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Posts Tagged ‘Orange’

Take Advantage of the Season

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Comments Posted on Mar 01, 2013 Last Updated Mar 01, 2013 Posted by Clea

winter greens salad

WINTER GREENS & CITRUS SALAD RECIPE

Our orange tree is bursting with succulent, ripe oranges. The sun is shining and temperatures are climbing. Before we know it, Spring will be here…

Take advantage of this season’s deliciously powerful produce! Enjoy these nutrient-rich dark winter greens tossed together with immune-boosting seasonal citrus. This tangy, versatile dish pairs well with warm soups or hearty winter dishes and easily stands alone as a flavor-packed noteworthy salad.

Psst! You can find my recipe featured along with more delicious, local food news and events in Edible Magazine! Let me know which seasonal ingredients you’d like to see me cooking with next.
Enjoy,

Signature2

Winter Greens & Citrus Salad Recipe

(Makes 4 servings)
INGREDIENTS
SALAD
1 bunch Kale, we used Lacinato, (4 cups), thick ribs removed & thinly sliced
2 cups Arugula
2 Oranges, peeled and quartered
½ cup Red Onion, thinly sliced
¼ cup Walnuts (optional)

CITRUS VINAIGRETTE DRESSING
2 Tablespoons Grapefruit Juice, fresh squeezed
1 Tablespoon Lime Juice, fresh squeezed
2 Tablespoons Grape Seed Oil
1 Tablespoon Maple Syrup
Fresh Ground Pepper, to taste

seasonal salad

METHOD

1. In a large bowl combine kale, arugula, oranges and red onion. Set aside.

2. In a medium bowl combine citrus juices, grape seed oil and maple syrup. Whisk slowly.

3. Toss salad thoroughly in dressing. Set aside for 15 minutes.

4. To serve, sprinkle with walnuts (optional) and fresh ground pepper to taste. Eat Inspired Today!

 

© Copyright Clea Shannon 2013

Eat Inspired Today™ LLC

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Quinoa with Roasted Figs, Arugula & Goat Cheese

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Comments Posted on Oct 02, 2012 Last Updated Nov 19, 2012 Posted by Clea

Figs, Arugula, Orange and Balsamic mingle in this Festive Fall dish.

Festive Fall flavors make this quinoa dish a wonderful vegetarian entrée, hearty lunch or refreshing potluck dish. Enjoy the rich, sweet figs and delicate spice of fresh arugula paired with goat cheese, balsamic and orange. These flavors remind me of crisp autumn weather…

A Hip, Simple, Fabulous™ dish imbued with seasonal favorites that offers stand-out flavor and satisfying protein. This dish is perfect for gatherings as it is gluten-free and vegetarian. For vegan and dairy-free options, simply omit the goat cheese.

I brought this dish to a wonderful reunion at The Old Globe theatre last night, where my daughter, along with members of a cast of close to 200, gathered to celebrate their performance of The Odyssey. As a part of the San Diego Junior Theatre Honors, we were blessed to be a part of this amazing production. For those of you fortunate enough to be a part of this experience in any way it was the culmination of artistic dreams, creative talents, haunting musical scores, passionate theatre-goers, talented professional actors and charismatic San Diegans young and old. Curious? Catch a glimpse of the show here.

This theatre experience made professional theatre and actors accessible – joining local performing youth groups throughout San Diego with veteran performers and creative talent to create a one-of-a-kind collaborative work. It was breathtaking!

Photo Credit: The Old Globe Theatre

Last night, we learned that director Lear deBessonet will be creating a similar experience for the New York Public Theatre next summer with a presentation of The Tempest. If you’re in NYC, make a point to be there! How wonderful to see the lasting impact and ripple effect this production has created for so many – reigniting the spark that fuels creativity, community and hope! I know I’ll be looking into making the trip out, perhaps to visit the Institute for Integrative Nutrition, catch up with a few of my colleagues and fellow alumni and see this summer Shakespeare show.

Can’t wait for great theatre? Check out Allegiance now at The Old Globe. Our whole family enjoyed this beautiful and powerful story or life, love and loyalties during World War II and the Japanese American internment. You also won’t want to miss our favorite holiday tradition, Dr. Seuss’ How The Grinch Stole Christmas.

What a treat to come back together a year later, reconnect and share memorable, lasting moments from this experience. Thank you again to Todd Almond, Lear deBessonet, Evangeline Rose Whitlock, Roberta Wells-Famula, the cast, crew, local individuals, youth groups and everyone at The Old Globe who believed in this seemingly impossible production and helped to bring us all together in this ultimately transformative experience! (yes, somewhat reminiscent of the journey in The Odyssey)

I received several requests last night for the recipe – so let’s get this show started:-)

EAT INSPIRED TODAY TIPS

No Fresh Figs? Substitute fresh sliced pears or quartered dried figs.

