Lucky Californians

Every time we’re in Arizona, I’m amazed by the fresh produce.  It is infinitely fresher, tastier and better looking than anything we get in Ohio (at least in the grocery store).  I’m pretty sure it has to do with the proximity to California…less travel time to destination and all.  Just look at this beautiful bowl of fruit we got the other day at the regular old Fry’s grocery.  It sure makes it easy to eat healthy!

Inspired by a recent meal out, I made a batch of fresh salsa for last night’s meal:  Roasted Corn, Mango and Black bean salsa.  Original, I know but extremely tasty so I hope you’ll forgive me for the lame title.

Roasted Corn, Mango and Black Bean Salsa

2 ears sweet corn
1 15 oz can black beans or equivalent dry, soaked and cooked
4 roma tomatoes or 1 15 oz can whole peeled tomatoes, drained
2 jalapenos
1 mango
1/2 medium red onion
olive oil
salt and pepper to taste

Cut corn from cob.  Slice roma tomatoes in half lengthwise (or drain canned tomatoes).  Combine in a roasting pan, drizzle with olive oil, salt an pepper.  Roast at 400 degrees until the corn is lightly browned.  Drain and rinse black beans.

Dice onion, jalapenos and mango.  Mix everything together and allow to sit so flavors can combine.  Personally, I would have added an avocado too, but Jim isn’t a big fan so I left it out.  We’re having this as sort of a chutney on top of veggie burgers but you can of course use it as any salsa.

I have a couple more food related things I’ve been meaning to share. Right before we left I made two fantastic new recipes that I found in Food TV magazine.  The first was Polenta with Roasted Tomatoes.  It was absolutely delicious and I would hardly change a thing.  My only modification was to save the drained tomato juice which I used in the water to cook the polenta.  I figured why waste that great tomato taste?  It also made the polenta a very pretty orange color.  I’m glad polenta is back on my radar since it’s so quick and easy to cook.  I also made Cauliflower Tabouli.  It’s a great twist on the original and had a great light, fresh taste.

The other food thing I have to tell you is I found a fantastic blog yesterday called Foods For Long Life.  The photography is so good it makes me want to try every recepie there.  Last night I made the Raw Zucchini Soup with Crushed Pistachios.  I loved it.  Jim liked it but had to heat his up.  It was interesting to taste it heated as well as room temperature…cooking changed the flavor from the raw which was good for Jim since his complaint was “tastes too green”.  After heating it was still good but the lemon flavor was much more pronounced.

My breakfast this morning was inspired by the same blog.  Organic blackberries and strawberries, an Arizona grown Tangelo, raw walnuts raw shredded coconut…might be one of the best things I’ve ever eaten.  Not being big on seeds, Jim got a smoothie instead of some frozen organic mango, strawberry and banana along with the strawberry tops leftover from mine and some vanilla yogurt, soy milk and orange mango juice.  Absolutely decadent and almost made me wish I wasn’t trying to give up dairy. I thought the idea of using the strawberry tops was a great one. I usually just throw those away but I’ll be saving them from now on, especially when they’re organic.

I hope you’re tempted to try some of these recipes. I can promise you won’t regret it!