Tuesday, 23 September 2014

Rule 48
A beautiful tasty fruit.
Why not eat it?
Well, in case someone asks you why you eat it and you don’t want to sound stupid, here is the answer…
·          Lowers cholesterol and other cardiac risk factors.
·          Lowers blood pressure.
·         Aids in digestion.
·         Helps to prevent cancer.
·         Improves your immunity.
·         Boosts fat loss.
·         Only 23 calories per 1 oz.
And now…pomegranate is so good you can just add the seeds to stuff but it is the season now so I’ll give you a few more recipes to show off J
Autumn Breakfast:
1 cup your choice of milk
1 cup water
1 cup organic quinoa (right now red is cheaper so I use it… You can use whatever you like)
Seeds from half a pomegranate
1/2 teaspoon pumpkin spice / cinnamon
1/3 cup chopped pecans, toasted
honey (just drizzled a small amount on top)
Bring 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 pecans and pomegranate seeds, and top with a drizzle of honey.

Grain-Free Apple-Pomegranate Breakfast Crumble:
·         3 apples cored and diced
·         1 cup pomegranate seeds
·         2 Tbsp honey
·          juice of 1/2 lemon
·         1/4 cup oat flour
·         1 cup almond flour/coconut flour
·          1 tsp cinnamon
·         1/4 cup walnuts chopped
·         1/4 tsp ground nutmeg
·         1 Tbsp stevia
·         3 Tbsp melted coconut oil, divided
Preheat oven to 375 degrees F.
Place apples and pomegranate seeds in baking dish. Drizzle with honey and lemon juice; toss well. Sprinkle the oat flour and cinnamon over the top and toss to coat.
In a small bowl, whisk together the almond flour, walnuts, nutmeg, and stevia. Stir in the coconut oil and mix well to become a crumbly mixture. Spread the crumble evenly over the fruit. Bake crumble for 25-30 minutes. Serve warm.

Roast Chicken with Pomegranate Glaze


·         1 4-pound chicken
·         6 cups sliced cored fennel (2-3 large bulbs)
·         1 large yellow onion, chopped
·         2 teaspoons extra-virgin olive oil
·         1/2 cup pomegranate juice (I prefer you make it yourself)
·         2 tablespoons honey
·         1 teaspoon freshly ground pepper
·         Pomegranate seeds for garnish

1.       Preheat oven to 425°F.
2.       Remove giblets from chicken (if included) and trim any excess skin. Combine fennel and onion in a large roasting pan and toss with oil to coat. Place the chicken, breast-side up, on the vegetables.
3.       Combine pomegranate juice, honey and pepper in a small bowl. Transfer half the mixture to a small saucepan and set aside to serve with the chicken.
4.       Roast the chicken and vegetables for 20 minutes. Turn the chicken over, stir the vegetables and cook for 20 minutes more.
5.       Turn the chicken over one more time (so it is breast-side up) and stir the vegetables again. Reduce oven temperature to 400°. Brush the chicken all over with the remaining pomegranate mixture, and continue to roast 20 to 30 minutes more.
6.       Transfer the chicken to a clean cutting board and let rest for 10 minutes. Meanwhile, heat the pomegranate glaze in the saucepan over low heat. Remove the string from the chicken, if necessary, and carve the chicken. Serve with the fennel and onion, drizzled with the warm glaze. Sprinkle with pomegranate seeds, if desired.
Chocolate pomegranate cake:
·         1 1/4 c oat flour
·         1/4 c unsweetened cocoa powder
·         1/2 c stevia
·         1 1/2 tsp baking powder
·         2 large eggs
·         1/2 c sour cream ( or yogurt )
·         1/2 c milk
·         1 oz. dark chocolate, chopped
·         1/2 c coconut oil
·         1 1/2 c pomegranate seeds ( from 1 pomegranate )
·         powdered sugar for dusting

1.       Preheat your oven to 375 degrees F.
2.       Grease and flour a pan. Set aside.
3.       In a medium bowl whisk together dry ingredients (flour, baking and stevia). Add chopped chocolate and 1 1/4 cup pomegranate seeds and gently toss all together. Set aside.
4.       In another mixing bowl, whisk together wet ingredients (eggs, sour cream, milk and oil). Add to dry ingredients and fold in until just combined.
5.       Spread the batter in prepared pan. Sprinkle with the remaining pomegranate seeds.
6.       Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7.       Cool 10 minutes in the pan. Run a knife around the cake and release the side of the pan. Cool cake completely.
8.      Dust with powdered sugar just before serving.

Pomegranate lime cake:
·      1 1/2 cups oat flour
·      1 1/2 teaspoons baking powder
·      3/4 cup stevia
·      1/2 cup unsalted butter, room temperature
·      2 large eggs
·      3/4 cup pomegranate juice, divided
·      4 teaspoons grated lime peel, divided
·      1/2 cup plain Greek-style yogurt
·      1 1/2 cups powdered sugar
·      1 teaspoon vanilla extract
·      2/3 cup pomegranate seeds
·      2 tablespoons thinly sliced mint leaves

1.    Preheat oven to 350°F. Butter and flour cake pan. Sift together flour and baking powder in medium bowl.
2.    Beat stevia and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.
3.    Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes.
4.    Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel.
5.    Using fork, poke holes over top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely.
6.    To serve, sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake.

That’s it!
Don’t forget to check my instagram page for daily recipes and tips @danagatfit.

Research and writing by Dana Gat ©2014

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