Boost Germ Resilience
With flu season in full swing, the things we eat and drink become even more important to maintaining good health. Inspired by the combination of honey and ginger commonly found in Ayurvedic and Chinese medicines, chef Greg Anderson created this salad. With the addition of turmeric, the infused honey can help soothe sore throats, boost the immune system, and act as a natural anti-inflammatory. The citrus adds a punch of vitamin C and can help relieve nausea.
According to Ayurveda, citrus fruits should not be eaten in the morning. The ideal time to enjoy this salad would be between 10 am and 3 pm. Also, honey should never be heated above 104 degrees Fahrenheit as it digests slower once it is heated. This recipe calls for cooking the honey to help infuse flavors, but can easily be adapted if you choose to use raw honey.
Ingredients:
3 tablespoons honey
1 teaspoon fresh grated ginger
1 teaspoon ground turmeric
1-inch-long strip of lemon rind, use vegetable peeler
4 oranges, peeled and cut into segments
2 clementines, peeled and cut into ¼” pieces
1 grapefruit, peeled and cut into segments
¼ cup pomegranate seeds
Mint, for garnish
1. Combine honey, ginger, turmeric and strip of lemon rind in a small sauce pan and simmer on low heat until bubbles begin to form. Remove from heat and let sit for at least one hour. If using raw honey, substitute lemon rind for 1/8 teaspoon lemon rind and refrigerate the mixture.
2. In a medium sized bowl, combine oranges, clementines, and grapefruits. Mix gently.
3. Pour infused honey over the citrus mixture and continue to fold the ingredients together.
4. Top mixture with pomegranates.
5. Cut mint into thin ribbons and add for garnish if desired.
Greg Anderson attended culinary school in Los Angeles and was the head chef at the Blue Goose Lounge in Hollywood before being diagnosed with Celiac disease and having to follow a strict gluten-free diet.
