Two Thanksgiving Gifts from Caleb

Hello all. Thanksgiving quickly approaches, and I am grateful to everyone who attended classes, bought seeds and books from SeedRenaissance.com, and read this blog in 2013. To show my gratitude, I want to give you two Thanksgiving gifts.

First, I have released a brand-new downloadable class called “Raw Honey, Honeycomb & Propolis for Health.” I feel so strongly about this information that I am offering this class for $1 between now and Thanksgiving. (On Thanksgiving Day, the price will go up, so get yours now). I was going to give this class away for free until Thanksgiving, but I have been told that in order to make my copyright legally binding, I have to charge something. If you find this new class useful, please spread the word so as many people as possible can get this class while the price is practically free :) You can get it by clicking here:

Second, below is my recipe for Fresh Persimmon Curry, which is super-healthy :)

I like to make curries in the fall not only because they are so easy to make and taste so good, but because I can put in lots of the spice turmeric, which is anti-inflammatory and helps the body stave off colds and flu. If you are not familiar with this spice, here is some information on turmeric from the U.S. National Library of Medicine:

"Turmeric is a plant. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. Turmeric is used for arthritis, heartburn (dyspepsia), stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems and gallbladder disorders. It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, and cancer. Other uses include depression, Alzheimer’s disease, water retention, worms, and kidney problems. Some people apply turmeric to the skin for pain, ringworm, bruising, leech bites, eye infections, inflammatory skin conditions, soreness inside of the mouth, and infected wounds."

The onions in this curry recipe are also anti-inflammatory and great for people with sinus issues.

Persimmons are one of my favorite fruits of all time. When I lived in Japan, I would walk down the streets and there would be trees loaded with persimmons, just like apple trees in America. I had never seen nor eaten a persimmon before I lived in Japan, but I immediately loved them and was known to eat a half-dozen in one sitting :) Persimmons sort of look like flat tomatoes, but they taste like a cross between an apricot, a pear, and an apple. They are WONDERFUL. Persimmon curry is a very Japanese recipe -- the Japanese love to eat curry and rice. Right now, persimmons have just come into season in the U.S. and have begun appearing in grocery stores, so if you've never had one before, now is your time! They are great when eaten raw like an apple (the persimmon skin is tough so you'll want to peel it), and they are great in curry. So without further ado, here is my recipe:

Fresh Persimmon Curry

(serves 4-6)

1.5 cups of rice, to be cooked

3 medium onions, diced

3 carrots, sliced

1 tablespoon olive oil

1 tablespoon flour

1 tablespoon olive oil (again)

1 cup milk (or coconut milk)

1/2 teaspoon curry powder (for mild curry. Double if you like spicy curry)

1 tablespoon turmeric

2 fresh persimmons, diced

1 breaded chicken breast filet per person (I just buy this at my local supermarket deli to make life easier. Breaded pork chops are also excellent.)

Step 1. Put the rice on to cook. I use a $10 rice cooker from Walmart that we've had for many years. In Japan, a rice cooker is a household necessity!

Step 2. In a heavy-bottomed skillet or enameled cast iron pan, on medium heat, begin to saute the onions in the first tablespoon of oil. Add the carrots, cover the pan, and lower the heat to low. Cook for 8-10 minutes, until carrots are soft.

Step 3. In your pan, push the onions and carrots to the edges of the pan to clear a space in the center.  In this center hole, add the second tablespoon of oil and the flour. Stir the oil and flour together and cook on medium heat for one minute, and then stir in the vegetables. Add the milk, curry, and turmeric and bring to a simmer for 3-4 minutes.

Step 4. Turn off the heat. Add the diced fresh persimmon. Serve over rice. Slice the breaded chicken breasts and serve on top of the curry. Enjoy!