Here's a great summer recipe that tastes great, is good for you, and is a nice change to balance out typical hot weather meals. I have modified the original recipe taken from The Spa Eastman cookbook “Le Spa Eastman, A Votre Table”. The wonderful spa is located in Eastman, Quebec, about 90 minutes east of Montreal. They offer top of the line spa services, products, and professionals and also grow many of their own organic produce and herbs which are prepared in their own kitchen. I highly recommend a visit there. If you can’t stay overnight, you can still go for the day and enjoy lunch or dinner as a day guest. (In the winter, they keep an outdoor pond heated so you can go right from the sauna outside into the below zero temperatures, through the snow, and into the pond!) Don’t let that scare you: everything else is based on comfort, health and the restoration of the mind, body and spirit.
Here’s the recipe:
Ingredients:
1.5 cups of chick peas, soaked overnight
15 ml Extra Virgin olive oil
1 small red pepper, diced
2 cloves finely chopped garlic
10 ml whole seed mustard
1 ripe mango, peeled and diced
sea salt and pepper to taste
30 ml fresh mint, finely chopped
22 ml dry unsweetened coconut
For the vinaigrette:
1 whole ripe mango, peeled and chopped into cubes
juice of 1 lemon
30 ml cider vinegar
45 ml Extra Virgin olive oil
pinch of Cayenne
pinch of Curcumin
sea salt and pepper to taste
Directions:
Rinse soaked chick peas in cold water, cover with cold water and cook for 90 minutes or until tender
Drain and refrigerate until cool
Saute the red onion in the olive oil, then add the red pepper and garlic, about 3 to 4 minutes, let cool
Mix with the vinaigrette
In a large bowl, mix with the rest of the ingredients
Garnish with fresh mint leaves and if you have a whole fresh coconut, it can be served inside the opened coconut
Enjoy!!
Source: Balance Living
http://www.virginiarockhill.com/feed/health-nutrition/what-to-make-for-summer-dinner-mango-chick-pea-salad
