Tag Archives: orange

Blood Orange Honey Toddy

A hot toddy in winter warms your core and gets rid of a sore throat and sniffle–my type of medicine!

After this delicious combination came together last night during a snow storm I got excited to make an iced toddy version this summer—yummm!

hot toddy


Blood Oranges, 2

Ginger, 2 tsp

Honey, 1 Tb

Whiskey-Jim Bean Honey

Rooibos Tea

1. Juice orange, add grated ginger, and honey. Blend to liquify pulp etc.

2. Steep tea.

3. Add one part juice mixture, one-two 😉 part(s) whiskey, two parts tea.


Beet Green Salad with Radish, Goat Cheese, and Poppyseed Dressing

Everyone knows the health benefits of beets but what about the leafy greens of the beet? Did you know that beet greens are packed with nutrition too? AND they’re delicious!


Think of beet greens as a mix between spinach and swiss chard and prepare accordingly. Raw in a salad, added to a smoothie/juice, or satueed with spinach–all preparations are delightful for this underused green. I’ve prepared this fresh beet green-radish salad which would be a perfect appetizer, side dish or lunch! The recipe is easy to make and packed with flavor. Now you don’t have to wonder…am I allowed to eat these?

beet green salad

Beet Green Salad

Beet Greens, 1 bunch

Radish, 4

Vinegar (I used a combination of pear vinegar and orange-champagne…just because)

Olive Oil


Mustard (I used this)

Poppy seeds

Salt and Pepper

Goat Cheese (optional)

1. Rinse the beet greens and radish. Side note: It is important to use the greens within 2-3 days of buying them.

2. Chop greens, dice radish and put in a bowl.

3. Make vinaigrette: combine vinegar, salt and pepper, poppy seeds, mustard, and agave then stream in olive oil while whisking into a dressing.

4. Add the dressing to the salad. You can serve immediately or let it sit for up to a day in the fridge. If you let it sit, the vinaigrette will marinate and “cook” the greens for a well-developed flavor and texture.

5. Add goat cheese! (Optional if you’re keeping it dairy free)

Let me know what you think!

Pineapple with Fennel Fronds



pineapple with fennel fronds


1 Pineapple

3 Tb Fennel Fronds

1 Orange, juice, fresh squeezed

1 tsp Rose Water

1-2 Tb Maple Syrup/Agave/Honey

1. Prepare pineapple and cut into half circles about 1″ thick and arrange in a shallow dish.

2. Squeeze fresh orange on the pineapple then add rose water.

3. Chop fennel fronds and spread over pineapple.

4. Drizzle maple syrup over the pineapple.

You can chill this or serve room temperature. I want to experiment with grilling this but it was so delicious I had to post today! I’ll update on grill results.


Jicama-Mango Salad

Sweet. Crunchy. Refreshing. Perfect for Summer.

Jicama adds a great texture against the mango and the citrus accentuates the flavors. Plus, jicama is nutrient dense containing vitamin C, iron, fiber, potassium, calcium, magnesium and contains B-6…So add it to your shopping list!



1 Jicama, peeled and diced

3 Champagne Mangoes, peeled and diced

1 Lime, zest and juice

1 Orange, zest and juice

Rose water, 1-2 teaspoons

1. Peel and dice jicama and mangoes.

2. Zest and juice lime and oranges and add to jicama and mangoes.

3. Add rose water to the salad and mix together.

The salad can last for up to two weeks as the citrus and fruit marinate, developing flavors.

Optional Additions: Coconut flakes and/or chia seeds would be welcome additions to this salad as well 🙂