Letting Go

Oftentimes the words “letting go” hold an air of despondence…but, new year, new liberating inspirations!! Letting go of negativity is never easy…an oxymoron in itself (but that’s a discussion for a blog that ain’t mine!) What if you can still have the inferior…and balance it with enough good that the scales are tipped in favour of the positive?

This line of thought may be a tad optimistic for life in general, where you must sometimes let go of the deficient…however (ostentatiously) good it feels…to let in the authentic pleasure.  Food is much simpler…and food, after all, is why you and I are on this cyber adventure.

This line of thinking is precisely what led me to my next recipe!

A few years ago…on my eternal quest to lose weight…I signed up with a dietician. Unbeknownst to a (then) naïve soul…this was another relationship destined to fail from the moment I made the first appointment. There were a multitude of reasons for this, not the least being that the diet did not consider the individual, nor the nutritional benefits of each food type on its own and the diet plan was unrealistic on innumerable levels. Of the many things I was told not to consume for a 3 month period, were carrots, pumpkin and mangos…amongst my favourites, particularly the latter 2. Whilst all 3 of these have their own benefits, my hero for today’s recipe is the succulent mango.

I’m no health expert, but over the years I’ve learned that chillies boost the metabolism and fresh coriander (cilantro) is packed with a whole host of vitamins and minerals from iron to vitamin A, Folate and much more! In fact, where I come from, drinking water that has been boiled with coriander seeds is a common and effective cure for the common cold.

In trying to have my mango and eat it….I concocted the delicious and versatile recipe below.

Be warned….the California Reaper chillies I used in this recipe are not for the fainted hearted! These chillies were voted the hottest chillies in the world, in the 2013 Guinness Book of World Records. Feel free to replace with a chillie of your liking…but do add the chillies as they will boost the metabolism and add flavour.

SPICY MANGO SAUCE 

©HerftCreations2018

INGREDIENTS:

2 Ripe medium sized mangoes - diced (I used Calypso mangos)

1 medium red onion – halved & sliced

3 cloves garlic – chopped (I love to grate my garlic)

1 punnet fresh coriander (cilantro) leaves) (Found at Woolworths or Coles) – finely chopped

2 California Reaper Chillies (I used 1 large and 1 small… If you can’t do spicy….replace with 1 or 2 bird’s eye chillies)

1 Tablespoon coconut oil

Half a cup water

Salt & Pepper to Taste

METHOD:

1) Put half the coriander and all the other ingredients,  except the mango – in a large skillet with a tablespoon of coconut oil.

2) When the onions are half cooked add the diced mango, water, salt and pepper and simmer on a low fire for 10 minutes.

3) Switch off the fire and leave to cool for 10 – 15 minutes

4) After the mixture has cooled, place it in a blender with the other half of the corriander leaves and blend till it forms a thick sauce.

At this point if it is still too spicy add a tablespoon of honey.

To give you a couple of ideas…this sauce makes a yummy dip for the pre-cooked prawns you find in Woollies and Coles. I also bought a can of smoked oysters and tossed it in the sauce before serving with mash potato and a pasta salad. The possibilities are endless for this recipe…whether as a sauce, a dip or a base ingredient.  Contact me for more creative ways to use it.

Check out Mango.org... for more detailed information on the nutritional value of mangoes.

©HerftCreations2018
*** Please note that this is a Herft Creations original recipe and may not be used in commercial production without the express written consent of Herft Creations ***