Category: Pomegranate

Sparkling Apple Rosemary Cocktail with Pomegranate

12/30/2015

Sparkling Apple Rosemary Cocktail with Pomegranate

2016 is just around the corner, and while most people are making resolutions and planning healthier diets for the New Year, I'm spending 9 hour days in the kitchen testing recipes and photographing them for my cookbook! It's not coming out until next Fall, but the editing process has taken over my life for now. Its been so much fun and I'm loving it, don't get me wrong - but I am pretty excited for the day I don't have to turn on the oven. After this book is done, its take-out at our place for at least a month.
While I haven't exactly made a resolution yet, I have decided to make a real effort to spend more time camping and being outside having #plantbasedadventures (check it out on Instagram!) with Alex. We have so much fun doing it and it just makes both of us feel so amazing to be outside in the fresh air.
But for now, it is way too damn cold to go camping and I've got way too much editing to do to leave for a long weekend anyway. What I can do, however, is drink. Ha! And this drink is perfectly festive and perfect for toasting on NYE. It starts with champagne - your choice which brand - and is topped with a bit of sweet apple cider, pomegranate arils, and fresh sprigs of rosemary. The sweet, earthy flavors pair beautifully together and are pretty enough to serve at your party and impress your guests. These are so easy to make and have a little something for everyone, so whip up a batch to toast with a friend and let's celebrate another healthy, happy year. Cheers!

INGREDIENTS
8 ounces champagne
4 ounces chilled apple cider
2 tablespoons pomegranate arils
2-4 sprigs fresh rosemary

DIRECTIONS
Pour equal amounts of champagne and apple cider into each small glass or flute. Top each drink with a tablespoon of pomegranate arils and a couple sprigs of rosemary. Serve + enjoy!

NOTES
Makes 2- 6 oz. drinks.

If you don't have/ like pomegranate, sub in halved cranberries or fresh raspberries!

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Winter Salad with Sweet Potatoes, Persimmon, Pomegranate + Cranberry Vinaigrette

11/30/2015

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Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,
+ Cranberry Vinaigrette

It's getting all kinds of wintery up in here! Okay, so not like actually wintery because I live in Southern California where there is seemingly eternal sunshine - but winterish. Definitely more wintery in some places than others, but tomorrow it is officially December. Almost Christmas, and New Year's and 2016...but before that, we have a hard, long holiday season where the weather is cold and the sweets are always around and maybe you just can't possibly stomach another baked good. I get that. So here I am, offering friendship and a meal that'll pick your immune system off the floor and right the balance of good bacteria in your belly. It's packed full of fall + winter foods and drizzled with a tangy cranberry vinaigrette, which nicely rounds out the sweet and savory flavors. It's easy, it's delicious - let's EAT!

INGREDIENTS
Salad:
4 cups spinach mix OR mixed greens
1 teaspoon coconut oil
1 medium sweet potato, sliced into 1/4 inch rounds
2 persimmons, peeled and chopped into 1/2 inch wedges
1/4 cup pomegranate arils
1/4 cup pepitas (pumpkin seeds)

Cranberry Vinaigrette:
3/4 cup fresh cranberries
1/2 cup olive oil
1/4 cup sweet white onion, roughly chopped
1 tablespoon champagne OR apple cider vinegar
1 tablespoon maple syrup OR agave nectar
1 teaspoon freshly chopped thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper

DIRECTIONS
Preheat oven to 375 degrees.

Wash spinach and arrange on a serving plate or in a large bowl.

Slice sweet potato rounds, arrange onto a lined baking sheet and drizzle with the coconut oil. Add a sprinkle of salt + pepper, if you like. Roast them for 20-25 minutes, flipping about halfway through.

While the sweet potato roasts, prepare the persimmons, pomegranate arils, and pepitas and set aside.

When the sweet potato is finished, dress the greens with the sweet potato slices, persimmon wedges, pom arils, and pepitas.

To prepare the vinaigrette, simply combine all of the ingredients in a food processor or high speed blender until dressing comes together. Adjust to your tastes as needed.

Toss the salad in the vinaigrette or drizzle it over the top, serve, and enjoy!

NOTES
Serves 2-4, depending on portion size.

Another easily customized dish. Don't have sweet potatoes? Use squash! Don't have pumpkin seeds? Try sunflower seeds or dried cranberries. The must make here is really that tangy, fall-friendly vinaigrette - it tastes great!

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Garam Masala Roasted Acorn Squash

11/8/2015

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Garam Masala Roasted Acorn Squash

Thanksgiving is really all about the sides for vegans. I feel like a nut loaf is okay and Tofurkey is fun, but I would be really happy with cranberry sauce, 'taters, some delicious veggies, and a big ol' slice of pie instead. In at attempt to come up with creative and delicious ways to squeeze more veggies onto the table, we came up with this impressive dish. It packs so much flavor you're friends and fam won't believe you whipped it up yourself and looks so good you might not be able to believe it, either! We love squash, but roasting it in garam masala and pairing it with tangy lemon tahini sauce, sweet pomegranate arils, crunchy pepitas and a sprinkle of fresh parsley takes it to a whole new level. Plus, it really couldn't be easier - and who really wants to spend extra time in the kitchen while everyones catching up around the dining room table? This recipe calls for 1 squash and serves 4, but can easily be doubled for larger parties. Let's eat!

[Oh and just so you know, this is just the start of all the Thanksgiving goodness we'll be posting this month. Look for a new table-approved recipe from us every couple days until the 26th!]

INGREDIENTS
1 medium-sized acorn squash
1 tablespoon coconut or olive oil
3/4 teaspoon garam masala
salt + pepper to taste

1/2 cup tahini
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 - 1/2 cup water, as needed

1/4 cup pomegranate seeds
2 tablespoons pepitas
2 tablespoons fresh parsley, finely chopped

DIRECTIONS
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Slice both ends off of the squash and scoop out the seed goop. Slice the squash into 1/2 inch slices and lay in a single layer on the lined baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Toss to coat. Roast for 20-25 minutes, until squash is fork tender and browned.

While squash roasts, combine tahini, lemon juice, and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop into a bowl.

When squash is roasted, remove from the oven and serve warm with tahini sauce, pomegranate seeds, pepitas, and fresh parsley. Enjoy!

NOTES
Serves 4. Leftovers can be saved in the fridge overnight. but it's a dish best served warm!

Don't have garam masala? Try curry! Don't have acorn squash? Try delicata! This recipe is easily customizable.

Prepping for a holiday meal? Prep everything ahead except the roasted squash and save lots of time!

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Sparkling Apple Rosemary Cocktail with Pomegranate

Sparkling Apple Rosemary Cocktail with Pomegranate

Winter Salad with Sweet Potatoes, Persimmon, Pomegranate + Cranberry Vinaigrette

Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,
+ Cranberry Vinaigrette

Garam Masala Roasted Acorn Squash

Garam Masala Roasted Acorn Squash

tags

G O O D S A I N T

S T A Y F R E S H + S U B S C R I B E

Sparkling Apple Rosemary Cocktail with Pomegranate

Sparkling Apple Rosemary Cocktail with Pomegranate

Winter Salad with Sweet Potatoes, Persimmon, Pomegranate + Cranberry Vinaigrette

Winter Salad with Sweet Potatoes, Persimmon, Pomegranate, + Cranberry Vinaigrette

Garam Masala Roasted Acorn Squash

Garam Masala Roasted Acorn Squash

tags

G O O D S A I N T

S T A Y F R E S H + S U B S C R I B E

Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,
+ Cranberry Vinaigrette