Magnificent Mango Shake

“I recommend a plant-based diet because I know it’s going to lower their blood pressure, improve their insulin sensitivity, and decrease their cholesterol.”

— Dr. Kim A. Williams, vegan and president-elect of the American College of Cardiology, in yesterday's New York Times

Last weekend was my very beautiful BFF's wedding. She was unbelievably gorgeous you guys and it was an immensely joy filled, sunny day. 100% completely stunning. For your viewing pleasure, below, is a totally badass photo. In case you're wondering, yes,  this is what I look like all the time. Complete with a bouquet of wildflowers.

Okay, that might not be true but my face usually looks like that, which embodies a, "Don't mess with me, I'm super tough" attitude. Fine, fine, that's not true either. It is true, however, that I am a profoundly unphotogenic subject and any decent photo of me is usually candid, like this one. I have no absolutely no idea why I was standing that way, but it works. At least I wasn't picking a wedgie or something. I love all the groomsman just being silly boys in the background. So handsome, huh?!

What a fabulous day! Anyway, moving on. Remember a couple posts ago when I was confessing that we only had mangoes and sweet potatoes in the house because I haven't been able to make it to the store...in like a month? Yes, well, another mango recipe...I'm sorry. God, I hope you all like mangoes (who doesn't?!) I swear this is the end of mangoes and sweet potatoes for some time to come. Pinky promise. Wait, scratch that...I can't promise that. I love them both so much! 

You need this little beauty in your life. 

print recipe

Magnificent Mango Shake

by Katie @ Produce on Parade August-8-2014

A magnificent vegan, mint, lime, and ginger infused mango shake. It embodies the taste of summer and is free from soy, nuts, and bananas! Note: Use a fresh, juicy ripe mango you cube yourself, as opposed to pre-frozen chunks. It will be much more flavorful.

Ingredients

• 1/2 can (7 oz.) full-fat coconut milk
• 1 frozen mango, cubed
• 6 fresh mint leaves
• ½ Tbsp. lime juice
• ½-1 Tbsp. fresh ginger, minced
• small sprinkling of ground cardamom, for garnish (optional)

Instructions

Add everything to a high-speed blender, beginning with the milk. Blend on high until very smooth and creamy. Serve cold and with a small sprinkling of ground cardamom

Details

Prep time: 5 mins Cook time: Total time: 5 mins Yield: 1

German Word of The Day

Camera shake --> Verwacklungsunschärfe (ver-vahk-loongs-un-shelfa) Oh you Germans are so crazy! I have a lot of Verwacklungsunschärfe with my terribly shaky hands. 

Good Deed of The Day

Umm...this is 110% freaking awesomeness. The president-elect of the American College of Cardiology is vegan and wants you to be too, for your health. My hats off to this sensible, awesome-sauce, rad MD. Better listen to the good doctor. Read about it in yesterday's New York Times. 

Sweet Potato Mango Salad

“If beef is your idea of real food for real people, you’d better live real close to a good hospital.”

— Neal Barnard, M.D.

Lately, life hasn't been permiting me time to cook up dinner. Sometimes, I forget my lunch and have to buy a teeny $4 Umpqua Oats bowl from the cafe at work (#theonlyveganoption #superbummer). More often than not, when I have to choose, I'll prioritize walking Bailey versus making a proper dinner. And occasionally, I'll get back from vacation and be precluded from squeezing in the time to make it to the store for actual dinner preparations...aka food. It's only been two weeks since we got back...a very busy two weeks.

All of these things lead me this dish. It might sound really odd, mango and sweet potatoes together in an Italian potato salad type of fashion but I'm going to need you to trust me. Your trust will be rewarded greatly. 

We have mangoes and sweet potatoes at home. That's pretty much it. No creamer, no bread, no vegan milk, no veggies, and only one (really rough looking) banana. I know, right? It's been a hectic few weeks. My stress level can be determined by how much food is in the house and how many hours I've been able to wear my nightgown. If I claimed to be living off anything other than hummus, dried figs, and vegan chocolate chips I'd be lying. It's not awful. Figs and chocolate are amazing together, seriously, you need to try it.

Things have been so dire that I spent the latter half of yesterday slinking around the clinic, seemingly casual (but actually frantic), investigating the break room tables for "please eat me" forsakens like bags of oldish bread or boxes of muffins. Half-opened candy someone didn't want in the house, shunned fruits (usually oranges, people hate oranges apparently), or a posse of pillaged chip bags from some prior festivities I wasn't privy to. I won't tell you I'm proud.

