Day 7 of a Week of Grapefruit. Well, I pulled out my dehydrator again for its second use. I’ve always baked my granola, but I tried the dehydrating method instead this time and loved my results. Granola is a very fun thing to make because you can experiment with it, play with the ingredients, and personalize it to your tastes. This is what I came up with.
- 4 cups gluten free rolled oats
- 2 cups coconut
- 1 cup pumpkin seeds
- 2 cups chopped walnuts
- 1/2 cup honey
- 1/2 cup grapeseed oil
- 2 grapefruits, peeled and cubed
- 1/2 teaspoon sea salt
- 2 tablespoons cinnamon
- 1 teaspoon ginger
- Put all ingredients in a large bowl, and stir until well combined.
- Spoon the granola mixture onto strips of parchment paper.
- Place on the dehydrating trays.
- Dehydrate for at least 5 hours or until desired crunchiness.
Day 6 of a Week of Grapefruit. A little more grapefruit trivia…did you know that grapefruit got its name from the way it grows in clusters (like grapes) on the tree? Come to think of it, I don’t think I’ve ever seen a grapefruit tree in person, but I can tell you that clusters of this large fruit are not what I imagined!
I was first served broiled grapefruit while living in Seattle. Before we had our sweet children, my husband and I used to get away for the weekend to all the fun and adventurous places Washington State had to offer. Man, what a beautiful place. Anyway, while staying at a B&B on Orcas Island, we were served this delectable treat for breakfast. This the version I came up with.
- 1 grapefruit, halved
- maple syrup
- Preheat your oven’s broiler.
- Place the grapefruit halves on a baking sheet.
- With a pairing knife, cut around each section so the syrup can soak down in the grapefruit and so it is easy to eat each bite.
- Drizzle desired amount of maple syrup over the top of each grapefruit half.
- Sprinkle desired amount of cinnamon on top of each half.
- Broil for 3-5 minutes or until the top just begins to brown.
Day 5 of a Week of Grapefruit. We all know salmon is an excellent source of omega-3s in a form easily used by our bodies which helps our hearts, our brains, our joints, and our eyes. But salmon has many more health benefits such as its high quality protein, Vitamin D, and Selenium content. Wild Alaskan salmon is the least contaminated source of these healthy little guys, and I buy mine at Costco in a large bag of individually wrapped fillets because let’s face it – eating healthy is expensive, and these frozen fillets are a way I can afford to feed my family this nutritious food. Try this flavorful marinade the next time you bake salmon.
Salmon with Grapefruit Marinade
- 2 salmon fillets
- juice of 1 grapefruit
- 2 tablespoons tamari
- 1 tablespoon honey
- 1 tablespoon molasses
- 2 teaspoons grated ginger
- 2 teaspoons chopped onion
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 clove minced garlic
- Preheat the oven to 350 degrees.
- Whisk together the grapefruit juice, tamari, honey, molasses, ginger, onion, pepper, cayenne, and garlic in a medium sized bowl.
- Place the salmon fillets in the bowl with the marinade.
- Cover and refrigerate for several hours.
- Place the salmon fillets on separate pieces of parchment paper and spoon some extra marinade on top of each.
- Wrap each piece of salmon in the parchment paper, and then cover each piece with foil.
- Place directly on the rack in the oven, and bake for at least 10-15 minutes, or until salmon is done to your desire.
Day 4 of a Week of Grapefruit. More grapefruit trivia…did you know that the first ruby red grapefruit was actually an accidental mutation that happened right here in Texas? Yep, we are one of the states that produces a large amount of the world’s grapefruits, which is why local grapefruits are all over our groceries right now. Florida is the main grower.
In this recipe, I used the raw flax crackers from my earlier post as the crust and topped it with different goodies. I love all of the colors and flavors going on in this simple dish. I hope you enjoy!
Raw Grapefruit Avocado Pizza
- Flax crackers
- 1 avocado, peeled and mashed
- juice from 1/2 a lime
- 1/2 teaspoon sea salt
- 1 grapefruit, peeled and segmented
- 1 yellow bell pepper, cut into strips
- jalapeño slices
- Place flax crackers on a large plate.
- In a small bowl, combine the mashed avocado, lime juice, and salt.
- Spread avocado mixture on the flax crackers.
- Place grapefruit segments on top of the avocado mixture.
- Place yellow bell peppers then jalapeño slices on top of the grapefruit segments.
Day 3 of a Week of Grapefruit. Quinoa is all the rage at the moment, and there is good reason for that! It is a wonderful nutrient dense alternative to wheat. Check out my earlier blog about preparing quinoa for the health benefits of this delicious grain.
The sweet and tangy taste of grapefruit is perfect with the spicy zing of jalapeños in this recipe for quinoa. Try this dish as a side dish with your favorite salmon or chicken, or it makes a nutritious lunch at home or packed for on the go.
Grapefruit Quinoa Salad
- 2 grapefruits, one juiced, the other peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ginger
- 3/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 teaspoons honey
- 2 cups prepared quinoa
- 1 jalapeño, chopped
- 1 bunch scallions, chopped
- In a large bowl, combine the prepared quinoa, peeled and cubed grapefruit, chopped jalapeño, and chopped scallions.
- In a small bowl, add the grapefruit juice, olive oil, white wine vinegar, ginger, sea salt, pepper, and honey and whisk until well combined.
- Drizzle the dressing over the quinoa mixture and stir to combine.
- Chill in the refrigerator.