Tag Archives: lemon

Pomegranate and Persimmon Salad by Melissa

My friend Melissa over at Eyes Bigger Than My Stomach just did a most delicious looking salad that is based on Pomegranate and Persimmon. It looks absolutely splendid! I, myself, have been eying up the persimmon’s at the market, wondering what the hell to do with them if I did ever get them! Lone behold, Melissa to the rescue.

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You can judge for yourself.

So, without further ado:  the Melissa version of the Endive Salad with Persimmons or as I like to call it:

Persimmon & Pomegranate Salad with Chicken

  • 1 box or bag of fresh Romaine hearts
  • seeds from 1 large pomegranate
  • 2 ripe Fuyu persimmons
  • 1/2 lb of feta, crumbled
  • 1/2 tsp plus 1/2 cup of extra virgin olive oil
  • 3/4 cup of toasted pistachio nuts coarsely chopped
  • 2 tbsp of snipped chives (reserve blossoms for garnish if you feel fancy!)
  • grated zest and juice of 1 lemon
  • 1 tsp white wine vinegar
  • sea salt and freshly ground pepper to season
  • 3-4 chicken breasts, sliced into thin strips – like for stir frying

PomegranateAndPersimmonYou’ll find the complete recipe here!

Baby Greens and Flower Salad by Ciao Florentina

Baby Greens & Flower Salad By Ciao Florentina
(Serves 2 )

PrettySalad1/2 lb mixed baby greens
10 edible flowers: marigolds, violas, nasturtium
1 red bell pepper -cut into thin sticks
1 1/2 c cubed pineapple or melon
1 lb chicken tenderloin
2 tbs extra virgin olive oil
1/4 tsp sea salt +more to taste
1/4 tsp black pepper
1/4 tsp sweet paprika
1/4 tsp garlic powder

Salad Dressing:

1/3 c extra virgin olive oil
the juice from 1/2 lemon
the zest from 1 lemon
2 sprigs lemon thyme (leaves only)
2-3 tbs raw honey
1/2 tsp sea salt + more to taste
freshly cracked black pepper to taste

More recipies like this go see Ciao Florentina!

Blending

Making a blend, smoothie, or shake is by far the best way to start off every morning right. Depending on what the blendee puts in their blend, it can provide fresh fruits for vitamins, oats for sustenance, flax for dietary tract, and milk for calcium to keep the bones strong and teeth white.

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I have gotten into the routine of blending about a 5 cup blend every single morning for my breakfast. I used to hate breakfast because it was filled with sugary syrups or cereals, toast and jam, or bland eggs, which is all too much intake of foods I’ve been trying to avoid.

A blend gives energy needed to complete my day very quickly and tastily. The following is a list of items that I will put in my blend, depending on what is in season, or on sale at the market:

  • almond milk
  • rolled oats
  • flax seed
  • blueberry
  • strawberry
  • apple
  • banana
  • mango
  • papaya
  • raspberry
  • plum
  • peach
  • nectarine
  • watermelon
  • melon
  • honeydew
  • orange
  • lemon
  • spinach

fruits

In almost every single blend I have

  • 2/3rds of a cup of rolled oats
  • 1 cup of almond milk
  • 1 teaspoon of flax seeds
  • a banana

From there, I will add two of the other items.

I have experimented with all sorts of mixes, and I find that the banana provides a really great base to my blends.

Another favorite thing to add is the blueberries. They give the blend an amazing purple color, and flavor that sweetens it right up to a very delightful flavor. If frozen blueberries are added, it gives the blend a bit colder taste, which thickens it into a very nice consistency. Sometimes ice cubes can be added if it’s a particularly hot day out, or if that’s the consistency you enjoy.

After you try a few blends, you’ll start to get the idea of how much you can handle. After my usual banana, milk, and oats, I will usually add a full apple and a handful of strawberries for instance, and that will fill me up nicely.

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Get adventurous with it and add some cinnamon to the mix to give it a nice flavor, or even some vanilla extract! I hope you enjoy.

I’ve been really enjoying, in the right season, an Avacado Banana Smoothie, which is the perfect late afternoon snack!