Vegan Ceviche - Lychee with Avocado
A match made in heaven
I’m always looking for vegan recipes that incorporate whatever it is I have growing in abundance, so when lychee season arrived and a friend suggested Lychee Ceviche – I knew I had to give it a try. So, off I went to pick some lychee, lime, lemon balm, mint and rau ram leaves (Persicaria odorata - also known as Vietnamese coriander) from the garden.
Before we go to the recipe, a few words about the different ingredients.
Lychee is a super fruit that holds numerous health promoting properties. It is rich in vitamins and minerals which help to boost the immune system, protect against inflammation and aid the body in metabolizing carbohydrates, proteins and fats. Contrary to popular belief, lychee actually helps reduce blood glucose and is also an important fruit for diabetics.
Lychee is anti-viral and rich in antioxidants that help prevent the growth of cancer cells as well as reduce the size of tumors. Lychee helps reduce weight, improve circulation and protects the body from aging and disease.
Avocado is a nurturing food, and its composition is similar to breast milk - as Anthony William says “Avocados are all about nurturing… avocado is the mother fruit... they fill us spiritually with nurturing motherly love.”
Avocados are a brain food, providing healthy omega-6 fatty acids. They help heal the central nervous system and alleviate Alzheimer’s and dementia. Avocado helps to steady blood sugar levels, prevent strokes and reduces the risk of heart disease. Avocado is easy to digest and can help restore stomach and intestinal linings, making it an optimal food for anyone with food sensitivities, Crohn's colitis or IBS. This fruit also has polyp-reducing properties, helping to prevent or rid these small growths from the intestinal lining. Needless to say - you want more avocados in your life.
Fresh fruits and vegetables are alive, and absorb the energy of those who handle them. Before using the avocado, hold it in your hand for 30 seconds to help the avocado connect with your cells and individual energy, being and soul, allowing it to better “mother” you and address your needs.
Lychee ripens in the summer, and avocado in the winter, (a true merging of the seasons) but there are some varieties of avocado that are available in the summer. To enjoy this salad in the winter as well, you can easily freeze lychee when it is abundant - just peel and place in the freezer while spread out on a tray. Once frozen, the fruit can be bagged and stored till needed.
This recipe also has a bit of Atlantic dulse, a type of seaweed, that adds a very mild fish-like taste while ridding the body of toxic heavy metals. Atlantic sea vegetables contain bioactive phytochemicals that lock onto toxins and safely remove them from our bodies. These vegetables are rich in minerals that are ultra-bioavailable and nourish our nervous system while helping to restore balance in many ways. You can read more about dulse and safely removing toxic heavy metals from the body here.
Lychee Ceviche with Avocado - A match made in heaven
- 8 lychee
- ½ avocado
- ½ red onion
- A few fresh rau ram/cilantro, mint and lemon balm leaves
- A bit of olive oil, lime/lemon juice, salt, pepper, dulse flakes, and a pinch of cayenne pepper
Peel the lychee and avocado, and cut into small pieces. Add the rest of the ingredients, and let stand for at least 10 minutes before serving.
Thanks to the Vegan High Tech Mom for the inspiration
Information in this article is taken from the Medical Medium Books and website