While so many of us know the benefits of ample protein in the diet, few people are talking about the benefits of eating lower protein than your body needs. If this concept is new to you I know it might seem strange! How could low protein be good for me? If you deliberately eat lower protein just a few time per week, the biological process of autophagy will be activated. Autophagy is basically like a deep cellular cleanse has been researched for its wide-ranging health benefits that run the gamut from decreased oxidation and inflammation, both of which are at the root of chronic disease, all the way to improved appearance of skin and prevention of unnecessary aging. If you want to try eating low protein but it’s hard to plan a meal without it, especially in the form of animal protein, then this meal is for you! The young jackfruit is a wonderful vegetarian alternative that’s high in fiber and low in carbohydrates and protein. You can find it at your local market near the canned goods or online retailers. By adding it to a flavorful curry that’s chock full of polyphenols, which also activate autophagy, you ‘re hitting a home run for a cellular detox! Enjoy this curry with some cooked butternut squash or over gently sautéed zucchini noodles.

Young JackFruit Vegetable Curry
Yields: 4 servings

Ingredients:

2 tablespoons tea seed oil

1 tablespoon minced ginger

4 cloves minced garlic

1 teaspoon sea salt

1 teaspoon black pepper

1/2 teaspoon ground turmeric

2 teaspoons garam masala or curry spice blend

1/4 cup water

1 onion, thinly sliced

2 cups cauliflower florets

1 bell pepper, sliced

Contents of 1 package young jackfruit, roughly chopped

2 cups full fat coconut milk

1/4 teaspoon dried chili flakes or more to tolerance

Chopped cilantro for garnish

Directions:

Heat the oil in a skillet over medium-high heat. Sauté the ginger and garlic until fragrant, about 1 minute. Lower heat and stir in the salt, pepper, turmeric and curry spice until a paste forms. Add water and stir to combine.

Add the onion, cauliflower, and peppers to the pan and stir to combine. Cook until softened, about 5 minutes. Add the jackfruit and stir well to ensure its coated in the spice mixture. Cook for a couple minutes, still stirring frequently. Add in the coconut milk and chili flakes, and raise the heat to medium to bring the curry to a gentle simmer for about ten minutes, or until or the vegetables are cooked to desired texture.

Divide among 4 bowls and garnish with chopped cilantro.

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