Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.
Recipe information
Yield
makes 3/4 cup
Ingredients
1 teaspoon cumin seeds
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt
Preparation
Step 1
Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.
Step 2
Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.
Fit to eat recipe
Step 3
(Per serving)
Step 4
Calories: 66
Step 5
Fat: 4g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 9g
Step 8
Sodium: 34mg
Step 9
Protein: 1g
Step 10
Fiber: 0g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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