Earthly Eating

When you squeeze a lemon (or peel an orange), save the skin. Scientists at De Montfort University in the United Kingdom found that a compound in tangerine peel s called salvestrol Q40 kills an enzyme that spurs the growth of human cancer cells. Previous research has shown that limonene, a compound found in lemon, orange, and grapefruit peel, might also decrease cancer risk. Zest the well-washed fruit (toss the bitter white pith) and add to soups, baked goods, yogurt or hot tea. There is one calorie in a teaspoon of lemon zest and is full of compounds that help fight cancer as well.

Candied Lemon, Orange or Grapefruit Peel

6 lemons or
2 grapefruits or
4 oranges
1 1/2 cups sugar
1 1/2 cups water
6 tablespoons light corn syrup
sugar or superfine sugar , for coating

1. With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters, then peel it off with your fingers, keeping the pith attached. Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.

2. Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute, then drain, cover with water again and repeat two times (total of three times). Then, cover again and simmer the peel for 20 minutes. Drain and set aside.

3. In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel. Simmer stirring occasionally, until the syrup is considerably reduced, then watch closely. If you want a tender candied peel, cook until perhaps 3 T syrup is left, and drain the peels. Medium-firm, leave only a spoonful of syrup, then drain. For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.

4. Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straighten the strips while hot. Sprinkle more sugar over the strips and toss them occasionally as they cool.

5. When cool enough to handle, put the strips onto cake racks and let them dry.

*Looking for ideas on how to sneak in veggies into your child’s diet, here some tips*

Beets: Trim stems to 1-inch. Wrap, unpeeled, in aluminum foil, and roast at 400°F for about 1 hour, or peel, quarter and steam for 45 to 50 minutes. Slip pureed beets into salsas and salad dressings,

Broccoli: Cut into florets. Steam 6 to 7 minutes. Add a couple of tbs. of water to the food processor if needed for smooth texture. Slip pureed broccoli into pizza sauce and cooked peas.

Cauliflower: Cut florets off stem; discard stem. Steam 8 to 10 minutes. Purée with a couple of tbs. of water if needed. Slip it into Mac and cheese and tune sandwiches or chicken sandwiches.

Baby Spinach: Steam 30 to 40 seconds, or cook in skillet with 1 tbs. water 1 to 1 1/2 minutes to wilt. Slip into pizza and chicken stir-fry.

Sweet Potato: Cut unpeeled potatoes into quarters and steam 40 to 45 minutes, or roast whole potatoes at 400°F for 50 to 60 minutes. Scoop out of skin. Slip into pancakes, cupcake mixes and cake mixes.
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Earthly Eating Recipe

Crunchy Onion Chicken
Serves: 4

4. Bake at 400°F for 20 minutes or until no longer pink in the center.

Happy Eating!