May 25, 2013
Written by Robin Glowa
Tuesday, 04 January 2011 23:00
“We will open the book. It’s pages are blank. We are going to put words on them ourselves. The book is called Opportunity and it’s first chapter is New Year’s Day.”
— Edith Lovejoy Pierce
The rich and decadent holidays have come to an end. I hope you enjoyed all the blessings of family, friends and an abundance of delicious and delightful foods. If you are like me, you may have indulged in an endless variety of lovingly prepared Christmas cookies!
January is an excellent time to begin a process of renewal and rededication to preparing a delicious life. The excesses of the holidays can be erased, and the opportunity to heal our bodies begins. Every day allows us to begin anew, and as Goethe said “Nothing matters more than this day.”
By eating more simply and seasonally, our bodies will feel replenished, renewed and filled with strong and invigorating life energy. Dark, leafy greens, vibrant winter squashes, whole grains, and sunny citrus fruits, will keep your immune system operating at peak levels to ward off disease and winter blues.
Clementines, satsumas, tangerines, grapefruits and navel oranges are filled with fantastic flavor and powerful nutrition. Citrus fruits will satisfy cravings for sweet foods and provide the body with potent levels of vitamin C, an important antioxidant. All citrus fruits are a light and luscious addition to green salads, as well as more hearty side dishes using grains and beans.
Satsumas are a particular favorite of mine. Seedless, super easy to peel and incredibly sugary, satsumas make a spectacular dessert or can be layered with yogurt and granola for a sprightly winter breakfast. Try squeezing them for a gorgeous glass of goodness or use the juice as a component in sauces or dressings.
Satsumas originated in China, but came to the West via Japan. Available only for a brief time in the winter months, these delicate fruits will brighten up the body with their succulent, sensational sweetness.
Bring the beauty of fresh, healthy flavors to every new day of your delicious life!
Enough to dress six salads
2 or 3 satsumas, enough to make 1/4 cup of juice when peeled and squeezed
3 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon Dijon or honey mustard
Whisk together first four ingredients or shake in a glass jar until well blended. Add a bit of salt and pepper and taste. Adjust seasoning if necessary.
This vinaigrette would be superb over a green salad topped with sautéed scallops or shrimp, peeled satsuma segments, minced celery or fennel, a bit of minced parsley, a little goat or feta cheese and chopped nuts if desired.
Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.
She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.
For more information go to theconsciouscook.net, call 203-393-1037, or http://confessionsofaconsciouscook.blogspot.com.
|< Prev||Next >|