Recently I was in Los Angeles and San Francisco visiting my boyfriends family for a couple weeks. It’s pretty great when you can stay with family/friends on vacation because they know about all the cool things to do so you don’t have to worry about planning too much. I really liked San Francisco, it’s beautiful and has the perfect weather temperature and you are forced to get lots of exercise climbing those hills! L.A. was TOO hot (105 degrees), it made me a pretty whiney little baby. BUT I did find the best food in L.A. The next 3 blog posts are inspired by my favourite meals in L.A. The first is Gluten Free Vegan Jackfruit Carnitas. I had these from one of the street vendors.. uh-mazing.
What’s jackfruit? Good question! I had no idea either..
Jackfruit is the largest fruit in the world, weighing up to 80 pounds with a length of up to 3 feet. When I went to the Asian supermarket to get a can I also saw the fresh jackfruit and thought ‘thank God I’m not lugging that thing home’. When the outside has turned from green to yellow, it is ready to be picked. The ripening fruit has an odour that has been compared to rotting onions. Sounds good doesn’t it? Just buy it in a can and make sure it says IN BRINE because in syrup is way too sweet for this savoury recipe.
These are what the chunks look like when out of the can (and mixed with spices).
After simmering for a while it starts to pull apart and looks like pulled pork! It pretty much just tasted like the seasoning I used.
Jackfruit is a great energy source. It contains a high amount of carbs and calories but low relative fat. It also has ‘slowly available glucose’ which is a slow release glucose in our body which is great for diabetics. Jackfruit also has a lot of ruffage which helps move things along in your digestive system (prevents constipation).
I added some butter lettuce and fresh mango and that’s it! (Also bought some really yummy gluten free wraps)