Tag Archives: vitamin C

cold season citrus salad

16 Jan

DSC_0031This recipe is dedicated to all of you who are experiencing some form of cold symptoms. The vitamin C content in this salad should help get you on the road to feeling better!

Serves 4


  • 1 grapefruit
  • 1 cara cara orange
  • 3 blood orange
  • 2 navel orange
  • olive oil
  • sea salt
  • fresh rosemary sprig


Add 1/2 tablespoon of olive oil to a pan over medium/high heat. Once hot, add fresh rosemary leaves, let fry until crispy (1-2 minutes). Set aside. Peel citrus, cut off the skin and pith with a sharp knife, then cut into slices. Add citrus to a big salad bowl, drizzle with olive oil and toss gently. Top with sea salt and fried rosemary.

Photo courtesy of eren (sea + prairie)

on the joys of caramelizing brussels sprouts

7 Dec

4103982312_050c2881dcCaramelizing brussels sprouts is pretty fun! Have you ever tried it? If you haven’t ventured that way yet you should with a little inspiration from us, and our seasonal table top that our kids get to read while eating lunch at school.

What makes caramelizing so fun? Maybe it’s the concept of bringing out the flavors of the sprouts natural sugars, and the sweet smell that they emit as they brown. Or the anticipation of biting into one after all the work you have put into it? Either which way, we love caramelizing, and here is how you can learn to love it too:

Option 1 : Steaming + caramelizing


  • Brussels sprouts, rinsed
  • Olive oil
  • Sea salt


Steam sprouts in boiling water for 4 minutes, or until bright green. Place steamed sprouts on cutting board, cut in 1/2. Over medium heat, heat up olive oil in a pan, then add your halved sprouts, flat sides facing down. Sprinkle a pinch of sea salt. Let cook for 4 minutes. Check for doneness by flipping one or two over to see if they have browned. Once all browned, flip them on the other side for 4 minutes. Remove from the pan, and enjoy!

Option 2: Slicing + caramelizing


  • Brussels sprouts, rinsed
  • Olive oil
  • Sea salt


Cut sprouts into thin slices. Over medium heat, heat up olive oil, then add your sprouts. Sprinkle with sea salt. Let cook for 4 minutes. Flip them over, cook for another 4 minutes and voila, perfectly caramelized brussels sprouts in no time!

Photo courtesy of Nick Saltmarsh

soothing ginger tea

19 Oct

7178625061_796d8d7f0fAs the temperature changes, look to ginger tea for some warming comfort, and calm.

Ginger is famous for its various beneficial properties which include relieving nausea, dizziness, mucus, flu symptoms, menstrual cramps, migraines, and even helps cure athletes foot when used as a foot soak. Ginger helps calm stress, uplifts mood, and stimulates digestion. What could be better?

Here is an easy way to incorporate ginger into your day. Boil up a quick and soothing ginger tea! All you need is ginger + water, and to make it even more delicious, add a squeeze of lemon and a touch of honey.


  • 1/2-1 inch of ginger root, sliced thinly (you can keep the skin on)
  • 2-3 cups of water (depending on how strong you like it)
  • honey, as much you like
  • lemon, as much as you like


Place sliced ginger into a pot, add water then bring to a boil. Let gently boil for 5-10 minutes. Add honey and lemon, then pour tea into your mugs. You can re-boil the ginger slices for 2-3 more batches of tea.

Photo courtesy of RobotSkirts

Easy watermelon gazpacho

15 Aug

Most watermelons are large in size, and in turn, yield high volumes of  delicious flavor, natural sugar, lycopene, vitamins C + A, and water content through the roof (~92%)!

Did you know that watermelons are extremely nutrient dense? A food that is nutrient dense is one that contains a large amount of nutrients relative to calories. In order for us to stay healthy and vibrant, it’s crucial for us to consume nutrient dense foods, drink plenty of water, and get exercise.

While fresh watermelon is amazing, and watermelon salads are fantastic too, watermelon soup is pretty spectacular too, and takes no time. Try transforming your melon into a refreshing summer gazpacho!

Makes 6 servings, recipe adapted from Eating Well


  • 8 cups diced watermelon
  • 1 medium cucumber, peeled
  • 1 red bell pepper, diced
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped shallot
  • 2 tablespoons olive oil
  • 3/4 tablespoon salt


Mix all of your ingredients into a large bowl. Puree 3 cups at a time, transferring the pureed mixture into a separate bowl. Puree the remainder, and set aside some unprocessed ingredients to add at the end for a heartier texture. Serve at room temperature, or if it’s a super hot day, chill in the fridge for 1 hour or so.

Apple chai ice pops

20 Jul

A creative way to stay cool in summer, apple chai ice pops! Our campers are still raving about them!

Here’s how to make 10 pops


  • 1 gallon of apple juice
  • 3 chai tea bags
  • 1/2 cup honey
  • cinnamon to taste


Heat up the apple juice in a pot on the stove. Add honey and cinnamon, then steep the chai tea bags for double the amount of time written on the package. Mix with a spatula, then let cool. Carefully pour the mixture into ice pop molds, then place into the freezer until frozen.

Photo courtesy of thebittenword.com