Probably the most versatile vegetable I cook with has to be the plantain. Every time I am purchasing them at the grocery store I get asked "what do you do with your plantains?" ... and the flood gates open to tell them about the incredible scope that plantains cover, from flatbreads, to crackers, to waffles, desserts and beyond. These are staples in countries in the Caribbean and West Africa as well as other parts of the world, and sadly are still underrated here in America.
When you are on a grain-free diet plantains can be a delicious starchy or sweet substitute. When creating dishes that require a better "glue" from the plantains you use the green unripe vegetables. These are higher in starch and also a new work you may have heard called "resistant starch." Consuming this high fiber and resistant starch veggie is great for your gut, acting as a prebiotic, giving your good bacteria food and fuel to create a healthy environment in your GI. If you want to know more about the importance of this, read more in my post about gut bacteria. Plantains are high in Vitamin A, Vitamin C, Potassium and Vitamin B, especially pyrodoxine, which plays a critical role in the metabolism of homocysteine and cardiovascular health.
If the plantains are more yellow and ripe, no worries, they are still a delicious and healthy treat you can use. As they ripen the plantains reduce in starch content and rise in sugar, creating a soft and sweet vegetable. These are wonderful mashed, or as my favorite treat, which is to fry them in a little coconut oil and sprinkle with cinnamon and sea salt.
So pick a few of these healthy gems up and start experimenting! To get you started here is a perfect beef casserole recipe to introduce plantains to your family, we made this dish at a cooking class I taught the other night and it was a success. Enjoy!
