Citrus fruits have long been my favorite fruit, I find them to be energizing, thirst quenching and mood uplifting. On top of that it is well known that they are packed with vitamin C and have a highly alkaline response in your body. This means they are ideal for fighting off any winter time cold that arises. On top of that they are in season right now!!!!!! Here I will share 4 of my favorite applications of the amazing GRAPEFRUIT.
THE GRAPEFRUIT AVOCADO KALE SALAD
SIMPLICITY SIMPLICITY SIMPLICITY, you can never go wrong with a simple recipe! The flavors in this are so amazing that there is no need for anything else.
Extra virgin olive oil
Some people are turned away by Kale because it is a very hearty green, the weight of the leaves can intimidate some people in using it for salads. The variety of kale you chose is also important. If your local store or farmers market has a variety you should keep in mind the lighter ones are some times better suited for salads. Two solutions for really thick Kale, You can lightly sautee in a pan to cook and lightly wilt it. This will make it easier to chew. The second option is to take it to the cutting board and chop and dice so it is smaller pieces, I some times shred it when making salads. Once you have decided how you would like your kale, chop up an avocado, slice a grapefruit and toss with the Kale. For the dressing, Lightly drizzle extra virgin olive oil over the top. Then lightly top with fresh lemon juice. You don’t need much lemon since the salad already contains citrus. Next sprinkle my favorite type of salt, HIMILAYAN pink salt over the top and finish with cracked black pepper. waallah this salad will take you back to summer no mater how cold it is outside. A light refreshing uplifting salad. Buen Provecho!
THE SPICY GRAPEFRUIT MARGARITA
Silver 100% Agave Tequila
To begin chop up a couple of jalapeños, half them the long way. Remember if you leave the seeds in the heat will be turned up significantly. If you are brave and really like spice go for the habanero pepper. I like to throw it in the bottle and let it sit in the freezer overnight so that the pepper infuses into the tequila. If you are short on time and thirsty the other option is to muddle the pepper in a pint glass then pour through a fine strainer. Once you have made the spicy tequila then it is simple. First you squeeze a fresh grapefruit. A general rule of thumb, 1 – 2 grapefruits per Marg depending on the size of the glass. After the grapefruit add the agave syrup. Agave is a great natural sweetener that comes from the same cactus that the tequila is made from. (SIDE NOTE) A good way to look at agave that a friend once told me is when comparing honey and agave, think of the energy of the cactus and of the energy of the bees. The honey is fast paced high energy. It has a high glycemic index which means it will spike your blood sugar levels. The Agave comes from a Cactus that chills full time. It is mellow and has a low glycemic index meaning it will not spike your blood sugar levels since it absorbs slowly into the body. The agave will balance out the spice of the jalapeño and edge of the grapefruit. If you made the tequila too spicy agave can really help. Finally squeeze a lime into the margarita. It wouldn’t be a margarita without the lime… I find that they taste the best when shaken so throw into a shaker to mesh all the flavors together. Finish with slice of grapefruit on top.
TWO USES FOR THE LEFTOVER PEEL
Poke two holes in the side of the peel and string with yarn. Fill the peel with bird seed and top with peanut butter, the local birds will love the treat.
Great way to get a seed started. Best of all once it is ready to be planted, you can plant the whole thing int the ground. The peel will compost into ground and provide added nutrients to the new plant as it grows.