Mango salsa.

Who here likes salsa? Who gets there salsa from the store because you’re to lazy to make it?  Me, I love salsa and sometimes yes I’m to lazy to make my own.  It normally happens when all I want are chips…and by chips I mean nachos and it’s also movie night.  However with that being said, sometimes I like making my own salsa and I’m not feeling lazy…it’s normally a pretty exotic salsa though, not like a normal tomato based one.  Which is where this post comes in, get ready mango salsa!  You can use this salsa for almost anything, such as: Tacos, chips, and on top of proteins like fish.  I personally used cod this time, which I baked with chili flakes.
This recipe is very easy, straight forward and doesn’t take very long to do.

Prep time: 10 minutes  Wait time: 30 minutes (depending)  Servings: 6

Equipment:
Small bowl.
Spoon.
measuring spoon/cup.
Knife.
Cutting board.

Ingredients:
1 mango
1/2 small red onion/or 1 shallot
1/4  red bell pepper
1/4 orange bell pepper (you could use any colour bell pepper you want)
3 cloves of garlic
2 tbsp white wine vinegar
1 lime-juiced
1tsp sugar/or honey (I used raw, and you could add more to suite your tastes)
salt and pepper to taste

Method:

  1. Dice the onion into small pieces.  Combine white wine vinegar, lime, and sugar together and place diced onion into liquid.  Set aside till the remaining ingredients are finished.  (This will make the onion have less of a sharp taste)
  2. Peel mango and cut into small pieces, cut the bell peppers into similar size pieces and put them aside.
  3. Peel garlic and finely mince.  There is the option to roast the garlic before mincing, this could give a sweeter taste.  To roast the garlic toss the peeled whole cloves in olive oil, wrap them in foil and place in oven at 250F.  This should take about 20 minutes or until they are golden (keep an eye on them, garlic burns quickly).  Let them cool before adding them to the salsa.
  4. Combine all the ingredients(including the onion liquid mixture) together and season will salt and pepper till it suites your taste.
  5. refrigerate till ready to use, and enjoy!10603636_10153361955348404_253565579615985268_n
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Bigger is not always better.

Everyone has heard the saying “bigger is better”, bigger house, bigger car, bigger blankets, a bigger set a boobs…and even well, a bigger package on the lower half of a male’s body.  However what if I told you bigger is not always better, there are some things where it’s not best or gets to the point where it’s to big.  For example, food.  Everyone says they want bigger portions and bigger vegetables or meats but where does that get you?  Not very far…well I mean it might last you a while but there are things that you’re sacrificing.

Bigger portions sizes cause people to over eat this has become a huge problems over the years all across North America.  People seem to think that you’re not full unless you’re busting out of your pants and eating mountains of food.  Restaurants have a huge problem with giving away larger portions; However when they try to cut back people complain about it. Now I’m not saying this is a bad thing, you can always take it home and save it for later!  I’m just saying, just because that’s what they give you doesn’t mean you have to eat it all at once.  We don’t need more health problems than we already have.  Don’t throw it away though!  The other negative with larger portions is that people will eat half and throw the rest out, causing a lot of food waste.

Bigger vegetable, bigger shell-fish, bigger fruits, etc…what does all of this have in common?  Lack of flavour and lack of nutrients.  You always see people growing super sized cucumbers and other things but is it really that great?  I don’t think so.  When you buy much bigger fruits and vegetable you lose out on flavour.  They start to taste dull and almost like some sucked all the juice out of it.  Another thing you lose out on is nutrients, something you would hope you get but don’t always.  For shellfish the meat starts to become rubbery and not very good, eating it becomes a challenge.  Now don’t take this to the extreme and go buy super tiny food products, there is a fine line on what is “too big”.  For example if a scallop is as big as your hand, there’s a 99% chance it’ll be rubbery.  If a carrot is the size of 10 or even 20 normal sized carrots…it’s not going to taste very good.  It’s best to avoid it for great tasting food.
Now I also have a positive on bigger foods.  If you can’t afford to buy more of something and it’s cheaper to buy the huge cucumber please do!  Sometimes people have struggles and this is the only way; This is a good way to have more of something.  You don’t loose all nutrients, just some.   So in all, there are pro and cons, just like everything else.  Hopefully this will help you to have better tasting food and make healthier choices.

 

 

How to- Papaya peppercorns.

Papaya, an exotic fruit that many often over look.  It has a sweet flavour, a soft texture and tastes great on its own.  Personally I like putting them in my salads!  However did you know that seeds were edible too?  They have a spicy, bitter like flavour which is perfect for pepper. I’ll be showing you how to make these seeds into the best pepper of your life, both flavorful and packed full of health benefits: Just like the flesh. This way you reduce your waste, and have an exotic substitute for your meals.

*Here’s a few health tips about this amazing fruit before we get started*
This fruit has is packed full of vitamins and minerals such as vitamins A and C, Potassium, fibre.  It has many health benefits such as helping aid in digestion due to it having an enzyme called papain.  Papaya is high in antioxidants, helps prevent colon cancer, and heart disease, has anti-inflammatory effects and helps heal burns.
Often used as a face mask to treat acne, and to get healthy glowing skin.  Shampoos that contain papaya also help with dandruff control.

Equipment:
Knife.
Spoon.
Cutting board.
Parchment paper.
Baking sheet.
Pepper mill/coffee grinder.
Containers of sorts.

Method:
1. Preheat oven to lowest temperature possible.
2.
scoops seeds from papaya and set into a small bowl.  Prepare the rest of your papaya and refrigerate (maybe eat some).
3. Rinse seeds till slime, and left over flesh is gone.
4. Evenly spread seeds onto a baking sheet and place into oven.
5. Bake for about 60 minutes or until seeds are completely dried out and hard all of the way through.
6. Grind in a pepper mill or in a coffee grinder to get the fine pepper texture.
7. Place in an air tight container, or bag.
8. Enjoy!

Baked, sea salted beet chips.

Lately I’ve been trying my best to stay healthy but, sometimes I just really want something crunchy and salted.  This is where I tend to pick up a bag of chips.  However since I’ve decided to be healthy I found other ways to get my crunch on that wont affect my health in a negative way; Such as making beet chips.  Now you might be wondering “why beet chips?” well because beets are delicious! They are one of those vegetables that are often under estimated or avoided.  However, I love them and they are extremely good for you.

*Here are some health tips on this delicious root vegetable before we get started* Beets have many health benefits such as: lots iron, fibre, calcium, folic acid, potassium, magnesium and vitamins A and C.  It helps prevent cancer and hearth disease, and it is also high in energy (it’s low in calories, so eat a lot for energy all day!)

Ingredients:
4-6 beets.
Olive oil.
Sea salt.

Equipment:
Knife.
Cutting board.
Pot.
Gloves. (for non stained hands)
Parchment paper.
Baking sheet.

Method:
1. Cook beats in boiling water till almost cooked through.  You should be able to stick a knife through but it should feel as if there is still a bite to them.
2. Pre-heat oven to 250 degrees.
3. Once finished cool beets and peel.  The peeling should easily slide off, if not you can use a knife.
4. Slice the beets thinly, thin enough you could see through them if you tried.  Using a mandoline would make this job easier. (you can get one of these at a kitchen supply store)
5. Lightly coat beet slices in an oil of your choice.  Olive oil is a nice choice.
6. Place beet slices on sheet pans lined with parchment paper. Sprinkle sea salt over them and bake in oven.
7. It should take just over an hour depending on your oven. Keep an eye on them to make sure they are not burning, if it takes longer just leave them in.
8. Enjoy!