Pages

Saturday, 18 April 2015

A bright spark of summer any time of year recipe: Shallot and grapefruit dressing

Weight Loss the Easy Ways 
Andrea Albright Featured on Health and Fitness Jan. 2015
will Personally Coach You How to Get There The Easy Way

Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Holiday collection by ATCO blue fame collection

Drizzle this zesty dressing over mixed salad green topped with goat cheese. Squeeze the juice from juicy grapefruit or look for fresh grapefruit juice in a produce section of the grocery store.
1 tsp. olive oil
1/2 cup chopped shallots
2 cups fresh grapefruit juice (about 3 grapefruit)
2 tsp. chopped fresh cilantro
2 tsp. sugar
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
Bloat 1 tsp. oil in large nonstick skillet over medium heat. Add shallots, cook for 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium high heat, cook until reduced to 1 cup, about 6 minutes. Removed from heat cool to room temperature.
Place grapefruit mixture, cilantro, sugar and pepper in a food processor, process until smooth. With processor on, slowly pour 2 tsp. oil through food chute, process until smooth. Store, covered in refrigerator for up to 1 week. Yield 1 cup (Serving size: 1 tsp.)

No comments:

Post a Comment