Lately I have been into cookbooks, which is a little weird since I rarely cook and never bake. I am trying to start eating local and clean foods, it is kinda slow going. Here are a couple of recipes from Tosca Reno's Eat Clean Cookbook.
Citrus Salad (8, 1 cup servings)
2 pink or red grapefruit, washed
4 naval oranges, washed
juice of one fresh lemon
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tbsp maple syrup or agave nectar
1. Remove the peel from oranges and grapefruit as follows: Cut a slice off the bottom and top of each piece of fruit. Set the fruit on a cutting board and with a sharp knife, slice between the peel and the flesh, following the core carefully. Rotate the fruit to remove the peel and pith all the way around. Next hold the fruit in your hand and, again with a sharp knife, cut next to the tough membrane so the flesh is removed in one segment.
2. Drop the segments into a glass serving bowl. Complete this procedure with all oranges and grapefruit.
3. Squeeze lemon juice over the citrus segments. Drizzle maple syrup or agave nectar over top and add the spices. Toss gently. Let sit for at least an hour to blend flavors. Keeps well in the refrigerator for 3 or 4 days.
Spiced broiled grapefruit (1/2 grapefruit per person)
1/2 grapefruit per person
1 tbsp pure maple syrup per grapefruit half
1/2 vanilla extract per grapefruit half
pinch ea. ground cardamom, nutmeg & cinnamon per grapefruit half
1. Position the oven rack so it sits 4 inches below the broiler element in your oven.
2. Preheat the oven to broil. Have a medium-sized casserole dish ready to set the grapefruit into.
3. Cut grapefruit in half.
4. Set each half in the casserole dish and drizzle with maple syrup and vanilla. Season with spices and place under the broiler for about 5 minutes.
