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Celery, Grapefruit, and other Powerful Weight-Reducing Foods

I eat celery and grapefruit every day, so finding this article today in Natural News by Mike Adams was a confirmation of why I believe that they are so health-promoting:
The Top Five Negative-Calorie Health Foods

I wrote this about Grapefruit in November last year: Elegant, Health-Promoting Grapefruit

Grapefruit is a beautiful part of a healthy, elegant breakfast. Peeled and cut into sections, then drizzled with a bit of honey and a few grains of sugar, this lucky grapefruit is ready to eat in my antique Japanese Export bowl.

Celery, Grapefruit, and other Powerful Weight-Reducing Foods

I eat celery and grapefruit every day, so finding this article today in Natural News by Mike Adams was a confirmation of why I believe that they are so health-promoting:
The Top Five Negative-Calorie Health Foods

I wrote this about Grapefruit in November last year: Elegant, Health-Promoting Grapefruit

Grapefruit is a beautiful part of a healthy, elegant breakfast. Peeled and cut into sections, then drizzled with a bit of honey and a few grains of sugar, this lucky grapefruit is ready to eat in my antique Japanese Export bowl.

From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.


M-J’s Version of Citrus-Honey Dessert
Two cups of orange juice
One-third cup of honey
One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)
3 tangerines or clementines, sectioned and separated
5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 
Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.
~~M-J de Mesterton



>From France, an Elegant Citrus Dessert

>Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.


M-J’s Version of Citrus-Honey Dessert
Two cups of orange juice
One-third cup of honey
One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)
3 tangerines or clementines, sectioned and separated
5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 
Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.
~~M-J de Mesterton



From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.


M-J’s Version of Citrus-Honey Dessert
Two cups of orange juice
One-third cup of honey
One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)
3 tangerines or clementines, sectioned and separated
5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 
Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.
~~M-J de Mesterton



From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.


M-J’s Version of Citrus-Honey Dessert
Two cups of orange juice
One-third cup of honey
One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)
3 tangerines or clementines, sectioned and separated
5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 
Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.
~~M-J de Mesterton



From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.


M-J’s Version of Citrus-Honey Dessert
Two cups of orange juice
One-third cup of honey
One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)
3 tangerines or clementines, sectioned and separated
5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 
Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.
~~M-J de Mesterton



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