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Mango recipes: Mango Lassi and Mango Millet Salad

Yum! Mangoes. 

Mangoes have been called one of the most consumed fruits of the world. And no wonder. They are delicious–that’s why I’ve needed to include not my usual one, but two, recipes this month. They also have many health benefits. Rich in beta-carotene and zeaxanthin, they help treat and prevent eye disease, asthma, and cancer, while their fibre supports digestive and heart health. But don’t eat too many, as they create Heat in the body and can aggravate mouth ulcers.

Mango Millet Salad
Serves 4
This recipe was originally called Easy Mango Millet Salad, and it is indeed easy to make. Millet has not enjoyed the same popularity as its grain relatives wheat or rice, but it is a gluten-free grain that you should keep on hand. It's easy to cook, has a beautiful soft texture (my husband recently had dental work done and was grateful for that characteristic!), and takes on the flavour of whatever you add to it.
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  1. 1 cup millet
  2. 1 large mango, sliced into ½ inch pieces lengthwise (or just generally chopped into chunks, as I did)
  3. 2 Tbsp. finely chopped fresh basil
  4. 1 cup of your choice of vegetable (I used broccoli and cauliflower, but the original recipe used onions and peppers)
  5. 2 Tbsp. olive oil
  6. 2 tsp freshly squeezed orange juice
  7. 2 tsp balsamic vinegar
  8. pinch ground cardamom
  9. pinch fresh orange zest
  10. sea salt and pepper, to taste
  1. Cook millet on the stove top according to package directions.
  2. In a large bowl, combine cooked millet, mango and veggies.
  3. In a small bowl, combine oil, orange juice, vinegar, cardamom, orange zest, sea salt and pepper. Drizzle over millet mixture and serve immediately.
Acupuncture, TCM, natural health, Vancouver, BC
Mango Lassi
Serves 4
Some would have an ice cold beer to cool down. Though I may have used a beer glass, I prefer this mango lassi as a great way to cool down spicy foods. I don't eat much hot spicy stuff--some would say I don't eat spicy at all, as my version of hot is very, very mild to most-- and I rarely have dairy, but I do enjoy this drink from time to time.
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  1. 454 mL container plain organic yogurt (oops! I originally had typo'd "yoga")
  2. 1/2 cup plain almond, coconut or rice milk
  3. 3 fresh ripe mangoes, peeled, pitted, and coarsely chopped
  4. 1 ice cube
  5. 1 Tbsp honey
  6. 1 tsp peeled and grated ginger root, pulp only
  7. 1/4 tsp cardamom
  1. Blend all ingredients together until smooth.
Adapted from Modified from Irene McGuinness at Alive Magazine
Acupuncture, TCM, natural health, Vancouver, BC

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