About the Author
Lindsay Cameron Wilson is from eastern Canada. After a year spent living and eating in the south of France, Lindsay's love for writing and her passion for food led her to cooking school, then on to a degree in journalism. She lives in London and works as a food writer, recipe tester and stylist.
Excerpt. © Reprinted by permission. All rights reserved.
In the beauty bar at London's Harvey Nichols store, they wash hair with pomegranate juice; Nigella Lawson prefers them glistening over grilled eggplant. We like to drink them, strained, not shaken.
1 pomegranate, halved and deseeded
1 passion-fruit, halved and pulp scooped out
3 Tbsp. live yogurt
Carefully blend the pomegranate seeds, then strain through a fine mesh strainer. Stir in passion-fruit pulp and yogurt.
Pomegranate skins are extremely bitter, so never toss a whole pomegranate into a juice. Instead cut them in half, tap out the seeds, blend then strain.
In medieval times sage was thought to be medicinal -- it had a reputation for having restorative powers -- this may still be true today.
2 oranges, peeled
1 lemon, peeled
6 sage leaves
4 ice cubes
Juice the oranges, lemon, and sage together. Pour over ice.
Sage is a calming herb and has also been shown to reduce hot flashes during the menopause.
Citrus fruits collectively constitute the third most popular group of fruits; only apples and pears and bananas and plantains surpass them in quantity purchased and consumed.