Unfortunately, my food-seeking adventures often end in a few dry spoonfuls of nutritional yeast that I have in my desk drawer. It's not ideal, but it works in a pinch. Come on, you've done it...we've all done it, right? I'll die of starvation before I spend $2.25 on a green (or conversely rotting) banana from the cafe. 

Thank goodness when I finally got home I was able to stuff my face with dried figs and chocolate chips, then start making this fantastic salad. I ate a good portion straight from the serving bowl with that big wooden spoon before I was able to shoot some photos. Cavewoman style...don't judge...

print recipe

Sweet Potato Mango Salad

by Katie @ Produce on Parade August-4-2014

A delicious spin on regular potato salad. This sweet potato mango salad is studded with dried berries and dressed with lime juice and olive oil.

Ingredients

• 2 large sweet potatoes, diced
• 1 large mango, diced
• ½ medium brown or red onion, sliced thinly
• 2 Tbsp. dried blueberries
• 2 Tbsp. goji berries (or other dried berries)
• small handful of fresh parsley, chopped
• 1 lime, juiced
• 1 ½ Tbsp. olive oil
• ½ Tbsp. agave nectar or maple syrup
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper

Instructions

Place the diced sweet potatoes in a large saucepan and cover with water. Bring to a boil over high heat, then cover and reduce to a simmer. Boil for about 5-8 minutes, until the potatoes are fork tender taking care to not overcook them. Drain and place in a large serving bowl. Add the mango, onion, berries and parsley to the cooked potatoes. Toss gently to combine.In a small bowl, whisk together the remaining ingredients and pour over the potato and mango mixture. Toss gently to coat. Serve warm, room temperature, or chilled.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 4

German Word of The Day

Doctor --> Arzt (artst)

Good Deed of The Day

Read this article by Kim A. Williams, MD about how he changed to a vegan diet in 2003 to battle his rising cholesterol. Trust him, he's a doctor. Actually, he's been elected to be the next president of the American College of Cardiology. So, you really should trust him. 

Mango Quinoa Salad

Cooking while on our vacation in the East Coast was, unfortunately, nonexistent...despite our best intentions. I told Todd that I would be just fine abstaining from Chipotle for the next 6-12 months, which is convenient since Alaska doesn't have any. So. Many. Sofritas. (That's their new vegan tofu burrito.) Yep, it's nice to be home and actually be able to form a meal once again. I was feeling pretty yucky-tummy due to the 10-day round of antibiotics coupled with two weeks of bagels, beer, burritos, pita chips, and hummus. So much hummus, you guys.

Anyway, this Mango Quinoa Salad is the absolute perfect combination of plant-protein, fresh herbs, crunchy nuts, and sweet fruit to refresh my palate and cleanse my body. I'm happily saying ta-ta to travel snacks, for a looong time. 

Clean eating at it's yummiest!

Mango Quinoa Salad

Serves 4-6

• Quinoa:
• 1 1/2 cups dry quinoa (I use red)
• 3 cups water
• Sustenance: 
• 1-2 ripe mango(s), peeled and diced
• 1/2 cup canned chickpeas, rinsed and drained
• 1/3 cup red onion, finely chopped (about 1/4 onion)
• 1/4 cup cashews, chopped
• 1/4 cup fresh basil, chopped
• 2 Tbsp. fresh cilantro (leaves and stems), chopped
• Dressing:
• 1 Tbsp. olive oil
• 1 Tbsp. lime juice 
• 1 tsp. kosher salt
• 1/2 tsp. vegan sugar 
• pinch of black pepper

In a large saucepan, bring the quinoa and the water to a boil over high heat. Then, reduce to a simmer and cover. Allow to cook for about 15 minutes, until the water is gone. Remove from heat and fluff with a fork. Set aside until ready to use. 

Meanwhile, combine the sustenance ingredients in a large serving bowl. 

Whisk together the dressing ingredients in a small bowl. 

When the quinoa is done, add it to the sustenance mixture and stir well to combine. 

Drizzle the dressing over the mixture and stir well to coat.

Allow to rest for about 10 minutes. Can be served warm or cold.  

Listening to Lorde – Buzzcut Season

German Word of The Day: To travel --> reisen (pronounced: rye-zen)

Good Deed of The Day: Oh SeaWorld, why won't you just go away already? Sign this petition to humanely release the Orca whale known as Tilikum to a sea pen for rehab.

[yumprint-recipe id='111']