Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am, Fri at 10:15 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘mango’

More Fruit With Salad Greens

Posted by terrepruitt on October 4, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitIt seems like we are starting to be rid of our really hot weather. YAY! I love wearing my warm fuzzy socks around the house. The weather got cool, but then it did got hot again.  But not so hot that it never cooled down. I think I saw some predictions of temps in the 80° for this week, which is hot for me, but as long as it cools down at night, it is bearable. When it was still really hot we were eating fruit on our salad greens – Cool Summer Salads. For me it is basically the same thing . . . fruit on greens. But there are some interesting flavor combinations. I am finding that I really love lavender with the fruit. Here are two more ways we had fruit on our salads.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitArugula With Plums And Walnuts

Arugula
Plums
Walnuts
White onion
Fig Balsamic Vinegar
Basil Olive Oil
Lavender Salt

 

A couple of handfuls per serving. Cut up a plum (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Chop up a handful of walnuts per serving. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up plum and chopped walnuts. Mix in the chopped onion. Drizzle with the fig balsamic Vinegar and basil olive oil. Then sprinkle with lavender salt.

 

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I love the lavender salt so much I bought some lavender. I thought it would be good to add to salads since I use the lavender salt. Plus I want to make some lavender salt, I am almost out.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitArugula With Mango And Lavender

Arugula
Mango
White onion
Balsamic Vinegar
Olive Oil
Lavender
Salt

 

A couple of handfuls per serving. Cut up a mango (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Just like the plum. Grind the lavender up a little bit. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up mango. Mix in the chopped onion. Drizzle with the Balsamic Vinegar and olive oil. Then sprinkle with crushed lavender and salt.

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I love the sweetness of the fruit with the spiciness of the rocket.  Then the layer of gentle sweetness from the lavender is so nice.  There is also the little kick from the onions.  I didn’t think I would like onions and fruit, but it turns out I do.

So what do you add to your salad when you put fruit on the greens?

Posted in Food, Fruit, Vegetables | Tagged: , , , , , , , , , , | 4 Comments »

Mango and Chicken Kabob

Posted by terrepruitt on July 1, 2010

I had a lunch date after teaching my Nia class on Wednesday.  I had mentioned, in a previous post that I wanted to cook more with fruit since we had a large amount of plums.  So, I was happy to try the mango and chicken kabob.  Obviously, I can’t take credit for cooking and/or preparing this.  I did not cook this kabob.  Worse, I took the picture with my iPhone so it is — well, the quality of an iPhone picture (it was actually so blurry I had to “sharpen” it with Photoshop).  As the waiter was setting the plate down, I thought, “Oh, I need to take a picture.”  But I forgot when the waiter brought another plate of kabobs that we did not order.  I think he just didn’t want her to feel left out.  I remember after I ate one!

Anyway . . . .GREAT way to cook with fruit.  I don’t think I would have thought to put mango on a skewer with chicken, but it actually works perfect because it cooks great.  I have determined a long time ago that it is too difficult to cook meat and veggies on the same skewer because in order to get the meat cooked properly the veggies get too done.  Or vice-versa, depending on the meat and the veggies.  So it is best–for us–to do them separate.  Plus separate allows for different seasonings and it keeps the meat separate from the vegetables in case there are persons who are not eating meat.

The mangos were cooked with the skin on and for the most part that made the skin very edible.  I didn’t even notice the skin until I got to a particularly tough one that was green.

So, yay!  A way to cook with fruit AND another way to use mangos.  I normally only use them in the cucumber mango salad.  I would have thought to make a salsa, but not to put them on a skewer especially WITH the chicken.  You might have noticed that this kabob has onions, red peppers, and tomatoes too.  I even ate the tomatoes (big deal for loath-tomatoes-girl), even though they were cooked.

Do you cook with mangos?  Do you make kabobs?  Kabobs are a nice way to serve food for a cook out, huh?  Have you managed to perfect cooking vegetables AND meat on the same skewer?

Posted in Food, Fruit | Tagged: , , , , , , , , , , | Leave a Comment »