As a conscious omnivore, when I eat meat, I eat as much of the animal as possible.
I like to treat fruits and vegetables the same way.
I save scraps like leek tops and shiitake stems for soup stock. I buy beets with their greens attached and eat those too. I roast the seeds from squash and pumpkins (one of my favorite snacks). And I always eat the outer layer of fruits and vegetables whenever possible because they are most nutritious with their skins and peels intact.
Citrus peels contain flavonoids like nobiletin and tangeritin that have anti-inflammatory and anti-tumor effects in the body. Studies show that these flavonoids can induce the death of cancer cells (apoptosis) and reduce the chance that tumors will spread to other parts of the body.
Limonene, a monoterpene compound found in the essential oils of citrus fruit peels, also has anti-cancer activity. It stimulates enzymes in the liver that break down carcinogens and alters gene expression in cancer cells to inhibit their growth. Monoterpenes like limonene have been shown to prevent cancers of the breast, colon, liver, lung, pancreas and skin.
pesticides are often concentrated on the outer layer of produce, only eat peels from citrus fruits that have not been sprayed. When your citrus fruits are organic, always eat their zest.
Blood Orange Reduction
If you can't find an organic blood orange, omit the zest and use only the juice.
Zest of 2 organic lemons (save the juice for another purpose)
1 organic orange, zest and juice
1 organic blood orange, zest and juice
Pinch sea salt
Add all the ingredients to a small saucepan and warm over medium heat. Once the mixture starts to simmer, turn the heat down to low. Swirl occasionally and allow it to reduce until it becomes a few spoonfuls of a thick sauce. Taste for seasoning and adjust if necessary. Cool completely and store in an airtight container.
Blood Orange Balsamic Vinaigrette
This recipe is the perfect amount for a big salad. If you want to have some leftover, double or triple the batch.
1 tbsp blood orange reduction
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil, first cold pressing
Ground peppercorn to taste
Pinch sea salt (optional)
Whisk all ingredients together until smooth. Use immediately or store in an air-tight container in the fridge.
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