Did You Know…

It's pomegranate season, and I just love those little red jewel seeds called arils. But if you've avoided buying them because you weren't sure how to extract the seeds without making a giant mess and staining your fingers, here are two quick and easy methods!

One involves separating the arils from the white pulp underwater (a true no-mess method!) and the other involves smacking the rind with a large spoon or mallet (good for relieving that pre-holiday stress).

Watch these 2 quick youtube videos and you'll be running out to the store to pick up a pomegranate to give this recipe a try!

 

Golden Beet and Pomegranate Salad

You can roast the beets or boil them. I prefer the roasting method because it gives them more flavor, but it does take longer and uses more energy than boiling.  I use a toaster oven to roast small foods like this, so I don't have to heat up my full size oven.

 

• 3 golden beets
• 1 cup diced red onion
• 1/4 cup red wine vinegar
• 1/4 cup chicken broth (or vegetable broth for vegetarian option)
• 3 Tbsp Triple Sec or other orange-flavored liqueur
• 1 Tbsp sugar
• 1/2 teaspoon grated orange peel
• 1 cup pomegranate seeds
• Salt
• 2 cups arugula and butter lettuce leaves
• 1/4 cup crumbled feta cheese

 

1 Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour (place on foil, drizzle with a little olive oil, sprinkle with some coarse salt and fresh ground black pepper, seal the foil). Let cool. Peel and dice into 1/2 inch cubes. (You can do this a few days in advance).

2 In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 Tbsp, about 5 minutes. Let cool to room temperature.

3 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese (I like to substitute goat cheese but use whatever kind you like!)

Serves 4.

Adapted from http://simplyrecipes.com/recipes/golden_beet_and_pomegranate_salad/    

The underwater method:

Spoon-smacking method:

Happy Holidays!

Thank you for your continued interest and support. I can't think of anything more meaningful than giving yourself and others the gift of good health. If you or others you know would like help in 2011 reaching their health goals, please contact me here. Wishing you a wonderful holiday season and a joyful new year. 

Chai Tea Mix

 

This Chai Tea recipe makes a lovely gift but be sure to keep some for yourself!

• 12 green cardamom pods

• 1/2 tsp. whole red peppercorns, optional

• 1/2 tsp. whole black peppercorns

• 1 tbsp. fennel seeds

• 1/2 tsp. coriander seeds

• 1/2 tsp. whole cloves

• 1 (4-in.) cinnamon stick

• 3 tbsp. chopped candied ginger

• 1/2 c. loose black tea

Preheat oven to 350 degrees.

With a sharp knife, split the cardamom pods in half. Place in a pie tin along with the peppercorns, fennel seeds, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.

Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.

In a bowl, toss the spices, candied ginger and tea together until blended.

Spoon into your container of choice (mason jar, cellophane or parchment or waxed paper bags, vintage tea tin, etc.).

When wrapping this as a gift, include fillable tea bags and brewing instructions. The recipe makes 12-16 tea bags. Or you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close. (But that's a lot of work if you're making several batches!)

BREWING INSTRUCTIONS

Serves 1.

• 1 c. water

• 1 tbsp. Chai Mix (placed into a tea bag)

• 1/2 c. milk (I like it with vanilla soymilk)

• Sugar or honey to taste

Directions

Bring 1 cup water to a boil and add the tea bag. Turn off the heat and let steep for about
5 minutes. Add the milk, turn on the heat and reheat until hot. Remove from heat, discard tea bag, sweeten to taste with sugar or honey.