Today marks the last predicted day of our deep freeze (for now..), move over frigid air, get outta here wind chill – sun’s a-comin’ and I can’t wait! I’m welcoming some not so crazy cold days with a really simple citrus set up. A Sunshine Salad, if you will. Sweet and tart, with a boosted vitamin C drizzle. Yum. Well…. unless you’re my unsuspecting love, biting straight into a drizzle-less lemon. Hehe, oops!
A few months ago, back in the very early grips of winter – I spent the afternoon foraging for enough wild sage to make a number of smudge bundles. During my foraging journey, I happened across hundreds and hundreds of wild roses. Or well, rose hips. The fruit, rose fruit. I know from my upbringing that the best time to harvest rose hips is after the first frost, the zap of ol’ Jack Frost leaves the fruit a touch sweeter. Well, the morning I set out may not have been the first frost, but it was certainly frosty. Perfect.
Wild roses are one of my favorite plants! They are so beautiful, so fragrant, so lifting, I love them. I love walking through the trees just outside the city and happening upon bush after bush. All blooming and full of life, emitting the softest yet strongest aroma and immediately lifting my spirit. I love this plant. I connect with this plant. The wild rose offers much in the way of healing, may it be a vibrational healing or a physical healing. The hips are antibacterial, antispasmatic, mineral rich, and of course the high vitamin C content is always welcome, especially in the cold and dark months of an Albertan winter. Brrr!
The hips can be dried and ground into a powder, they can be made into jelly, or one of my favorite uses – they can infuse honey or be used to make a rosehip syrup. Rosehip syrup is one of my favorite ways to gently sweeten my home brew kombucha! Buttt…. that’s a different post. Right now, I am talking about ground rosehips, powdery soft and the slightest tinge of orange. Really beautiful and delicate stuff, of course, coming from such a beautiful plant. (Even kitties love them, notice top right!).
We all know and associate citrus with vitamin C, right? Yes, great. Okay. Well now, we can associate rosehips with it as well, loads of it. Pair the two together and people I tell you, you will feel like a super star. A super star shot right out out of this universe and into the next! Seriously simple, super yummy, and healthy to boot. Use whatever citrus is around, kumquats, navel, grapefruit,lemon, pomelo. Any! All! Don’t be scared to add the funny face inducing ones like lemons and limes. The tang is refreshing and the detoxing effects are well worth it. Plus, with a pinch of salt in the drizzle that graces the top of this citrus salad, all different types of fruit get sweeter. Really! Don’t love grapefruit? Try dipping it in salt. Just a touch. Sounds strange, I know, but it’s a tip I picked up from a teaching kitchen and it works like a charm.
Sunshine Citrus Salad
1 Large Grapefruit
3 Blood Oranges
3 Navel Oranges
1/2 Cup Coconut Milk
2 Tsp Rosehip Powder
Pinch of Himalayan Salt
Carefully slice each of the citrus fruits at the top and the bottom, this provides a flat working surface. Begin at the top and slowly remove the rinds (rinds which can be kept and dried, chopped up and used for infusions!). Once the rinds have been removed, slice thinly and arrange on a serving plate. In a small bowl, whisk together the coconut milk, rosehip powder, honey to taste and the pinch of salt. Pour over top of arranged citrus slices and enjoy!