Ataulfo Mangos – aka the Yellow Mango from Mexico is now in season! Although smaller than the red and green skin varieties, it usually has a thinner seed that allow more of the fruit to enjoy! The flavors are also a little more tangy and tropical, almost caramel-like when they’re fully ripe. If you haven’t tried one yet, pick one up today!
Mangos are delicious to just bite into themselves, but if you want to jazz up a meal for the family, try this jam as a side, a marinade or a sauce! It’s great over fish, chicken, rice and even dipping for veggies and empanadas! YUM!
Ataulfo Mango Jam (or Marinade or Sauce!)
2 ataulfo mangoes, peeled
1/2 cup white wine or 1/2 cup water
1/4 vanilla pod
1/4 cup granulated sugarDirections:
1. Place all ingredients in a small saucepan.
2. Simmer over low heat until liquid is almost evaporated (about 45 minutes).
3. Remove vanilla and puree in food processor.
Watching Dr. Oz the other day, they were showing how to make this super-food chocolate cake, that is actually made of tons of fruit, nuts and veggies instead of flour and eggs. This never-get-sick recipe from Dr. Fuhrman will boost your immunity and satisfy your sweet tooth. Check out the recipe below.
Dr Oz: Never-Get-Sick Chocolate Cake Recipe
Dr Oz Never-Get-Sick Chocolate Cake Ingredients:
1 2/3 cups whole-wheat pastry flour
3 1/2 cups pitted dates, divided
1 cup unsweetened applesauce
1 cup raw beets, shredded
3/4 cup raw carrots, shredded
1/2 cup raw zucchini, shredded
1 cup pineapple chunks in own juice, drained
1 cup walnuts, chopped
3 tablespoons natural cocoa powder
1/2 cup currants
1 1/2 cups water
3 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon baking powder
Chocolate Nut Icing:
1 cup raw macadamia nuts or raw cashews
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
1 cup vanilla soy, hemp or almond milk
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Dr Oz Never-Get-Sick Chocolate Cake Directions:
Preheat oven to 350 degrees.
Mix the flour, baking powder and baking soda in a small bowl and set aside.
In a blender combine 3 cups of dates, pineapple, banana and the applesauce and puree. Chop the rest of the dates into 1/4-inch pieces.
In a large bowl, combine the chopped dates, beets, zucchini, carrots, cocoa powder, currants, walnuts, water, vanilla, the flour mixture from above and the blended date mixture and stir until everything is combined completely.
Spread in a 9 x 13-inch nonstick baking pan.
Bake in the oven for 1 hour or until a toothpick inserted into the center comes out clean. Allow to cool completely.
For the icing, combine all icing ingredients in a blender and mix until smooth and creamy. Spread on cooled cake.
Well it’s been nasty cold and snowy again these last few days in NYC, and what’s a better food to curl up at home with in a blanket and catch up with your TiVo than GRILLED CHEESE!
A quick and easy treat to serve up with simple ingredients that doesn’t take up precious time on your weekend.
Plus, grilled cheese let’s your inner creative chef come out – trying new versions using a spicy, aged cheese from Italy or a new bread – did someone say Pita pocket grilled cheese?
Here is a list of some of our favorite ways to ‘spice’ up your grilled cheese. Or share with us your favorite version of this comfort staple.
More grilled cheese recipes from friends and family:Jeanette’s Healthy Living: Grilled Cheese With Kale Artichoke Pumpkin Seed Pesto Cooking With Elise: Inside-Out Grilled Cheese With Bacon Red or Green?: Grilled Cheese Sandwiches Red or Green-Style Napa Farmhouse 1885: Grilled Ham and Cheese Sandwiches Weelicious: Kentucky Hot Brown Panini Virtually Homemade: Grilled Cheddar, Apple and Arugula Sandwich The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free) Devour: Caramelized Onion Grilled Cheese Thursday Night Dinner: Grilled Cheese and Tomato Soup The Heritage Cook: Open Faced Grilled Halloumi Sandwiches Big Girls, Small Kitchen: Muhammara Grilled Cheese Daily*Dishin: Grilled Jarlsberg and Black Forest Ham With a Surprise Feed Me Phoebe: Mexi Grilled Cheese With Avocado, Pepper Jack and Refried Black Beans What’s Gaby Cooking: Brie, Fig and Asian Pear Panini