2 tablespoons freshly grated
organic citrus zest, from well scrubbed grapefruits, oranges, lemons, or limes
Not exact matches
Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional)
Zest of one
organic orange (optional) 1/2 cup
citrus vinaigrette or ginger - cumin dressing
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (
organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated
citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!
When employing
citrus zest in a recipe, I feel pretty strongly that you should use
organic citrus, if possible; I used
organic blood orange
zest here.