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Background info: Believed to have originated 5,000 years ago in India and hailed as the “King of Fruit,” the delectable mango continues to be an eagerly-awaited crop each year and a symbol of abundance and joy used in festivals. Although over 50 varieties of mango exist, the most common available in the US is the Alphonso.
A wonderful source of Vitamins C and A, mangos are also hydrating (raw mango is 84% water) and full of electrolytes. Along with replenishing essential minerals on a sweltering day, mangos may also support gut health. As suggested in a study from Texas A&M University, mangos are good to grab as a source of fiber and inflammation-fighting bioactive polyphenols.
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(amounts according to taste)
- Frozen mango chunks
- Fresh tomatoes
- Chopped red onion
- Chopped fresh cilantro
- Red chile pepper flakes
Mix all ingredients together and serve with fish, chicken, or any dish you like!
With warmer weather on the way, the salad greens and other vegetables that are best eaten raw will be in abundance. We encourage you to grow your salads yourself, even if you only have room for some flower pots or planter boxes in a sunny location. The difference in taste and food value is well worth the few minutes a day to keep them growing. These recipes can be used over a variety of dishes, both raw and cooked. Enjoy!
Published in Health & Healing Wisdom
Spring 2003 | Volume 27, Number 1
Copyright © 2003 Price-Pottenger Nutrition Foundation, Inc.®
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