Paloma Cocktail & Mocktail (Paleo & AIP)

I’ve reached a point in my healing journey that I can have a *little* bit of alcohol from time-to-time. However, I still have to be rather choosy about what sort of alcohol I do consume. It’s a bit ironic, but even before going AIP, I have always done better with spirits than with wine (exception would be sparkling wine). However, my previous go-to spirits are often distilled from ingredients that I still choose not to consume. I decided instead to teach myself to like tequila, a more “Paleo-friendly” spirit, using these delicious grapefruit & lime “paloma" cocktails.

I do hold myself to 4 rules when it comes to personal alcohol consumption:

First, I only consume alcohol in conjunction with food, never on an empty stomach. Since I don’t have alcohol very often, I’m very much a “light-weight” and food helps slow down the effects of the alcohol. Also, alcohol and the things mixed into alcohol can affect a person’s blood sugar. Eating a meal—I personally prefer one containing protein and carbs—with the drink can moderate blood sugar spikes.

Secondly, I stick to one not-so-strong beverage per night only a couple of nights a month. I’ve been known to water down sparkling wine with bubbly water or to add some kombucha. Even with these paloma cocktails, I’ll often add extra LaCroix.

Third, I make any cocktails myself, where I can control the ingredients and ratios, instead of ordering them from a bartender in a restaurant. Many palomas, especially those ordered in Mexican restaurants, are made with grapefruit soda that almost assuredly contains non-AIP/Paleo ingredients.

Fourth, I consume beverages with alcohol in celebration, not as a way to combat stress or escape life. In fact, if life is extra stressful, it’s probably best for my health that I don’t consume any alcohol at all! If I’m having a bad day or feeling stressed, I lean on other coping mechanisms & ways to take care of myself rather than alcohol.

Finally, If you’re someone who is abstaining from alcohol, whether you’re following the elimination stage of AIP, or you don’t like the flavor of any alcohol, or you’re abstaining for other reasons, don’t despair! This paloma recipe makes a really great “mocktail” too. Simply omit the tequila & add a little extra LaCroix. Even though the mocktail version does not contain alcohol, it still is high in natural sugars, so still limit consumption & make it a beverage for a special occasion.

A few resources about AIP/Paleo and alcohol, for those who want further reading:

1. The WHYs behind the Autoimmune Protocol: Alcohol from “The Paleo Mom” 
2. How to Drink Alcohol without Ruining Your Paleo Diet or Getting a Hangover – 10 Simple Tips from “Paleo Flourish Magazine” 
3. Top 10 Paleo Party Rules from “Mark’s Daily Apple” 

Paloma Cocktail (Paleo) or Mocktail (AIP) 

yields 2 to 4 servings 

Simply omit the tequila to turn this cocktail into an equally delicious mocktail! 

Juice from 2 grapefruits (approximately 3/4 cup) 

Juice from 1 large lime (approximately 3 tablespoons)

2 fl oz blanco/white tequila (omit for AIP; replace with extra LaCroix)

8 fl oz pamplemousse/grapefruit LaCroix sparkling water, or more, if desired

Ice, as needed 

Grapefruit & lime slices for garnish, optional 

1. Juice the grapefruits, straining out any seeds. Juice the lime. Combine the juices together.  Stir in the tequila, if using.
2. Divide between 2 large or 4 small ice-filled glasses. Top off with the grapefruit LaCroix. Gently stir to combine. Garnish with grapefruit & lime slices, if desired. 

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Grapefruit & Avocado Kale Salad (AIP)

I had intended to share this recipe back in December, but alas that never happened, due in part to some unexpected circumstances like the video card on my computer dying right in the middle of working on this post & some further health flare ups & the loss of a family member. I’m trying to get back to “normal” life, catching up with the recipes & posts I’d previously planned on sharing, such as this salad.

