Fresh Mango Salsa

We recently took a trip to Maui, Hawaii (which I will be posting more about soon), where fresh mango, papaya, pineapple, and coconut are so available that most people grow them in their yards. All along the coastline, we saw stands with fresh, colorful produce. Now that I’m back on the mainland, I’m still craving those delicious, sunny fruits.

Luckily, mangoes were on sale for $1 each this week and limes were 3 for $1. I made this mango salsa in my Vitamix last night and it was so quick and easy. It’s full of flavor, has just a bit of heat, and if I close my eyes and try really hard, I can picture myself back in Hawaii.

mango salsa

If you don’t have a Vitamix, I imagine that a food processor would work too. Or, you could just chop everything by hand and have a chunkier salsa.

The mangoes for this need to be semi-ripe, meaning partially green, partially red. You don’t want them to be hard, but not soft either. They should give very slightly to the touch. If they’re too ripe, you’ll end up with mush.

Ingredients:
2 mangoes, semi-ripe, washed, unpeeled, and chopped into cubes
1 cup fresh cilantro
¾ cup chopped red onion
½ jalapeno, with ½ of the seeds removed
juice of 1 lime

Put everything in the Vitamix, in the order listed. Start on variable 1 and increase to 4. Blend for 15-20 seconds, using the tamper to push the ingredients into the blades.

I bet this would be really good on top of blackened tofu or grilled veggies!

Apple Cinnamon Oatmeal Smoothie

This is a great, filling breakfast smoothie that satisfies my sweet tooth without sugary cereal or instant oatmeal. It takes like a cross between apple cinnamon compote on oatmeal and an oatmeal cookie, but is actually a healthy green smoothie!

1 banana (fresh or frozen, if it’s fresh, add in about 6 ice cubes)
1 apple
1/4 cup raisins
1/4 cup rolled oats (uncooked)
1 teaspoon cinnamon
a pinch of cardamom (about 1/8 teaspoon or so)
2 kale leaves
a handful of baby spinach
1 cup non-dairy milk

Put everything into a high-powered blender and blend on high until creamy.

Coconut Curry Pumpkin Bisque

bisqueTalk about an easy dinner! For this recipe, you dump everything in a high-powered blender, blend, pour straight into serving bowls, then run the blender with soap and water and rinse. Done. Dinner couldn’t be easier! If you have a Vitamix, you really don’t even have to chop the onion or ginger first.

I made this last night and served it over cooked quinoa with some unsweetened coconut flakes on top and it was very tasty and filling. Toasted pumpkin seeds would also be a great garnish.

Ingredients:
15oz can pure pumpkin puree (not pumpkin pie filling)
2 cups canned lite coconut milk
1 teaspoon yellow curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable broth (I used ½ cup water + 1/2 teaspoon Better Than Bullion’s No Chicken Base)
1/2 yellow onion
1 small nub of fresh ginger (about 1 tablespoon, if minced)

Blend everything on high for 5 minutes, or until steaming.

If you don’t have a Vitamix, you can simmer everything on the stove until the onion and ginger are soft and then (carefully) puree in small batches in a regular blender.