Recipe: Mango Salsa

Hello! Today I bring you a simple recipe. It is raw and vegan with a kick of spice balanced out by the sweetness of mango. Bonus: Rick the meateater loves this highly nutritious salsa. But first, there’s something I want to share.

Last semester I had a classmate who came to class one day not their typical, smiling self.

I asked them in private if everything was okay, and they responded, “Yeah, I’m just sad.”

“Oh! I understand that,” I said, familiar with the feeling. “I’m sorry,” I concluded, nodding with a soft smile. I turned my attention back to my own business and continued unpacking my belongings for class.

Later I realized how refreshed I was by their candor and admittance to simple sadness. I think so often we try to “fix” things for people or point out the silver-lining, but it’s so important to allow ourselves and each other to experience our full range of emotions without hindrance. Sadness is our minds exorcising something, and in that way I think it’s necessary to feel sad sometimes.

With that being said, I should be clear that sadness is not depression, but in the same vein as the situation described above, how cool would it be if we lived in a society where someone could ask a depressed person how they are and they could simply tell the truth without stigma, pity, or someone swan diving into their life to try to get them to “cheer up”?

Something to ponder…

Now, mango salsa:

Ingredients

2 ripe mangos, diced
1/2 orange bell pepper, chopped
1/2 c red onion, chopped
1/4 c packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced
1/2 t sea salt, more to taste

Instructions

  1. Combine ingredients into a bowl.
  2. Eat with chips, in cucumber boats, in tacos, or on salads.

Will keep in the fridge for about a week.

Adapted from Fresh Mango Salsa.

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Recipe: Cilantro Hummus

Hummus is a great source of protein and good fat, and the benefits of cilantro include aiding in digestion, preventing UTIs, and, perhaps most compelling, the ability to purify water.* The point is, it’s an incredible herb, and this recipe is like butta.

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Ingredients

15 oz chickpeas, drained and rinsed
juice of 1/2 lemon
1 1/2 t sea salt
3 T tahini
1/4 c liquid reserved from chickpeas or olive oil
2 garlic cloves, minced
1/2 c cilantro, roughly chopped
1/4 c water

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  1. Combine all ingredients into the small bowl of a food processor, pulsing until smooth.
  2. Taste and add more lemon juice or sea salt, if you like.

Enjoy straight away or refrigerate in a sealed container for up to three days.

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Serves many snackers.

Adapted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook.

*Roizman,, Tracey. “Health Benefits of Cilantro, Basil, Rosemary, Dill and Mint.” Healthy Eating | SF Gate, http://healthyeating.sfgate.com/health-benefits-cilantro-basil-rosemary-dill-mint-4675.html. Accessed 01 July 2018.