2006-06-13

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Mediterranean Fruit Salad

Mediterranean Fruit Salad -- Cooking the Mediterranean Way by Alison
Behnke in consultation with Anna and Lazaros Christoforides

A wealth of fresh fruit is one of the Mediterranean's greatest
treasures, and dessert in many of the region's countries can be as
simple as a bowl of berries or a fig plucked right from the family's
tree. This recipe is just a guideline - feel free to create your salad
in the true Mediterranean spirit by using your favorite fruits of the
season.

1 melon, such as honeydew or cantaloupe
2 pears
2 apples
2 oranges
1/2 lb strawberries
1 medium bunch of red or green grapes

1. Wash all fruit well
2. Cut honeydew or cantaloupe in half and scoop out seeds with a small
spoon. Slice melon, pears and apples into bite-sized pieces. Peel
oranges and divide into sections. Remove the green top and center core
from the strawberries and cut in half. Remove grapes from stem.
3. Combine all fruit in a large bowl and mix gently.

For a Middle Eastern flavor, try sprinkling 1 or 2 tbsp finely chopped
almonds over fruit. Or for an Italian taste, toss fruit with 3 tbsp
lemon juice and 1 tbsp sugar. For a Greek or Turkish flare, add 1 tsp
cinnamon and 1 tbsp honey

Prep time: 15 minutes
Serve 4 - 6

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simple natural cleaners and solutions

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Sunwise Salad

This salad is filled with yellow and orange fruits and vegetables
arranged to look like the sun.

2 sweet yellow peppers, cut into rings...cook rings in a covered
skillet in boiling water for 1 to 2 minutes, drain and cool.
1/2 teaspoon finely shredded orange peel
3 Tablespoons orange juice
2 t. fresh snipped chives
1/2 t. honey
1/8 t. salt
1/8 t. fresh ground pepper...stir together orange peel, juice,
chives, honey, salt and pepper to make marinade. Set aside. Set
pepper rings in a plastic bag and add marinade to coat. Chill for 4
to 24 hours, turning bag occasionally.
lettuce leaves
6 to 9 plum tomatoes or 2 to 3 medium tomatoes, sliced
1 medium orange, sliced
1 cup red cherry tomatoes, halved
1/2 cup yellow cherry tomatoes, halved (optional)
freshly ground pepper (optional)...

To serve, line a large platter with lettuce leaves. Arrange tomato
and orange slices around the edge. Drain pepper rings, reserving
marinade. Arrage pepper rings in an overlapping circle inside the
circle of tomatoes and oranges. Fill center with red cherry
tomatoes. Garnish with yellow tomatoes and extra ground pepper, and
drizzle with reserved marinade.

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Spring Fling Flower Blossoms Body Butter

by Christine Ziegler
Smooth, moisturizing and made with some of the most prized aromatics.
Yield: 5 oz by weight
Prep Time: 10 minutes
Difficulty Level: 1
Shelf Life: 6 months

Ingredients:
3 ounces unrefined, light colored, smooth shea butter
1 ounces virgin coconut oil
1 ounces jasmine or orange blossom floral was
2-4 drops rose otto or neroli blossom essential oil (optional)
1/2 teaspoon Vitamin E

Blending Procedure:
Begin by creaming the Shea Butter at a medium-high speed
in an electric mixer until a soft texture is formed -- like softened
cooking butter. It's best to use an automatic mixer instead of a hand
held one so you can proceed to Step 2 while the mixer is processing
the shea butter. Do not melt the shea butter in a double boiler or
microwave or the recipe will not turn out as it should.

While the shea butter is processing, warm the coconut oil and floral
wax over very low heat, or in a double boiler, until the wax is just melted.
DO NOT OVERHEAT! I find that it is actually best to turn off the heat under
the oil/wax mixture when the wax is not quite completely melted, and
then let it continue to fully melt without the heat on.

Turn off the mixer. While the shea butter is still warm, slowly pour
the oil/wax mixture into the whipped shea butter. Add drops of
essential oil. Turn mixer onto medium-high again.
Continue mixing until just creamy.
Place into containers of choice. Let cool. Cover.

To use, rub onto freshly showered skin immediately
after towel drying.
Can also be applied to dry skin any time of the day.