By Dana Zia
I have a personal question to ask you, How are your pants fitting? Mine are tight. Yup, it’s that time of the year when we all get the opportunity to start new and take the tight out of our pants. One of my favorite ways to combat the battle of the bulge is to break out the grapefruit. Their bright color and brilliant flavor seem to cut through the layers of fat and melt them off.
This isn’t just wishful thinking, it is actually true. Grapefruits contain a flavonoid that balances out blood sugar levels and helps to prevent weight gain around the waist. Researchers reported this flavonoid has this effect because it signals the liver to burn excess fat rather than store it in the body. (Super important for the muffin top elimination program!) Eating half of a fresh grapefruit before a meal was found to produce a significant weight loss, according to studies.
There are many other healthy benefits to this fruit as well. It is obvious they are loaded with Vitamin C and antioxidants but what most people don’t know it that grapefruit also are bursting with lycopene, which tomatoes are famous for. Lycopene is a cancer fighter that has the highest capacity to help fight oxygen free radicals, which are compounds that can damage cells and cause cancer. (By the way, lycopene is only found in pink and red grapefruit, not the white).
Grapefruits are also a champion in reducing the bad cholesterol, LDL. If you eat a grapefruit every day for 30 days you could possibly lower your LDL by up to 15 percent. Another magnificent fact about this wonder fruit is that is prevents kidney stones. If you ingest two cups daily, it will change your urinary PH level to the point where it will significantly reduce the formation of those little painful buggers. (This is true of orange and apple juice too). The nutritional benefits of these fruit are too numerous to list but just knowing the fat burning fact has me signed up for eating one a day.
Grapefruits were introduced to Florida in the early 1800’s and became quite a sensation. Soon there were grove upon grove of them and now the US leads the world in grapefruit production with Texas being at the top of that pack. It’s no wonder, as the grapefruit is as delicious as it is nutritious. Avocados and grapefruit are a refreshing combo that highlights two fruit that are in season. Try this super simple and tasty grapefruit salad to beat the tight pants and winter blues.
Grapefruit and Avocado salad with grapefruit vinaigrette
You can make this meal an entrée with the addition of cooked shrimp. I prefer our local bay shrimp that are sustainable seafood. Serves four.
2 washed ripe avocados
2 washed pink grapefruit
1 large shallot, minced
A head of butter lettuce
OR enough spinach for 4 servings
1/2 cup of pomegranate seeds (optional)
1/4 cup of grapefruit juice
1/4 cup of EVOO (extra virgin olive oil)
Zest of a grapefruit
1-2 teaspoons of honey, warmed
Salt and pepper to taste (A pinch is good)
Start this salad by preparing the grapefruit. We want nice fat pith free grapefruit slices, so cut the peels off the grapefruit then cut the segments out of the grapefruit over a bowl so you can catch all the juice. When you are done cutting the segments out of the grapefruit, squeeze the juice from left over grapefruit hulk in the juice bowl.
When you get done with this process you should have enough grapefruit juice for the vinaigrette which you make now. Combine all the ingredients for the dressing in a small canning jar, put the lid in tight and shake until well mixed.
Set out four plates and layer with the washed and separated butter lettuce or spinach. Now cut the avocados in half, remove the seed and cut into slices, lengthways and arrange on the greens alternating with grapefruit segments in a pin wheel design. Drizzle the vinaigrette over the avocado slices to prevent them from turning brown and the rest of the salad. Sprinkle with the minced shallot and pomegranate seeds and a pinch of salt and pepper then serve up some health in the New Year.