Fall thru winter you will be seeing this beautiful fruit, Persimmon. Originally grown in Japan and China, persimmons are now found worldwide. They are best when eaten whole and ripe. The skin is a very good source of dietary fiber. Persimmons contain healthy amounts of vitamin C and minerals like potassium, manganese, copper and phosphorus.
I have been experimenting and researching some fun Persimmon recipe. Try this Quinoa & Millet breakfast porridge.
QUINOA & MILLET PORRIDGE
This recipe requires soaking the grains overnight, which will make it more digestible and also add flavor.
½ cup Millet
1/2 cup quinoa
2 tablespoons chopped raw almonds
2/3 cup unsweetened almond milk
½ teaspoon nutmeg
1 persimmon, stem removed, clean and thinly slice
1 tablespoon coconut butter – crumbled
In a small bowl, combine the millet, quinoa and almonds and cover with water by about 2 inches. Refrigerate covered overnight.
In the morning, drain and rinse the grain mixture. In a small saucepan, Add grain mixture, 1 ¼ cups water, almond milk, 1 tablespoon honey, Nutmeg and a pinch or two of salt. Bring to a boil then reduce to low and simmer covered. Stir occasionally until thick, about 20 minutes.
Serve in a bowl and drizzle a little honey on top and coconut. You can also add a little cinnamon or cardamom. Top with slices of persimmon.