Blood Orange Compote

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It’s time blood oranges are brought into the culinary spotlight. They are full of vitamins, minerals, folic acids, and antioxidants. Not to mention fiber. They taste like a cross between a very sweet Valencia orange and a grapefruit. The interior is a beautiful, jeweled crimson hue. The anthocyanins in the blood oranges gives them the red color, which are flavonoids. Their season is short, making them all the more desirable. Also, they can used in savory and sweet dishes. Blood oranges have long been used in beauty products and elixirs as well. Also, they happen to be in season during Valentine’s Day. Their color speaks love and romance.

Blood Orange Compote
I use this compote to smear on toast, pancakes and french toast. Bakers can even use this compote as filling for cupcakes and cakes. It’s sweet and slightly tangy.

Try to pick blood oranges with a reddish exterior as well.

3/4 cup water
1/4 cup pure maple syrup
1/4 cup firmly packed light brown sugar or muscovado sugar
4 blood oranges, peeled and cut into sections, membranes discarded
1/2 cup currants or black raisins
1/2 cup blood orange juice

In a saucepan bring water, maple syrup and sugar to a boil, stirring until sugar is dissolved. Add in the blood orange juice and blood oranges. Stir well and reduce heat to simmer. Let simmer for about 30 minutes, stirring occasionally. Keep an eye on it to make sure the liquids don’t completely evaporate. Taste the mixture and add in a bit more sugar if it’s not sweet enough. Stir in the currants and cover for 10-15 minutes, until you have a thick, sweet consistency. Transfer to a glass container and refrigerate overnight. Or you can serve it right away.

Stir compote before serving.

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Meatless Mondays: Going Beautiful

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It’s already Monday! I am looking forward to using all of my Farmer’s Market Finds, and making a beautiful salad full of vitamins and antioxidants and then digging into the Saag Paneer I made yesterday. Indian food always tastes better the next day. It’s no secret that fruits and vegetables contain tons of antioxidants that boost your body’s abilities to repair itself. Vainly, lets get  to the heart of the topic, fruits and vegetables make you beautiful. All of those fancy creams, lotions and potions that you spend a good portion of your paycheck on, contain vitamins and collagen! Imagine the miracles real, unprocessed, plant-based foods can do for your looks and body. Tighter skin, shinier hair, brighter smile…all by just doing what you need to do to survive-eat (real food)!

Meal Plan:

Saag Paneer with buckwheat rotis (non-authentic)

Traditional roti is made with whole wheat flour and rolled very thin making them light, fluffy, and soft. I have used buckwheat flour, since it nutritionally has a higher content of protein (7g) and fiber (7g). If you are used to eating traditional rotis, the taste is something you have to get used to, but the health rewards are worth it.

1 cup buckwheat flour
1/4 tsp salt  (optional)
1 tbsp olive or canola oil
1/3 cup warm water
All-purpose flour – for rolling and dusting

In a mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball.

Heat skillet on medium heat. Divide into golf ball size balls. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

Rub off excess flour from the rotli and place it onto the hot skillet.Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds. Meanwhile, turn the next stove on high heat, genlty pick up roti with tongs, and place on open flame. The rotli should balloon up and remove quickly. Place the cooked rotli into an insulated container and smear it with ghee/butter (optional) and repeat the process for the remaining dough. Serve warm.

Scoop up the saag with bread, eat with your hands, and enjoy each bite.

-Fig salad

Slice a few figs, heat on skillet (optional) for 60 seconds, toss in with mixed salad greens, walnuts, salt and (fig) balsamic vinegar.