Calories per Serve: 317 Time to Prepare: 20 minutes Serves: 2
2 blood oranges
1 pink grapefruit
Fresh herbs such as thyme or mint for garnish
1 tablespoon Manuka honey
1/2 teaspoon vanilla bean paste or extract
30 g (1/4 cup) pistachio nuts, chopped
Peel all the citrus fruit, ensuring all the white pith is removed
Slice the citrus and arrange onto a serving plate, alternating colours to make it look beautiful
Combine Manuka honey and vanilla then drizzle onto the citrus salad just before serving
Garnish with pistachio and garden herbs
For a dairy-free alternative to yoghurt, combine the flesh of 2 mangoes, 1 cup of coconut cream or coconut milk and 1 teaspoon vanilla into a high performance blender like a Vitamix. Blend until smooth and creamy then serve along side the citrus salad.
To make a Cashew Nut Cream just blend 1 /2 cup raw cashew nuts with 1 cup of water and a little vanilla extract. Blend until smooth and creamy.
Coconut cream or yoghurt can also be used in place of blending. Add a hint of ginger to the manuka honey before drizzling.
Leftovers can be blended into an amazing immune boosting smoothie with a little organic natural yoghurt.
Recipe adapted from Theresa Cutter - the Healthy Chef
Nutrtional Information per Serve:
Protein: 8.2 g
Total Fat: 8.3 g
Saturated: 0.9 g
Carbs: 48 g
Fibre: 10 g
Sodium: 18.5 mg