Mango Juice Quotes

I learned something in the juice isle, and that is, I don't know what's going on with cranberries, but they're getting in all the other juices. Whoever the salesman for cranberries does a great job. He's showing up everywhere. "Hey what do you got? Apples? Well let's put some cranberries in them; we'll call it cran-apple - go fifty fifty. What do you got? Grapes? What about cran-grape? What do you got? Mangos? Cran-mango! What do you got? Pork chops? Cran-chops!

I went to the juice isle, I learned something. Cranberries are taking over everything. What do you got, apples? Put some cranberrise in there, make it 50/50. Cran-apple. Grapes? Cran-grape. Mangos? Cran-mango. Pork chops? Cran-chop!

And Hir replied to her father, ‘As wine-bibbers cannot desert the bottle, as opium-eaters cannot live without opium, so I cannot live without Ranjha. As the stain of mango juice cannot be washed awaj from clothes, so the stain of love cannot be erased when once the heart has fallen a victim. Love is like baldness. You cannot get rid of it even in twelve years.

Our bodies should be seen as temporary sacred temples of the soul and our duty to keep our individual one clean. Both internally and externally. Internally this is done by eating the right food; fruit. Thus avoiding any foods that sludge and sully the interior (especially animal products and cooked foods of any kind!). Externally, regular bathes in water will normally suffice, but all fruits can also be massaged into the skin with benefits. The skins of mangos and papaya feel especially pleasant, as does a head/hair bath in lemon juice

Eating was still a sore point with Smriti.She failed to understand,when interesting options like mango juice or chocolates were available,why was she forced by her stupid mother to eat boring regular meals? After much contemplation,Nikhil came up with a suggestion'Don't give her food till she herself asks for it'. His idea'starve-to know-the-worth-of -food'made sense to Abhilasha,though it took her a great deal of resolve before she could actually try it out. So on a sunday,the'lady with an iron will'took over from'the soft and kind hearted mother'.she did not give her anything to eat and waited for the golden moment,expecting a hungry Smriti to beg for food. But the much awaited moment never came.Smriti was not at all bothered about her meal and kept playing happily. The day turned into evening and still there was no trace of hunger in her. "Aren't you feeling hungry?' now a worried mother had no option but to eat the humble pie and ask the daughter. "No Maa. My friend Pinky had brought wafers and chocolates. Those were so yummy that I ate them all......" And that was the end of her'starve-to -know-the-worth-of-food-mission.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

Sunny’s mother was quickly mixing up a salad of sliced mango, black beans, and chopped celery mixed with black pepper, lime juice, and olive oil.

The sweet-tart mango dribbled cool juices over her eager lips, while the plump cherries burst between her teeth.

I slam my knife into the sea bass, skinning it, and then slice the fish into pearlescent slivers. While it marinates, or rather, cooks in lime juice, I set to preparing the rest of the ingredients, chopping and dicing. A few minutes later, I combine all the ingredients in a large bowl, adding in the mango, avocado, cucumber, herbs, and spices---hot like my mood but offsetting the heat with more lime juice. Finally, I plate and garnish with cucumber in the smallest brunoise cuts, and cilantro, returning to the dining room with our meals.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

I suppose what I’d really like to understand is our collective urge to focus on differences rather than similarities. I know our brains sort and categorize by default because that’s a survival mechanism—that mushroom’s good to eat, that one will kill you, that one will have you seeing wacky shit like mangoes and papayas complaining to pineapples that millennials are killing the fruit-juice industry. But despite this hardwiring, there has to be a way of thinking that will allow us to see nonlethal differences and celebrate them rather than point at them and judge them unworthy. For we seem to be ever running toward dystopias rather than the other way.

SERVES 3 1 mango, peeled, pitted, and cubed 2 tablespoons chopped fresh cilantro 4 green onions, thinly sliced 1 medium red bell pepper, seeded and chopped ½ cup frozen corn, thawed, or fresh corn off the cob 3 cups cooked black beans or 2 (15-ounce) cans no- or low-salt black beans, drained and rinsed 3 tablespoons fresh lime juice 1 teaspoon minced fresh garlic 1 teaspoon dried oregano 1 teaspoon ground cumin dash chili powder 9 cups chopped romaine lettuce If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce. Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.

