YOGURT: Lassi

Why yogurt?

Found in yogurt and kefir, probiotics, such as Lactobacillus acidophilus  and Lactobacillus bifidus,  “inhibit the growth of colon cancer cells.” (Anti-Cancer by David Servan-Schreiber, page 126).

Nutrition note re frozen yogurt: Frozen yogurt has no where near as much of the probiotics as regular yogurt. See New York Times article: http://www.nytimes.com/1991/06/26/garden/frozen-yogurt-tasty-but-no-health-food.html?pagewanted=all

The following U-Tube videos inspired me to make a few lassis this weekend: 

Very creative ideas for lassis:
http://www.youtube.com/watch?v=82X-F1wXk7k

A nice lassi recipe using frozen mango (makes the lassi nice and cold):
http://www.youtube.com/watch?v=Z9jjpe62KyU

A video showing the use of a hand blender (instead of a food processor or blender) to make a lassi. This is very convenient if you want to make just a small quantity at a time.
http://www.youtube.com/watch?v=mD7EDIthinw

A few recipe notes:
–The best mangos to use for making lassis are the least stringy ones. These include the ataulfo mango (also known as the champagne mango). For a picture of this mango, see http://www.champagnemango.com/site/varieties .

–For information about more different varieties of mangoes, see http://www.mad4mango.com/mango/aboutmangos4.html . The king of Indian mangoes is the alphonso mango, but it’s only available mid April – May, and then only from the local Indian or Indo-Pakistani stores. But it makes a great lassi!!!

–Instead of adding sugar, just blend some sweetened dried cranberries into the lassi. They add sweetness and also little red flecks.

–Pour your mango lassi over a little crushed ice, if you like.

–For fun, especially for kids, I like to make a “bubble” lassi. Inspired by the bubble tea idea (tapioca pearls in tea), just before serving the lassi, I sometimes throw in a teaspoon or two of sweetened dried cranberries.

–Most Indian restaurants make their mango lassis with canned mango pulp – a product that’s loaded with sugar. The ingredient list on the can of Mango Pulp my husband brought back from the store this weekend says: Kesar Mangoes, sugar Syrup and Citric Acid.  I’d rather make my lassis with fresh mangoes or with frozen mangoes .

–I have not found a reliable source for tasty frozen magoes, so I buy fresh ones, peel them and freeze them myself. The big Asian markets, like Grand Mart in Sterling, sell boxes of champagne mangoes at a good price (about 14 mangoes) and when I can’t use all the frest ones, I freeze the remaining ripe fresh mangoes. Works for me!

Nutrition note re yogurt: Many, if not most yogurts, are made from milk without added vitamin D. You can check the nutrition label to see if it lists vitamin D. If it doesn’t, I highly doubt there’s any added vitamin D in the product. We’ll talk more about vitamin D soon…

Meanwhile, enjoy your mango lassis!!!! Cheers!!!!

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3 thoughts on “YOGURT: Lassi

  1. I am loving these recipes and have heard from friends I have sent this blog to that they are too! thanks leni—do you have any more ideas for how to use basil in subtle ways? my family is basil/pesto-shy and other than tomato sauce, which hides the taste completely, I am stuck as to how to sneak it in. have tried it in eggs, but even that changes the taste considerably—anyone? anyone? those picky eaters are hard to get to try new things! especially maybe in mexican foods? any thoughts or recipes?

    1. Glad you are enjoying the lassis! Hm…how to include basil in ways that the basil isn’t a pronounced flavor? Have you tried mixing it in with hummus? Just a little at first so they get used to the taste?
      Leni

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