Grapefruit, Blood Orange, and Basil Infused Water

Grapefruit, blood orange, and basil infused water

Infused waters are one of my favorite ways to stay hydrated. These delicious “spa waters” as I like to call them, give your daily beverage a little kick without adding any sweetener. There are hundreds of variations and definitely one to suit your taste buds.

RECIPE:

1. Fill a juice pitcher with water

2. Add in fruits, vegetables, or herbs of choice. You can muddle the ingredients if you wish, or keep them whole for a more mild flavor.

3. Store in fridge overnight and let everything do it’s magic

POSSIBLE INGREDIENTS:

Fruits- berries, apple, cantaloupe, lemon, lime, cherries, oranges, pomegranates, pineapple, mango 

Vegetables- cucumber, celery, carrots, hot or sweet peppers 

Herbs- mint, basil, sage, rosemary, lavender, cilantro, thyme, stevia 

Spices- cinnamon stick or black pepper 

Fluid- water, sparkling water, tea 

*In this recipe I infused 1 grapefruit, 1 blood orange, and 8-10 basil leaves

Grapefruit, blood orange, and basil water

Grapefruit, blood orange, and basil water

Happy Hydrating!

xoxo, Megan


Kale Salad with Mint, walnuts, and blackberries

Kale Salad with Mint, Walnuts, and Blackberries

After living in Seattle my whole life, you would think that I would get use to the grey and rainy days. Although recently, we have been fortunate to have some amazing (/abnormal) warm and sunny weather, I am getting greedy and asking the sun gods for more. I mean, it is technically spring…right?

While mourning this less than adequate weather, I have found myself ogling the (few) tropical fruits and berries at the grocery store. Reds, purples, and blues….OH MY! I finally gave in to the overpriced pint of blackberries that were calling for me…and I’m not sorry that I did. Maybe crafting something delicious will inspire the weather change, or at least make me feel like summer is just around the corner.

Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries

I am lucky enough to live in a city with amazing farmers markets. So this morning I stopped at the Ballard Farmer’s Market and found a lovely mix of kales (curly, lacinato, and Russian) to use in my spring salad.

Curly Kale, Lacinato Kale, Russian Kale

After washing the kale and drying the leaves in a salad spinner, I laid them flat on a sheet pan- added olive oil, lime juice, and salt and massaged gently.  Channel your inner Patrick Swayze/Demi Moore (in Ghost) if you must.

Lime, Walnuts, Mint, Blackberries

Prepare ingredients to use or as the French say- “mise en place” 

Roasted Walnuts

Next- I roasted chopped walnuts in the oven, just until they were toasty enough to smell. Make sure you don’t burn them! It only takes a few minutes until they are just perfect and golden brown.

Pureed Blackberries

Pureed Blackberries

Next, i blended up about 1/2 a pint of blackberries with my favorite immersion blender. You could also use a food processor, mortar and pestle or blender.

Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries

Combine ingredients and plate as desired.

Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries

Voila! Blackberry Spring Salad!

Enjoy!

xoxo, Megan

Kale Salad with Mint, Walnuts, and Blackberries

  • Servings: 2-4
  • Time: 30mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • Juice of 1/2 lime
  • 1/4 tsp coarse sea salt
  • 1 bunch lacinato (aka dino) kale, washed and ripped into 2″x2″ pieces
  • 1 Tbsp Mint, chopped
  • 1/8 cup walnuts, chopped
  • 1 pint fresh blackberries

Directions:

  1. Lay the kale and mint onto a baking sheet and cover with olive oil, lime juice, and salt. Gently massage with your hands, allowing the liquids to cover all parts of the greens.
  2. Preheat the oven to 350 degrees F, and roast the walnuts for 2-4 minutes or until aromatic.
  3. Reserve 1/2 of the blackberries for the salad. With the remaining 1/2, add them to a blender, food processor, etc. to blend until smooth.
  4. Assemble your salad. Layer kale/mint on the bottom of a plate. Next add roasted walnuts and blackberries. Gently pour blackberry puree over the salad toppings.

Enjoy!

Nutritional Facts for 1 serving (when recipe serves 2): 240 calories, 13 grams of Fat (6 grams monounsaturated, 5 grams polyunsaturated), 29 grams of carbohydrates (11 grams fiber), 8 grams of protein, 419% vitamin A, 324% vitamin C, 23% calcium, 19% iron.