Make this dish the day before and refrigerate, covered, as the flavors are just as delicious the next day.

A rice cooker is a great, time-saving way to perfectly cook almost every grain.  I like to cook a larger-than-needed amount and then refrigerate for use throughout the week. This is especially great for quinoa, which is delicious served warm or cold.

Be well,

QUINOA WITH ROASTED FIGS, ARUGULA & GOAT CHEESE

Serves 6 as entrée or 10+ as side

 

INGREDIENTS

2 Cups Dry Quinoa (Makes approx. 6-7 Cups, Cooked)

3 Fresh Figs, Rinsed, Stems Removed, Grilled or Roasted

1 Cup Firmly Packed Arugula, Rinsed and Dried

1/2 Cup Walnuts, Chopped or Whole

1/4 Cup Goat Cheese, Crumbled

DRESSING

1/4 Cup Fresh Orange Juice

2 Tablespoons Balsamic Vinegar

1/4 Cup Shallots, Finely Chopped

1/2 – 1 Tablespoon Orange Zest, Grated

1 ½ Tablespoons Olive Oil

1/4 Teaspoon Salt

Freshly Ground Black Pepper, To Taste

 

METHOD

  1. Prepare quinoa per directions. Eat Inspired Tip: Use a rice cooker to make this step super simple. You can even make quinoa ahead of time and refrigerate. Drain, if necessary, and set aside.

  2. While you chop or while quinoa cooks, roast or grill quartered figs until juices begin to bubble and caramelize.

  3. For the dressing, combine salt, shallots, zest, juice and vinegar in a small bowl. Stir well. Add pepper to taste. Let stand 5 minutes.

  4. Gently stir in olive oil with a whisk. Pour dressing mixture over quinoa. Toss well to coat.

  5. Add cooked figs, walnuts and arugula to quinoa mix. Once again, toss well.

  6. Just before serving, sprinkle with goat cheese.

  7. Serve immediately or cover and refrigerate for up to 2 days.

  8. ENJOY!

© Copyright Clea Shannon 2009-2012

Eat Inspired Today™ LLC

Join me on Facebook at Live Inspired Today or find me here.

Sign up to receive my ezine with the latest Hip, Simple, Fabulous™ recipes, healthy inspiration and event announcements.

Kale for Breakfast!

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Comments Posted on May 10, 2012 Last Updated May 09, 2012 Posted by Clea

Strawberry Coconut Breakfast Kale

Yup! You read that right. Has my kale obsession finally gotten the better of me? I’ll let you be the judge. Try out this delicious fruity kale salad and you may well become a convert yourself…Make this ahead the and refrigerate the night before for a delicious, slightly sweet power breakfast! Or add to your lunch for nutritious side.

Let’s be completely honest. None of these benefits mean anything if we don’t it kale and eat it often. So it’s mighty fortunate that this crunchy leafy green tastes pretty good and offers such a great base for leafy green salads, sautes and a welcome addition to smoothies, sides and soups.

If there is one lesson I’ve learned from nutrition school, it’s that our food is our FUEL and DIRECTLY affects how we look, feel and function.

Why choose kale? Here are just a few of the ways that we benefit from eating this amazing green: reduces inflammation and related issues, improves digestion, protects against cancer, boosts our immune response, lowers cholesterol, naturally cleanses our system, aids in regulating a healthy weight, strengthens bones and teeth… for even more information about the benefits of kale visit this post.

Eat Inspired Today Tip: Eat more cruciferous vegetables, such as kale and eat them often!

What are your favorite ways to eat kale?

Be well,

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Kale for Breakfast

INGREDIENTS:

1 bunch kale, washed, stems removed, sliced or torn into thin pieces

juice of half a Meyer Lemon

juice of half an orange

juice of half an orange

2 tablespoons extra virgin olive oil

6-8 strawberries, rinsed, stems removed and sliced

1 apple, sliced into bite-size chunks

1/4 cup sliced almonds

1/4 cup shredded, unsweetened coconut

METHOD:

  1. After chopping or tearing kale into thin pieces, place in a large bowl.

  2. Pour juices and olive oil over kale and toss. Set aside for at least 10 minutes and or overnight to allow kale to soften and the flavor to mellow.

  3. Top with strawberries and sprinkle with almonds and coconut. ENJOY!

One bunch of kale packs a nutrient powerhouse!

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Simplest Kale Salad

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Comments Posted on Jan 31, 2012 Last Updated Feb 02, 2012 Posted by Clea

Kale makes the list for radiance boosting foods!

