This week we'll explore pistachios and a special sweet/spicy corn salsa recipe. We'll also delve into this week's full moon (the "pink moon") and how to enjoy sea vegetables.

Eat Colorfully

Seasonal Ingredient Spotlight: PISTACHIOS

Although they're actually harvested in the fall, pistachios always seem to be an iconic spring ingredient. Maybe it's because of their bright green color? Regardless, I'll happily take any excuse to enjoy these delightful nuts.

One of my favorite ways to use pistachios is on a salad. They provide wonderful crunch and some nice decadence. Sprinkle them on top of any Mediterranean, Middle Eastern, or springy/summery salad and they'll be right at home.

On a similar note, what about a savory pistachio CRUMBLE topping for salads or roasted veggies? This Raw Salad with Lemon Pistachio "Dukkah" has a wonderful combination of flavors and textures. You can make the salad recipe as a whole, or take the (albeit non-traditional) dukkah recipe and use it on everything all season long.

Pistachios are also fabulous in desserts. While baklava is an iconic treat that often uses pistachios, I personally adore these Healthy Fig, Pistachio, and Lemon Truffles. They're easy to make and use just a few simple whole-food ingredients. Make a batch and share them with someone special!

Special Recipe: SWEET AND SPICY CORN AND MANGO SALSA

Are you getting excited for spring gatherings? Between outdoor dinners, garden parties, BBQs, potlucks, and picnics, this time of year always brings a lot of opportunities to get together with friends and family. That's why I'm excited to share a special recipe with you this week. You can't find this Sweet and Spicy Corn and Mango Salsa on my blog though; it's a special treat, just for you!

This easy salsa features hearty corn, sweet mango, zesty jalapeños, and creamy avocado. Since corn isn't in-season yet, I caramelize frozen corn in a skillet to enhance the flavor. If you want to prepare this salsa ahead of time for stress-free entertaining, just leave the avocado off until right before serving so that it doesn't brown. This recipe will give you 10-12 servings, and will be especially perfect for a Cinco de Mayo party (remember to save it!).

Ingredients:

• 16-oz bag frozen sweet corn
• 2 tsp olive oil
• Generous salt and pepper
• 1 red bell pepper
• 1 mango
• 2 jalapeños
• Juice of a lime
• ½ c fresh cilantro
• 1 tsp flaky sea salt
• 2 ripe avocados

Directions:

1. In a large skillet, combine the frozen corn with the olive oil. Salt and pepper generously.
2. Cook over medium-high heat, tossing frequently, until the corn is caramelized and lightly browned (about 10 minutes). Let the corn cool to room temperature.
3. Cut the stem and ribs from the red bell pepper and dice. Cut the peel from the mango, cut the flesh from the pit, and dice the flesh. Cut the stem from the jalapeños, remove the ribs (optional) to decrease the heat level, and dice very finely. Chop the cilantro roughly.
4. In a large mixing bowl, combine the caramelized corn with the diced red bell pepper, mango, and jalapeños. Add the lime juice, chopped cilantro, and flaky sea salt, then toss to mix.
5. Cut the avocados in half, remove the pit, and cut the flesh into cubes. Add the avocado to the salsa and mix gently.
6. Transfer the salsa to a bowl and serve with tortilla chips for dipping.

Live Colorfully

In the Natural World: THE PINK MOON

On Wednesday night (April 1), keep an eye out for the full moon. April's full moon is typically called the "Pink Moon", although the moon itself won't look any different than usual. The name actually comes from blooming flowers during April, and supposedly originated from a specific pink wildflower native to eastern North America.

As many of you may know, the moon names originated from Indigenous peoples. Accordingly, different tribes had different names for the moons, stemming from where they lived and what was going on in the natural world around them during that time of year. You can see many different names for April's full moon in this Farmer's Almanac article.

Want to view the Pink Moon in all its glory? Its peak fullness will occur Wednesday night, so you'll be able to see it best as it rises, looking eastward. You'll also have a great view of it on Thursday morning as it sets, looking westward.

Self-Care Pick: HOW TO ENJOY SEA VEGETABLES

If you're looking to add a powerful food into your diet, how about enjoying more sea vegetables? Seaweed can be an acquired taste, but it's deliciously savory and works great in a wide variety of dishes. It's also loaded with nutrients, including some hard-to-find ones like iodine, which is important for thyroid health. Although it varies from species to species, many sea vegetables also contain omega-3s, minerals like calcium and magnesium, vitamins like A and B12, and antioxidants.

Ready to get started? Aside from the obvious sushi, here are some other ways you can enjoy sea vegetables:

• Sprinkle furikake seasoning onto salads, bowl meals, roasted veggies, and just about anything
• Cut nori (the type of seaweed used to wrap sushi) into thin strips and toss it into salads
• Use nori sheets instead of tortillas, wraps, or taco shells
• Nibble on seaweed snacks (keep an eye out for fun flavors)
• Take a sea moss supplement

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!