Lemon Juice Highlights

Citrus season is here, which is good news for those of us in the midst of the post-holiday blues.

Working with citrus of any variety reminds me of my middle school days. With mostly brown straight hair, I set out one summer to lighten my strands using the tried and true lemon juice trick. For those not aware, it’s a simple process. Purchase lemons (or bottled lemon juice if you are on a 7th-grader’s budget). Apply liberally to your hair. Go sit outside for hours in the sun (after applying SPF30 to the rest of your pale skin). After several weeks of this process, you might notice your hair is slightly lighter. Magic, I tell you.

I wasn’t ever one to dwell on style or fashion, but lemon-juice highlighting was natural-enough to peak my interest and subtle enough to keep me trying the process over and over. And over and over.

Insert wasps. What I’ve failed to mention up until this point  is the trials of the lemon-juice highlighting technique. Our backyard had a nice deck – with ample hours of direct sunlight, which is key if you are needing lighter hair. Unfortunately, it was flanked by a large and prosperous crabapple tree.

Wasps love crabapples.
Wasps also love lemon juice.
Wasps liked my lemon juice drenched hair.

Wasp stings aside, my hair had never looked better.

I choose to consume citrus at this point in my life, and leave my hair to the professionals.

Blood oranges —> so trendy.

This salad —> so delicious.

FotoFlexer_Photo

Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette
Source: How Sweet Eats
Printable Recipe 

1 sweet potato, peeled and cubed
2T olive oil
1tsp salt
1/2tsp pepper
1/2tsp smoked paprika
1/4tsp garlic powder
6C baby romaine leaves, chopped
2 blood oranges, segmented and chopped
1/4C pomegranate seeds
4oz feta cheese, crumbled

Vinaigrette:
1/3C fresh squeezed blood orange juice
1/4C white balsamic vinegar
1 clove garlic, minced
1/4tsp salt
1/4tsp pepper
1/3C olive oil

Roast the sweet potato: Toss cubed sweet potato with oil, salt, pepper, paprika, and garlic powder. Cook at 400 for 25-30 minutes, until tender and slightly browned. Stir occasionally to cook evenly.

Make the vinaigrette: Whisk orange juice, vinegar, garlic, salt and pepper. Continue to whisk as you slowly add the olive oil.

In a large bowl, toss sweet potato (allow to cool slightly), romaine leaves, blood oranges, pomegranate, and feta. Top with dressing.

Enjoy!

 

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