Tag Archives: lime

Tangy Green Mango Chickpea Chaat

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It’s mango season in many parts of the world! Back home in Florida, my parents have a mango tree that’s fruiting really well! But with a heavy storm, a bunch of mangos fell to the ground without fully ripening. I couldn’t let good mangoes go to waste, so I made us a really refreshing snack using the green mangoes! If you are buying mangoes in the grocery store, choose one that hasn’t fully ripened yet. I mixed the tangy pieces in with some red onion, chickpeas and indian chaat masala. Chaat masala is a tangy spice blend that is made usually by mixing black salt (kala namak), cumin, red chili powder, and sometimes dried mango powder (aamchur). So if you don’t have chaat masala, you could simply use cumin powder and red chili powder. But the black salt and amchur really adds a special tang. Make this for guests or just for a healthy snack. I’m sure you’re going to love it!

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Nectarine and Roasted Corn Salsa

This salsa is so perfect! I had a farm basket delivered a few weeks ago with random produce and decided to pair corn with nectarines. I love both of these things! Nectarines are so sweet and delicious, and corn has a lovely sweetness too. This salsa tastes amazing plain, with chips, or on tacos, salads or anything really! If you are entertaining, this dish is sure to amaze.

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DSC_0728You will Need

  •  1 ear of roasted corn
  • 2 nectarines
  • 2 tomatoes
  • 1 jalapeno
  • red onion
  • cilantro
  • lime

Step 1: Roast the Corn

  1. Preheat the oven  to 425°
  2. Remove corn from husks and lay on a baking sheet
  3. Spray evenly with cooking spray, butter or whatever oil you prefer
  4. Bake for 20 minutes, turning once half-way
  5. End result is this beautifully sweet, roasted corn.

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DSC_0711Step 2: Prepare the salsa

  1. Remove corn from cob by holding upright on a cutting board, and cutting downward.
  2. Remove pits from 2 nectarines and chop into fine pieces
  3. Chop half a red onion
  4. Finely chop half a jalapeño, seeded if you prefer less heat
  5. Finely chop cilantro
  6. Chop 2 small tomatoes, or 1 large tomato
  7. Combine all the ingredients
  8. Toss with the juice of 1 lime and salt.
  9. Serve!

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Collard Green Wraps With Black Bean Hummus, Quinoa, Avocado and Tomato (Vegan + GF)

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Just looking at the title how healthy does that sound??? These wraps taste and feel super healthy, but do not skimp on flavor. Collard greens are incredibly nutrient dense and a lot of people are now using them as gluten-free wraps instead of flour. They are low in calories and rich in nutrients such as Vitamin A, K and folate. I’ve tried using collard green wraps both raw and blanched, and I have to say I enjoy blanched greens much more. The raw greens, were tough and hard to chew and felt too fibrous for me. I know many people in the raw camp, but it’s not really for me. Blanching them is super easy  and they become this vibrant green color, which is truly a delight for the eyes.  Blanch them just for a few seconds each, dry and store.

Step 1: Blanch the greens.

Here is a step by step guide that I found to be helpful.

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Step 2: Fill with your favorite toppings.

I used Spicy Black Bean Hummus (see previous post), cooked quinoa, red bell pepper, red onion, ripe avocado, tomato, and a squirt of lime.

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Step 3: Wrap.

Fold the edges in and wrap. I find these wraps are much easier to hold together than wheat or flour wraps.

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Step 4: EAT!

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Lentil and Mushroom “Taco” Lettuce Wraps with Creamy Avocado Lime Sauce

I can’t get enough of these lettuce wraps! The recipe I made was supposed to feed four, but the two of us finished it off at once! I’ve been  low-carbing it lately–don’t ask why. For the recipe I used Boston Bib Lettuce, because they are so pretty, but you can use regular taco shells, tortillas, or iceburg lettuce. The “tacos” in this recipe are made out of lentils and cremini mushrooms, with red pepper and onion. It has a nice hearty feel to it without using the meatless crumbles which are mainly gluten and not very nutrient-rich. I used my own taco seasoning for this recipe!

DSC_0122The taco seasoning was made from:

  • 2 tbsp Paprika (smoked or sweet)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp  cumin powder

Use any combination of these ingredients and it tastes just like taco seasoning from a pouch, without all the preservatives and sodium.  I topped this with a creamy avocado lime sauce and a side of home-made pico de gallo. The pico was just onion, tomato, a little bit of jalapeño and cilantro, lime and salt.  Delicious! I’m definitely making more!

For the Tacos:

You Will Need

  • 1 cup cooked lentils. (soak cook the lentils beforehand in a little bit of vegetable broth, or  just water and salt)
  • 1 cup chopped cremini mushrooms
  • 1 small yellow onion, chopped
  • 2-3 cloves of garlic
  • 1/2 red bell pepper , chopped
  • A handful of sweet corn (I used well-rinsed canned in this recipe)
  • Paprika
  • Onion Powder
  • Garlic Powder
  • Cumin powder
  • Cumin Seeds
  • Cilantro
  • Optional: Half a jalapeno for spice

To Prepare

  1. In a saucepan,  heat up a few tbsps of olive oil and drop in 1-2 tsp of cumin seeds
  2. Allow them to sputter and add the garlic and onions and saute for a few minutes.
  3. Add the Bell pepper and  jalapeño and saute for a minute more.
  4. Add the spice mixture: 1 tbsp garlic powder,  2 tsp cumin powder, 2 tbsp paprika, 1 tbsp onion powder and salt as desired. Be careful not to let this burn. Stir quickly and add the next ingredients.
  5. Add the lentils and a half a cup of water and let it simmer.
  6. Add in a handful of sweet corn. Stir, adding water if needed.
  7. Let this simmer, adding water whenever necessary for about 10 minutes.
  8. Garnish with cilantro and serve! DSC_0135

For the Avocado Sauce:

You will need

  • 2 ripe avocados
  • Greek Yogurt
  • Lime
  • Cumin Powder
  • Chopped Cilantro
  • Salt n’ peppa

To Prepare

  1. In a bowl, mash 2 extremely ripe small avocados with 3-4 tbsp greek yogurt, the juice of half a lime
  2. Mix well, add a tsp of cumin powder, salt and pepper
  3. Add water or lime juice until you reach your desired consistency–creamy and delicious!
  4. Mix in finely chopped cilantro

Serve with pico de gallo and tacos. This makes an excellent dip too to munch on with tortilla chips!

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