This is an easy recipe. And your taste buds will go CRAZY. It’s 100% Johny approved. And I found myself eating it straight out of the bowl when I was done!
I’ve been on a mission to eat more plant foods – especially raw – and a lot less meat and animal fats. I’m even doing less olive oil and coconut oil while I do some heavy duty detox work with my liver. If you’re wondering about the low fat part and detox combo (and I don’t mean low fat cottage cheese kind of garbage), it’s because the liver helps us digest our food too. How so you ask???? Well, it produces bile which is stored in the gallbladder. If the liver is burdened with helping digest a high fat diet, it’s got to triage other jobs like detox.
So for now, I’m eating a lot of raw plant foods. My goal is to eat raw foods until dinner each day. I’m maximizing nutrients in my raw foods. And although it sounds awful – like I would just sit around eating salads – it’s great. I have a fruit & veggie smoothie for breakfast. I snack on apples, celery, dates, figs, oranges, mango’s, papaya, banana’s, tomatoes, cucumbers..and it’s not even summer yet! Then, I have a raw spinach soup that is to-die-for. I know. I know. It took me months to even try it and now I can’t get enough of it. It’s the next recipe I’m posting.
On to the salsa!
- 2 ripe honey mango’s, peeled
- 1.5 cups diced pineapple
- 1/4 cup (or more) cilantro – to taste
- 3-5″ of an Anaheim pepper
- 2 green onions (the long thin ones)
- 1/8th tsp garlic salt, or, 1 clove fresh garlic (to taste)
- 1 ripe avocado (optional depending on your personal fat intake at the time)
It’s pretty easy. Put it all in a bowl and insert your stick blender. Blend until you get the consistency you want.
If you don’t have a stick blender, try a food processor with the “S” blade. Just don’t over-do it!
It makes just over 16 oz. although I’m sure it’ll depend on how big your mango’s are.