Green shopping, grapefruit featured on show

Sheryl Borden

Information on grapefruit for breakfast, making a double green shopping bag and fabric tinting with crayons will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Eleisha Ensign is the executive director of TexaSweet Citrus Marketing Inc., and she will demonstrate two easy, healthy breakfast options with grapefruit to show a new way to eat grapefruit for breakfast. She’s from Mission, Texas.

Janet Pray is the president and owner of Islander Sewing Systems, and will show how to make a double green shopping bag. It’s called “double green” because not only does it replace plastic or paper bags at the store, but it’s also made from used or discarded jeans that are being recycled. Pray lives in Highland, Mich.

Evelyn Terhune is the owner of Ozark Crafts in Gilbert, Ark., and according to her, “It seems anything ‘retro’ is popular once again.” Terhune will demonstrate fabric tinting with crayons, which is a great technique that even younger children will enjoy as much as the older ones will.

Information on event planning and cooking with seafood will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Patty Waid is an event planner and marketing consultant in Albuquerque, and she’s going to tell how to plan an event that has “pizzazz.” Her company is Waid & Associates.

Pat Baird, author, dietitian and spokeswoman for The Alaska Seafood Marketing Institute in Juneau, Alaska, will talk about the dietary recommendations concerning seafood and explain new research that shows seafood can help prevent or control Alzheimer’s disease as well as some forms of depression.

Texas citrus and kiwifruit salad

2 Texas Rio Star grapefruit, sectioned

4 Texas oranges, sectioned

3 kiwifruit, peeled and sliced

1/4 cup pomegranate seeds (about 1 pomegranate)

1/2 teaspoon orange zest

2 Tablespoons coarsely chopped pistachios

Divide kiwifruit and oranges evenly among 6 serving bowls. Top evenly with grapefruit and pomegranate seeds. Sprinkle each serving with orange zest and 1 teaspoon pistachios. Serve immediately.

Makes 6 servings.