Liquid Sunshine!

Start your morning off with some Liquid Sunshine:  
Pineapple, Mango, Carrot, Apple & Ginger 

~For a moment, I thought I had left the bowels of good ol' Woonsocket, RI and was instantly beamed to a remote and breezy tropical get-away...  Well, not quite... but it was pretty close.

If you'd like to re-create this luscious experience at home, I invite you to give this juice combo a shot!

Liquid Sunshine
1 cup fresh pineapple chunks
1 mango, peeled and cut away from the seed (tips for cutting mango here)
3 carrots
1 small apple
1" piece of ginger

I used a lot of Soft Fruits in the particular blend, which tend to get a bit foamy in our juicer's juicing screen, so I cut my carrots and apple up into 2" chunks, and alternated them between the pineapple and mango.  This worked quite well, and kept the fruit foam to a minimum.

Now, I usually try and go a bit more heavy on the vegetables for juicing.  However, the day prior, I had made a batch of fruit salsa for my buddy, Scott's birthday, and still had quite a bit of pineapple and mango leftover...  

Great stuff, recipe here

So as my sugar began to spike, I decided to read about some of the awesome health benefits of mangos.

Some nutritional highlights: 

• Prevents cancer: the antioxidant compounds found in mangos have been found to protect against colon, breast, leukemia and prostate cancers
• Lowers cholesterol:  thanks to their high fiber, pectin and vitamin C
• Clears the skin: As their color suggests, mangos contain beta-carotene, which is converted by the body into vitamin A.  Pair that with vitamin C, and you have some serious skin repair power.
  
• Healthy for the eyes: 25% daily needed value of vitamin A
• Alkalizes the whole body: Tartaric acid, malice acid and trace citric acid
• Improves digestion: Enzymes
• Boosts the immune system: vitamins A and C in mangos keep your immune system healthy and strong.

Sounds pretty good to me!  And they taste like paradise, so how can you possibly go wrong? ^_^

Smoothie To-Go!

Been cooking a lot of food lately... And I mean A LOT! This Vegan MOFO is kicking my but, and I have enough leftovers in my fridge and freezer to last me all Winter.

Some days, you just need to start off with some raw liquid sunshine!

Here we have:
1/2 of a Honey Crisp Apple (peeled & cored)
2/3 of a ripe frozen banana
1 cup frozen Mango  (Trader Joe's)
1/2 tsp cracked Flax Seeds
Fresh Orange Juice to cover

Blend until smooth!  Pour into jar (above we  have a clean, de-labeled Veganaise jar), screw on the lid and your are ready to hit the road. ^_^

Mango Fruit Salsa

Last month, I attended my friend Jess' Pampered Chef Party!  Usually, I am not one for "overly-specific" kitchen gadgets, but any party that involves food, and is centered all around cooking is fine by me!

(In all fairness, I do have quite a few Pampered Chef items, and I use them ALL the time; Some, almost every day). 

Almost can't live with out this!

I had so much fun at Jess' party, that I decided to have one of my own: VEGAN style!  My Pampered chef consultant was rather excited to do an all vegan version of her Pampered Chef demo, especially since she had never done anything like that before.  We decided on two recipes:  Mango Fruit Salsa, to highlight the new Manual Food Processor, and Mediterranean Hummus Flat bread Pizza - no cheese needed!

This salsa recipe is so simple to prepare,  and tastes wonderful. I even made this for two cookouts this Fourth of July, and it was a huge both times.

Don't worry if you don't have the Pampered Chef manual food processor. I find that I can dice the fruit with my knife just fine, and it even comes out a little neater looking; The manual food processor just saves time. Please feel free to use lemon OR lime, for juice and zest. I've used both, and they both work well. Depending on the sweetness of the fruit, I add agave nectar to taste, no more than 1 tbsp usually. Serve with Stacey's Cinnamon Sugar pita chips, or your own home made pita chips. This is also amazing served over ice cream! I believe 1/2 cup salsa = 2 Weight Watchers Points

RECIPE:

1 cup strawberry, hulled and diced
1 kiwi, peeled and diced
1 mango, ripe
1 teaspoon lime zest
1 tablespoon lime juice
agave nectar, to taste

DIRECTIONS:

1. If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes.
2. For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit.
3. The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit.
4. Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
5. Add all fruit to a large bowl.
6. Add lime (or lemon) zest and juice.
7. Taste, and add agave nectar, up to 1 tablespoons.
8. Serve with cinnamon pita chips.



My gift for hosting a show was this awesome Cool 'N Serve Tray, that has two green panels that you can put in the freezer. When you take your yummy salsa to a cookout in the sun, your fruits and veggies stay nice and cool ^_^