by Ayelet R.
This is the simplest dish but gets the most amazing results. Whenever I make these, the platter cannot leave the kitchen before it needs refilling. This is also a great afternoon snack that keeps the family from munching on sugary sweets before a late dinner.
This is of course a great kosher and vegan recipe for the big Super Bowl event this Sunday February 6!
Plantains have many health benefits that you may not know. Read on:
- A well-acclaimed diuretic, plantain is found to be extremely effective against kidney ,bladder and intestine problems.
- It is effective against heavy menstrual cycles.
- Plantain is also used as a vulnerary to treat cuts and wounds. Due to easy accessibility of this wonderful fruit, it can be easily bought and crushed and applied to cuts and wounds for quick relief. Also, since plantain has a high epidermal growth, it can be used to fix damaged tissues, treat bruises and broken bones.
- Plantain is touted as a wonderful blood cleanser.
- Plantain, much like its yellow ripe counterpart, is extremely good for skin. Plantain juice can be effectively used to treat sunburn, ulcers, scalds and burns. It is treated as an effective substitute for aloe vera.
- It is very effective for treating liver sluggishness and inflammation of the digestive tract.
- Chewing plantain root can offer immediate relief from toothache.
- Plantain is known to soothe cough reflex andis used to treat asthma, lung infections, and hay fever and any other respiratory disorders that involves mucous congestion.
How to know when a plantain is ready to cook:
Buy plantains as green as possible and allow them to ripen at home near a window.During the winter that can extend to three weeks! If you want a plantain chip that is not too sweet, (ie. for a guacamole dip) then only allow it to turn yellow. But, if you want a sweeter treat then allow plantains to turn black (the skin will go from green to golden yellow to black). Once they are that ripe, you will know they are super sweet inside.
For this recipe, we recommend the golden yellow color:
- Slice Peel 3 plantains, discarding the peel. Cut them diagonally into 1-inch slices.
- Spread plantain pieces onto cookie sheet, toss with olive oil, salt, and pepper. Bake at 400 degrees until brown on the outside.
- Heat oil in saute pan. Place plantain in oil and fry about one minute, flip, and fry until crisp on both sides.
- Dry plantains on a paper towel, and sprinkle with salt and pepper.
- 2 ripe avocados
- 2 cloves garlic, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red hot pepper flakes
- 1/2 tomato, diced
- Salt and pepper to taste
- Open avocados and pull out all of the fruit with a spoon.
- Lightly mash the avocado with a fork as you add the garlic, lemon juice, and spices. You can adjust the spices to your taste. Fold in the tomato.
- To serve, put guacamole in a shallow bowl with plantain slices next to it for dipping.