It’s a bit cliche to share a salad in January, I know, but whether or not you’re trying to make more health conscious decisions, this salad combination is delicious, easy & really good for you. It is one of my all-time favorites, even from my pre-AIP days. While I’ve been known to eat this salad any time of the year, it’s especially good when citrus fruits are in season. Once the organic Texas ruby red grapefruits began appearing in the grocery stores in late November, this salad has been in heavy rotation.  We’ll eat it as a side to a more main course item, or I’ll top it with some seared ahi tuna (or even wild-caught canned tuna) and it becomes the main course on it’s own.  If I don’t have kale on hand, I’ve also used arugula or spring mix instead, but I do like how sturdy the kale is & how it provides a little extra crunch.  

Also, don’t skimp on the grapefruit vinaigrette. It’s a refreshing dressing that not only ensures all the residual grapefruit juice/pulp gets utilized, but also breaks out of the realm of my “regular” vinaigrettes (such as red wine vinegar or balsamic vinegar).

Grapefruit & Avocado Kale Salad
serves 2

3 heaping cups of chopped Kale, ribs removed (or substitute other greens like Arugula)
3 Tbl Grapefruit Vinaigrette, recipe follows
Sea Salt, to taste
1 Avocado, sliced
1 grapefruit, sectioned, reserving the remaining juice (for a tutorial, see this Steller Story I created)

1.  In a large bowl, toss together the kale with the vinaigrette, “massaging” the dressing into the kale until well coated. 
2. Top with sliced avocado & grapefruit sections. 
3. Taste & adjust salt, as needed. 
4. Serve immediately, or cover & refrigerate to serve later. Note: wait to slice/add avocado if not serving the salad immediately. 

Grapefruit Vinaigrette
1/4 c Grapefruit Juice, squeezed from the juice left after sectioning the grapefruit (see above)
1/4 c Avocado Oil (or substitute Olive Oil)
2 tsp chopped shallot (approximately 6 g by weight)
1/4 tsp Sea Salt

1. Combine all the ingredients in a glass measuring cup or high speed blender. Blend together, either using an immersion blender or the high speed blender. 
2. Use in the grapefruit & avocado salad. Place any leftovers into a glass mason jar, cover & store in the refrigerator. Shake before serving. 

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Citrus Granita

I love how there are fruits for every season.  Spring & early summer belongs to the berries.  Stone fruit belongs to mid to late summer.  Apples & pears belong to the fall.  And citrus belongs to the winter.

I’ve never lived in a state where quite so much citrus is produced.  I’ve had a few gleeful moments when driving past citrus trees laden with fruit.  And it’s a cheerful sight to walk into the produce department of the grocery store & see giant bins filled with different citrus varieties.

Another delight with using in-season produce is the price.  I think we’ve nearly eaten our weight in Texas Grapefruit and the ever-popular “Cuties” this winter.....

It’s funny how there are some fruits that I consider to be “eating” fruits and some that I consider “cooking” or “baking” fruits.  And yes, there sometimes is overlap.  Often, I find that citrus fits into the “eating” category (or “drinking” category).    But in an effort to be a little more creative with our citrus intake, and as a throwback to one of my favorite breakfast beverages “Five Alive” I decided to make a granita.

Granitas are super easy to make.  They consist of a sweetened liquid (juice, fruit puree, coffee, etc.) that is “still frozen,” meaning it does not go through an ice cream machine.  The mixture is scraped with a fork to make ice crystals.  And voila, you have granita!

Some people scrape & flake the mixture with a fork during the freezing process.  Some people scrape after the entire thing is frozen solid.  I usually intend to scrape every hour during the freezing process, but inevitably end up being busy with other things & forgetting about it.....  No worries, it’s good either way.

Once the citrus was juiced for this particular citrus-flavored granita, I found myself with the peels of the fruit.  They were so very beautiful & I could not bring myself to throw them away.  Luckily, inspiration struck!  So, I recommend saving your citrus peels (I just stuck mine in a ziplock bag & put them in the fridge) for a future use.