This simple salad is one of my go-to favorites – for its flavor and its delicious radiance boosting properties! I mentioned in my recent post a list of my very own favorite WINTER RADIANCE BOOSTING foods that bring the glow back to my skin, nails and hair even under the harshest of winter conditions.

This Simplest Kale Salad recipe includes a few of those

Top 10 WINTER RADIANCE BOOSTING foods from my list.

Citrus and red pepper flakes give this salad plenty of flavor in no time.

This is a perfect quick weekday lunch or dress this up as a lovely, spicy side. Of course, there are millions of delicious variations to this…so experiment and let me know what you find you like best.

Simplest Kale Salad

This recipe makes 6 servings.

Ingredients

2 Tablespoons olive oil

2 Tablespoons lemon juice (optional sub 1 T orange or grapefruit juice)

1 to 2 teaspoons red pepper flakes

1/2 teaspoon salt

2 bunches fresh kale, rinsed, stems and tough ribs removed, leaves very finely chopped

Orange, grapefruit, carrot and red/yellow bell pepper, thinly sliced (optional, although grapefruit is my personal favorite!)

Method

In a large bowl, whisk together oil, lemon juice, chili powder and salt**. Add kale and optional grapefruit, orange, pepper and carrots. Toss to combine and serve.

*For best flavors – allow to sit for 15-30 minutes kale as citrus juices work their magic, soften the kale leaves and the flavors mingle.

**For a softer texture – gently massage the salt into the kale leaves for 1-2 minutes prior to adding the dressing. (I love the crunchier texture but it’s not for everyone!)

***It’s gluten-free – Enjoy this salad with its naturally gluten-free ingredients!

Nutrition Details

Approximate per serving(without optional ingredients): 130 calories, 6g total fat, 1g saturated fat, 290mg sodium, 19g total carbohydrate, 4g dietary fiber, 0g sugar, 6g protein

 

In Health,


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Zesty Orange Quinoa

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Comments Posted on Aug 20, 2011 Last Updated Sep 28, 2011 Posted by Clea

 

Colorful, bold flavors make this a perfectly tasty gluten-free dish for potlucks, sides and celebrations.

 

 

 

 

 

 

 

 

 

 

 

 

Zesty Orange Quinoa

This quinoa always receives rave reviews at parties, potlucks and picnics. The flavors are even better the next day but I rarely have left overs. I love this dish as a healthy, flavorful and versatile gluten-free vegetarian entree or winning side dish.

A rice cooker is a great, time-saving way to perfectly cook almost any grain.  I like to cook a larger-than-needed amount and then refrigerate for use throughout the week. This is especially great for quinoa, which is delicious served hot or cold.

Remember to take advantage of what’s local and in season in your area! Fresh-from-the-market vegetables will add their own unique flavor! In a pinch you can swap out whatever you have on-hand or in the garden.

This recipe offers a perfect opportunity for age-appropriate cooking with kids – from selecting and washing ingredients to measuring and combining. Adult supervision is always recommended.

 

Zesty Orange Quinoa

Serves 6-8

Ingredients

  • 1 Cup Dry Quinoa, Cooked (yields approx. 3 Cups Quinoa) (Alter Eco Pearl Quinoa)

  • 3 Tablespoons Dried Currants

  • 1 Cups Celery, Finely Chopped (approx. 4 stalks)

  • 1/4 Cup Fresh Parsley, Finely Chopped

  • 1/2 Small Zucchini, Finely Chopped

  • 1/2 Small Bell Pepper, Red or Yellow, Finely Chopped

  • 2 Carrots, Finely Chopped

  • 3/4 Teaspoon Salt, Divided

  • 1/4 Teaspoon  Freshly Ground Black Pepper

  • 1/4 Cup  Shallots, Finely Chopped

  • 1 Tablespoon Orange Zest, Grated

  • 1/4 Cup Fresh Orange Juice (best fresh-squeezed)

  • 1 Tablespoon Champagne Vinegar (O Olive Oil Citrus Champagne Vinegar)

  • 1 ½ Tablespoons Olive Oil

Directions

  1. Prepare quinoa per directions. Eat Inspired Tip: Use a rice cooker to make this step super simple. You can even make it ahead of time. Drain and set aside.

  2. Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.

  3. Combine quinoa, currants, celery, parsley, chopped vegetables, 1/2 teaspoon salt, and pepper. You can easily substitute other crisp, organic seasonal vegetables that you have on hand or in the garden.

  4. Combine 1/4 teaspoon salt, shallots, zest, juice, oil and vinegar in a small bowl. Stir well. Let stand 5 minutes.

  5. Stir in oil with a whisk. Pour your vinaigrette mixture over quinoa. Toss well to coat.

  6. Great the next day – simply cover and refrigerate.

  7. ENJOY!

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