‘Tis the season of eggnog, sugar cookies and holiday parties (slash cocktails).
In other words, big-time indulgence.
Don’t misunderstand me. There’s room for indulgence.
Guess what there’s also room for? Healthy seasonal options. No word of a lie.
Like mandarin oranges, in-shell nuts and Lifesavers candy books, pomegranates = Christmas time.
This recipe incorporates pomegranates in a unique way and is a healthy option for an office potluck or a side for Christmas dinner.
First, you’ll need to start with a little cooked quinoa…
To toast whole hazelnuts, heat oven to 350F and roast for 10-12 minutes.
Once cool enough to handle, rubs the skins off with a clean dishtowel. The skins can be quite bitter.
Don’t fuss about getting every last piece of skin though.
My favourite way to seed a pomegranate. Also my husband’s (the household neat freak).
Cut pomegranate in half.
Fill a large bowl halfway with water. Submerge the pomegranate halves in the water while peeling off the skin and popping out all of the seeds. The seeds sink and the bitter white flesh floats and can be skimmed right off the top.
Strain out the water and dump the seeds on a clean dish towel to dry.
I served this as a side for some fish. Since there was a lot left over, I added a can of chickpeas, and lunch for tomorrow is all set!
Happy Holidays to All!