Not exact matches
1/4
cup pomegranate juice 1/4
cup Cabot Lowfat Greek - Style Yogurt 2
cups California Giant Blackberries 1 whole
grapefruit, peeled and
segmented 5 Medjool dates, pitted and roughly chopped 1 1/2 tablespoons chia seed 2 sprigs mint mint, chia, and blackberry garnish (optional)
The fabulous combination of ingredients - pomegranate juice, Cabot Lowfat Greek Yogurt, two
cups of fresh blackberries, one whole
grapefruit (peeled and
segmented), pitted and chopped Medjool dates, chia seeds, and fresh mint sprigs - results in two servings of a truly refreshing smoothie.
For each serving, toss 2
cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4
grapefruit segments.
Makes: 6 scones 1 1/2
cups all - purpose flour 1/4
cup granulated sugar, divided 2 tablespoons honey 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, cold 1 Ruby Red
grapefruit, zested and
segmented 1/2
cup plain Greek yogurt
Ingredients: 1 large head broccoli, cut into 1 1/2 - inch florets, stems peeled and sliced Olive oil 1 ruby red
grapefruit, peeled and
segmented 1 cara cara orange, peeled and
segmented 1/2
cup labneh 1/4
cup pine nuts Salt Black pepper 1 lime
2
cups kale, stems removed, finely chopped 1/2 large ruby red
grapefruit,
segmented (no white pith), seeds removed 1/2 avocado, chopped 1/4
cup Setton Farms shelled pistachios, roughly chopped
balsamic vinegar, 1
segmented grapefruit, 1
cup watercress, 1 head escarole, leaves torn).