Stay tuned for the next post, where I will show you what I did with the citrus peels.

As one final side note, I’m back in ND for almost 2 weeks to photograph a dear friend’s wedding & to see my family.  Brrrr.... it is SO COLD here!  Way, way below zero (especially once the wind chill is factored....).  And I think it is highly ironic that I’ve chosen to post about a frozen dessert when I am freezing in North Dakota, haha.....

CITRUS GRANITA
Makes approximately 4 servings

2 cups of Citrus Juice (I used 1 lemon, 1 lime, 1 minneola tangelo, 1 grapefruit, and 2 cara cara oranges)
1/3 c Granulated sugar, plus additional, to taste.

1.  Juice all the citrus, either by hand or using a juicer.  Strain out any pits.  (Save the citrus peel in the refrigerator for a future use).  
2. Whisk in the sugar.  Taste and add additional sugar if the mixture is too tart for your preferences.  
3. Pour into a shallow baking dish (I used a loaf pan) & place into the freezer.  
4. Freeze 1 hour, then use a fork to flake the slushy mixture.  Freeze a second hour, then repeat the flaking process.  Freeze until solid to serve (or overnight) & then scrape again just before serving.  If you don’t have time to scrape during the freezing process, isn’t the end of the world.  
5. Serve immediately!  Store any leftovers in a covered container in the freezer.  

Broiled Grapefruit

I have been eagerly awaiting the citrus season here in Texas. Our grocery store is filled with huge bins of Texas oranges and grapefruits.

Before Christmas, I bought a bag of Texas oranges & made a batch of marmalade for Small Batch. But it’s the grapefruit I’ve truly been excited to eat.

Grapefruit seems like such a special, winter-time-only treat.  Yes, I know it is easy to get citrus year-round, but somehow my brain is programmed to think of them as a winter specialty.  Perhaps these thoughts date back to childhood memories of my dad patiently  dividing grapefruit sections among my sisters & me after winter dinners?

Most often, I eat my grapefruit relatively plain, just the segments alone, or I do have a certain fondness of grapefruit/avocado/arugula salads.  But the other morning, I decided to branch out and try something new to me: broiling the grapefruit with a little sprinkle of brown sugar over the surface.  Kind of like citrus meets creme brulee...only healthier & more citrus-y!

I wasn’t sure how I would feel about warm grapefruit. Would it be gross (like cooked bananas, blech)? Or would it surprise me and be delicious?

My verdict? Very tasty!  I can see broiled grapefruit becoming my new breakfast of choice throughout citrus season.  Yes, it’s a little weird to eat warm citrus.  But at the same time, it was both comforting & yummy & messy....

Messy? For my first broiled grapefruit experience, I also used a grapefruit spoon for the first time.  What a mess!  I was shooting grapefruit juice everywhere!  For future meals, I cut around the grapefruit and between the sections before I sugared & broiled it.  Much, much easier.

So, if you find yourself with grapefruit on hand, give broiling it a chance.

Broiled Grapefruit
makes 2 servings

1 large pink grapefruit
1 to 2 Tbl of brown sugar

1.  Preheat your oven to broil. {I use our toaster oven}
2. Cut the grapefruit in half. Use a paring knife to cut around the grapefruit & between the segments (if not using a grapefruit spoon to eat post broiling) & place the halves on a rimmed baking vessel.  
3. Evenly sprinkle the sugar over the surface of the fruit. 
4. Place the baking vessel under the broiler. Broil until the sugar melts, bubbles, and recrystalizes and until the surface is golden.  {Mine took about 7 minutes in our toaster oven}.  If the grapefruit does not get golden enough, you can torch the tops additionally with a butane/creme brulee torch.  
5. Cool slightly and serve!  

Note: you can use other sweeteners too, such as honey, maple syrup, agave, granulated sugar, etc.  I just happen to like brown sugar :)