New Year’s Resolution Smoothie

Mango Ginger Green Smoothie | Black Girl Chef's Whites

Are you one of those people who makes a resolution every year to eat healthier, drink less, be kinder, etc.? With the exception of being kinder, I am not one to make a New Year’s resolution.  In fact, I resolve to not make a resolution. Therefore, I never disappoint myself for failing to stick with my resolution. Win win, in my humble opinion.

But for those who do make resolutions, this recipe is for you. . . and everyone else really, since I do not believe in exclusion.

I keep seeing healthy recipes all over the place these days, since January is all about new beginnings and fresh starts. This New Year’s Resolution Smoothie recipe is probably one of my healthiest, as I sure do love to cook, eat and write about meat. Not that meat cannot be healthy. Everything in moderation, they say. Whoever they are.

This recipe was developed and posted 3 years ago, but it stands the test of time. And it is very easy, nutritious and filling. You’ll probably still want to make it even after your resolutions have fallen by the wayside. Not that they will.

 

Mango Ginger Green Smoothie | Black Girl Chef's Whites

New Year's Resolution Smoothie
 
Prep time
Total time
 
Author:
Serves: 1 smoothie
Ingredients
  • 1 ripe mango, peeled and diced or 1 cup frozen mango
  • 1 inch piece of ginger, peeled
  • 1 cup (packed) torn kale leaves
  • 1 cup coconut water
Instructions
  1. In a blender puree all the ingredients until smooth.
  2. Serve immediately.

 

Mango Ginger Green Smoothie

Mango Ginger Green Smoothie | Black Girl Chef's Whites

 

Mother’s Day has just passed here in America. It was my first without my mother, and the void she left was felt. But it was also the first one that my daughter really understood. She made me a small bouquet of tissue paper flowers in a painted cardboard vase. They are the most beautiful flowers I have ever received. She drew a card with a heart tree on the front, wishing me a Happy Mother’s Day inside. I didn’t need or want anything else.

Which is good, since one of my sisters admitted she just forgot it was Mother’s Day. The other sister came over with a lovely card. . .and a pack of Mega Stuff Oreos. In a Walmart bag.

Oooo, I am SO spoiled!

Mega Stuff Oreo’s aside, I have actually started trying to get back on a healthier eating routine. When my mother passed away, people were kind enough to bring over lots of food. At times like that you really aren’t thinking about cooking dinner. Unfortunately you don’t always get the healthiest choices. (Shout out to Holland for bringing me salad, because she remembered dealing with the same thing when her mother passed.) You do get a lot of comfort food, which is just what your soul needs. Fried chicken, baked goods, macaroni and cheese. So many calories, so much comfort!

So here I am, 10 pounds heavier. And when you’re my age it goes on fast and easy, and comes off slowly, if at all! Dammit!

Part of my healthier eating routine now includes smoothies for breakfast. I am a bad breakfast eater, most often having coffee only until I stop long enough to realize I am hungry. And by then I am not just hungry, I am ravenous! Meaning I eat too much, or make bad choices. So to stop that cycle I am making smoothies.

I’m trying all sorts of combinations of fresh and frozen fruits and vegetables. This one is a favorite because it is so refreshing, and packed with nutrients from the Superfoods kale and mango. To keep it light I use coconut water instead of juice or milk.

 

Mango Ginger Green Smoothie | Black Girl Chef's Whites

 

Recipe: Mango Ginger Green Smoothie

Ingredients

  • 1 ripe mango, peeled and diced or 1 cup frozen mango
  • 1 inch piece of ginger, peeled
  • 1 cup (packed) torn kale leaves
  • 1 cup coconut water

Instructions

  1. In a blender puree all the ingredients until smooth.
  2. Serve immediately.

Preparation time: 6 minute(s)



Mango-Ginger Ice Cream

 

Ice cream. Such a gloriously rich, creamy, calorie dense treat, loved by young and old alike. Actually it is the prefect food for the very young and very old, as you do not need teeth to eat it, right?

This ultra rich version features fresh mango and ginger root, a perfect pairing of tropical flavors.

 

When I buy mangoes, I rarely do anything with them but peel them and eat them. I often don’t even cut them! Peel and bite, no muss, no fuss!  At Camp Blogaway 2012, I was given a case of mangoes by the National Mango Board, so I could eat some and play with them too! Obviously, playing for me means playing with food.

One of the things I did was develop this Mango-Ginger Ice Cream, since I live in a house of ice cream lovers. And mango lovers. Seemed logical.

 

Recipe: Mango-Ginger Ice Cream

Ingredients

  • 2 cups half and half
  • 1 cup heavy cream
  • 6 egg yolks
  • 1 cup raw cane (turbinado) sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups mango puree
  • 1 tablespoon freshly grated ginger

Instructions

  1. In a saucepan, scald the heavy cream and half and half.
  2. In a large bowl, whisk together the egg yolks, sugar and salt.
  3. When the cream mixture is hot, add a small amount to the yolk mixture, being sure to whisk constantly. Slowly whisk in the remaining cream, then place the bowl over a pot of simmering water.
  4. Whisking constantly, heat the cream and egg mixture, until thickened enough to lightly coat the back of a metal spoon.
  5. Pour the custard through a fine mesh strainer into another bowl. Cool the custard completely in an ice bath.
  6. When the custard is cooled, stir in the vanilla, mango puree and ginger.
  7. Following the instructions on your ice cream maker, freeze the ice cream.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

 

 
Cheryl D Lee on Foodista