Feeds:
Posts
Comments

Posts Tagged ‘pomegranate’

Pomegranate Margaritas

DSC_2078

So. The Super Bowl is this Sunday. I’m a tad bitter that neither the Pats or the Dolphins made it in this year. Last year, Welker dropped a crucial pass that very well could have cost them the Super Bowl. I wanted so badly for him to get that Super Bowl ring this year! Then wear it as he was flipping off all the haters. *sigh* Maybe next year…

I’m not really a fan of either team who made it but I know there are still Super Bowl parties to be had. I maybe sorta kinda forgot that the Super Bowl was this weekend so the fact I’m giving you a boozy drink to serve with your artichoke spinach dip, black bean dip or  buffalo hummus is pure coincidence. I actually served these last weekend with the sweet potato black bean burgers (also great for the super bowl!) but had them in mind for Valentine’s Day! I was so proud that I was two weeks ahead of the game and was actually giving you a Valentine’s Day recipe early. I mean, these would be so yummy if you wanted to avoid the V-day crowd and have a quiet date-night in. You could have a taco/fajita night in and watch movies. Or, you know, do what I’m planning on doing and smuggling it into a screening of Warm Bodies.

I mean, not really…cause that’s illegal…

BUT it works for a super bowl party, too. Woohoo!

Also, these football cake balls. Sorry, they’re so cute and I couldn’t figure out how to work them into my illegal booze smuggling paragraph.

DSC_2076

Pomegranate Margaritas
from How Sweet Eats

YIELD: MAKES 1 MARGARITA, IS EASILY MULTIPLIED

TOTAL TIME: 5 MINUTES

ingredients:

2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces pomegranate juice
2 ounce lime juice
1 1/2 ounces simple syrup
coarse salt for the rim
lime + pomegranate arils for garnish

directions:

For simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely.

Rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, pom juice, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in extra lime slices. Add some pomegranate arils for decoration.

DSC_2079

I’m pretty much obsessed with all boozy drinks Jessica at How Sweet Eats makes. Especially if they are margaritas. Or Sangria. I’m already dreaming of drinking a whole pitcher glass of her blood orange sangria this weekend at my Super-Bowl-AKA-Just-An-Excuse-To-Make-Tons-Of-Yummy-Food Party.

What team are you guys rooting for this weekend and what are you going to be making??

Stay tuned next week: I’m hoping to post some yummy nut butters and at least one more Valentine’s Day recipe. Have a great weekend!

Advertisements

Read Full Post »

DSC_2048

Happy 2013, everyone! I hope you had a great holiday season. I know I promised you cookies and such during December but I sort of fell off the radar. I spent most of December crafting my brains out. I think I mentioned that I decided to make most of my Christmas gifts this year?

yeah…I bit off a little more then I could chew and I’m still working on Christmas gifts! I’m in the home stretch though and I’m excited to get back to normal.

The month of December was by far the worst month I’ve had since going vegan over a year ago. I fell off the wagon…a lot. I like, fell off the wagon and then clung on by my finger tips as the wagon sped off going full speed and I was dragged along.

You totally get me, right? Right.

Anyway, I’m pretty sure this was 100% due to the fact I rarely cooked. I did a lot of delievery and take-out food. Pair that will the almost endless supply of cookies I had and my nightly drink of Lake Champlain Mountain Mint Hot chocolate (this is delicious!) with mint chocolate baileys aaaand eating healthy was quickly thrown out the window.

But that’s life and no one is perfect and it’s the beginning of a new year! So let’s kick it off with some super yummy food.

Let’s start things off on a good note, eh? Save the chocolate stuff for later in the week? Pretend for 4 whole days that we have made some sort of resolution about eating healthy and that we’re sticking to it? Cool? Cool.

This citrus salad came about for two reasons: 1. I, like every single person in Boston, have been sick on and off with a cold. Nothing serious. Nothing that gets me out of work. Just kinda blah. Stuffy nose, sore throat, sporadic coughing and sneezing fits and just an overall sense of feeling under the weather. (My friend, Melissa,who is one of those weird people that knows grammar rules, probably just fell into an uncontrollable amount of twitching with all those incomplete sentences! ha!) I wanted something that packed some nutritional punch. Hence, the vitamin C mother-load. And 2. I’ve been eating so much sugar lately that I was actually craving something healthy and light for breakfast.

