This week we learn how to prevent colds with a healthy citrus grove salad, as well as with a few other fun food secrets. Did you know that garlic is a natural cold fighter? Or that tea with cayenne can do wonders? Learn how to naturally rev up your immune system with our home remedies.
This natural cold care recipe for citrus grove salad is easy and elegant. We use ruby red grapefruit, cara cara oranges, kiwis, honey, mint, and coriander in our recipe. You can use as many heirloom citrus varieties that you wish. Because of its beautiful color combination you can serve this at a formal brunch, as well as just casually at home.
1 ruby red grapefruit
1 navel orange
1 cara cara (or another navel)
1 T of olive oil
1/2 tsp. coriander seeds, lightly toasted and ground
1 T agave nectar or honey
4 leaves of mint (from 1 sprig), finely chopped
Using a sharp paring knife cut the ends off of the grapefruits and orange, and then slice the peel and white pith off, avoiding taking out too much of the fruit flesh.
Set up two bowls; one can be the serving bowl, and the other will be the work bowl. Over the work bowl, slice around the membrane of each section of the grapefruit and fruit, gently pull out the segments, and place each of them in the serving bowl.
After all of the segments have been removed, squeeze out excess juice from the membranes into the work bowl.
Peel the kiwi with a vegetable peeler or the paring knife and then slice it into long wedges and add to the serving bowl.
Pour the olive oil over the fruits and sprinkle on the ground coriander. Strain the excess juice from the work bowl, about ½ cup, into a small sauté pan and heat it up a light simmer.
Stir in the agave nectar, and let the juice reduce slightly. Take off the heat. Pour the warm liquid over the fruits and then stir in the chopped mint.
Gently toss and serve.
The Kitchen Caravan is a blog and cooking show devoted to creating healthy food using fresh, seasonal ingredients. Reprinted with permission.
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