Page 25 - 6-12-15 Frisday's Edition

Recipes
Citrus Salad With Avocado
3 tortillas 4 each
oranges and grapefruits
1/3 cup honey
1⁄4 cup raspberry vinegar
2 table spoons oil
1⁄4teaspoon salt
1 avocado, sliced
DIRECTIONS: Preheat oven to 255°F.
Slice corn tortillas into very thin strips. Dry the strips by placing on a cookie sheet and baking for ap- proximately 15 minutes. Set aside.
Peel oranges and grapefruits, then section, seed, and place in large bowl; set aside.
In a small bowl, whisk together honey, raspberry vinegar, oil, and salt. Pour over citrus sections and toss gently. Top with avocado slices and tortilla strips
Chipotle-Mango Salsa
11⁄4 cups mango, peel and chop 1/3 cup each red onion and bell
pepper, chopped
1/3 cup fresh lime juice
2 tablespoons honey
1⁄4 cup fresh cilantro, chopped 1 tablespoon canned chipotle
pepper in adobo sauce, 1 teaspoon Kosher salt
1⁄4 teaspoon black pepper 2 garlic cloves, minced
DIRECTIONS: Stir together all ingre- dients in a medium bowl. Cover and chill until ready to serve.
Charred Jalapeño-Honey Butter
2 medium jalapeño peppers
1 cup unsalted butter,
softened
3 tablespoons
wildflower
honey
1⁄2 tsp. Kosher
salt
DIRECTIONS:
Light charcoal grill
or preheat gas grill
to 350° to 400° F
(medium- high). Place
peppers on the cooking grate, and grill for 5 minutes or until charred, turning frequently. Remove from grill; cool 15 minutes.
Cut peppers lengthwise; remove seeds, and finely chop. Combine butter, honey, and salt in a mixing bowl, and mix well; stir in chopped peppers.
Refrigerate in an airtight container up to 2 weeks, or freeze up to 2 months.
Serve with homemade cornbread.
Honey Kiwi Raspberry Fruit Dip
1 ripe kiwi, peeled and diced
1⁄2 cup unsweetened frozen raspberries 1⁄2 cup pure honey
8 oz. low-fat vanilla yogurt
Fresh fruit, for dipping
DIRECTIONS: In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yo- gurt.
Serve with sliced fresh fruit (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, ba- nanas, etc.)
No-Bake Chocolate Brownies
1⁄2 cup honey
1⁄4 cup coconut oil
1⁄4 cup almond butter
1⁄4 tsp sea salt
1 tsp. vanilla extract
1 tsp. ground cinnamon 1⁄2 cup chopped almonds 1⁄2 cup chopped walnuts 1⁄2 cup semi-sweet
chocolate chips
1⁄4 cup sunflower seeds 1⁄4 cup dried cranberries 1 cup rolled oats
1 tbsp. butter
DIRECTIONS: In a medium- sized saucepan, heat honey, co- conut oil, almond butter, sea salt, vanilla and cinnamon over low heat.
Next, in a large bowl combine
chopped almonds, chopped walnuts, semi-sweet chocolate chips, sunflower seeds, dried cranberries and rolled oats. Add the honey mixture from the saucepan into the bowl and mix. Using your hands or a spatula, grease an 8” x 8” pan with the butter.
Press the brownie mixture into the pan and refrigerate until hardened. Cut into 16 bars and serve.
Spiced Honey Echinacea Cooler
4 Echinacea tea bags* 4 cinnamon sticks
20 whole cloves
1⁄2 cup honey
1⁄4 cup fresh lemon juice
DIRECTIONS: Bring water to a boil in a medium saucepan. Add tea bags, cinna- mon, and cloves; let simmer for 5 minutes. Remove cinna- mon and cloves and stir in honey and lemon juice. Place in refrigerator until chilled (approx. 1 hour). Pour over ice and garnish with fresh lemon slices. *May substitute chamomile tea for the Echi- nacea tea.
Variations:
Add 1 Tablespoon orange
juice to each glass.
Add 2 Tablespoons rum or whisky to each glass for a "spiked" version.
Spicy Tropical Gold
1⁄2 oz. honey
1⁄2 oz. lime juice
1 oz. pomegranate juice
1 oz. pineapple juice
2 small slices jalapeno
Salt, to taste
Ice
Slices of jalapeno, garnish
2 oz silver tequila, *optional
DIRECTIONS: Place the two
slices of jalapeno into a cocktail
shaker and muddle with a muddler
(or the handle of a sturdy wooden
spoon). Add the honey and re-
maining ingredients, with the ex-
ception of the garnish, into the
shaker. Please note that the honey
must be added in first so that the
additional ingredients help dis-
solve it and incorporate it into the
combination. Shake for eight sec-
onds. Pour into a glass with a salted rim and garnish with a slice of jalapeno.
FRIDAY, JUNE 12, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 13-B