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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Monday, January 18, 2010


This recipe comes from 'Heaven's Banquet', Vegetarian Cooking For Lifelong Health the Ayurveda Way; The Maharishi Ayur-veda Cookbook, by Miriam Kasin Hospodar. I love this book and that is why it is my #2 pick for Honorable Mention in todays "Coffee Pot Question of the Day".
You could serve this with either Mexican or Indian-style dishes.

1 tablespoon mild-flavored oil
1/2 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 cups coarsely chopped mangoes
2 tablespoons lime juice
2 tablespoons finely chopped cilantro
1/8 teaspoon salt

Heat the oil in a small skillet over medium heat. Add the mustard seeds and saute until they "dance." Turn off the heat, add the ginger, and stir a few times to coat with the oil.
Toss with mangoes, kime juice, cilantro and salt.
Variation: Add finely chopped green chilies.
Yield: About 2 cups.

"When the mangoes are ripe on the tree, then the branches bow down."~Ancient Indian saying describing the humility of enlightened people.

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