This salad is a win/win

DSC_2046

Honey Coconut Citrus Salad
mash up of Whole Living and Edible Perspective
serves 1-3

  • 1 Red Grapefruit (peeled and sliced, I sliced mine into wedges)
  • 1 Cara Cara Orange (or any orange if you can’t find Cara Cara. Peeled and sliced into wedges)
  • 2 clementines
  • Seeds from 1/2 a pomegranate
  • drizzle of honey or agave nectar (optional. If your grapefruit is super sweet, you may find the sweetener unnecessary.)
  • sprinkling of coconut (sweetened or unsweetened, both work)
  • zest from half a lime and juice from half a lime

Toss the grapefruit, orange, clementines and pom seeds together. Top with honey/agave nectar, lime zest, lime juice and coconut and toss. Eat and feel awesome!

You could also top with toasted coconut or a cinnamon-y granola. I did both and they were delicious. Edible perspective put a scoop of this on yogurt and topped with pistachios which seems super interesting and I may have to try next!

This makes approximately 3 cups of salad. I found most mornings I could eat this over the period of an hour or so. It may be too much to just sit down and eat, though.

DSC_2045

I have to say, this definitely has hit the spot this winter. I have been all about the comfort food so it’s nice to start my morning with something bright and refreshing. So yummy!

PS. I totally bought the Whole Living magazine this recipe is featured in for the vegan chocolate truffles on the cover, not the citrus salad. oh yeah! Hopefully, I’ll be making those soon.

PPS. What is your New Year’s resolution? Leave me a comment below. I still haven’t really figured mine out yet

Read Full Post »

DSC_2006

Oh, December. The month where it’s sort of ok to start your morning off with peppermint hot chocolate, have three desserts during the day, go to a Christmas party for dinner and then come home and have a candy cane as your watching TV at night.

It’s a little insane. I mean, I love it, but it’s a little insane.

So, to help balance out the complete excess of sugar, I tried to prep something health for dinner this week. I mean, I still wanted it to be sorta festive because, hello, it’s December. I would be the uncool blog on the block if I didn’t provide you with something festive each and every post, but seriously. There is more to life then cookies.

I mean, not much else because cookies rock but a bit more.

So here is a kale salad. It has green stuff and it has red stuff so you know, when you combine it, it’s festive. This totally counts as a holiday post now, right? I have holiday colors… How about you  turn on some holiday tunes while your reading the rest to make up for the fact that there is no sugar in this.

DSC_2005

Crispy Kale Salad with Sweet Potatoes, Apples and Pomagranite
slightly modified from How Sweet Eats
s
erves 2

ingredients:

1 large bunch of kale, torn from stems and torn into pieces
2 teaspoons coconut oil, melted, or olive oil
2 teaspoons fresh apple cider
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 Field Roast vegan sausage, Smoked Apple Sage
1 shallot, diced
1 clove of garlic, minced
1 small sweet potato, diced small
1 honeycrisp apple, diced small
1/4 teaspoon cinnamon
1/4 cup toasted pecans
1/4 cup pomegranate arils

directions:

Preheat oven to 350 degrees F. Place kale in a large bowl and massage oil, apple cider, nutmeg, pepper and 1/8 teaspoon salt  for 1-2 minutes. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not golden.

While kale is roasting, heat a skillet over medium heat and add sausage. Cook until heated through and turning golden. Set aside. Add the shallot, garlic, sweet potatoes and apples to the skillet, tossing with remaining salt and cinnamon. You want the sweet potato and apple finely diced, only slightly larger than the pom arils. Cook for 5-6 minutes, stirring occasionally, until soft.

In a small saucepan, add pecans and toast over low heat for 5-6 minutes, until golden and fragrant. Set aside.

Combine kale with apples and sweet potatoes, pecans, sausage and pom arils. Jessica at How Sweet Eats was correct when she said you don’t need dressing for this salad. The sauteed sweet potato and apple, combined with the oil/vinegar mix on the kale makes it plenty flavorful.

DSC_2008

Now that I have given you a healthy recipe, I feel less guilty about planning on giving you a cookie recipe for tomorrow. It will be chocolate-y and peppermint-y and booze-y and you will love it. I promise. I will then most likely follow that up with about 800 other chocolate peppermint recipes because, seriously, I’m obsessed with that flavor combo this season. More on that tomorrow, though.

Read Full Post »