up to look like a turkey: It was very cute to look at, but wayyyyy too much fruit for the five of us to polish off. The next day I couldn't bring myself to chuck it, but I knew I'd be in trouble if I ate it, as is. I let it sit in the fridge, overnight. The next morning, I was struck by an idea: What if I cooked the fruit into a fruit soup? Would the cooking process soften up the pulp and seeds and make the fruits more digestible, for me? I put all of it in a large pot, with about an inch of water, and started the cooking process. Within about fifteen minutes, my house smelled amazing, and the soup seemed like it was getting done. Fifteen minutes later, I turned off the burner. After letting the soup sit for an hour, I poured it into a large glass bowl and set it in the fridge. A liquid sample from the soup tasted great. Later in the day, I was going to have a bowl of cold fruit soup, but something in my mind told me I could do better. I was struck with the idea to put a cup of the soup in my ultra blender, along with a half-cup of plain, unsweetened,vegan cashew yogurt and a splash of soy milk, and let 'er rip! A few minutes later I tasted my creation. WOW! Amazing taste, smooooth texture! What did the future hold for my internal workings? Nada, as far as any negative consequences. Hallelujah! Apparently, the cooking process did away with the hard seeds and stringy pulp that were irritants to my system. Let me quickly say that raw fruit, in the same blender, always was a problem, for me. Now, as you nutritionist-minded folks know, cooking the fruit most likely destroyed many of the vitamins contained therein. I'm OK with that as I eat more fresh veggies than any five people, per day. I also take vitamin and mineral supplements. The only thing that matters, here, is that I could enjoy fruit flavors in a smoothy without any negative consequences.
The fruits in my smoothy: Grapes, cranberries, kiwi, cantaloupe, strawberries, pineapple, blueberries.
I hope some of you can benefit from the above. If you do, let me know.
Best of luck, to everyone!
On Thanksgiving, a family member brought a large fruit platter made up to look like a turkey: It was very cute to look at, but wayyyyy too much fruit for the five of us to polish off. The next day I couldn't bring myself to chuck it, but I knew I'd be in trouble if I ate it, as is. I let it sit in the fridge, overnight. The next morning, I was struck by an idea: What if I cooked the fruit into a fruit soup? Would the cooking process soften up the pulp and seeds and make the fruits more digestible, for me? I put all of it in a large pot, with about an inch of water, and started the cooking process. Within about fifteen minutes, my house smelled amazing, and the soup seemed like it was getting done. Fifteen minutes later, I turned off the burner. After letting the soup sit for an hour, I poured it into a large glass bowl and set it in the fridge. A liquid sample from the soup tasted great. Later in the day, I was going to have a bowl of cold fruit soup, but something in my mind told me I could do better. I was struck with the idea to put a cup of the soup in my ultra blender, along with a half-cup of plain, unsweetened,vegan cashew yogurt and a splash of soy milk, and let 'er rip! A few minutes later I tasted my creation. WOW! Amazing taste, smooooth texture! What did the future hold for my internal workings? Nada, as far as any negative consequences. Hallelujah! Apparently, the cooking process did away with the hard seeds and stringy pulp that were irritants to my system. Let me quickly say that raw fruit, in the same blender, always was a problem, for me. Now, as you nutritionist-minded folks know, cooking the fruit most likely destroyed many of the vitamins contained therein. I'm OK with that as I eat more fresh veggies than any five people, per day. I also take vitamin and mineral supplements. The only thing that matters, here, is that I could enjoy fruit flavors in a smoothy without any negative consequences.
The fruits in my smoothy: Grapes, cranberries, kiwi, cantaloupe, strawberries, pineapple, blueberries.
I hope some of you can benefit from the above. If you do, let me know.
Best of luck, to everyone!
