Have you heard of coconut vinegar? I hadn’t until this past year. I enjoy so many coconut products and the coconut palm tree is a pretty amazing plant in that we are able to get so much food from it. I enjoy coconut water, coconut milk, coconut sugar, shredded coconut, and now–coconut vinegar.

Coconut vinegar can be made from either the sap or water. The sap produces much richer and nutrient dense vinegar than coconut water vinegar–it also takes much longer to make. When looking for raw vinegars it is always good to look for ones that naturally form a “mother” culture, which, let’s be honest, looks like a big loogie.

Not long ago I was inundated with squash. I was thinking “What am I gonna do with all of this squash!!” It was squash overload. Besides being a fun word to say, it turns out squash is pretty good for you. That is why I am writing to you write now, I mean right now. Chill out. As you know, or should know, I like to ask myself: “Why are you eating this?” and “Is this good for me?” and “What nutrients are in this food?” and again “Why am I eating this?”

You might first like to know that I am no longer inundated with squash. The squash heydays have come and gone, but, it may be that I just ate three squash chocolate chip cookies out of the freezer. Yes, yes, of course, pumpkin chocolate chip cookies sound so much better, but the difference in taste is minimal and when one is inundated with squash it makes an excellent use of the squash.

Can I have a promotion? Well, then, can kale have one? While we are talking about extraordinary food, we might as well talk about kale. I know the first question that is coming to your mind after the last post is whether I put dandelions in my smoothie. Oh well, I am going to tell you anyway. No, unfortunately I did not put dandelions in my smoothie, but, but, but!, I did put kale in my smoothie, and more than once to boot.

One of the things that is nice about kale is that it is not really bitter at all. It blends in a smoothie just fine and you hardly notice the tiny green chopped up flecks, especially among the blueberries, bananas, strawberries, and cocoa. But, but but!, what I like even better about kale is its power-packed nutritional profile. I mean, can I even list all of the good stuff in kale? It is like, in the hall of fame of nutrition density.

I like extraordinary foods. Dandelions are pretty extraordinary. Yet, they are common. Try that on for size.

Thankfully, I grew up eating dandelions every now and then. My grandpa would pick them (from areas that had not been sprayed with pesticides or who knows what), and we would have them in salads or soups or sauteed. They definitely take some getting to know. You may not be the biggest fan right from the start. You may have to acquire a taste for them. You may have to work at including them in dishes and disguising their pungent bitterness. BUT, all your hard work will be rewarded. First, your work at liking dandelions will be rewarded with you becoming a fan of dandelions. Second, your body will be rewarded with numerous health benefits.

This morning, I said out loud, “I really like grapefruit”. Have you ever noticed how different it is to say things out loud, as opposed to just thinking them? It is as if there is greater conviction when things get said out loud. They reverberate through the universe, echoing into outer-space. They are set in stone… or air, in this case.

I am kind of surprised that I have never talked about grapefruit on this blog. When you like something so much and you do not even mention it seems steeerange to me. Although, some things need time to come to a fullness within us. Other things grow on us over time. Also, to me, some things seem so good that I don’t want to share them with anyone else, yeah, selfish of me, I know.

Well, it’s Monday, and I hope that today is being wonderful for all of you so far.

There are certain times in our household when we have an abundance of fruit available. These are good times. Pears, bananas, oranges, grapefruit, apples, blueberries, and mangoes remind me how blessed I am.

So without further ado. I present the champagne mango:

Did you know that Ataulfo mangoes, which is the variety from which champagne mangoes come, have almost 5 times as much vitamin C as other popular mango varieties? All mangoes are packed with good stuff like vitamins A, C, E, B1, B2, B3, B5, B6, Magnesium, Potassium, and more! And more! It is nice that a food that looks so good, and tastes so good, can have so many good things in it for you.

Yeah, yeah, yeah… the title, I know.

What is good for you in cucumbers? Hmmm. I don’t know.

I was just asked that recently, so I thought I would learn. Sure, I know that they are used in salons and day spa’s… something about being good for your skin.

Well, well, what do you know, cucumbers are good for your skin due to the silica content, vitamin C, and high water content. Cucumbers also contain caffeic acid which helps to soothe skin irritations and reduce swelling. Now it all makes sense.

Cucumbers are not really chocked full of vitamins and minerals. Sure, they are good for you, and have vitamin C, vitamin A, potassium, manganese, folate, molybdenum, and tryptophan (really, like in turkey), but they are not as nutrient dense as many other fruits and vegetables. Also, the skin is what is rich in fiber and most of the minerals, therefore it is best to get non-treated or waxed cucumbers and eat the skin. Personally, sometimes I like the skin and sometimes I don’t want it.