early spring Napa Valley mustard and vines

You've arrived at the right spot if you're looking to make things a whole lot

easier. A whole lot tastier. A whole lot healthier.

You can finally make the transition to the vitality you've been missing.

You can learn to make the choices at the grocery store that will develop your

CULINARY INTELLIGENCE, which can REMOVE THE OBSTACLES you are experiencing in achieving your personal health goals.While there is no one-size-fits-all blueprint when it comes to your health profile, there are a few powerful steps you can  take to have more energy, better sleep, resistance to seasonal colds and allergies, balanced mood, freedom from aches and pains, and overall protection from chronic and degenerative disease.

Jennifer Una, certified Nutrition Educator and Natural Chef has a RECIPE that takes you step-by-step from where you are to where you'd like to be, using ingredients of the highest quality to retrain your palate so you can begin to live a     

                                 DELICIOUS LIFE!

              Winter Bitter Greens and Sweet Citrus Salad

                       

6 servings (about 1 cup of greens and ½ cup of citrus per person)

Ingredients:

6 cups of winter greens - choose from a variety such as baby lettuces, chicory, radicchio, endive, dandelion, water cress, arugula

Wash the greens thoroughly by immersing them in a large bowl of fresh water until the water is clear of any sand and dirt. Separate the leaves from each head, discarding any wilted or discolored leaves. Spin or pat the leaves dry. Tear them gently into bite sized pieces and set them aside until you are ready to arrange the greens on a platter or individual salad plates.

6 large navel oranges or a mixture of citrus fruit - choose from a variety including navels and blood oranges, pink and white grapefruit, pomelo, tangerine, satsumas, mandarins

Wash the whole unpeeled citrus in large bowl of fresh water. Supreme (see instructions)*  each piece of fruit, reserving the juices and discarding the skins. Place the cut segments of the fruit in a medium sized mixing bowl. Sprinkle lightly with the cinnamon. Set aside.

Dressing:    (makes about 1 cup dressing)

¼ cup fresh squeezed lemon juice

½ cup juice from a mixture of citrus, including the juice from the supremed whole fruit

1 T. agave nectar or maple syrup

¼ cup extra virgin olive oil

2 T. red onion or shallot, diced fine

2 T. flat parsley, chopped fine

6 medjool or barhi dates, pitted, halved and each half sliced into 6-8 pieces

½ tsp. sea salt

pinch of fresh ground black pepeper

pinch of red ancho chili powder

½ cup pomegranate seeds

¼ cup micro greens

Whisk all dressing ingredients together in a medium sized mixing bowl. Pour the dressing over the orange segment pieces and stir gently.

Divide the torn greens onto six individual dinner salad plates. With a slotted spoon, spoon 1/6 of the citrus pieces onto each plate of greens. When arranged to your liking, drizzle a few tablespoons of dressing over the greens and citrus. Sprinkle with a garnish of the pomegranate seeds. Top with a pinch of the micro greens. Serve immediately.

*How to Supreme an Orange

Place a whole orange on a cutting board and with a sharp knife slice off both ends. Set the fruit on one end to stabilize it then slice off the skinfrom top to bottom all around, removing as much of the white pith as possible. Over a medium sized mixing bowl, carefully hold the peeled fruit in one hand and make a cut to the center of the fruit on each side of the segment membranes. As the segments are removed from the  orange, let them fall into a bowl. When all the segments are cut away, squeeze the remaining juice from the membranes, reserve the juice and discard the membranes.