Reserve 1/4
cup mango mixture; set aside.
Not exact matches
Start with about one
cup of the coconut rice, then add 1/4 of the tofu &
mango mixture.
Mango Citrus Vinaigrette: Puree a half a cup of diced ripe mango in a food processor, squeeze the juice of half a lime into the mix
Mango Citrus Vinaigrette: Puree a half a
cup of diced ripe
mango in a food processor, squeeze the juice of half a lime into the mix
mango in a food processor, squeeze the juice of half a lime into the
mixture.
Ingredients 2
cups gluten - free rice chex cereal 1
cup Gluten - free pretzels, 1
cup Tropical fruits, chopped dried (apricots, pineapple, and
mango) 1/2
cup Banana chips, dried 1/2
cup Raw coconut flakes (found in natural food stores) 1/2
cup Nuts, finely chopped (almonds, macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon Oil
Mixture (2Tbsp Safflower / Sunflower Oil) + 1 Tbsp Flax Seed Oil 1/4 teaspoon Sea salt
To serve, place 1/2
cup brown rice in a bowl and top with 1/4 the spinach
mixture, 1/4 the shredded carrots, 1/4 the bell pepper +
mango.
2 Divide the chile - coated
mango chunks among ice pop molds or wax - lined paper
cups, then pour the
mango purée
mixture over the top.