- ¾ cup of pomegranate juice
- ½ cup of walnuts
- 3 tablespoons of unseasoned bread crumbs
- 1 tablespoon of lemon juice
- 1 16-ounce jar of roasted red peppers (drained)
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of ground cumin
- 2 tablespoon of olive oil
- Pita toasts.
- Boil pomegranate juice in a small saucepan. Once juice is reduced to 2 tablespoons, reduce heat to medium and let simmer for approximately 6 minutes.
- Toast walnuts in dry skillet over medium-high heat fir approximately two minutes.
- Place the walnuts and bread crumbs in a food processor and process until they’re finely ground.
- Add the reduce pomegranate juice, lemon juice, red peppers, cayenne pepper, and cumin into food processor. Process until smooth.
- Add a thin stream of olive oil to food processor while it’s on. Season with salt.
- Sprinkle cumin and olive oil to serve along with pita toasts.
Where’s the Vitamin C?: Red peppers are your source of vitamin c in this recipe! They contain almost 300% of your daily vitamin c consumption.
- 2 grapefruits
- ¼ cup of packed light brown sugar
- ½ of non-fat Greek-style yogurt
- Cut both ends of the grapefruit with a sharp knife.
- Place the grapefruit on a flat surface on its end, follow the shape of the fruit in order to cut and get rid of the peel.
- Cut the grapefruit into pieces and leave the membrane behind.
- Preheat broiler. Place grapefruit pieces in 4 shallow ovenproof plates. Sprinkle brown sugar.
- Let broil until sugar melts and darkens for approximately 5 minutes.
- Serve with yogurt on top.
Where is the vitamin c?: In the grapefruit! It has 52% of your dietary reference intake for vitamin C.
- 4 teaspoons of canola oil
- 1 14 ounce package of extra-firm tofu (rinsed, patted-dry, and cut into 1-inch cubes)
- 1 pound of sweet potato (cut into 1-inch cubes)
- 1 14 ounce can of lite coconut milk
- ½ cup of vegetable broth or reduced-sodium chicken broth
- 1-2 teaspoons of red Thai curry paste
- ½ lb. of green beans (trimmed and cut into 1-inch pieces)
- 1 tablespoons of brown sugar
- 2 teaspoons of lime juice
- ½ teaspoon of salt
- 1/3 cup of chopped fresh cilantro
- 1 lime (quartered)
- Heat 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook. Stir every 2 or 3 minutes until browned, 6 to 8 minutes total. Remove and place on a plate.
- Heat the remaining 2 teaspoons of oil over medium high heat. Add the sweet potato and cook and stir until browned. Continue for 4 to 5 minutes.
- Add the coconut milk, broth and curry paste. Bring to a boil, reduce to a simmer and cook, covered. Stir occasionally for approximately 4 minutes, until the potato turns tender.
- Add the tofu, green beans, and brown sugar. For 2 to 4 minutes, stir green beans until they’re tender-crisp. Stir in the lime juice and salt.
- Sprinkle cilantro and serve with lime wedges.
Where is the vitamin C?: The lime juice used for the recipe contains more than 100% of the daily value.
- 3 large dried pasillas, ancho or New Mexico chiles.
- 1 15 ounce can of diced tomatoes (preferably fire-roasted)
- 4 tablespoons of canola oil or extra-virgin olive oil
- 1 medium white onion (sliced ¼ inch think)
- 3 cloves of garlic (peeled)
- 4 cups of vegetable broth or “no-chicken” broth
- 4 cups of water
- 1 large sprig epazote (optional)
- 1 14-ounce package of extra-firm tofu
- 4 cups of chopped chard, spinach or kale leaves
- ¼ to ½ teaspoon of salt
- 1 ripe large avocado, cut into ¼ inch cubes
- 2 cups of roughly broken tortilla chips
- ¾ cups of shredded Mexican melting cheese (Chihuahua, asadero, Monterey Jack, or mild Cheddar) (optional)
- 1 large lime (cut into 6 wedges)
- Toast the chiles above an open flame for a few seconds until the aroma fills the kitchen. Use tongs and turn the chiles an inch on two above an open flame. ‘
- Once cooled, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice.
- Heat 2 tablespoons of oil in a dutch oven over medium heat. Add onions and garlic and cook. Stir until golden for 6 to 9 minutes. With a slotted spoon, take out the onion and garlic and put them in the blender along with the chile and tomato mixture. Process until smooth.
- Return pot to medium heat. Once hot, add the puree and stir for 6 minutes until thickened to consistency of tomato paste. Add broth, water, and epazote (if you decide to use it). Bring to a boil, then adjust heat to maintain a simmer.
- Drain the tofu, rinse, pat-dry, and cut into ½ to ¾ inch cubes.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the tofu and cook and stir every 2 to 3 minutes until it starts to brown for 6 to 8 minutes total. Add tofu to soup and simmer for 30 minutes.
- Add chard (or spinach or kale) to the soup and season with salt, depending on the saltiness of the broth. Cook, stir, until greens are witted for approximately 2 minutes.
- Serve soup on bowls. Dice avocado and place along with tortilla chips, cheese (if you decide to use), and lime wedges on the bowls.
Where is the Vitamin C?: The tomatoes contain 33% of dietary reference intake.