Did you know? November is National Pomegranate Month!
Pomegranates help boost your immunity, lower cholesterol and prevent overeating. And although the fruit has been cultivated for thousands of years in other parts of the world, this gorgeous ruby-red gem has only recently become popular here in the states, leaving many mystified as to how to incorporate it into their daily diets. Town Dish to the rescue! Whether you like your fruit for breakfast, in a salad, as a dip or a sauce or even in a cocktail, we’re rounding up five great ways to try a new taste this month.
But first, the basics. You’ll need to know how to de-seed your pomegranate; we found this video from Evan Rock boasting the best 10-second pomegranate de-seeding technique:
http://www.youtube.com/watch?v=oyTRkUTtgic&sns=em
Now, on to the recipes!
Hearty Quinoa Breakfast
Get your day off to a fabulous start with this terrific—and easy—recipe from Sprout & Pea.
1 cup almond milk
1 cup water
1 cup organic quinoa
Seeds from half a pomegranate
2 tbsp raisins
1/2 teaspoon pumpkin spice/cinnamon
1/3 cup chopped pecans, toasted
Agave
Bring almond milk, water, pumpkin spice and quinoa to a boil. Reduce to low-medium heat and let simmer for about 15 minutes or until most of the liquid is absorbed. While quinoa is cooking, place pecans on a small pan over medium heat for a few minutes, tossing occasionally, until lightly toasted. When quinoa has finished cooking, combine with raisins, pecans and pomegranate seeds, and top with a drizzle of agave or honey.
Pomegranate Seeds and Squash Salad
Fit Sugar offers up this tasty salad with seasonal ingredients that would be just perfect this time of year.
4 cups spinach
1/2 of a butternut squash (save the rest as a side dish with your dinner)
1/4 cup steamed quinoa
1/2 cup grilled tofu
1/2 a pomegranate
1/4 cup red cabbage
1 tbsp. plain or roasted pumpkin seeds
Peel the squash and remove the seeds. Dice the flesh into 1/2-inch-thick pieces and boil 15–20 minutes or until soft. Your local grocery store may have premade butternut squash this time of year, so check the warm food section. Let the quinoa cook at the same time per instructions on the package. Slice tofu into 1-inch-thick cubes and set aside. Cut pomegranate in half and peel the membrane away, collecting half a pomegranate’s worth in seeds. Combine all of the ingredients into a large salad bowl and toss with the dressing of your choice.
Guacamole with Pomegranate Seeds
Like to dip? Try adding pomegranate seeds to guacamole. This super-quick recipe courtesy of Avocados from Mexico shows you how.
2 ripe avocados, mashed
2 Tbsp onion, finely chopped
1 serrano chile, minced
1 Tbsp fresh cilantro, chopped
3 Tbsp fresh lime juice
1 tsp salt
Seeds from one pomegranate (about 3/4 cup)
In a medium bowl, gently combine the mashed avocado, onion, serrano chile, cilantro, lime juice and salt until well mixed. Gently add in pomegranate seeds.
Cranberry Pomegranate Sauce
The holidays are coming! Prepare this flavorful, healthy side dish from Sunset for guests, and they won’t even know they’re getting their vitamins.
1 bag (12 oz.) cranberries, thawed if frozen
1/2 cup packed light brown sugar
1/4 cup pomegranate molasses
3 small sprigs fresh thyme
1 cup pomegranate seeds
In a medium saucepan, bring cranberries, sugar, molasses and thyme to a boil over medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes. Remove from heat and stir in pomegranate seeds. Discard thyme. Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.
Pomegranate Rosemary Martini
Last, but certainly not least, get your daily dose of pomegranate goodness in cocktail form, courtesy of a video recipe from Fit Sugar. Check it out here!
- Cranberry pomegranate sauce photo: Leigh Beisch
- Squash salad photography, martini video: Fit Sugar
- Guacamole photo: Credit Gary Colyer, Mizfam Photo.Video.Design
- Quinoa photo: Sprout & Pea
