Mango Lassi with Kefir

A recipe! I’m trying not to jinx myself, but I’ve been feeling relatively OK the last couple days. I do have some notes from when I was pregnant with Ada, and I remember having a few no-nausea days only to have it come back full force. I’ll take what I can get. I’m also starting to wonder if my diet has something to do with feeling better.

Until last week, I had been eating a lot of sugar. It wasn’t that I really wanted to, necessarily. But I noticed I’d stop getting sick if I continually fed the sugar and carb monster. Then I’d inevitably crash, feel worse nausea than ever, and the whole cycle would start over again. After finding out I have a asymptomatic UTI from strep B (different from just testing positive at the end of pregnancy -- ugh), I’m on antibiotics, so I’ve been careful about my probiotic intake and cutting back on the sugar, which can feed infection.

This is a long intro to my new favorite smoothie. It’s a "mango lassi" made with -- you guessed it -- kefir. I’ve been drinking kefir off and on for a few years, but I always fall out of the habit. It’s really good for you if you stick with the plain variety. And I know lots of people make their own at home, too.

Just blend together . . .

• 1 cup plain kefir
• 1/2 cup (heaping!) frozen or fresh mango
• Fresh mint (to garnish -- I don’t have any this time of year)

I’ve been buying the Siggi’s filmjork (it’s a lot like kefir) at Wegmans. It’s my favorite and it’s not loaded with sugar. It’s also pasteurized, which is important during pregnancy. (I know people have different opinions on food dos and don’ts, but I stick on the safer side after doing some research about how pregnant women are way more susceptible to food illnesses when pregnant.)

Also: My VillaWare blender has been working REALLY well! I’m so glad I didn’t invest in anything more expensive this time around.

I’m also taking a probiotic supplement. Ever since I started adding the probiotics into my diet and lessening my sugar, I haven’t actually been sick (you know what I mean) and have only had some mild episodes of nausea. I am also getting closer to 12 weeks, so that might be to thank as well. Whatever works.

Only time will tell. But I hope you enjoy this recipe. It’s easy to make + super satisfying.

HAPPY TUESDAY!

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Orange-Mango Sick Day Smoothie

Be careful what you wish for, Ashley. Yesterday I went to work only to return home two hours later feeling absolutely terrible. Worse than terrible, really. I think I'm on the flip side today, though I still feel funky.

The worst part was that I had no appetite. At all. I was home for once on a weekday morning . . . the morning after a huge grocery shopping trip . . . and nothing sounded good. And even some things that did sound good were just too complicated for my sad state.

Except this smoothie. Full of good-for-you vitamin C, it's the perfect way to keep yourself full even when you're feeling awful.

ORANGE-MANGO SICK DAY SMOOTHIE

What you'll need . . .

• 1 cup low-fat yogurt (plain)
• 1/2 cup orange juice
• 1/2 to 1 cup frozen mango chunks

Method . . .

1. Toss everything into a blender. Start with 1/2 cup mango chunks.
2. Blend. If you'd like a thicker smoothie, add more frozen mango.
3. Enjoy. And feel better!

More later! But my to-do list is 26.3 miles long. We'll see when I hit the wall today.

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Mixed-Vegetable Curry with Mango Relish

I figured we could all use a break from pizza, stromboli, and more pizza. I've been using bread, cheese, and sauce for just about everything lately. Might have something to do with my racing burnout (by the way, thank you all for your fantastic suggestions for how to get over the slump!) -- any food resembling pizza is my go-to for comfort. But summer is the time to cook with fresh fruits and veggies. Time to experiment with combining new flavors.

This mixed-vegetable curry recipe can be made using just about any veggie-combo you like. We like eggplant, zucchini, and mushrooms. You may choose okra, broccoli, and tofu. I've written it before (and I'll write it again), there are no rules in cooking! At least not strict ones that can't be messed with every now and again.

And if you love mangoes, just wait until you try this mango relish! The combination of sweet, peppery, and garlic-y . . . it's divine. It's refreshing, too -- and goes perfectly with the flavors of this dish. I imagine you could substitute another kind of fleshy fruit -- maybe nectarine or peach, etc. However, I highly recommend sticking with mango. It's simply the best fruit ever.


MANGO RELISH

What you'll need . . .

• 1 ripe mango, skinned and chopped
• 1 clove of garlic, minced
• 1 small onion, chopped
• 1-inch piece fresh ginger root, peeled and minced
• 1 fresh chili pepper, seeded and chopped
• Pinch of salt and pepper

Method . . .

1. Throw all ingredients (except salt/pepper) into a food processor and gently pulse.
2. When I processed -- some of the ingredients were chopped finely, some were in bigger chunks. I kept it this way for a variety of texture.
3. Sprinkle salt and pepper to taste.

MIXED-VEGETABLE CURRY

What you'll need . . .

• 4 cloves of garlic, minced
• 1-inch piece fresh ginger root, peeled and minced
• 1 fresh chili pepper, seeded and chopped
• 3/4 cup cold water
• 1 tablespoon sunflower or canola oil
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 2 tablespoons cardamom seeds
• Pinch of ground tumeric
• 14-ounce can fire-roasted, diced tomatoes, drained (but not rinsed)
• 12 ounces white mushrooms, chopped
• 1 medium zuchinni, chopped
• 1 small eggplant, chopped
• 2 tablespoons cilantro, chopped (optional)

Method . . .

1. Place garlic, ginger, chili pepper, and 3 tablespoons of water into a food processor. Pulse until smooth and well combined.
2. Heat oil in large saucepan. Add coriander, cumin, and cardamom seeds and allow to sizzle in the pan. Add the ground cumin and tumeric and cook for 1 minute.
3. Add garlic paste you created (in the food processor), tomatoes, and water. Stir well.
4. Add veggies and bring to a boil. Stir and reduce heat to a simmer. Cover and cook for five minutes.
5. Then remove the cover and turn up the heat to medium. Cook another 5 to 10 minutes -- until veggies are soft (but not overly soft).
6. Stir in the cilantro and serve with the mango relish -- over basmati rice.

This recipe is adapted from one that appears in the Vegetarian cookbook (Nicola Graimes, ed.).

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