Monday, I had a little lunch for the Swope staff and it was quite a fun and relaxing afternoon. I prepared a meal of Indian flavors (not necessarily food), but a comforting and yummy lunch including my favorite curried cauliflower soup, a salad with lime-tamarind dressing and Barb-a-licious' famous chutney dip. I had to make Barb's dip because it's something she often serves for parties and I always enjoy. It's great on a cracker and perfect on a celery stick! Some olives, breadsticks and pickled okra; appetizers are done.

Recipe: Barb's Chutney Dip

Barb usually uses an apple chutney which is delicious. I used a mango chutney, but not a super spicy one. Whatever you usually enjoy will be perfect.

8 oz. cream cheese

½ cup chutney

1-2 tsp. fresh lemon juice

½ tsp each of curry, cumin & coriander (the three Cs!)

Combine all of the ingredients in a food processor and process until smooth and combined. Transfer to the serving dish of your choice; cover and chill for a couple of hours or overnight. Mangez!

Thanks Barb!

I love to drink mango lassis when I go out for Indian food. They have a wonderful cooling affect after what is usually a spicy meal. Plus, its one of the only Indian sweets I like, most of which are usually too sweet or strange for my palate. But what is hard about making a lassi? It's basically the original smoothie and simple to make at home.

We have been eating a lot of vegetable curries at home lately. I made a lentil curry with sweet potatoes and cauliflower a couple of evenings ago and what could be a better accompaniment than a mango lassi?

A sweet treat that's pretty good for you: honey for you sinuses; yogurt for your tummy; and fruit full of vitamins. Enjoy!

Recipe: Mango Lassi
3 cups diced mango, fresh or frozen (1 12 oz bag)
3 cups plain low-fat yogurt
3/4 cup milk
3/4 cup water
6 tbsp honey

Combine all of the ingredients in a blender. You may have to do this is two portions depending on what will fit into carafe. Process until smooth and creamy.