Recipes
Pomegranate Vinaigrette
THIS SIMPLE SALAD DRESSING takes people by surprise every time. Perhaps it is pomegranate’s reputation as the fruit of the gods, or its rich supply of vitamin C, folic acid and antioxidants all packaged together in this sweet and exotic juice – whichever the case, this vinaigrette can turn even the most simple salad into something special.
CLEAN FOOD | Winter | Page 201
Ingredients
1 garlic clove, minced
1 shallot, minced
1⁄3 cup pomegranate juice
1⁄2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon zesty honey mustard
(I like Honeycup® brand)
Sea salt
Preparation
In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Vinaigrette will keep refrigerated for 1 week.
MAKES 1 cup
Warm Greens with Citrus Dressing and Pomegranate
USING POMEGRANATE SEEDS IS A SPECIAL WAY to dress up a variety of dishes. Combining greens with this citrus dressing, you simply can’t go wrong, and the addition of pomegranate seeds on top is like icing on the cake!
CLEAN FOOD | Fall | Page 159
Ingredients
2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from 1⁄2 large pomegranate
DRESSING
Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1⁄2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar
Preparation
In small bowl, whisk together all dressing ingredients. Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.
SERVES 4-6
Ginger Pear Crisp
CRISPS ARE SO EASY TO MAKE, and in my family they’re served not only for dessert but for breakfast or a midday snack, too. This one tastes great with a scoop of vanilla bean ice (or rice) cream. As with my Apple Crisp recipe (page 189), this is easily made gluten-free by substituting brown rice flour for wheat and using chopped nuts in place of oats for the topping.
CLEAN FOOD | Fall | Page 190
Ingredients
FILLING
8 large pears (Bosc or D’Anjou work well)
1⁄4 cup maple syrup
1 teaspoon almond extract
2 teaspoons grated fresh ginger
Zest of 1 orange
1⁄2 cup apple juice or cider
1 tablespoon arrowroot
TOPPING
2 cups rolled oats
1 cup whole wheat pastry flour
1 cup toasted sliced almonds
Pinch of sea salt
1⁄2 cup maple syrup
1⁄3 cup canola oil
1 teaspoon almond extract
Preparation
Preheat oven to 350°F.
Peel, core and slice pears and place in large casserole.
In medium bowl, combine syrup, almond extract, ginger, orange zest and apple juice. Whisk in arrowroot until dissolved, pour mixture evenly over pears and set aside. Prepare topping in separate bowl by combining oats, flour, almonds and sea salt. In separate bowl, whisk together syrup, oil and almond extract. Add wet ingredients to dry, fold to combine, then sprinkle over pears. Cover with foil and bake 35 minutes. Remove foil and bake another 15 minutes or until crumb topping is crisp and lightly browned. Remove from oven and serve warm.
SERVES 8-10
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