Posts Tagged ‘anti-inflammatory’

My dear followers, I must apologize for the long hiatus. Some big changes are about to take place in the next few months, including a big move to half way across the world. So needless to say, all the planning has been keeping me nice and busy.

The idea for this post came about when I was researching which fruits and veggies were popular in Australia. And to my delight, I found out that Chayote’s have been known to grow extensively there!

About a year or so ago, Hugh and I noticed this interesting looking item at the grocery store, and we just had to try it. We both instantly liked this refreshing crunchy vegetable (well, technically it’s considered a fruit). We love slicing ‘em up and dipping ‘em in my homemade hummus.

Chayote is a tropical member of the cucumber and squash family. It is fat free, sodium free, a good source of vitamin C and fibre! It also contains significant amounts of the B-vitamins thiamine, riboflavin, niacin and folate. The fruit is also a rich source of potassium, and contains decent amount of magnesium, zinc, copper and manganese. Chayote’s have diuretic, cardiovascular and anti-inflammatory properties. In Native American medicine, the fruit is a common folk cure for all kinds of urinary disorders – including urinary infections and renal stones. Awesome!

It can be stored for up to one month uncovered in a cool, dark place, or in a plastic bag refrigerated for up to a week. Choose unblemished chayote with dark furrows. Color ranges from cream to dark green, but most are an apple-green. The smaller ones are more tender.

I find their flavor to be rather bland, very reminiscent of a cucumber in fact. That’s why they are so good dipped in hummus. They don’t even need to be peeled. Not only can they be enjoyed raw, they can also be boiled, baked, stuffed, mashed, fried or pickled! A ton of recipes can be found on the net. But again, I love dipping ‘em in hummus. So here is my hummus recipe.


You’ll need:

2 cups cooked chickpeas or 1 can chickpeas, drained and rinsed well

1/3 cup tahini

1/4 cup fresh squeezed lemon juice

1 tsp sea salt

2 cloves garlic

1 tablespoon cold pressed extra virgin olive oil

1 pinch cumin


Blend all ingredients using hand-held blender or in blender or food processor, adding water as needed until smooth.


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