Watermelon Sangria

Watermelon Sangria

Half of a seedless watermelon
1 lemon, sliced thin
1 lime, sliced thin
1 orange, sliced thin
1 bottle of sweet white wine

Puree watermelon flesh in a blender until it becomes liquid (or you can run it through your juicer). If you prefer no texture to your juice, you can also strain it at this time. Slice and add citrus to a glass pitcher, and muddle fruit well to release juices. Pour in the watermelon juice. Add the wine, stir, and allow to sit in the fridge several hours or overnight.

Black Bean Quinoa Citrus Salad

This salad is so incredibly refreshing and light! You'll love the bright citrus flavors that easily compliment any meal. While most grain salads benefit from being made ahead and allowed to blend, I prefer this one relatively fresh: make no more than 3 or 4 hours before serving. Original recipe found on theKitchn.

 

Black Bean Quinoa Citrus Salad

Serves 4-6

1 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon coriander (crushed)
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small sweet onion, thinly sliced

Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.

Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.

In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.

Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.

Serve immediately or refrigerate until ready to serve.

Orange Date Cardamom Muffins

 

2 1/4 cup fresh ground whole wheat pastry flour
1/4 cup - 1/2 cup sucanot (or sugar) - based upon if your dates are sugared (see below)
1 t cardamom
3 t baking powder
1/4 t sea salt
3 egg whites
1 cup orange juice
1/3 cup unsweetened applesauce
3/4 cup chopped dates (can either use medjool or the pre-sugared/chopped varieties you can find in the store - adjust sweetener accordingly)
Zest from one orange

Preheat oven to 400. Spray muffin tin, or line with paper baking cups.

In a large bowl, combine dry ingredients. In another bowl mix together egg whites, orange juice, and applesauce. Stir into dry ingredients just until moistened. Fold in dates and orange zest.

Fill muffin cups 2/3 full with batter and bake for 15-20 minutes or until toothpick comes out clean. - Cool for 5 minutes in pan before removing to a wire cooling rack.

Makes 12 muffins