While traveling through Bali, I fell in love with jackfruit. I was and am still so inspired by this fruit, if a cafe / restaurant had a jackfruit dish I tried it. Since then, I have been creating some of my favorite recipes with jackfruit inspired by moments with beloved friends and family. Like this empowered jackfruit melt, a twist on a classic tuna melt. Making this recipe vegetarian with vegan and gluten free substitues, encompassing all six tastes, on toasted sourdough/leavened bread , or your favorite vessel. See recipe below…

Did you know? Jackfruit (Artocarpus heterophyllus ), or jack tree is an evergreen tree, and one incredibly resilient fruit that originated in India, and grows in tropical climates around the world. Unripe / young jackfruit has a neutral taste, complimenting sweet and savory vegetarian and vegan dishes, easily taking on spices and seasonings. Jackfruit can grow up to hundreds, sometimes thousands, of mature edible flowers! Every time you cook with jackfruit you’re eating flower petals. Ahh, plants are so amazing!

I recommend and invite you to try fresh organic unripe jackfruit, if available in your location, or canned young jackfruit.

First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients. I close my eyes and take a few deep belly breaths.

Next, strain the jackfruit and liquid through a metal strainer, recycle the can, and now I invite you to wash your hands. Now, hand press the fruit over strainer to release any excess water retained in the seed petal pods, and break apart the jackfruit into shredded pieces.

Next, add the strained jackfruit to a medium sized bowl and the rest of the yummy ingredients: banana peppers, capers, pickles, dill, celery, mustard, vegenaise, s&p. Maybe you have other ingredients you like? I invite you to add them here.

I love this mix because it helps reconnect me to my body and the divine. In turn creating more empowerment within to be mirrored without. May we all be empowered.

Recipe

Made with organic ingredients

Serves / Makes 2 Jackfruit Melts

Difficulty: Very easy to make

Empowered

Jackfruit Melt

• 1 14oz canned young/unripened jackfruit or fresh

• 1/4 C vegenaise / mayo

• 1/4 C celery, medium chop

• 2 TBS pickles, medium chop

• 1 TBS capers, rough chop

• 2 tsp mustard or to taste, stone ground / yellow

• Salt & pepper to taste

• dried / fresh dill to taste (optional)

• Chao Tofu creamy sliced ‘Cheese’ / your favorite Cheddar Cheese

• Arugula Spinach blend

• Sliced bread - sourdough or leavened, fermentation = easier to digest / collard leaf / GF bread / hoagie / croissant

Directions

1. Strain jackfruit into mesh strainer into the sink, recycle can, I invite you now to wash your hands. Next, press together jackfruit petals with a wooden spoon/hands to release excess water and break apart into bite size chunks.

2. Add all ingredients to medium size bowl, mix thoroughly, taste, add additional ingredients if needed ex. s&p, mustard, vegenaise/mayo.

3. Recommended, if using bread, coat both sides of bread with sunflower oil/ghee, toast both sides of bread in skillet over med-low heat. Add, Chao creamy tofu ‘cheese’ slice to one or both sides of toasted bread until melted, remove from heat. Now, add and heat jackfruit mix to skillet until warm. Then add mix to toasted cheese bread, top with arugula spinach / your favorite greens. Enjoy!

   I invite you to listen to this weeks mix I’m enjoying and to subscribe to my newsletter to receive new elixir recipes! Much love

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