Today’s recipe is another healthy barbecue inspiration: Grilled Mango & Pineapple Vegetable Skewers with Mojo Rojo & Mojo Verde. The idea for this recipe came to me when I recently visited a local food market in my beautiful small German town. It was a fun little market with local vendors selling home made foods such as healthy popsicles, roasted chickpeas, sauces such as tomato sauce, pestos, or mojo sauces, and there was even a nut butter booth. I guess it is unnecessary to say that I was in food heaven. However, every time I saw something that I liked, I instantly thought: I can do this myself. I have all this fancy equipment in my kitchen, so there is actually no need to buy anything anymore. Of course, we ended up buying lots of stuff, mostly because the vendors were so nice and friendly. However, as soon as I got home, I had to try making my own mojo sauces, because it reminded me of my last vacation with my mom and little sister. Mojo is a chili sauce from the Canary islands, which is traditionally served with wrinkly, salty potatoes. If you’ve ever been to the Canary islands, then you’ve probably tried Mojo at some point. 

Most restaurants on the Canary islands serve mojo rojo, or red mojo, which is made from red chilies and red bell peppers. However, I’ve always been a fan of mojo verde, or green mojo, which is a variation of the traditional sauce as it is made with cilantro and parsley – some of my favorite superfood herbs. I felt like adding some mint leaves in there, too, because I’ve developed a slight mint obsession lately, but you can leave these out if you like.

I used zucchini, red bell pepper and red onions for the skewers, but you can of course use any vegetable you have in the fridge. I’ve actually tried them with mushrooms last week, which also tasted fantastic. The combination of savory veggies and sweet fruit pieces is a dream, and the sweetness of the grilled mango and pineapple gives the skewers an exotic touch. If you are not a fan of fruit in savory dishes, then you can of course leave them out, however, it’s just not the same without mango and pineapple. Try bringing these to your next barbecue with friends, and you’ll be the star at the table, I promise. The grilled mango pineapple vegetable skewers with mojo also go really well with the stuffed mushrooms with cashew basil cream, the grilled avocado bruschetta, and the harissa spiced sweet potato wedges – a heavenly healthy BBQ!

Enjoy!

Did you make this recipe or have any suggestions, questions or comments?

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I love spring and I love fall. I mean, don’t get me wrong, of course I like summer and winter, too, but there is something so magical about spring and fall that I would absolutely declare those two as my favorite seasons. I’m really sorry that I’m talking about the weather, but I needed a smooth transition into this smoothie, which I have declared to be a Spring Smoothie, because the  ingredients are a mix of winter and summer fruits. We have oranges, which are definitely more of a winter fruit, mangos, which I associate with summertime, and then we have bananas, which, well, let’s face it – are in season all year around in almost every country on the planet. What’s really making this smoothie special, however, are the mint and basil leaves that give it an incredibly fresh taste. 

If you’re not a big fan of mint in smoothies, then start out slowly and increase your mint leaves with time. I guarantee you that you will come to like it eventually. Both mint and basil have antibacterial and anti-inflammatory properties, which means that they help our body fight various diseases. So they literally turn smoothies into deliciously tasting medicine. One cup of basil contains almost 100% of the daily vitamin K intake, which is vital for healthy bones and blood clotting. Mint has been used to cure stomach or throat aches for years, so there’s the reason why people drink peppermint tea when they are fighting a sore throat.

The sweetness in this spring smoothie comes from the banana and mango. Bananas are one of the best sources for potassium, which is vital for a healthy heart and a regulated blood pressure. Mango comes with a good amount of vitamin A, which is important for a healthy vision. I like to use frozen mangos because they are already portioned, and function as ice cubes, but you can totally use fresh mango instead.

For an extra touch of creaminess, I always add a little bit of avocado to my smoothies. Another reason why avocados should be your number one smoothie ingredient is that avocados increase the nutrient intake of the fruits and vegetables that they are taken with by up to 200%. If that’s not the best excuse to have an avocado a day, I don’t know what is.

Enjoy!

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