Do you remember the mangoes?" she asked. She thought she was whispering but the scratching of the pen nib stopped. "You must remember them." She could hear him push the chair away from his desk, slowly stand and then lean against the wall. The floorboards creaked. "The mangoes?" she asked again. She could hear him breathing. He cleared his throat and then, quietly, said, "They were sweet, were they not?" "It was a sweetness more intense than anything I have ever known." And then the room fell quiet. The two sat listening to the familiar sound of each other's breath. Without words, there was comfort: a sonata, tone poem of silence and knowing. After a time, Escoffier said, "The Hindus believe that mangoes are a true sign that perfection is attainable." She thought of the mangoes with their smooth marbled skin, the carmine and field grass green of them, and then the flesh itself, that vivid orange, and then, each bite, the juice sliding down her arm.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

Outside the snapdragons, cords of light. Today is easy as weeds & winds & early. Green hills shift green. Cardinals peck at feeders—an air seed salted. A power line across the road blows blue bolts. Crickets make crickets in the grass. We are made & remade together. An ant circles the sugar cube. Our shadow’s a blown sail running blue over cracked tiles. Cool glistening pours from the tap, even on the edges. A red wire, a live red wire, a temperature. Time, in balanced soil, grows inside the snapdragons. In the sizzling cast iron, a cut skin, a sunny side runs yellow across the pan. Silver pots throw a blue shadow across the range. We must carry this the length of our lives. Tall stones lining the garden flower at once. Tin stars burst bold & celestial from the fridge; blue applause. Morning winds crash the columbines; the turf nods. Two reeling petal-whorls gleam & break. Cartoon sheep are wool & want. Happy birthday oak; perfect in another ring. Branch shadows fall across the window in perfect accident without weight. Orange sponge a thousand suds to a squeeze, know your water. School bus, may you never rust, always catching scraps of children’s laughter. Add a few phrases to the sunrise, and the pinks pop. Garlic, ginger, and mangoes hang in tiers in a cradle of red wire. That paw at the door is a soft complaint. Corolla of petals, lean a little toward the light. Everything the worms do for the hills is a secret & enough. Floating sheep turn to wonder. Cracking typewriter, send forth your fire. Watched too long, tin stars throw a tantrum. In the closet in the dust the untouched accordion grows unclean along the white bone of keys. Wrapped in a branch, a canvas balloon, a piece of punctuation signaling the end. Holy honeysuckle, stand in your favorite position, beside the sandbox. The stripes on the couch are running out of color. Perfect in their polished silver, knives in the drawer are still asleep. A May of buzz, a stinger of hot honey, a drip of candy building inside a hive & picking up the pace. Sweetness completes each cell. In the fridge, the juice of a plucked pear. In another month, another set of moths. A mosquito is a moment. Sketched sheep are rather invincible, a destiny trimmed with flouncy ribbon. A basset hound, a paw flick bitching at black fleas. Tonight, maybe we could circle the floodwaters, find some perfect stones to skip across the light or we can float in the swimming pool on our backs—the stars shooting cells of light at each other (cosmic tag)—and watch this little opera, faults & all.

Cashews and poison ivy, pistachio nuts and poison sumac. Mangoes. They all had resinous and sometimes poisonous juice, nuts or fleshy fruit, and small flowers.

I like to be adventurous in this, and so today I have a carrot, turmeric, a clove of garlic, frozen mango slices, half a banana, apple juice, and a shot of whiskey.

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Day 4: Berry Peachy 2 handfuls kale 1 handful spinach 2 cups water 2 apples, cored, quartered 11/2 cups frozen peaches 11/2 cups frozen mixed berries 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 5: Peach Berry Spinach 3 handfuls spinach 2 cups water 1 cup frozen peaches 1 handful fresh or frozen seedless grapes 11/2 cups blueberries 3 packets stevia to sweeten 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 6: Pineapple Spinach 2 cups fresh spinach, packed 1 cup pineapple chunks 2 cups frozen peaches 2 bananas, peeled 11/2 packets stevia 2 cups water 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 7: Pineapple Berry 2 handfuls spring mix greens 2 handfuls spinach 1 banana, peeled 11/2 cups pineapple chunks 11/2 cups frozen mango chunks 1 cup frozen mixed berries 3 packets stevia 2 cups water 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 8: Spinach Kale Berry 2 handfuls kale 2 handfuls spinach 2 cups water 1 apple, cored, quartered 1 banana, peeled 11/2 cups frozen blueberries 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy. Day 9: Apple Mango 3 handfuls spinach 2 cups water 1 apple, cored, quartered 11/2 cups mangoes 2 cups frozen strawberries 1 packet stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients to blender. Blend until creamy. Day 10: Pineapple Kale 2 handfuls kale 1 handful spring mix greens 2 cups water 11/2 cups frozen peaches 2 handfuls pineapple chunks 2 packets stevia 2 tablespoons ground flaxseeds OPTIONAL: 1 scoop of protein powder Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy.

