Serves 4.


• 1 grapefruit, sectioned

• 1 orange, sectioned

• 1 tangerine or tangelo, sectioned

• 1 avocado, sliced or cut in cubes

• 1 small onion, sliced very thin and rings separated

Florida Dressing:

• Juice of 1 lime

• Juice of 1 lemon

• 1 tsp. sugar, or more if desired

• 1 tsp. salad oil

• 1/4 tsp. prepared mustard, if desired

• 1/8 tsp. salt

• Lettuce leaves, if desired


Combine the grapefruit, orange, tangerine, avocado and onion.

To prepare dressing, mix together lime juice, lemon juice, sugar, oil, mustard and salt. Shake vigorously. Pour over fruit salad. Toss lightly. Arrange fruit on lettuce, if desired.

Nutrition information per serving:

Calories 130 Fat 7 g Sodium 80 mg

Carbohydrates 19 g Saturated fat 1 g Calcium 40 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 11/2 fruit, 11/2 fat.


Serves 8.

From "Blue Eggs and Yellow Tomatoes"

• 2 tbsp. olive oil

• 6 cloves garlic, minced

• 1 tsp. cumin seeds

• 4 c. chicken broth

• 3 large chicken breast halves with skin and bones

• 1 tbsp. chopped fresh oregano, or 1 tsp. dried

• 1 bay leaf, preferably fresh

• 1 kaffir lime leaf, optional

• 1/2 c. corn oil

• 6 corn tortillas, cut into 1/2-in. thick strips

• 1/3 c. fresh lime juice

• Salt


• 2 avocados, peeled, pitted and diced

• 3 tomatoes, chopped

• 3 green onions, sliced

• 1 bunch cilantro, chopped

• 3 jalapeños, sliced into rounds

• Lime wedges


Heat the oil in a heavy, large saucepan over medium heat. Add the garlic and cumin seeds and sauté until fragrant, about 1 minute. Add the broth, chicken, oregano, bay leaf, lime leaf and 4 cups water. Cover and simmer gently until the chicken is cooked through, about 35 minutes. Cool.

Shred the chicken and return the meat to the broth; discard the bones and skin. Heat the corn oil in heavy, large iron skillet or shallow saucepan over medium high-heat. Fry the tortilla strips in batches until crisp. Drain on paper towels.

Return the soup to a simmer. Add the lime juice and season with salt to taste. Ladle the soup into shallow bowls. Top the soup with avocado, tomato, green onion, cilantro and tortilla strips. Serve, passing the jalapeno and lime wedges separately.

Nutrition information per serving:

Calories 350 Fat 25 g Sodium 560 mg

Carbohydrates 16 g Saturated fat 4 g Calcium 53 mg

Protein 16 g Cholesterol 31 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 bread/starch, 2 lean meat, 4 fat.