Four creative ways to use citrus fruit in your cooking
Four Creative Ways To Use Citrus Fruit In Your Cooking
Citrus fruits can brighten up any day and provide a good source of immune boosting and collagen boosting vitamin C. Not only is Vitamin C a key nutrient in anti-ageing, it has also been shown to assist with the side-effects of stress. So, be sure to add more citrus fruits to your grocery list this spring!
From orange cookies to a zesty tangerine salad, lemon cake to white fish with lime, citrus fruits can help to increase the nutrient density of any meal, providing you with a hefty dose of healthy antioxidants too.
Citrus fruits are commonly thought of purely as a good source of Vitamin C however, they also contain a stellar amount of other essential nutrients, including B vits, magnesium, potassium and calcium, which are fantastic natural anti-inflammatory agents too.
To brighten up your day, your complexion and your plate here are four creative citrus recipes to try this spring. We met
Citrus fruits make a great addition to many recipes - here are 4 recipes that should brighten up both your plate and day:
Blue cheese chicken on wholemeal toast with warm grapefruit salad
A zesty lunchtime treat! Serves 2.
2 pieces of organic chicken fillet
2 tbsp Olive oil
250g Roquefort cheese
2 slices wholemeal bread
3 tbsp pure maple syrup
A sprig of rosemary
1/2 onion, finely chopped
2 grapefruits, peeled and segmented
Salt and pepper
Heat olive oil in a saucepan, add chicken and fry on both sides. Season with salt and pepper. Put toast on a tray, spread with Roquefort cheese and grill until cheese is melted. Add the maple syrup, water, and onion to a saucepan. Heat to a simmer. Add rosemary and grapefruit. Simmer until liquid has evaporated and grapefruit is sticky. Place chicken filet on grilled toast, add grapefruit salad. Enjoy!
Orange lemonade with fresh mint
Welcome summer with this delicious and refreshing lemonade. Serves 2.
2 cups fresh orange juice
2 tbsp lime juice
6 mint leaves
⅛ tsp ginger juice
Mix all the ingredients and serve chilled.
Add maple syrup to taste.
Warm orange and coconut tart with lime
Easy and quick tart to go with your afternoon tea. The sharp tang cutting through the sweetness will make your tastebuds dance. Serves 8–12.
170g organic butter
220g all-purpose flour
Juice and finely grated rind of one organic orange
125g organic butter
1 ½ cups caster sugar
100g desiccated coconut
150ml coconut yoghurt
1 tsp vanilla extract
3 tbsp lime juice
Add the flour and butter for the pastry to a food processor. Whizz until it looks like breadcrumbs.
Add juice and rind.
Roll out the pastry in 24cm flan tin.
Heat oven to 170ºC.
Beat butter and sugar until creamy. Add eggs and beat into the mixture before. Add the coconut yogurt, vanilla, lime juice and desiccated coconut.
Pour mixture into tart case. Bake for 35-40 minutes at 170ºC
You'll need about six to eight tangerines for the two cups juice in this recipe.
Feel free to substitute any variety of oranges or mandarins if you'd like.
This will get you feeling festive. Serves 6.
½ cup of sugar
3 tbsp tapioca flour
3 organic eggs
3 tbsp melted coconut oil
2 tsp lemon juice
1/4 tsp vanilla extract
Whipped coconut cream
Whisk together sugar and tapioca flour in a saucepan.
Squeeze 6 tangerines and whisk in juice until smooth.
Add peel from one tangerine to pan.
Bring to a boil over medium heat.
Stir boiling juice until mixture is thick and bubbly.
Remove pan from heat.
Whisk eggs until frothy.
Mix 1/8 cup hot juice into eggs;
Add egg mixture to remaining juice,
Return mixture to heat, and cook, stirring until thickened.
Transfer mixture to a medium bowl; stir in coconut oil, lemon juice and vanilla extract until everything is combined and creamy
Chill for 2 hours so mixture can thicken.
Serve with whipped coconut cream.
Rick Hay 'The Superfoodist'
Dip Nutrition Dip Botanical Medicine Dip Teaching
TV Presenter and Author of 'The Anti-Ageing Food & Fitness Plan’