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

Makes 1 10.5 oz (310 ml) serving 141 cal • 1.7 g protein 32.7 g carbohydrate (of which 29.6 g sugars) 0.5 g fat (of which 0.3 g saturates) 1/2 large mango, cut into cubes (see below) 2 small scoops passion fruit sorbet Juice of 1/2 lime (2 tsp) 1 Place the mango in the blender and whirl until smooth. 2 Add the passion fruit sorbet and lime juice and blend again briefly. 3 Pour into a glass and serve immediately.

Speaking of mangoes, one delicious alternative meal is mango salsa, which you can make by chopping mangoes, tomatoes, cucumbers, celery, cilantro, and garlic (if desired) in the food processor. Serve in cucumber boats, lettuce wraps, or over greens. And in place of the avocado-orange juice salad dressing, try mashing up some guacamole, topping your salad with it, then sprinkling the whole thing with lime juice. Another great detox dish is a food-processor grind-up of apples and cauliflower or apples and cabbage.

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

pleasure’, his enchanting voice was pleasing to her ears.Meanwhile, the maid brought two glasses of fresh mango juice. She placed it on the table and went inside. Laurie handed her a glass and helped himself to another. Alice took the juice and started sipping slowly. It tasted awesome. She found it difficult to look at him, especially in his eyes. So she suddenly became interested in the carpet and started pondering it up and down the huge hall. Laurie sat still, observing her with a smile playing hide and seek at the corner of his lips. He didn’t disturb her from her mission. Five minutes later they placed their empty glasses on the table and went to the garden. Laurie called out to the gardener and asked him to give Alice whatever she wanted. He dragged her into a casual conversation, asking her about her family’s well being, her father’s work and her little sister’s music classes. He remembers everything, Alice thought. It was comforting and she felt special as she answered him. The gardener having done with his job, handled her a pile of the plants she asked for. Alice took them with thanks. She looked at Laurie and was about to thank him when he gestured her to stop.‘Please don’t mention it’, his smile was inviting. Alice had no other option but to join him in his smile4

Mango

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

Vitamin C is a natural antihistamine. We traditionally think of orange juice as a ready source of vitamin C. But since oranges are high in histamine, your vitamin C can come from other low-histamine sources such as: Mango: 60.1 milligrams per cup (cut pieces) Kale: 80.4 milligrams per cup Broccoli: 81.2 milligrams per cup

What is the worldly life like? People will cook out the vegetables of you [people will take your benefit]; If a mango is unripe, they will grate and make pickle; If a mango is ripe, they will suck out all the juice and pulp from it. That is why the worldly existence with these people is very difficult. Instead one would fare well even if he were to remain in satsang.

I had a dream where I was in a place that served steak and mashed potatoes and the soup! The pasta soup was heavenly even better than my mother’s homemade recipe. Every spoonful of the soup reminded me of the sun. The mashed potatoes were so smooth that they could slide down my gullet. The steak was medium-rare, my favorite, and every bite reminded me of the steak my mom made but it was one hundred and one times better.  And there was also iced tea and every sip of it felt refreshing like a cold, winter morning with the sun shining merrily and my mom and I throwing snowballs at each other. I  ate and drank until I could eat no more. I felt as if my stomach was about to combust. But then in came the tiramisu. It was better than anything I had ever tasted. The rich smell of coffee wafted up from it. It reminded me of the coffee shop my mom went to when I was little. Despite the fact that my stomach was about to explode I managed to fit in three more slices of tiramisu before I could eat no more. But then came the Ice cream. It was my favorite flavor, mango. The ice cream was silky and sweet. It was like I was on a sunny June morning, a ray of sunlight shining in my face. The sensation intensified as mango juice dribbled down my chin like sunlight itself. I managed six scoops before I was sure my belly would explode. Every moment of eating the ice cream was sunsational. Finally came the float. It was vanilla ice cream on top of some Fanta even though my mom insisted root beer was one hundred times better. It tasted amazing. It was like the early spring making our ice crack in the pond on which my mother and I go ice skating every winter. It was happy but also sad at the same time as if my old life called back for me.

