Mango Smoothie ~ Indian

Serves 4


Ingredients:

1&1/2 cups diced fresh mango
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1&1/4 teaspoons rose water
1&1/2 cups plain yogurt


Method:

- In a blender, combine the mango, orange juice, ice, honey, and rose water. Process on high speed until it's well-combined, about 30 seconds.

- Add the yogurt and process until frothy, about 45 seconds.

Yum...

Smoothies & Shakes ~ Diet

Serves 3


These smoothies will supply most of the vitamins and amino acids you'll need for a day.

Smoothie #1

1 cup soymilk
1 cup fresh orange juice
1 apple, cored and diced
3 bananas
8 frozen peach halves
1 cup fresh pineapple, diced
1 mango, peeled and diced
2 tablespoons wheat germ
2 tablespoons nutritional yeast

Blend all ingredients together. Drink and enjoy!


Smoothie #2

1 cup pineapple/coconut juice
1/2 cup apple or orange juice
2 frozen bananas
1/2 cups frozen strawberries

Pour juices into blender. Add fruit and blend well. Enjoy!


Strawberry & banana Shake

1&1/2 cups soy milk
3/4 cups frozen strawberries, unsweetened
1&1/2 frozen bananas
1/2 teaspoon vanilla
maple syrup (to taste)

Whiz all ingredients in a blender. Serve immediately. Shake should be fairly thick.

Sandwich speads

Chicken Chunky Spread:

Ingredients:
dark and white meat chicken, minced
1/2 cup mayonnaise
2 tabelspoons honey dijon mustard
1 red bell pepper, chopped
2 green onions, chopped
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup shelled salted sunflower seeds

method:
In medium bowl, combine all ingredients and blend gently to combine. Cover tightly and refrigerate up to 3 days. Makes enough for 4-6 sandwiches


Chicken Curry Spread:

Ingredients:
dark and white meat chicken, minced
2/3 cup mayonnaise
1 can pineapple tidbits, drained (cubes)
1/4 cup mango chutney
1&1/2 teaspoons curry powder
1/2 cup chopped celery
1/4 cup chopped peanuts

Method:
Combine all ingredients in medium bowl and blend gently to combine. Cover tightly and refrigerate up to two days. Makes enough for 4-6 sandwiches


Egg Salad Spread:

Ingredients:
6 eggs
3 tabelspoons mayonnaise
2 tabelspoons Miracle Whip
1 tabelspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Method:
Boil eggs. Then peel eggs and cut in half.
Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches


Olive Spread

Ingredients:
1 packet cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or black or both
1/2 cup chopped pecans
2 tabelspoons olive juice
dash pepper

Method:
In a medium bowl, cream the cream cheese until smooth and softened. Add mayonnaise and stir thoroughly to combine. Add olive juice for desired spreading consistency, then fold in olives and pecans. Cover and refrigerate.


Turkey & Cucumber Spread

Ingredients:
1/3 cup mayonnaise
1 tabelspoon dried dill weed
dash pepper
1/2 cup cooked turkey, chopped
1 cup cubed dill Havarti cheese - found in Sultan Center
1 cucumber, peeled, seeded, chopped

Method:
Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.

getting hungry..?

Strawberry and Avocado salad

Ingredients:

1/4 cup olive oil
1/4 cup raspberry vinegar (you can use apple vinigar if not available)
1 1/2 tablespoon sugar
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon cinnamon
1 head romaine, torn into bite-size pieces
1/2 cup mandarin oranges
1 cup strawberries, stemmed and quartered
1/2 cup sliced red onion
1/4 cup coarsely chopped toasted pecans
1/2 avocado, sliced

Method:

Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper and cinnamon in a jar. Shake well & refrigerate for 2 hours. Combine the romaine, orange, strawberries, onion, pecans and avocado in a large bowl.
Top with half the dressing; toss well. Serve with the remaining dressing.


Tip:

De-stem strawberries with a drinking straw. Just push the straw up through the bottom of the strawberry and push through until the stem ops off.

Lobster with mango mint chutney

Ingredients:

1 680-900g lobster, cooked, shelled, chilled and cut into 1.25cm chunks (about 225g lobster meat)
8 medium lettuce leaves, washed in clod water and drained
2 canned artichokes hearts
½ cup mango mint chutney (recipe follows)

Mango mint chutney ingredients:

3 tablespoons cider vinegar
½ small red onion, finely chopped
1 large orange, grated zest & juice
2 small lemons, grated zest & juice
2 teaspoons grated fresh ginger
1 stick cinnamon
½ cup raisins
2 cloves garlic
Pinch freshly grated nutmeg
Pinch ground coriander, toasted
3 large mangoes, peeled, pitted and cut into medium dice
1 ½ tablespoons light brown sugar, plus extra as needed
2 teaspoons chopped fresh mint

Method:

Divide the lettuce between 2 plates. Place an artichoke heart in the center of each plate and top with the lobster meat.
Prepare the chutney by combining all the ingredients except the mangoes in a medium saucepan. Add brown sugar and mint. Cook slowly over low heat, stirring occasionally until almost dry. Add mangoes & sugar. Add more vinegar or brown sugar to taste.
When the mangoes are heated through, remove from heat and let cool. Stir in chopped mint & garnish the lobster with it & serve.

Enjoy....