It’s hard to find fresh, local fruit at the markets during the winter, unless you’re far enough south where it’s citrus season! The bright colors and flavors of citrus fruits are the perfect winter antidote, so this week we decided to bring the sunshine into our kitchen. Blood oranges, Meyer lemons, yuzu limes and cara cara grapefruit are just a few varietals that really shine this time of year, all with their own levels of acidity, sweetness and flavor. Citrus is a tasty and nutritious way to add a pop of flavor to many, many dishes – these are just a few.
Winter is a time when we tend to crave heavier, fattier foods so it’s remarkable that it’s also the time of year when citrus fruits are in season, as they help promote digestion. Citrus fruits are high in antioxidants including Vitamin C, which are great for boosting the immune system during cold and flu season. The bright scents and flavors of citrus fruits round the palate and uplift one’s mood.
According to Ayurveda, winter is associated with kapha dosha. Kapha has the quality of being heavy and dull. Eating fattier, heavier, more sugary foods creates an imbalance of Kapha in the body, meaning there is an overall sense of lethargy and digestion slows down.
A simple way to do incorporate citrus into your day and help bring your body into balance is to squeeze the juice from half a lemon into a cup of warm water and drink this first thing in the morning. Doing so triggers the production of bile by the gallbladder, which breaks down fats in the digestive tract.
This tea has been designed to complement the sweet, acidic flavors of citrus fruits and uses ingredients that help to harmonize the digestion. It does not call for any citrus in the tea, these flavors are a little bitter, spicy and tangy and are a very nice compliment.
Ginger aids digestion, dried ginger has an additional warming effect.
Cinnamon is also a great warming herb that promotes circulation.
Rose Petals help to lift one’s mood.
Goji berries are sweet in nature and help to nourish the liver and eyes.
3 each grapefruit,
3 each blood oranges,
1 each lemon, juiced and zested ,
1 tsp maldon salt ,
1 oz olive oil ,
1 cup nicoise olive,
1 each lemon, juiced as needed ,
1/4 tsp salt ,
1 tsp olive oil ,
1 large fennel bulb,
1 lb arugula, wild,
1/4 lb sheeps milk feta, crumbled ,
1 Tbs olive oil ,
1 tsp maldon salt ,
2 cups beans,
8 cups water ,
2 each onions chopped ,
2 Tbs grapeseed oil ,
1 each bay leaf,
1/2 cup olive oil ,
2 Tbs salt ,
4 each onions, chopped,
6 cloves garlic crushed ,
2 sprigs rosemary ,
2 each leeks ,
2 cloves galic, pealed ,
1 bunch parsley, picked,
1 each orange, zested,
1 each preserved lemon, pith removed ,