It's almost Epiphany...the day we usually take down the tree and pack all the glitter away for another year. There's often a quiet sadness that accompanies this time of year. The parties are over, the gifts have all been opened, and even the singing has stopped...at least for a while. For many of us, however, our bodies are saying "Thank goodness for that"! The rich foods, abundance of chocolate, wine and eggnog definitely take their toll! Well I have the perfect recipe to help rejuvenate, invigorate and re-awaken our sleepy systems. "winter Citrus Salad" (adapted from Angela Liddon's Oh she glows vegan cookbook). I tried it out at our Oncology Christmas party where it received rave reviews! Serve it tomorrow evening after dinner to lighten your heart and your body as you put away the festive decorations until next year.
Winter Citrus Salad
2 red grapefruit
4 navel oranges
4 blood oranges
3 Tbs (45 ml) natural cane sugar
3-4 Tbs Pomegranate seeds
4 Tbs (60 ml) lightly toasted almond slices
4 Tbs fresh mint leaves plus a few extra for serving.
Segment the grapefruit and oranges:
Slice off the top and bottom of the fruit so the inner flesh is exposed. With a sharp pairing knife remove the peel and pith and cut the segments out from between the membranes. Place the segments on a serving plate.
In a food processor, process the sugar and mint leaves together until it looks like green sugar. Sprinkle over the citrus segments and toss lightly. Sprinkle toasted almonds and pomegranate seeds on top and add a few mint leaves as garnish.