Health Benefits of Persimmons by Christie Smirl 

Eating healthy can be tasty too. When I was a little girl, my grandmother had a persimmon tree. She often made me healthy, simple and delicious treats with fresh Hachiya persimmons.

Persimmons have tremendous health benefits primarily due high vitamin and mineral and vitamin content including vitamin A, vitamin C, vitamin E, vitamin B6, iron, fiber, manganese, copper, magnesium, potassium and phosphorus. Its organic compounds are probably the most important

parts,and they include catechins, gallocatechinsand betulinic acid. In addition, persimmons are high in antioxidants which reduce free radicals and reduce the risk of cancer. Eating persimmons boost eye health, reduce effects of aging, boost immunity, aide in smooth bowel movements, lowers blood pressure and balances the cardiovascular system.

Persimmons are in season in October, November, December (USA). In Ayurveda, persimmons are considered Madhura – sweet and Kashaya – astringent which is useful in pacifying Pitta dosha that rose in the summer season.  I just love how nature knows how to keep us in balance. 

Try this delicious fast, easy sweet treat.

PERSIMMON RICE

Ingredients

– 1 ripe soft Hachiya persimmon

– 2 cups warm rice

– 1/4 teaspoon cinnamon or nutmeg

Instructions: Stir soft persimmon into rice and serve. Sprinkle with cinnamon or nutmeg. Serve warm.

Serve 2

Pacifies Pitta and Vata

#FoodAsMedicine #HealthyNutrition #Ayurveda #HealthierVibrations #DrChristie #PersimmonRice

sweet-rice

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