Eating seasonal is not always easy when you’re a food blogger. I try to eat as seasonal as possible, but sometimes I need to make certain recipes that include several -or all- out of season ingredients, and there’s nothing I can do about this. However, I try my best to stick to what’s readily available where I live as often as possible.
If you’re wondering why it’s so important to eat in season, this is the answer: fruits and vegetables have certain nutrients in them that make them healthier for you at precisely the time of year when they’re harvested. Cucumbers are abundant in the summer, when your body needs to cool down. Oranges, lemons and grapefruits are abundant in the winter when you need all the vitamin C contained in those fruits to scare away colds and flus. And the list goes on. Whatever is in season at any given time, is exactly what your body would thrive on at that time. This is why it’s a good idea to shop at the farmer’s market as often as possible, and take a look at what they have. What you find there is what you should be eating the most of. During the winter, grapefruit is one of such ingredients. Half a grapefruit contains at least 100% of the recommended daily amount of vitamin C. How cool is that? I love using this juicy and intensely tart fruit in my winter juices, as they not only give my body what it needs for optimum health, but they also enhance every juice with their unique taste. I also love adding it to my morning porridges and salads.
I was very pleased when we were asked to create a recipe using Florida grapefruit, because it’s exactly the kind of ingredient I love to use during these cold months. Florida grapefruit is at its sweetest and juiciest right at the peak of winter (January-March), making it a great source of delicious, ripe fruit at a time when many others are not available. Its harvest begins in October, and stretches all the way into April, but its the sweetest and juiciest right now.
Florida’s unique fertile soil and lush subtropical climate are what make Florida grapefruit the sweetest and juiciest variety of grapefruit in the world, so I was more than happy to use this ingredient to make lunch. This lush weather, however, can also take a toll on the outer appearance of the fruit, but don’t judge a book by it’s cover!
This salad is delicious, and also incredibly good for you. I hope you enjoy it.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
- 1 minced garlic clove
- ¼ cup olive oil, divided
- 1 tablespoon apple cider vinegar
- 1 teaspoon aji amarillo paste (optional)
- 1 Florida grapefruit, divided
- Salt and pepper, to taste
- 1 cup cubed tempeh
- ½ cup quinoa
- 1 persimmon, chopped
- ½ cup pomegranate seeds
- ¼ cup chopped dates
- ¼ cup chopped pecans
- 2 tablespoons pumpkin seeds
- 1 cup chopped kale leaves (optional)
- First make the dressing by mixing garlic, 2 tablespoons olive oil, apple cider vinegar, aji amarillo paste, and the juice of ¼ grapefruit in a bowl. Season generously with salt and pepper.
- Add the tempeh to the dressing, mix well, and set aside while you cook the quinoa.
- Cook the quinoa in a small pan with 2 cups water over medium heat. Cook for 15 minutes, or until a white ring appears around every seed. If there's any water left by the time it's cooked, rinse the excess water using a colander. Transfer to a large bowl, and let it cool while you prepare the rest of the salad.
- Heat 2 tablespoon olive oil in a pan over medium heat, and saute the tempeh until slightly golden. Transfer to the bowl with the quinoa.
- in another bowl, mix the rest of the ingredients, pour the dressing used to marinade the tempeh on top, and mix well. Add the cooked quinoa and tempeh, mix well, and serve.