Asparagus breakthrough research

Just in case you needed a reason to cook asparagus...look no further. 

Check out this article

http://newsletter.dole.com/2013/37734/

Although in my previous article about asparagus I said you should remove the ends, looks like a lot of benefits are found in the ends. For best flavor I would still take off the ends, but for best health I might consider keeping them on. I have heard one suggestion to peel the ends to remove the tough outer section. Maybe that would help with flavor while keeping all the health benefits. 

Mango Madness

So I think maybe it's time to switch things up... Anyone tired of green???  Well it just so happens that MANGOS were on sale at my grocery store and I picked up 4. They weren't quite ripe (very firm to touch) so I let them sit on the counter for 3-5 days. They ripened perfectly (slightly soft, but not mushy).

I remember the first time I cut a mango and I thought I knew what I was doing.  I learned quickly that mango pits are very unique. I'll spare you embarrassment I experienced and give you a visual tutorial.  Mango pits are like an egg shaped disk (I guess you'll find out what I mean once you buy and cut into a mango).

STEP 1

Leave the middle inch alone and cut off the sides. 

 STEP 2

Take one half and cut from the middle toward the skin in criss-cross lines. Then pop the half inside out. The middle section you can cut off the fruit from the pit, or just bite it off depending on your preference, or if you have to share the mango or not. :)

STEP 3

This is the big moment of decision... do you bite into the half because you cant resist it's juicy deliciousness... or do you cut off the cubes with a knife and make it into mango salsa or eat it with cottage cheese???

I've been eating them plain this week, but today I decided to branch out and eat one with cottage cheese. I love eating fruit with cottage cheese.

Ironically enough, I was showing one of my patients my favorite website for fruits and veggies and a yummy mango salsa recipe was on the front page. I haven't tried this recipe, but I do love mango salsa, so I'll include it for all of you. Try it out and let me know what you think. 

Mango Salsa

2 medium Bartlett pears, peeled, cored, and cut into small chunks
½ large mango, peeled and cut into ¼-inch dice
1/3 cup yellow bell pepper, finely chopped
1/3 cup red bell pepper, finely chopped
¼ cup red onion, finely chopped
1 small jalapeño pepper, seeded and minced
3 tablespoons fresh cilantro, chopped
3 tablespoons olive oil
2 tablespoons fresh lime juice
¼ teaspoon salt    

In a medium bowl, mix together the pears, mango, bell peppers, onion, jalapeño, cilantro, oil, lime juice, and salt. 

Cover and refrigerate for at least 30 minutes or up to 3 hours. 

Eat it with chips or spoon it on tacos, fish, or chicken. So YUMMY!!!!

Happy cooking/snacking!!!