The Salad Punch is good

 Eating lots of fruits and vegetables can help you prevent heart disease, stroke, and some types of cancer. Add dark green vegetables, yellow, orange, and red fruits, cooked tomatoes, and citrus fruits. If you eat 2,000 calories a day, aim for at least nine servings or 4 1/2 cups of fruits and vegetables.

 

Try mango and sweet potato. Mangoes are high in fiber, contain no cholesterol or saturated fat, and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are nutritious and heart-healthy, according to the National Center for Science in the Public Interest. They are fat-free, cholesterol-free, low in sodium, and high in fiber. Besides its sweet taste, sweet potato is a good source of vitamins A, C, and E. Cumin is a good source of iron, and cumin seeds promote a healthy digestive system. Spring salad with chutney vinaigrette and cumin sweet potato chips 

 

1 bottle (9 ounces) of mango chutney (about 1 cup) 

 

1/2 cup light sour cream or mayonnaise 

 

1/2 cup low-fat plain yogurt 

 

1/4 cup finely chopped cilantro or fresh mint 

 

8 to 10 cups mixed spring greens 

 

1 apple, thinly sliced 

 

1 cucumber, sliced 

 

Golden Raisins and Roasted Cashews 

 

Cumin sweet potato chips 

 

1 cup Bruce's Sweet Potato Pancake Mix 

 

2 teaspoons roasted cumin seeds 

 

1/4 teaspoon Bruce Ma Cayenne red pepper 

 

1 cup of water 

 

2 tablespoons vegetable oil 

 

Prepare cumin sweet potato chips; put aside. For the dressing, combine chutney, sour cream, yogurt, and cilantro; mix well. Refrigerate until ready to serve. When you are ready to serve, toss the tops with the dressing and arrange them on a salad plate with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato chips on the side. Makes 6 servings. Note: For the salad dressing, toss 3 cups of cooked chicken with a little dressing and arrange it on a plate.

 

Mix everything in a bowl; good mix. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When the pan is hot, add 2 tablespoons of batter and stir quickly to spread well. Cook until golden brown, about 2 minutes, flip and cook on the other side until golden brown and crispy on one side. Repeat with the remaining batter, sprinkling the pan as needed to prevent sticking. Place the circles in a single layer on paper towels after