Mother’s day is right around the corner. The woman that wiped away your every tear and clothed you gets one day a year to be appreciated. Care for her the way that she has for you and serve her up food worthy of her love. Plus add some super foods to help her feel and look her best self. Whether she gave you birth or there is a woman in your life that has done all to make sure that you are the best person everyday. For the lady who forgives you when you are not your best here are some recipes that are easy and will appease her.
Sweet Scarlet Grapefruit Sauce on Whole Wheat-Ricotta Crepes
Prep: 15 minutes / Time to Table: 40 minutes / Serves 4-6
1 Wonderful Sweet Scarletts grapefruit, segmented
2 cups Wonderful Sweet Scarletts grapefruit juice
1 sprig of rosemary
¼ cup agave
1 cup whole wheat flour
1 teaspoon salt
1½ cups ricotta (low-fat can be substituted)
⅔ cup Wonderful Sweet Scarletts grapefruit juice
2 egg yolks
¼ cup unsalted butter, melted and cooled
6 egg whites
Wonderful Pistachios shelled on top
For the syrup, set grapefruit segments aside for garnish. Combine grapefruit juice and rosemary in a medium saucepan. Simmer until reduced by half, about 15 minutes. Remove from heat and stir in the agave.
For the pancakes, stir together the flour and salt. In a separate bowl whisk together the ricotta, grapefruit juice, egg yolks and butter. Mix the wet ingredients into the dry and stir until just combined. Whip the egg whites to firm peaks and gently fold into batter.
Heat a nonstick griddle to medium heat. Use ½ cup batter for each crepe and cook on the ungreased pan about 2 minutes on each side until cooked through. Serve crepes with grapefruit segments, Wonderful Pistachios and syrup.
Blackened Fish Tacos with Avocado-Cilantro Sauce
Ingredients for the Blackened Fish:
1 ½ lbs tilapia fillets
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon Salt for Life
½ teaspoon brown sugar
¼ teaspoon cayenne pepper
2 tablespoons canola oil1
2 corn tortillas
Ingredients for the Slaw:
½ red cabbage, sliced thin
¼ green cabbage, sliced thin
½ medium-sized onion, diced
½ cup cilantro
Juice of 1 lime
For the Avocado-Cilantro Sauce:
½ cup plain lowfat yogurt
1 ripe avocado, pitted and skinned
¼ cup cilantro, chopped
Juice of 1 lime
1 jalapeno, chipped and seeded
Salt for Life to taste
In a small bowl, combine the paprika, garlic powder, dried oregano, onion powder, cumin, Salt for Life Sea Salt + Potassium Blend, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
Combine all the avocado-cilantro sauce ingredients in a food processor or blender. Pulse until well combined. Combine all the slaw ingredients in a large bowl and mix well. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side or until the outside is blackened and the fish flakes apart easily. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Break up the tilapia into 2-3” pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with slaw, avocado-cilantro sauce and sprinkle on Salt for the Life.
Garden Tea Julep
2 oz Pom Peach Passion White Tea
½ oz fresh lemon juice
1 oz peach, mango or apricot nectar
1 oz vodka
1 oz Lillet Blanc
2 shakes orange bitters
Place 2 sprigs of mint in your palm and slap between your hands to release aromatics, then place in the bottom of a cocktail shaker. Add ice and remaining ingredients, cover and shake vigorously. Strain ingredients into a cocktail coupe and garnish with remaining sprig of mint and a chamomile flower.