Citrus

Sprouting wild rice is a simple and delicious way to enjoy this amazing food completely raw. The process of sprouting wild rice is called "blooming" because the seeds actually unfold, very much like little petals, revealing the pale, tender insides. It's a really fun thing to watch, however slowly, and it's groovy to eat something you've seen transform over a few days. This salad combines fresh springtime tastes and textures, all sauced up with a delicious dressing featuring bright lemon and spicy mustard. The herbs add the final layer of flavor, making this a salad that truly tastes alive! Because the rice is sprouted, it is very sweet, requiring salt in the salad—make sure to season it well to suit your own taste.

A traditional highball drink that's very low in sugar, it's also incredibly popular at soda fountains sans alcohol. The lime and bitters are a great pairing with the naturally sweet coconut water.

If you like something a little sweet but appreciate that the processed fat-free yogurts in the supermarket do you no good at all, then try this alternative dessert. Light, fruity and all natural—it's a mousse to soothe the senses. Go on - indulge yourself.

A combination of brown rice flour, almond flour, and arrowroot replaces wheat flour in these delicious gluten-free muffins. The flavors of orange, coconut, and almond blend nicely here, with maple syrup adding a subtle back note of sweetness. Serve these for breakfast, brunch, or an afternoon snack.

I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.

Fresh fava beans have been a mainstay of Middle Eastern and Mediterranean diets for centuries, and lately they have been enjoying popularity in the United States. Bright green and firm-fleshed with a sweet and mildly nutty flavor, they resemble lima beans but are really more like an overgrown split pea. Fava beans are a bit time-consuming, as they require double peeling: first the outer pod, and then the hull that protects this little spring gem. Once you're done, you will have more debris than edible beans, but it's worth it, as this recipe will demonstrate. The gentle butter poaching method for the shrimp yields tender, succulent meat that contrasts beautifully with the spring fava bean.

This all-purpose dressing brightens whatever it touches, like Snap Pea Salad or Greek salad. It proves that three simple ingredients can become something extra-special when they're combined in just the right proportions.

This moist, simple cake has a tender golden crumb and a subtle citrus flavor. I love a thin slice—okay, a thick slice—in the middle of the afternoon with coffee, but it's also well matched with summer berries and stone fruits. My husband enjoys it for breakfast. Accompany the cake and fruit with a dollop of the Yogurt Cream, if you like. In winter, pair the cake with a citrus compote or poached quince. This recipe is adapted from one given to me by Bill Corbett, executive pastry chef for the Absinthe Group in San Francisco, who uses yogurt frequently in his desserts. The cake stays moist for a week if stored in a lidded plastic cake container.

Add lemon granola to your citrus cookies , and they become lemon-treehugger cookies. When you hear that a cookie has granola in it, somehow you feel like you're making a "healthier" choice, right? Use Meyer lemons, a fragrant lemon hybrid more common in California than Brooklyn, if you can get your hands on them.

That's a whole lotta citrus in this here recipe. If you want to make a citrus cookie that tastes like you climbed up a tree and plucked a cookie off the branch, that's what it takes.

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

The secret to this silky, lemony sauce is plenty of butter, and the courage to use it all.