Orange You Glad…

Orange You Glad Juice

I didn’t say banana?

I was messing around with juicing again and came up with something that I think even Heidi’s son (Adventures of a Gluten-free Mom) would love.   I pulled out a mango, two oranges, and a beet.  Then I thought, why a beet?  Why not a carrot?  Let’s make this an orange colored juice.  I put the beet back and reached for a carrot.

Mangoes have lots of fiber.  I mean lots.  One of the things I used to do when constipated is eat a whole mango.  This was when I was back home and friends had mangoes growing out the wazoo and they couldn’t give them away fast enough.  Now, I don’t need to do that.   If I have a whole mango, it’s just party of my natural daily fiber.  They also have Vitamins C, A, E, B6, K, potassium, copper, and lots of phytonutrients (antioxidants!).

Oranges of course have Vitamin C.  They also contain niacin, potassium, riboflavin, thiamine, panthothenic acid, folate, calcium, Vitamin B6, iron, magnesium, zinc, and phosphorus.  Carrots are full of beta-carotene which then metabolize into Vitamin A.

What I loved about this juice was none of the ingredients stood out.  They all blended together for a nice sweet juice to go with my breakfast.  I even started thinking about Heidi’s comments about turning juice into popsicles.  I thought, this would make a great popsicle for these hot summer days coming.

The bright orange color didn’t quite come through in picture because my battery was too low.  Once my camera battery gets low, it won’t let the shutter work.  Darned SLR digital cameras!  Oh well.  Once you make it, you’ll see just how orange it is.

Orange You Glad Juice

2 oranges, peeled

1 mango, pit removed and flesh scooped out of the peel

1 carrot (or more if you want your juice less sweet)

Place all ingredients into the feeding tube of your juice and juice!

Mix-Mix Any Kine


One of my favorite foods is halo-halo, mix-mix.  It is usually a combination of sweet beans, fresh coconut, shaved ice, coconut milk, and fruit.  It always depends on the maker, though.  It also depends on what you have on hand.  I never have fresh coconut on hand, so I have used jarred coconut.  There are manufacturers who jar ingredients specifically for halo-halo which can be found at Asian grocers.  I tend not to buy these much at all, even before changing my diet.  Simply because I just want them all in my halo-halo, which would make an insane amount I’d never be able to finish.

My aunties and grandmas all make it different.  One auntie makes tapioca pearls to go with it.  That’s always fun.  “Is it done yet?”  “No!”  “Is it done yet?”  “No!”  Meanwhile, she’s stirring, stirring, stirring over the pot at the stove.  Or she got someone else to stir for her.  If you want the halo-halo bad enough, you’ll take up stirring duties.  I promise you.

Another auntie and her mom make it from all natural ingredients that are on hand.  One time, me and auntie were making halo-halo from what Grandma had in the kitchen.  Mostly avocado and papaya.  Someone came in the kitchen and asked what we were making.

“Halo-Halo.” one of us answered.

“Avocado and papaya?”

“Yeah,” we both said in synch. “Mix-mix any kine!”

And that’s exactly what it can be.  The mix I made for the picture was a mix of what I had on hand and a few things I picked up at the store on my way home from work.  I meant to have adzuki beans ready for it, but I forgot to prepare them.  Adding the beans will give you a well-rounded dessert.  Fats, carbs, and protein!   Shaved ice makes this a great alternative to ice cream.  If ice cream is your thing, you can serve this over a scoop or two.


1 apple, cored, cut in 1/8ths and sliced

1 kiwi, peeled, halved, sliced

2 cups grapes, halved

1 mango, diced

1 avocado, diced

2 feijoa, peeled, halved, diced (feijoa are related to the guava)

1 can coconut milk, full fat or light

Make sure your coconut milk is mixed well.  Place all ingredients in a bowl and mix-mix!  Serve chilled.

I Scream. You Scream. We All Scream For Ice Cream.

Two scoops please!

I thought of ice cream for a raw recipe when I was trying to figure out what I wanted to do for my April in the Raw post.  I made this the day after I did the Raw Peppermint Mocha Truffle Cake.  I intended to share this in my post, too.  Then I decided, they were each deserving of their own posts.  Okay, really I just wanted that cake to be the star since it took me a couple of weeks to figure it all out.

I love ice cream.  I blame Granny.  She used to have ice cream all the time when I”d visit.  It was her one vice.  It was either chocolate or mint chocolate chip.  See?  In fact, we were trying to feed her some chocolate ice cream 2 days before she passed.  She was so out of it she didn’t know what we were trying to feed her until we told her it was her favorite.  Then recognition came over her and she cried a little.

Chaz loves ice cream, too.  So much so, that there is usually ice cream in the freezer.  If it lasts long enough from him bringing it home to make it to the freezer.  His “personal pints” rarely make it to the freezer.  Wave bye-bye.

Raw ice cream will not do with milk or even cream.  Besides, I’m not much of a milk or cream fan.  I  never liked drinking milk to begin with and my mother never forced me to drink it.  I drank a lot of water, ice tea (brewed, not those nasty mixes), and juice growing up.  All you mothers can get your shock and gasping out of the way.  I am perfectly healthy without milk.  The only dairy I care for is ice cream, cheese, and butter.  I don’t eat a lot of any of those either.  Still perfectly healthy.  The last time I had x-rays done, the orthopedist said my bones looked great.  Well, except for the fracture that was in my right ankle.  Ah, the side effects of martial arts.  And no, I didn’t have a lot of broken bones despite all the falls I’ve had through my life.  One fractured right elbow.  One fractured left ankle.  That’s it.  Oh, and no, no calcium supplement either.  Much to the dismay of former doctors and chiropractors.

Mango Coconut Ice Cream

I made Shirley’s Tomato Rosemary Mint Ice Cream last year.   That was my jumping off point when I started thinking about ice cream.

I wanted something tropical to remind me of home.  I found some ripe mangoes at the store.  Mangoes and coconut are amazing together.  If you didn’t know that already.  I could eat fresh mango and fresh coconut mixed together for dessert.

My first batch didn’t turn out so well.  It was even grayish in color.  Not sure how that happened.  It solidified, too.  Thankfully, I took a little out before it became a solid to taste it.  Chaz didn’t think it was sweet enough.  Not salty enough.  Not spicy enough.  Not sweet enough.  See a theme in our kitchen?  You learn to live with it.

I made it again after washing out the ice cream maker and letting it freeze for another 24 hours.  Second time was perfection.   I’ve decided it’s time to try to make chocolate cinnamon ice cream again.  That ice cream maker is going to get more use than it has since I bought it.

Mango Coconut Ice Cream

1 -2 Mangoes, diced and divided in half

2 cans full fat coconut milk, chilled

1/2 cup raw local honey (or other sweetener of your choice)

In a food processor, process the coconut milk, half the diced mangoes, and honey/sweetener until smooth.  Pour into a prepared ice cream maker (I freeze mine for 24 hours).  Let it run for at least 20 minutes.  Add the remainder of the mangoes and run for 5 more minutes.  Cover your ice cream maker bowl and freeze for at least 6 hours.

This post is linked to Slightly Indulgent Tuesday.