mango

80/10/10 Recipe: Raw Vegan Cherry Dream Smoothie

September 28, 2011 by Veronica Grace 2 Comments

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Raw Vegan Cherry Dream Smoothie

Serves 1
Ingredients:

1/2 cup water
2 cups pineapple
2 cups black cherries, pitted
1/2 mango (ataulfo is best)

Directions:

Place ingredients in order into Vitamix or blender. Blend on high until smooth. You can use fresh or frozen of any of the fruit ingredients, but fresh is best for the full flavour of each fruit.

The best tool I have found to help with pitting cherries is the Cherry It Cherry Pitter, which I got on Amazon. It rocks, for when you want to eat a bunch of cherries nice and neatly, blending them or freezing them. It can also do olives too. Not that I have tried though! This cherry pitter will be your new best friend during summer time. I love sitting around with a big bowl of pitted cherries and just enjoy popping them into my mouth one by one.

80/10/10 Recipe: Raw Cherry Blaster Smoothie

September 21, 2011 by Veronica Grace 1 Comment

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I love love love cherries. I also love love love cherry smoothies. If you’ve never had one, YOU MUST TRY IT. Pitting cherries by hand is kind of a pain, but scroll to the bottom to find out how I do mine quickly.

If you live in the USA you can also look for frozen black cherries at the grocery store, those are great to have too. You can also buy cherries cheaper at the end of the summer season and pit a bunch yourself and freeze them in plastic bags to use all year which is handy to have.

Cherry Blaster Smoothie

Serves 1

Ingredients:

1 cup black cherries, pitted

1 banana (ripe)

1 ataulfo mango (or 1 cup frozen mango)

1 cup peaches or apricots, pitted (sweet ones)

1-2 dates (optional, if your fruit is more tart)

Directions:

1. Place the first four ingredients into Vitamix or blender and blend until smooth. If your blender needs a bit of water to run properly add a little to get things going. Taste test. If it’s sweet enough, you’re done. If your peaches or mangos are not very sweet, add the dates and blend again. Taste test and serve.

To pit cherries easily, I recommend the Cherry It Cherry Pitter which I got on Amazon. I love this thing!

Fat Free Raw Vegan Mango Cilantro Salsa

September 19, 2011 by Veronica Grace 7 Comments

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FTC Notice: This blog post contains affiliate links and product links that go to supporting the blog.

This raw vegan mango salsa is probably my favourite ever. When you have delicious ripe mangoes mixed with the cilantro, red onion and tomatoes it’s heaven. I serve this on many things! Salad, lettuce wraps, cabbage bowls, as a dip etc. Try this out you will love it!

This recipe is also featured in my Savory Raw Dinner Recipes book and dvd set.

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If you’ve never seen an ataulfo/champagne mango before this is what it looks like. You can generally find these in the grocery stores or Asian markets from April to July/August in North America. Outside of that season, they tend to get brown spots and are bad inside, kind of like bad avocados. They taste MUCH nicer and sweeter in season. I love putting these types of mangoes into my plant-based recipes in homemade salsa for burritos, tacos, or burrito bowls.

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How To Tell If An Ataulfo Mango Is Ripe:

This type of mango will turn pale yellow to light orange on the peel. It will be soft to the touch and smell fragrant. You should only cut open this mango when the skin starts to wrinkle and look “old”. Trust me then it will be juicy and sweet. If you have any that get black spots on the skin keep them away from other mangos so they don’t spread. As it ripens the black spots will spread. Cut these parts out and don’t eat them.

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This is what an ataulfo mango looks like when cut open. It is stringless unlike the Kent or Tommy “red and green” skinned mangoes. And is much more delicate.

Raw Vegan Mango Cilantro Salsa

Serves 2

Ingredients:

1 ataulfo/champagne mango
1 small tomato, deseeded, diced
1/4 cup red onion, diced
1/4 cup cilantro diced
1 clove garlic, minced

Directions:

Score the mango into cubes and cut off with a knife or spoon, or peel the mango and use square plate or veggie chopper to cube. Combine ingredients in a bowl and mix gently.

Variations:

Thai, Filipino, and Indian Honey mangoes are of the same family, you can certainly use these mangoes as well for this salsa. It is much better with a stringless variety, so these are my first pick over the “red and green” style mangoes.