Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.

　　

Ingredients

makes 3/4 cup

　　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

　　

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.Buy the full book from Amazon.