Defense: Microbiome Apricots Arugula Asparagus Bamboo shoots Black beans Black tea Blueberries Bok choy Broccoli Cabbage Camembert cheese Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Chia seeds Chickpeas Chile peppers Coffee Concord grape juice Cranberries Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Gouda cheese Green tea Kale Kimchi Kiwifruit Lentils Lion’s mane mushrooms Lychee Maitake mushrooms Mangoes Morel mushrooms Navy beans Nectarines Olive oil (EVOO) Oolong tea Oyster mushrooms Pao cai Parmigiano-Reggiano Peaches Peas Plums Pomegranate juice Porcini mushrooms Pumpernickel bread Pumpkin seeds Puntarelle Radicchio Red wine (Cabernet, Cabernet Franc, Petit Verdot) Rutabaga Sauerkraut Sesame seeds Shiitake mushrooms Sourdough bread Squid ink Sunflower seeds Tardivo di Treviso Tomatoes Turnips Walnuts White button mushrooms Whole grains Yogurt

Defense: Regeneration Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arctic char Bamboo shoots Barley Beer Belgian endive Bigeye tuna Bitter melon Black bass Black chokeberry Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bottarga Capers Carrots Caviar (sturgeon) Celery Chamomile tea Cherries Cherries (dried) Chestnuts Chia seeds Chile peppers Chinese celery Cockles (clam) Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Dark chocolate Eastern oysters Eggplant Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Goji berries Grapes Gray mullet Green beans Green tea Hake Halibut John Dory (fish) Kale Kiwifruit Lychee Mackerel Mangoes Manila clams Mediterranean sea bass Mustard greens Nectarines Olive oil (EVOO) Onions Oregano Pacific oysters Peaches Peanuts Peppermint Persimmon Pistachios Plums Pomegranates Pompano (fish) Pumpkin seeds Puntarelle Purple potatoes Radicchio Rainbow trout Raspberries Razor clams Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Redfish Rice bran Rosemary Saffron Salmon Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spinach Spiny lobster Squash blossoms Squid ink Strawberries Sultana raisins Sunflower seeds Swiss chard Swordfish Tardivo di Treviso Thyme Truffles Tuna Turmeric Walnuts Wasabi Watercress Whole grains Yellowtail (fish)

Defense: DNA Protection Acerola Almond butter Almonds Anchovies Apricots Arctic char Arugula Bamboo shoots Basil Bigeye tuna Black bass Black tea Blueberries Bluefin tuna Bluefish Bok choy Bottarga Brazil nuts Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Carrots Cashew butter Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherry tomatoes Chestnuts Cockles (clam) Coffee Concord grape juice Dark chocolate Eastern oysters Eggplant Fiddleheads Fish roe (salmon) Flax seeds Grapefruit Gray mullet Green tea Guava Hake Halibut Hazelnuts John Dory (fish) Kale Kiwifruit Lychee Macadamia nuts Mackerel Mangoes Manila clams Marjoram Mediterranean sea bass Mixed berry juice Nectarines Olive oil (EVOO) Oolong tea Orange juice Oranges Oyster sauce Pacific oysters Papaya Peaches Peanut butter Peanuts Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pompano Pumpkin seeds Rainbow trout Red black-skin tomatoes Red mullet Redfish Romanesco Rosemary Rutabaga Sage Salmon San Marzano tomato Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spiny lobster Squash blossoms Squash seeds Squid ink Strawberries Sunflower seeds Swordfish Tahini Tangerine tomatoes Thyme Truffles Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: Immunity Acerola Aged garlic Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arugula Bamboo shoots Barley Belgian endive Black plums Black raspberries Black tea Blackberries Blackberries (dried) Blueberries Blueberries (dried) Bok choy Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Capers Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chile peppers Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Ginseng Goji berries Grapefruit Green tea Guava Kale Kimchi Kiwifruit Licorice root Lychee Maitake mushrooms Mangoes Morel mushrooms Mustard greens Nectarines Olive oil (EVOO) Onions Orange juice Oranges Oyster mushrooms Pacific oysters Peaches Peppermint Plums Pomegranates Porcini mushrooms Pumpkin seeds Puntarelle Radicchio Raspberries Razor clams Red-leaf lettuce Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Saffron Sauerkraut Sesame seeds Shiitake mushrooms Spinach Squash blossoms Squid ink Strawberries Sultana raisins Swiss chard Tardivo di Treviso Truffles Turmeric Turnips Walnuts Watercress White button mushrooms

