Tofu Mango Freeze

My sinus infection is slowly getting better despite all the set backs from the medications I found I was allergic to. It's definitely true that often the remedy is worse than the illness. I guess it's pretty common for people with other allergies or sensitivities to have problems with medications as well. I definitely want to avoid one of these again. I can't take the misery from the sinuses or the stomach pain caused by the medications.

That's why I've invested in a Hydro-Pulse Sinus Irrigator. It's kind of a Water Pik device for your nasal passages. I know to some people it sounds painful while others may find it disgusting but it's really just like a Neti Pot with some extra umph. It may not work but it's worth a try.

Hopefully, it will turn out to be as good a find as the chewable papaya tablets were. I'm still taking them and they are helping my tummy through the tough times of taking antibiotics. I also take a vegan probiotic with every meal.

I tried another mango dessert that is equally as good as the one I made last week. The difference is this one has soy in the form of tofu while the other was free of soy. I only eat soy once in awhile but this dessert is definitely worth trying if you can tolerate soy and love mango like me.

Tofu Mango Freeze (serves 2)

Ingredients:

2 cups of diced mango

1/2 cup vanilla-flavored, unsweetened hemp milk (You also may use soy milk.)

6 ounces (half a 12-ounce package) silken tofu

2-4 T. Fruit Sweet (from Wax Orchard's) or other sweetener such as agave nectar (add a little at a time and test for desired sweetness)

1 T. lemon juice

Directions:

In a blender, blend until smooth 1 cup mango, hemp milk, tofu, lemon juice and sweetener. Pour the mixture in a container and freeze slightly. In the meantime, puree the remaining cup of mango with a little sweetener and refrigerate until serving time. To serve, divide the mango tofu mixture between dessert dishes and spoon the mango puree down one side of each dessert.