Rise, shine and say hello to a new day with simple, fresh and delicious food

I promised simple, fresh and delicious food and in todays blogs 70’s girl will deliver. Nothing shouts winter more than the groaning boughs of citrus trees straining under the weight of their load of oranges, lemons, mandarins and grapefruit. I have picked buckets of fruit from the ruby grapefruit tree to use for breakfast and give away.

Natures pharmacy provides protective foods for us throughout the year and citrus ripens in winter bursting with vitamin C and anti oxidants. Grapefruit are not so sweet but they can enhance a salad, make great juice, can be eaten fresh, used in sorbet or,  can be grilled for breakfast.

A breakfast of fresh grilled grapefruit, boiled eggs and seed bread with your morning bevvy is hard to surpass. Its time for the smashed avocado to move aside for a while.

Cooks note:

mise en place: a French cooking term for having everything in its place. This helps to keep an organised kitchen and an unflustered cook. Preparing all ingredients first, taking out the equipment you need and reading through a recipe will make cooking relaxing and fun as it should be. Put on some music, try and keep the bench space tidy and there will be less cleaning up at the end.

Ingredients: prepare all ingredients first

1 ruby grapefruit

1/4 teaspoon cinnamon

honey to drizzle or 1 teaspoon of maple syrup

To make

Cut grapefruit in half cutting across the segments.

Take a small sharp knife and cut around the edge of the grapefruit inside the pith line to separate the fruit from the pith.

With the point of the knife to the centre of the fruit and cut between the segments in a line to the edge of the pith.

Repeat with other half. This takes no time and will make the fruit easy to eat and avoids you being squirted in the eye by the juice.

Sprinkle with cinnamon, drizzle with honey and grill for 5 minutes.

Serve with a small spoon


Bon appetite, so simple, so yummy

X 70’s girl






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