1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste
For more recipes visit :Food Network
For more information on any fruit tree visit: PlantOGram
Mango Leaves For Diabetes
Diabetes is not a condition that one can ignore or consider trivial. The condition is essentially a disorder that is characterized by excess amounts of blood sugar – leading to serious medical complications such as damaged blood vessels. Some of the more common causes of diabetes include: high cholesterol, hereditary, insulin resistance and high blood pressure. There are three main types of diabetes: type 1 diabetes, type 2 diabetes and gestational diabetes in pregnant women.
In order to control the blood sugar levels properly, one needs to be careful of the different kinds of sugar ingested – meaning that a number of sweet foods will have to be avoided. When discussing about diet for diabetics, most people wonder if mangos for diabetics are safe.
One of the best natural treatments is to use mango leaves for diabetes. You just need to boil about three or four mango leaves and drink the water. The benefits of mango leaves for blood sugar have been ascertained after lot of research. The research substantiates that the medicinal properties contribute to the lowering of the blood sugar levels within the body. For better results, you should try soaking the leaves over the course of the night in water and consume the solution early the next morning. Ensure that you consume the solution on an empty stomach first thing in the morning.
** Consult a Doctor to make sure you can try this**
Mango Butter is expeller pressed from the kernels of the mango fruit. Mango is rich in unsaponifiables, making it highly emollient, while its especially high content of oleic and stearic acids make it comparable to Cocoa Butter in humectant (moisture sealing) properties.
However, unlike Cocoa Butter, Mango Butter
is soft and pliable with a melt point of 86°F-98°F, making it very easy to work with. Mango Butter's emollient and humectant properties may help keep your skin well hydrated, staving the formation of fine lines and wrinkles. Like Shea Butter, Mango Butter may confer mild protection from sun damage. Mango Butter's
soothing moisturizing properties make it perfect for crèmes, lotions and body scrubs.
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 medium ripe mango, peeled and diced
- 1 red jalapeño pepper, thinly sliced
- 2 tablespoons chopped unsalted, dry-roasted peanuts
- 1 pound sirloin steak, trimmed
Preheat grill to medium-high heat.
Sprinkle steak evenly with 3/8 teaspoon salt and pepper. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let steak stand 5 minutes. Cut steak diagonally across grain into thin slices. Combine remaining 1/8 teaspoon salt, cilantro, and next 3 ingredients (through jalapeño) in a medium bowl; toss. Top with peanuts. Serve salad with steak.
This is one meal you don't want to miss!
For more information on this recipe visit: http://www.myrecipes.com
For information on mangos go to: http://www.plantogram.com
2 tablespoons coarse sugar (I use decorator's sugar, regular sugar will work fine though)
Two 20-ounce jars mango chunks, drained
Ice, for blending
1 1/2 cups tequila
1 1/2 cups triple sec
1/2 cup granulated sugar
Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.
Throw the mango into the blender. Top off the blender with ice. Pour the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get it the consistency you want.
Use a piece of one of the limes to moisten the rim of the glasses. Dip the rims of the glasses in the lime sugar.
Pour the drinks and serve them immediately
Courtesy: Ree Drumond Food Network
Fruit Trees: PlantOGram.com
Enjoy the last of weeks of summer with this delicious vanilla soft serve recipe that uses real vanilla bean!
Ingredients & Special Equipment
3 1/2 cups half and half, divided
3 tablespoons cornstarch
2 teaspoons unflavored gelatin
1 vanilla bean, split and scraped
3/4 cup sugar
3/4 teaspoon kosher salt
1 tablespoon Scotch whiskey
Ice cream machine
Pour about 1/4 cup half and half in one small bowl and 2 tablespoons in another. Use a fork to whisk cornstarch into the first bowl until no lumps remain, and sprinkle gelatin in second bowl. Add remaining half and half to a saucepan along with vanilla bean, sugar, and salt. Bring to a bowl, then turn off heat, cover, and let steep for one hour.
Remove vanilla bean (reserving for another use) and whisk in cornstarch slurry. Heat dairy on medium heat, whisking frequently, until a custard forms and a swiped finger leaves a clean line. Turn off heat, taste for seasoning, then stir in Scotch and gelatin mixture. Whisk until gelatin fully dissolves. Transfer to an airtight container to chill, four hours to overnight. The custard will set into a wobbly gel
Churn in an ice cream maker until ice cream has the texture of soft serve and is not at all runny. Eat immediately, or chill in freezer in an airtight container. To regain soft serve texture, let ice cream thaw to the verge of melting after freezing.
Make it Your Own
Get creative and add your favorite fruits to your homemade vanilla ice cream!
Active time: 30 minutes
Total time: 2 hours (plus an overnight chill)
More info about Fruits Trees: http://www.plantogram.com
Crust: 24 chocolate sandwich cookies (such as Oreos)
4 tablespoons unsalted butter, melted
Filling: 3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional
- 1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
- 2. Make filling: Place a roasting pan filled with 1 inch hot water on oven's center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
- 3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
- 4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired
School is just around the corner! We have a fun craft you can do with your kids after school, so you can still spend time together while encouraging their creativity!
Apples, oranges, lemons, kiwis
Felt-tip pen (any color, or matching fruit)
White drawing paper or card paper
Press the cut side of the fruit into the paint.
Lift the fruit from the plate.
Press the painted fruit onto the white drawing paper. Be careful not to move the fruit as you print.
Count to 10.
Carefully lift the fruit to see the print.
Practice making as many as you want.
To create a greeting card, make one print in a corner of a piece of stock card. Then decorate another side with a felt-tip pen.