Since neither of us got a chance to really celebrate Cinco de Mayo, we decided to have a double date/game night with Mexican food on Saturday.
Starting off with some drinks that Christy brought:
Christy: I know you expected to see some Sangria to take the place of my botched attempt last time. But once again, I didn’t plan ahead, so we just grabbed a couple of bottles of red zinfandel to have.
Lynn: I don’t drink alcohol, so Christy poured me a glass of GT’s Raw Kombucha, which we were given a free coupon for.
Christy: Kombucha is a fermented drink that has probiotics in it, so it’s good for digestion and a healthy intestinal track. Besides the health benefits which you can read about here, what I like about it is that in the fermentation process, it becomes almost carbonated so it feels bubbly and active going down. I recommend it to clients who like the active feeling of carbonated drinks. And it is also good to bring if you or someone else isn’t drinking alcohol at a party because it’s something interesting to sip on besides water, it kind of looks like champagne or beer, it tastes a little like alcohol because it is fermented, AND it is good for their health! I am told that you can make it yourself, but I have not had much luck with it, so I always end up getting the GT Raw Kombucha brand. Plus they have so many fun flavors. Whole Foods is selling it by the case now (which is a bit cheaper than buying it by the bottle).
Lynn: This is the Gingerade flavor. It was bubbly and refreshing.
Chips and dips and board games!
Guacamole, of course – this was 4 avocados, 3 TB lime juice, salt/pepper, 1 large organic tomato, and cilantro.
Lynn: After looking at Mexican cabbage slaw recipes online, I made up my own version.
Christy: Look at how colorful this is!! Just seeing it got my saliva glands going!
Lynn’s Cabbage Slaw with Mango (serves 6-8)
- 1 large organic purple cabbage, shredded (I used a mandoline to get a really fine cut)
- 1.5 organic shallot, thinly sliced and soaked in rice wine vinegar for 20 minutes, then drained/rinsed
- 1 bag frozen mango, thawed and juices reserved
- Cilantro, chopped for garnish
Set aside the mango and the cilantro. Toss the shredded cabbage with 1 teaspoon of sea salt in a large bowl, then move it to a colander and let it sit for 20 minutes. Use some paper towels to squeeze the cabbage (I actually found this step unnecessary since barely any liquid came out, but it WAS nicely seasoned) then toss in a bowl with the dressing below.
Dressing (Combine in Food Processor or Blender):
- Leftover mango juice (a few tablespoons)
- Zest and juice of one small organic orange
- 1/3 cup lime juice
- 1/4 cup Grapeseed Oil
- 1 TB agave
- about 1/2 cup cilantro
- a hefty pinch of salt and a few grinds of black pepper
Once the cabbage/dressing get a chance to hang out in the fridge together for at least 30-45 minutes, top with the mango/chopped cilantro and serve.
Lynn: I probably ate about 3 big handfuls of chips with plenty of dip/guac/salsa and a large heaping bowl’s worth of slaw. Not to toot my own horn, but that was some mighty tasty cabbage. It would be perfect for a summer potluck.
Christy: Toot away Lynn! This dish was really great. It was crispy and sweet, and surprisingly satisfying. I had a big serving and used some chips to enjoy a little extra.
Julius got some playtime too – with his favorite ball.
Mint Chip Non-Dairy Frozen Dessert made with hemp milk.
Lynn: I’ve never had anything made with hemp milk before. It was delicious – creamy and rich; I definitely knew it was non-dairy but there wasn’t a weird soy aftertaste or overwhelming flavor (like with coconut ice cream).
Christy: Hemp is becoming more and more popular in vegetarian and vegan diets because this plant contains all of the amino acids that make a complete protein (whereas most vegetarian forms of protein need to be combined throughout the week to get all the amino acids). I had never tried hemp ice cream before and I was really surprised. I find it creamier than rice cream and not quite as heavy as the coconut ice cream. And the mint in this flavor was really strong which I loved!
Also for dessert, some cantaloupe…
…with an optional Mexican topping – lime juice, salt, and cayenne.
Lynn: I just ate mine straight up, I didn’t want to compete with the minty flavors still lingering in my mouth. Jeff was the only one who tried this out, but he went a little heavy-handed on the spice and had to throw it out!
Lynn: What a fun dinner – I just realized it was completely vegan too, which is usually not the case with Mexican food. Also….I am the Beyond Balderdash Queen!
Christy: That’s true Lynn! I didn’t even think about that – I usually feel pretty full and heavy after a Mexican meal (could be the tacos or the pound of chips) but I felt light and happy. And I think the crunch of the cabbage satisfied my desire and made me eat less chips! Oh, and yes, you are the Beyond Balderdash Queen…for now 🙂