Energy Boosting January Recipes

by Danea Mather | photography by August Nyson

In the middle of a Michigan winter, we all need a little sunshine and vitamin C, as well as something cozy and warming. Cuddle up to these recipes for the perfect combination of both! Citrus paired with warming spices marry together to boost energy and mood despite any snowy-deep freeze that may lie outside your window.

Quick Pickled Spiced Oranges

1/2 cup apple cider vinegar

1/2 cup white

1 teaspoon cinnamon

1/2 teaspoon ground clove

1/2 teaspoon salt

2 teaspoons whole black peppercorns

1 1/2 tablespoon agave

4-6 oranges, peeled and all pith removed

In a large pot, add all ingredients, except oranges. Bring to a simmer, whisk to dissolve agave, then remove from heat.

In a large, wide mouth mason jar, add orange slices until the jar is completely filled.

Pour vinegar mixture into mason jar until oranges are completely covered.

Seal mason jar and chill in refrigerator overnight. Use pickled oranges on a salad, charcuterie plate or just as a tangy snack!

 

Wintertime Lemonade

Makes 4 glasses

1/2 cup sugar

1 cup water

8 lemons, juice of

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

pinch of cayenne

cinnamon sticks and lemon peels for garnish

In a small pot, simmer together sugar and water. Whisk until sugar dissolves, then remove from heat.

Squeeze the juice of 8 lemons into the simple sugar mixture. Taste and adjust with more lemons as needed.

Whisk in cinnamon, turmeric and cayenne. Set in refrigerator to cool. Once cooled, serve over ice. Garnish with a cinnamon stick and lemon peel.

Lemon Thyme Dressing

1/3 cup grapeseed or avocado oil

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

3/4 teaspoon thyme

1 tablespoon Agave

Whisk all ingredients together until combined. Set aside for 15 minutes to soften spices before use.

Pickled Orange and Buckwheat Salad

Makes 2 entrée salads

1 cup vegetable broth or salted water

1/2 cup buckwheat, rinsed

3-4 cups baby romaine, or other baby greens

1/2 large fennel bulb, cut into thin slices

quick Pickled Spiced Oranges

Lemon Thyme Dressing (see above)

green onion, for garnish

In a medium pot, combine broth or water and buckwheat. Turn heat to medium, and bring to a rolling boil.

Cover pot and reduce heat to a simmer. Let simmer for 10 minutes, stirring occasionally. Then remove from heat and allow to sit for an additional 10-15 minutes, until all moisture is absorbed. Fluff with a fork and set aside.

Toss baby romaine in Lemon Thyme dressing and divide onto two plates. Add cooked buckwheat to salad, in center and across whole salad. Add fennel slices and pickled orange slices to salad alternatively

Garnish with green onion and enjoy!

Warming Buckwheat Breakfast Bowl

Makes 2 bowls

2 cups almond milk

1 cup buckwheat, rinsed

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/8 teaspoon clove

Garnishes: fresh orange and grapefruit slices, coconut shreds, chopped dates, cinnamon and agave or honey to drizzle.

In a medium pot, stir together almond milk, buckwheat and all spices. Turn heat to medium, and bring to a rolling boil.

Reduce heat to a simmer and let simmer for 10 minutes, stirring occasionally. After ten minutes, remove from heat and allow to sit for an additional 10-15 minutes, until all moisture is absorbed.

Divide buckwheat into two bowls, garnish with fresh orange and grapefruit slices, coconut shreds, chopped dates, cinnamon dusting and agave or honey drizzle. Enjoy!

 

Broiled Cinnamon Grapefruit

1 grapefruit

brown sugar or coconut sugar

cinnamon

Set oven to broil. On a small plate, make a mixture of half sugar and half cinnamon. Cut grapefruit in half and spin each half, face down, into the mixture to coat the open side of the grapefruit.

Place grapefruit halves on a roasting pan, face up, and set in oven for 3 minutes. Be extra careful to not over broil, as they will burn quickly

Enjoy!

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