RECIPE: Arugula salad

I googled "recipe for arugula"
This one is easy, I mostly have the ingredients, and I will substitute figs with raisins:
Fig and Arugula Salad
http://allrecipes.com/recipe/fig-and-arugula-salad/detail.aspx

I liked this "9 Recipes to Inspire and Satisfy" but some ingredients are not easy to get in CR :-(
http://www.thekitchn.com/crazy-for-arugula-9-recipes-to-118826


How much do we love the sharp, zesty flavor of arugula? Answer: a whole lot! Arugula is really one of our favorite greens to come out of the early warm months. It seems to add just the right touch of fresh summer flavor to whatever we happen to be making, whether it's salad or pizza or pesto!

1. Arugula with Orzo and Garden Tomatoes - Very simple no-cook pasta for a warm summer evening.
2. Potato Salad with Yogurt, Arugula, and Dill - We just made this for dinner again last night. So good!
3. Cream Cheese and Arugula Toast Bites - Perfect for an afternoon snack or a simple dinner party appetizer.
4. Egg, Arugula, and Herb Tartine - Quickly sautéed over high heat, arugula takes on new character.
5. Wilted Arugula and Pear Salad - Bold flavors make a very satisfying salad.
6. Strawberry-Arugula Salad with Lemon Ricotta - Spicy arugula pairs amazingly well with sweet summer fruits.
7. Arugula Vichyssoise - Arugula adds another layer of flavor to this classic chilled soup.
8. Comte, Olive, and Arugula Grilled Cheese - This would be heavenly for those random chilly nights.
9. Spring Greens Pesto - A spin on traditional pesto!

FRUTAS OF THE WEEK: Guanabana fruit, also called graviola or soursop

BACKGROUND INFORMATION:

http://en.wikipedia.org/wiki/Soursop

HEALTH BENEFITS:

Nutritionally, the fruit is high in carbohydrates, particularly fructose. The fruit also contains significant amounts of vitamin C, vitamin B1, and vitamin B2.

Natural Therapy Pages: 

http://www.naturaltherapypages.com.au/article/the_health_benefits_of_soursop_fruit

The Health Benefits of Soursop Fruit

Soursop fruit is packed with vitamins and other healthy ingredients. These include:

Vitamin C

Vitamin B 1

Vitamin B12

Calcium

Iron

Healthy fats

Protein

Healthy carbohydrates

In addition, soursop fruit is cholesterol free and low in calories, making it an ideal snack or flavourful addition to a dessert.

Culinary Uses for Soursop Fruit

• The white pulp is eaten along with the black seeds. 
• Drink squeezed and chilled soursop juice. 
• Soursop cheesecake has a distinctively delicious flavour and texture and it is used in homemade ice creams. 

Benefits of:

http://benefitof.net/benefits-of-guanabana/

Benefits of Guanabana

1. Anti-bacterial properties

Guanabana fruit is thought to have potent anti-fungal and anti-bacterial properties. It is therefore useful in preventing infections caused by bacteria and viruses in the body. Actually, a mixture made of immature guanabana fruits is used in certain areas like a treatment for dysentery. Frequent guanabana fruit intake may further help to eliminate intestinal parasites and worms.

2. Cancer treatment

In herbal medicine, guanabana fruit consumption is said to have the benefit of controlling cancer cell growth.

3. High carbohydrate content

Guanabana fruits have rich carbohydrate content, particularly fructose. Other than carbohydrates, these fruits also possess various beneficial nutrients like B vitamins, calcium, vitamin C and dietary fiber among others. The high carbohydrate amount found in this fruit increases energy and lowers cholesterol in the body.

4. Sedative effects

The strong sedative effects of guanabana fruit make it effective in controlling blood pressure in individuals with hypertension.
It also calms erratic heartbeats, preventing strokes and heart attacks.
treat their disorders and enhance their sleep cycles.
An additional benefit of consuming guanabana is that it reduces convulsions and spasms.

Possible side effects related to guanabana intake include:

vomiting and nausea, particularly following the consumption of large doses.

Photo courtesy of:
https://www.google.com/search?q=guanabana&hl=en&source=lnms&tbm=isch&sa=X&ei=vyIqUdnZOoPa8ASFuoHQAQ&ved=0CAoQ_AUoAQ&biw=1122&bih=579#imgrc=DFRmwHLeVHpNMM%3A%3B6XP40Rz_z4XD2M%3Bhttp%253A%252F%252Fiscly.files.wordpress.com%252F2012%252F08%252Fguanabana2.gif%3Bhttp%253A%252F%252Fiscly.wordpress.com%252F2012%252F08%252F28%252Fla-guanabana-prevencion-del-cancer%252F%3B266%3B225

SALAD: Arugula and Ginger Beets and Pecans

For the beets, I used this:
http://www.thekitchn.com/recipe-honey-ginger-balsamic-g-155611

Then, I did the TicoFusion twist:
1 jungle-sized beet, scrubbed and boiled, then removed skin
2 tablespoons butter
2 tablespoons peeled and chopped ginger
2 tablespoons balsamic vinegar
1 tablespoon of the syrup I created from the brown-molasses+ lemongrass & ginger that I usually use for tea, instead of honey

Served with Arugula tossed in a oil & vinegar dressing + toasted pecans.