FOOD/WINE

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    • 2 Tbsp unsalted butter or extra-virgin olive oil 
    • 1 russet potato, peeled and roughly chopped 
    • 1 onion, roughly chopped 
    • 1 garlic clove, minced 
    • 3 cups low-sodium vegetable or chicken broth 
    • ground black pepper, to taste 
    • 6 cups fresh watercress 
    • 1/3 cup buttermilk or kefir, plus more for serving
    • 1/4 cup chopped fresh dill 
    • 2 tsp white wine vinegar 
    • In large pot, melt butter or oil over medium heat. Add potatoes, onion, and garlic. Sauté for 10 minutes. Add broth and pepper, bring to a boil, reduce to a simmer, cover, and cook for 12 to 15 minutes, until potatoes are tender. Add watercress and cook until wilted, about 1 minute. 
    • Remove from heat; add buttermilk or kefir, dill, and vinegar. Purée with an immersion blender until smooth. Serve hot with a swirl of additional buttermilk. 

    NUTRITION

    • 1 ½ cups of sweet and ripe mangoes, diced ​
    • 1 cup non-fat Greek or plain yogurt
    • ½ cup milk
    • 1 teaspoon cardamom powder
    • 2 teaspoon chopped pistachios and/or almonds
    • 4 mint leaves for garnish
    • 2 teaspoon honey
    • ½ cup ice (optional)

    • For a no added sugar recipe, eliminate honey or add in zero-calorie monk fruit sweetener.
    • Extra mango lassi can be stored in the refrigerator for 1 to 2 days. Stir before drinking it.