Today, I’m feeling grateful for something simple. A ruby grapefruit.
Slice one open and you’ll see it, that deep blush color, almost glowing. Sweet, slightly bitter, incredibly juicy. It’s one of winter’s quiet gifts.
Ruby grapefruit is rich in vitamin C, supportive for immune health during these colder months. Its natural bitterness gently stimulates digestion. Its vibrant color signals antioxidants that help protect our cells.
But beyond nutrition, it’s the reminder. That even in winter, when trees are bare and days are shorter, the earth is still producing something bright. Something alive. Something nourishing.
Today, I’m thankful for that rhythm.
You can enjoy ruby grapefruit simply sliced with a sprinkle of mint, broiled lightly to caramelize its natural sugars or tossed into a salad with winter greens to brighten the bowl.
Wishing you a nourishing, thankful Thursday!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
