TasteOverTime Blog & Recipes

I don’t know about you, but I never tasted a mango until I was quite an adult. And then I couldn’t distinguish a mango from a papaya—except for their degree of mushiness. That was until I traveled halfway around the world to French Polynesia and literally pulled mangoes off the trees that lined the streets and filled the countryside. For those of you who are not greeted by mango trees outside your door, I’ve got mango recipes galore! Welcome to the tropics!

There are choices we can make for the best possible nutrition during these challenging times. Convenience foods come at a price. So do specialty items, like organic, farm raised, foreign foods, gluten-free, vegan and the like. How do you select what’s best for your health and economical?

Searching for a spread that tastes as good as it looks, isn’t crazy in calories or fat and can please a crowd or two? Surprise! This recipe for Cauliflower and White Bean Pate is all this and much more!

You just might have grown up without trying this tropical, natural treat. I sure didn’t. The first time I tried whole coconut was on a river craft in Panama. The shell was filed with coconut and juice of some kind, mixed with a powerful alcohol. Mostly, the creamy sweetness of the coconut camouflaged the alcohol which made that boat sway plenty! Instead … Come value this tropical fruit in all its forms!

I’m making my eggs due. I’ve got a coveted dozen that I cherish. Some cartons of egg whites. And a willingness to be creative. That means baking powder, chickpea flour, fruit purées, ground chia and flax seeds, mashed potatoes, plant milk, potato starch and plenty of cans of chickpeas with their magic-like liquid—aquafaba! Wonder if those Chinese and Egyptians knew about this elixir way back then! Eggcentric! Just see …

My recipe for Tropical Yogurt Sauce can be used for dunking fruit skewers, crowning mixed fruit bowls or berry crumbles, or slathering plain cake or cookies—every use is lip-smacking good!