Well hello there, you’re looking mighty fine Mr. Weekend. I for one am delighted that it’s Friday because that means Friday macro dinner. It also means it’s only 1 week until I pop over to London. As we all know, London is the BEST and I’m hoping to get lots of recipe inspiration while I’m there. For now though, I wanted to share these Hemsley and Hemsley Dark Chocolate Salted Clementines because you’re probably going to want to make them this weekend. Hemsley and Hemsley is this amazing London based healthy foods company. Their Instagram is absolutely stunning, get following! They’re not 100% plant based but they have TONS of gorgeous whole foods plant based recipes to choose from; it’s worth spending some time exploring their site.
But back to the clementines. These little babies have everything going for them. They’re adorable, delish, and most importantly they’re bursting with goodness!
Hold the flavone! Flavones are part of a class of phytochemicals called flavanoids that are abundant in plant foods, especially citrus. They are thought to help protect against atherosclerosis (a hardening of the arteries that leads to heart disease), certain cancers, diabetes, and osteoporosis. Pretty nifty, BUT, you need to eat some of that white peely stuff (actually called the pith) because that’s where the flavones are concentrated. They also contain another class of flavanoid, called flavanones. These guys are thought to have antiallergenic (think hayfever), anticancer, anti-inflammatory, and antimicrobial benefits. All those antioxidants help keep your skin clear and radiant too!
Sorry to burst your bubble… but orange juice doesn’t count. It’s just not the same as eating a whole orange. In fact, drinking a lot of fruit juice (even the no sugar added, 100% fruit juice) has been associated with type II diabetes. WOOF! You don’t have time for that. When you extract the juice from a fruit you’re removing the fibre and a lot of the goodness along with it. Ughhh! Just eat the whole fruits.
- 6 Clementines, peeled
- 2/3C dark chocolate chips
- Flaked sea salt (I used gray salt)
- Melt the chocolate in a double boiler, making sure the bottom of the bowl doesn't touch the water. Don't let the water boil either, it should melt the chocolate gently.
- While the chocolate melts, separate the clementine segments out and line a baking sheet with some parchment paper.
- Take the chocolate off the heat just before it's completely melted and give it a stir.
- Dip half of the clementine segment in the chocolate and lay it on its back on the parchment paper.
- Pop them in the fridge to set up for an hour or so.
- Just before serving set them on a pretty plate and sprinkle with salt.
- Use the highest percentage of dark chocolate you can find. Fore more benefits about chocolate check out this post from last year: http://peaches-and-greens.com/?p=217
Oh, and one more cool citrus fact; sweet orange oil has been shown to have anti-anxiety effects. So ditch the Xanax and add a couple of drops to your diffuser for a natural calming effect without the weird side effects.
LAST THING: Have you entered the giveaway for a signed copy of Colin Campbell’s WHOLE, and a copy of the China Study Cookbook? If not, do it now!
Have a wonderful weekend pumpkins, and stay well!