1 grapefruit, peeled, seeds removed (reserve juice)
1 large sweet apple, peeled and cored
2 cups spinach, checked
1 large ripe banana, previously sliced and frozen
2–3 ice cubes
1/2 cup orange juice or water
Add all ingredients to a blender (including reserved grapefruit juice) and blend until creamy and smooth.
Chicken and Grapefruit Salad
The combination of peanut butter and soy sauce may sound odd, but we guarantee you’ll like it!
2 large pink or ruby-red
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/4 cup smooth peanut butter
2 tablespoons soy sauce
1 teaspoon sugar
8 cups roughly chopped
1 cup sliced radishes
With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.
Heat a grill pan over medium heat
Toss chicken, dry mustard, garlic powder, cinnamon, ginger, pepper and salt in a large bowl until the chicken is well coated. Lay it in the hot pan. Cook the chicken until cooked through, about 5 minutes.
Meanwhile, whisk peanut butter, soy sauce and sugar into the reserved grapefruit juice until smooth. Add the chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.
Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.