Add a little sunshine to your menu to make your food more flavorful and good for you, too. Your mind and body will thank you for the vibrant flavors and the healing qualities that go along with it.
Grapefruit Panna Cotta Serves 8
Gelatin - 2 1/4 teaspoon Fresh-squeezed grapefruit juice - 1/2 cup Low fat milk - 5 ounces Coconut sugar - 1/2 cup Plain, nonfat Greek yogurt - 1 pint Coconut cream - 2 tablespoons Fresh coconut - 1/2 cup, grated Grapefruit supremes - 1 cup Grapefruit zest - 2 tablespoons
Winter Greens Salad with Caper-Lime Vinaigrette Serves 6 Radicchio - 1 head Frisee - 1 head Green leaf lettuce - 1 head Honey - 2 tablespoons Dijon mustard - 1 teaspoon Lime juice - 1/4 Cup Zest of 1 lime Shallot - 1 tablespoon, minced Capers - 2 tablespoon Extra Virgin Olive Oil - 1/2 Cup Sea salt - to taste Fresh ground pepper - to taste Feta cheese - crumbled - 1/2 Cup
1. In a medium bowl, whisk honey and Dijon mustard. 2. Add shallots, lime juice, and zest. 3. Slowly drizzle extra virgin olive oil while whisking rapidly to emulsify. 4. Stir in capers. 5. Season with fresh ground sea salt and pepper to taste. 6. Wash and dry greens. 7. In a separate bowl, tear greens into bite sized pieces. 8. Add feta cheese, and toss with vinaigrette. 9. Serve immediately.
1. In a small bowl, sprinkle the powdered gelatin over the fresh grapefruit juice. 2. Let sit for 5 minutes to bloom. 3. In a small saucepan, heat the milk and coconut sugar over a medium heat to a simmer. 4. Transfer to a large bowl. 5. Whisk in gelatin mixture, Greek yogurt, and coconut cream until smooth. 6. Pour into (8) four ounce ramekins and let set in the refrigerator for four hours. 7. In a separate bowl, toss the grapefruit supremes with the grated coconut 8. Unmold ramekins by dipping the bottom of the ramekins into hot water for 10 seconds and running a sharp knife around the circumference of the ramekin. Turn the ramekins on the serving dishes. 9. Sprinkle grapefruit zest on the top of each panna cotta. 10. Garnish the plate with the grapefruit segments and coconut.
The Wealth & Wellness Issue | January - February 2015 | 41