It just wasn’t the right learning environment for Lucas. The teachers really tried and we believe in public education, but a lot of the other kids were just out of control.” The man working on bagging chamomile tea immediately beside her felt obliged to say, “Right.” “Obviously it’s not the kids’ fault. A lot of them are coming from homes—” The woman who was helping me bag mangoes, Noor, with whom I was friendly, tensed up a little in expectation of an offensive predicate. “—well, they’re drinking soda and eating junk food all the time. Of course they can’t concentrate.” “Right,” the man said, maybe relieved her sentence hadn’t taken a turn for the worse. “They’re on some kind of chemical high. Their food is full of who knows what hormones. They can’t be expected to learn or respect other kids who are trying to learn.” “Sure.” It was the kind of exchange, although exchange isn’t really the word, with which I’d grown familiar, a new biopolitical vocabulary for expressing racial and class anxiety: instead of claiming brown and black people were biologically inferior, you claimed they were—for reasons you sympathized with, reasons that weren’t really their fault—compromised by the food and drink they ingested; all those artificial dyes had darkened them on the inside. Your child, who had never so much as sipped a high-fructose carbonated beverage containing phosphoric acid and E150d, was a more sensitive instrument: purer, smarter, free of violence. This way of thinking allowed one to deploy the vocabularies of sixties radicalism—ecological awareness, anticorporate agitation, etc.—in order to justify the reproduction of social inequality. It allowed you to redescribe caring for your own genetic material—feeding Lucas the latest in coagulated soy juice—as altruism: it’s not just good for Lucas, it’s good for the planet. But from those who out of ignorance or desperation have allowed their children’s digestive tracts to know deep-fried, mechanically processed chicken, those who happen to be, in Brooklyn, disproportionately black and Latino, Lucas must be protected at whatever cost.

Consume in limited quantities Non-cheese dairy—milk, cottage cheese, yogurt, butter Fruit—Berries are the best: blueberries, raspberries, blackberries, strawberries, cranberries, and cherries. Be careful of the most sugary fruits, including pineapple, papaya, mango, and banana. Avoid dried fruit, especially figs and dates, due to the excessive sugar content. Whole corn (not to be confused with cornmeal or cornstarch, which should be avoided) Fruit juices Nonwheat, nongluten grains—quinoa, millet, sorghum, teff, amaranth, buckwheat, rice (brown and white), oats, wild rice Legumes—black beans, kidney beans, butter beans, Spanish beans, lima beans; lentils; chickpeas; potatoes (white and red), yams, sweet potatoes Soy products—tofu, tempeh, miso, natto; edamame, soybeans

…And the five basic rules to increase nutrient intake 1. Eat food that is prepared fresh, and eat it within three hours of cooking. 2. The smaller the number of people food is prepared for, the better its nutrient value. 3. Eat your vegetables and fruits whole; don’t cut them or mash them into a juice. 4. Remain loyal to your genes: eat what you have been eating since childhood. 5. Eat what is in season. For example, mango in summer.

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

Eat foods rich in flavonoids and antioxidants, such as vegetables as spinach, kale, broccoli, Brussels sprouts, celery, okra, artichokes, asparagus, green leafy vegetable and fruits as blueberries, strawberries, peaches, apricots, kiwi, mango, plums, Bosc and Asian pears and red delicious apple. Vegetable juices such as carrot, beetroot and apple are a simple way to ensure an adequate intake of antioxidants that help fight the inflammation that causes gastritis. Increase your consumption of fish such as tilapia, trout, herring, wild salmon, cod, sardines, anchovies, small mackerel, flounder, haddock, hake, catfish, sole. Fish has anti-inflammatory effects

