Roasted mango and tomato stacks

Excited about my mangoes since getting my new peelers, I’ve been working on some main course uses that would not taste so much like a dessert.  This is a sweet dish, but it’s delightful, light, and perfect for hot days.  We are at 101 F today in Dallas.  Have mercy!

Roasted Mango and Tomato StackWe had this tonight for dinner, along with fresh sweet corn off the cob, romaine and arugula salad, with raw red cabbage slices, sliced avocado, and my new favorite homemade Fig Balsamic Salad Dressing.


1 mango, peeled and halved (See video on how to do this, if you need help.)
1 large beef-steak tomato, divided into 4 slices
2 half-inch thick fresh pineapple rings, cored
10-12 fresh blueberries
1/4 cup raw sunflower seeds
1/4 cup raw cashews, rough chopped
1/4 tsp nutmeg, freshly grated
1/4 tsp cinnamon


In a blade coffee grinder, grind cashews, sunflower seeds, grated nutmeg and cinnamon together, set aside.  Cut mango halves so that the round side is flat enough to sit on the roasting rack as the base.  Assemble the ingredients in this order, bottom to top: mango half, one tomato slice, 1/4 of the seed and spice mix on each half, pineapple slice, tomato slice, the remaining seed and spice mix on each half, and 5 or 6 blueberries on each stack.  Set each stack carefully on the roasting rack and roast for 60-70 minutes in 375 degree oven.

Makes two large servings


Fresh Tomato Sauce

I’ve been back on the Eat To Live life plan for the past month, and I am reminded again of the wonders of excellent nutrition and the enjoyment of eating on Dr. Fuhrman’s plan.

One of the staples in my diet is tomatoes, and the more creative, the better, staying strictly in plan.  Because I use so much tomato sauce and raw tomatoes, while not being able to rely on finding no-salt/no-oil added tomato products on the grocery shelves, I decided I needed my own recipe for creating a sauce that I can pour into my bean soups and as vegetable toppings during the week.

This is the recipe for the tomato sauce I made yesterday, and it is scrumptious.Fresh Tomato Sauce

10 Roma tomatoes
2 Green Tomatilloes
1 cup of fresh Italian Parsley
1 large yellow onion
6 cloves of garlic
1 juiced lemon
2 celery stalks sliced
1 red bell pepper chopped
1 large dried black ancho pepper (seeds in)
1/4 cup grape vinegar
2 tbsp turmeric powder
1 tbsp black pepper
2 tbsp ground flax seed

Chop and slice all ingredients and toss them into a blender. Blend for several minutes into a puree sauce. Pour contents into a large pot, and bring to a boil and stir. Bring heat down to a simmer, cover, and cook for 90 minutes, stirring as needed to avoid sticking.

This recipe made a little over a quart.  It’s hard to tell exactly, because I tasted a half-dozen spoonfuls while I was making it…okay, maybe it was more than that.

Lentils, black wild rice, and mustard greens soup

lentilsoupSunday is soup-making day!  I make a big pot of bean soup so I can have enough to take with me to work during the week.  Usually, I use whatever veggies I have that are “near death” in the fridge, but this week I harvested some mustard greens and some yellow chard from my garden to put in a soup with some dried lentils.  It is quite tasty.  Here’s the recipe:

One cup of dried lentils
One cup of black wild rice
2 cups of fresh mustard greens, roughly cut
1 cup of yellow swiss chard, or use something else if you don’t have any
1 can of organic, no salt added, tomato sauce
one-half cup of sliced fresh mushrooms
two stalks fresh celery (sliced thin)
1 tsp ground oregano
1 tbsp garlic powder
1 tsp black pepper

Bring lentils and rice to boil for about five minutes.  Lower heat, then add all other ingredients.  Bring to simmer for about forty minutes, or until rice is tender.  Slightly cool, and serve.

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Cara Cara oranges…yum!

I’ve become a big fan of Cara Cara oranges of late.  This red-meated orange is amazingly sweet and juicy and lower in acid than others.  According to the wikipedia entry, it is an early season orange, available from California from November through April.

I’ve been finding these in the Dallas market at Central Market, Whole Foods, and Market Street.  My local Tom Thumb/Safeway isn’t carrying them…maybe next year.

For breakfast tomorrow, I think I’ll try a bowl of Cara Cara orange slices, some fresh blueberries, and a couple of leaves of mint, maybe even making them into a smoothie with some soy milk.  I’ll let you know how it goes.

(image borrowed from Apples and Onions)

My first artichoke experiment…mmm, not bad

No way am I posting a picture of this one!  It fell apart a little and wasn’t very photogenic!  However, for my first time, using only a YouTube video to tell me how to do it, it was an “A+” for effort, a “B+” for taste.  This is what I did:


1 artichoke, trimmed and prepared for boiling
1 fresh lemon
2 tsp dried thyme
2 tsp turmeric

Fill large stock pot to level high enough to cover submerged artichoke.  Add all ingredients.  Place artichoke in stock pot, using a strainer basket (or other item that is submersible in boiling water) to provide a weight to hold artichoke in a submersed position in the pot.  Bring water to a boil, and then simmer for about 45 minutes, or until leaves are tender.  Serve while warm with choice of artichoke dipping sauce or mayo.

A dipping sauce for my artichoke (completely my own design, for better or worse):

2 tbsp tahini paste
Juice from one lemon
1 tsp garlic powder
1 tsp dry parsley flakes
pinch of ground cumin
1 tsp Louisiana Hot Sauce
sprinkle smoked paprika on top

Mix all ingredients into a bowl and stir until well blended and suitable for dipping.  Add a little water, if necessary to thin.