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Archive for June, 2007

Bitter orange is used in a wide variety of traditions. In Mexico and South America the leaf is used as a tonic, laxative, sedative for insomnia and to calm frazzled nerves. Bitter orange has a complex chemical makeup, though it is perhaps known best for the volatile oil in the peel.

The juice of bitter orange is also used in many local food dishes of the Yucatan region of Mexico. I recently had this salsa, a flavorful mixture of the following ingredients.
We ate it on fresh corn tortillas with black beans. Outstanding flavor!

1 red onion, minced
1 serrano chili, seeded and minced
10 radishes, minced
1 lime, juiced
1 bitter orange, juiced
1 tablespoon cilantro, chopped
salt to taste

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Try this refreshing recipe variation of the chilled Spanish classic, Gazpacho. Garlic adds healing power to this cooling soup loaded with beneficial enzymes that are so good for us. Try it and see!

INGREDIENTS

2 cups raw almonds
2 cups water
1 pound organic seedless green grapes
Juice of 1 lemon
2 cucumbers, chopped
1 shallot
1 clove garlic
sea salt, freshly-ground black pepper, to taste

1. Soak the almonds in water overnight, then drain and blend in a blender with the 2 cups of water. Strain liquid through a cloth to use for this recipe, and save the pulp for another use.

2 Place the rest of the ingredient in a blender and puree them, set a few grapes aside.

3. Serve chilled with the reserved grapes, halved, for garnish.

Serves 4.

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