Luperón Papaya Salsa There is no such thing as a small papaya in Luperón. I created this salsa to take advantage of the half we regularly had left after breakfast. Serve it alongside grilled chicken or fish—or with cream cheese on crackers, as a happy hour snack. 1⁄2 large ripe papaya, diced (about 2 cups) 1⁄2 cucumber, peeled, seeded, and diced 1⁄2 small red onion, thinly sliced and separated into rings, and rings cut in half 3 tablespoons finely chopped fresh cilantro 1⁄2–1 small hot red or green pepper, seeded and finely chopped (or to taste) 1 lime, juiced 3 tablespoons fruity olive oil Salt and freshly ground black pepper 1. Combine the papaya, cucumber, onion, cilantro, and hot pepper. Set aside. 2. Whisk together the oil and half the lime juice, and season to taste with salt and pepper. Toss with papaya mixture. 3. Taste before serving and adjust flavor with additional lime juice. Serves 4 Tips • This salsa works equally well with ripe mango, or a combination of mango and papaya.

Cheesy Chicken with Avocado and Tomato Salsa Avocados were in season when we arrived in the Dominican Republic, and we said fat and calories be damned and devoured them regularly. This recipe showcases them—and the delicious Dominican cheeses—beautifully. 1⁄3 cup cornmeal Salt and freshly ground black pepper 1⁄4 teaspoon hot red pepper flakes 4 boneless chicken breasts 3 tablespoons olive oil 1 clove garlic, halved 1⁄2 lime 1⁄2 cup fresh or store-bought tomato salsa 1 avocado, peeled, pitted, and thickly sliced 4 slices mild melting cheese (such as Monterey Jack, mild cheddar, or queso de freir) Fresh cilantro, chopped 1. Combine cornmeal, salt, pepper, and red pepper flakes. Dredge the chicken breasts in the mixture. 2. Heat olive oil in a large frying pan with a lid and gently sauté the garlic for a minute or so. Add the chicken breasts, and sauté until a golden-brown crust has formed on both sides and the breasts are almost done, about 5–7 minutes per side. Squeeze the lime over the chicken. 3. Top each breast with some salsa, a couple of slices of avocado, and a slice of cheese. Lower heat, cover, and cook a minute or two longer until the cheese has melted. Garnish with the cilantro and serve with rice and more sliced avocado and tomato on the side. Serves 4 Tip • This recipe can be easily adapted for the barbecue: Marinate the chicken briefly in a mixture of lime juice, olive oil, chopped cilantro, red pepper flakes (or chopped hot pepper), chopped garlic, and salt and pepper. Grill over medium-high heat until the chicken is almost done, about 5 minutes per side. Top each breast with salsa, a couple of slices of avocado, and a slice of cheese. Cover the grill and cook a minute or two longer until the cheese has melted.

Grilled Tuna, Three Ways The only trick to this dish is to grill the tuna quickly over high heat, so it’s seared outside and rare within. 4 6–8-ounce tuna steaks 2 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon dark rum Salt and freshly ground black pepper 1. Combine marinade ingredients and rub into both sides of tuna. Cover and let tuna sit about 10 minutes at room temperature. 2. Meanwhile, preheat barbecue. 3. Grill tuna over high heat about 2 minutes per side for rare, brushing occasionally with remaining marinade. Serve hot or cold one of the following ways. • Grilled Tuna with Wasabi: Mix 2 tablespoons wasabi powder (Japanese green horseradish powder) with enough water to form a paste and allow to stand 5 minutes for flavor to develop. • Grilled Tuna with Mango Salsa (see page 101). • Chilled Tuna with Lemon-Dill or Lime-Cilantro Mayonnaise: Combine 1⁄2 cup mayonnaise with 1 tablespoon freshly squeezed lemon juice and 1 tablespoon finely chopped fresh dill; or 1 tablespoon freshly squeezed lime juice and 1 tablespoon finely chopped cilantro. Refrigerate briefly to allow flavors to blend.

1 pound fresh lump crabmeat, drained 1 teaspoon Dijon mustard 6 tablespoons mayonnaise 1 large egg, beaten 1⁄4 cup finely minced onion 2 tablespoons finely chopped flat-leaf parsley 1 teaspoon Worcestershire sauce 1⁄4 teaspoon hot sauce (or to taste) 2 teaspoons fresh lemon juice 1 teaspoon Old Bay Seasoning