A Man on FIRE - Super Raw Life Magazine

Citrus Facts & Recipes
Carnival Salsa with
Grapefruit and Orange
1 Rio Red grapefruit
1 navel orange
1 medium tomato, seeded and chopped
1 cup diced green and yellow bell pepper
1 jalapeno pepper, seeded and minced
3 tablespoons chopped red onion
3 tablespoons chopped fresh cilantro
1/4 teaspoon sea salt
Peel, section and dice grapefruit and orange.
Combine all ingredients.
Drain juice before serving.
Makes about 2 cups.
Rio Red Grapefruit
Rio Red Grapefruit with bloom and fruit
at the same time. Bloom will produce
fruit for harvest one year later. Delicious
red grapefruit.
Bergamot Sour Orange Zest
1 Bergamot sour orange
This bitter or sour orange is valued for its zest,
found in English Breakfast tea.
Use the zest either dry or fresh to flavor tea.
Zest and flowers can also be used in sachets.
14
Gremolata Lemon Garlic Garnish
2 tablespoons minced parsley
1 tablespoon Eureka lemon zest
1/2 - 1 teaspoon minced garlic
Use homegrown or organic Eureka lemons for zest.
Mince zest or leave in curls. Mince fresh parsley
finely. Add crushed garlic to taste. Mix and use as a
garnish on main dishes, side dishes or salad.
Betty Ann’s Salad Dressing
2 cups olive oil
1 cup lemon juice
1 cup nama shoyu or coconut aminos
2 cloves crushed garlic
1 - 2” section of crushed ginger (optional)
2 tablespoons sesame oil (optional)
Blend and serve over green salad.
Issue #7 Winter 2012 SuperRawLife.com