Orange Cucumber Salsa

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2013/01/23 by nikkiledford

 

Seasonal-Produce-January

Seasonal eating. Some find it limiting, others find it inspirational.

For example, if you’re looking to make a decent salsa in the winter, you’re going to be pretty hard pressed to find some juicy and delicious tomatoes. They just don’t exist. Even the hot-house, hydroponic, gene-spliced super tomatoes are no match for the heirloom stuff hanging off the vines in the middle of the summer. Winter tomatoes are mushy and mediocre at best. Eating seasonally means consuming foods during their season. This is when taste is optimal and supplies are abundant (and prices are lower).

Enter the Orange. Here in California, we are in full-blown citrus heaven right now. Our fruit trees are LOADED with lemons, tangerines, and ORANGES! Really good ones!

Salsa with oranges? Have you lost your mind?

Trust me, it’s amazing. We paired this salsa with orange-braised shredded beef (see Diane Sanfilippo’s book, Practical Paleo), plantain chips, and guacamole. The sweet orange and the spicy jalapeno are great with the creamy neutral of avocado.

photo (4)

Orange Cucumber Salsa

1 orange, peeled and divided into individual wedges and diced
1 green onion, sliced small
1/2 large-medium cucumber, diced
1/2 jalapeno, seeded and diced small
handful of cilantro, minced
sea salt to taste

  1. Combine all ingredients in a bowl.
  2. Add salt to taste.
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PUMPKIN FIG OATS //Caught some morning light on my morning bowl of goodness. I made this last week and it was so good (and loved by my child) that I made another batch! I don't know if it's the figs or golden raisins, the coconut milk or the collagen, or maybe it's the banana and the pumpkin that make this bowl of oats absolutely satisfying for a day of leading, teaching, cooking, sweating, loving, and seeking. 
#sometimesibreakfast #sometimesidont #glutenfreeoats #notpaleo #dairyfreeoats INGREDIENTS // one of my favorite activities is going out for coffee. For me, the sights, sounds, and smells of a coffee shop signal rest and I enter into a state of slowing down, more observing and less doing. Lately, I haven't been out to coffee too often because 1. It's expensive and 2. I don't tolerate dairy and I'm not much of a black coffee drinker so at most shops I'm limited to their dairy-free options. While it's nice to have nut milks available, I have discovered that all the other ingredients in these alternative drinks do NOT do my body any good. 
A solution to would be to bring my own homemade milk, but I don't always have some ready or I forget to put a bit in a small container (which then gives me the fun task of toting around a dirty jar in my car all day). These smaller bottles of almond milk are perfect for adding to my coffee when I'm out as most dairy-free milks come in huge cartons and are inconvenient for a coffee outing.  @popandbottle only uses basic, real food ingredients for their almond milk. They even sweeten it with a bit of date! 
I like to think that I always have a choice about what I put in my body. Sometimes I'll have to settle for black coffee, but if I plan a bit, I can still enjoy my coffee outings without ultimately compromising on what is best for me in the long run. SNACKS // kept it really simple today during meal prep. This is a tasty bowl of yams, banana, almond butter, and coconut flakes. FAST FOOD// Roasted all these veggies last night for a tasty quick lunch. Added a new find from Whole Foods. @goodlovinfoods lemon garlic dip. If you like bitchen sauce, you'll like this (!! bonus, they don't use any soy ingredients either !!)

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