Pomegranate Punch

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Pomegranates are gorgeously festive with deep red color. You should feel no holiday guilt after consuming these guys. They are rich in antioxidants and offer vitamins C and B complex, iron and potassium.

Are pomegranates new to your diet? We have preparation notes and recipe ideas listed below to help introduce this mega fruit in to your diet.

Consume only the seeds of the pomegranate. To remove the seeds from their home begin by cutting the top off of the pomegranate. Next, score sections into the fruit by cutting the pomegranate from end to end. Be careful not to score too deeply. It should be just enough to cut through the outer, leathery skin. Break the pomegranate sections apart to expose the red seeds inside. Finish by removing all seeds from within the fruit. Set seeds aside for use with one of the following two recipes:

Balsamic Glaze for Chicken or Turkey:

Ingredients:

-1 Cup Pomegranate Juice

-1/4 Cup Chopped Green Onion

-2 Tbsp. Olive Oil

-1/2 Cup Chicken Broth

-1/4 Cup Balsamic Vinegar

-1 Tbsp. Honey

-1 Tbsp. Cornstarch

-1 Tbsp. Fresh Chopped Basil

-Salt and Pepper to Taste

Blend the seeds of a pomegranate in a blender. Pour the pomegranate juice from seeds over a sieve and catch juice in a container. Measure out 1 cup of pomegranate juice from the container. Place measured pomegranate juice and all remaining ingredients into a saucepan and simmer for 5 minutes until condensed. Serve over fresh grilled chicken or roasted turkey.

Source: Vintage Remedies

Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates:

(Serves 4)

Ingredients:

-1 Medium Butternut Squash

-4 Cloves Garlic

-1 Tbsp. Melted Ghee or Coconut Oil

-3 Tbsp. Poppy Seeds

-Seeds of Pomegranate

-Couple Pinches of Sea Salt

-2 Cups packed Shredded Kale

-1 Shallot

-Juice of ½ Lemon Zest of 1 Lemon

-Pinch of Sea Salt

Maple Mustard Dressing

-2 Tbsp. Olive Oil

-1 Tsp. Apple Cider Vinegar

-Pinch Sea Salt

-1 Tsp. Pure Maple Syrup

-1 Tsp. Dijon Mustard

Directions: 1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes) 2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside. 3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat. 4. Remove the pomegranate seeds. Fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink. 5. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste. Serve.

Source: http://www.mynewroots.blogspot.com

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