Perfectly Pink Sparkling Cocktails for Valentines Day: National Grapefruit Month

Did you know it's National Grapefruit month? I think its pretty funny how just about every food or beverage has a National day, week or month honoring it. Grapefruits have long been one of my absolute favorite healthy snacks and so I'm not feeling too goofy honoring the mouth puckering citrus.

According to Epicurious, grapefruit pairs perfectly with avocado which just so happens to be another favorite food of mine, even though I have a teensy weensy allergy to it. I've been trying to build up a tolerance to avocado for years by adding it to my salads, tacos or straight into my mouth via a big salty chip. This, to me is perfectly sane reasoning. Agreed? Good.

Like I was saying, grapefruit and avocado are perfectly palatable partners and it just so happens that lobster, cheese and salami also pair extremely well with the bright pink, tart citrus.

  Lobster, avocado and grapefruit salad anyone?!! 

To go with your lobster salad I'm thinking a pretty pink cocktail is in order. It's not to late to throw one (or 3) of these super simple refreshers together for Valentines Day. I've been seeing these Ice Beverage bottles all over the super markets lately and seeing as that they are zero calorie sparkling flavored waters I jumped in head first. 

Pink Grapefruit Sparkler

Ingredients:2 oz. Pink Grapefruit Sparkling ICE3 oz. white wine, preferably MoscatoMint leaves for garnish Directions: Pour white wine over ice.Top with Pink Grapefruit Sparkling ICE. Garnish with mint leaves.

A little kick of heat from jalapeños are perfect zip with sweet and tangy grapefruit.

 I love. love. love the combination of spicy and sweet. 

Jalapeño Grapefruit Martini

Ingredients: 
3 oz.  Pink Grapefruit Sparkling ICE
1 ½ oz.  Vodka
1 oz. lime juice
Lime wedge
Sliced fresh jalapeño
Chili salt for rim of glass (Kosher salt mixed with chili powder)
 
Directions: 
Use a lime wedge to rub the entire rim of a chilled martini glass, and dip into chili salt mixture. 
Combine vodka and jalapeno slices with ice in a shaker.
Strain and pour into the chilled martini glass.
Top with Pink Grapefruit Sparkling ICE. 
Garnish with a few Jalapeno slices. 

Happy Valentines Day! 

South Western Style Eggs Benedict with Creamy Avocado Hollandaise

Eggs Benedict has always and will always be my favorite breakfast. I'll never forget the very first time I had it in a little cafe in the Lamplight district in San Fransisco. It was the most indulgent breakfast I'd ever had and I was surprised at how much I looooved the warm, oozy yolk as it drizzled out of the egg and soaked into the toast. I have never been a fan of eggs in general and still don't care for boiled eggs or scrambled eggs unless made my way (pushed to the center of the pan till just cooked and with veggies). 

After this life changing breakfast in San Fransisco I did duly note how heavy my tummy felt and the slight but noticeable 'icky' feeling I get whenever I eat something that is loaded with fat. I came up with a much lighter version many years ago and have made it so many times now that it's my go to weekend breakfast or brunch. 

My simple starter Hollandaise is fat free by using plain, fat free Greek yogurt instead of mayo and egg and has plenty of 'bang for your buck' flavors going on. 

By adding half of a California avocado you'll get an even creamier texture, added flavor and super good for you fatty acids and vitamins.

To make the Hollandaise sauce appealing to the spice lovers palate, add 1/2 of a minced jalapeno and a dash of Spanish paprika or chili powder.

TIME  10 MINUTES        SERVES    4
Ingredients:

4 Organic, free range eggs
4 slices Canadian bacon
1/2 California Avocado
4 slices Ezekiel sprouted bread or English muffin
1/2 jalapeño, minced
dash Spanish paprika or chili powder
1/3 cup plain, fat free Greek yogurt
2-3 tablespoons whole grain Dijon mustard
dash of soy sauce or tamari
squeeze of lemon juice
1 teaspoon spice mix ~ make enough to save in a small jar for future use.
(equal parts: ground cumin, garlic powder, curry powder, turmeric, black pepper, cayenne powder)


 In a small food processor, mix together avocado, yogurt, Dijon, tamari, lemon and 1 teaspoon of the spice mix. Blend till smooth. You may need to add a tablespoon of water to desired consistency. Add the minced jalapeno and pulse a few times.

In a small pan add enough water to 1- 1/2" depth. Heat over medium-high heat till just  starts to boil.
Gently crack eggs, one at a time and slowly drop into water. Reduce heat to medium to maintain a very gentle boil. Cook eggs exactly 3 minutes. Using a slotted spoon, carefully remove eggs and place onto toasted bread with a slice of Canadian bacon (I like mine heated on a cast iron skillet).

Spoon the sauce over the the egg and bacon. Sprinkle with Spanish paprika and serve immediately.



Notes: Serve with mango, grapes, grapefruit or your favorite fruit.

This post is linked to Cookin Canuck  ~ Wake Up w CA Avocado