'Tis the Season for Healthy Eating














Winter Jeweled Fruit Salad


1/2 cup pomegranate seeds (about 1 pomegranate)
1/2 cup julienne-cut peeled jicama
1/3 cup sliced seeded kumquats (about 6 medium)
2 medium ripe mangoes, peeled and cut into thin slices
2 tangerines or clementines, peeled and sectioned
2 blood oranges, peeled and sectioned
1 pear, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons honey
1/4 teaspoon ground red pepper
1/8 teaspoon coarse sea salt



Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.


Citrus Green Beans with Pine Nuts

1 pound green beans, trimmed
2 teaspoons extra-virgin olive oil
3/4 cup sliced shallots (about 2 large)
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1/4 teaspoon black pepper
1/8 teaspoon coarse sea salt
1 tablespoon pine nuts, toasted



1. Cook green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain well. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; sauté 2 minutes. Spoon onto a platter; sprinkle with nuts.



Roasted Brussels Sprouts and Apples


1/2 cup diced apple
8 ounces Brussels sprouts, trimmed and quartered
2 tablespoons apple cider
2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper



Preheat oven to 375°. Combine apple and Brussels sprouts in an 11 x 7-inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake for 25 minutes or until sprouts are tender.


Beautifying Green Smoothie


1 cup purified water

2-3 cups baby kale leaves (or any variety of kale)

1 cup frozen mixed berries

2 tablespoons goji berries

1/2 peeled banana

2 tablespoons chia seeds



Wash all produce thoroughly. Blend all igredients until smooth, about 60 seconds. Best when consumed immediately. Can be kept in the refrigerator up to 12 hours in an airtight glass container filled to the top and sealed tightly to prevent oxidation. Mason jars work perfectly for this; filling them to the top and sealing them tightly will help prevent the smoothie from oxidizing and loosing nutrients.

"Inspire me with love for my art and for thy creatures. In the sufferer let me see only the human being."
- Moses Maimonides, The Physician's Oath