Ingredients 1 (10 ounce) bag baby spinach leaves, rinsed and drained 1/4 red onion, sliced very thin 1/2 cup walnut pieces 1/2 cup crumbled feta 1/4 cup alfalfa sprouts (optional) 1 pomegranate, peeled and seeds separated 4 tablespoons balsamic vinaigrette Directions Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts.… Continue Reading
Leading Nutrition Research Reviews
Monthly Archives: January 2015
Pomegranate-Orange Salsa
Ingredients 1 cup chopped orange sections 2/3 cup pomegranate seeds (about 2 pomegranates) 1/3 cup fresh pomegranate juice 1/4 cup minced shallots 2 tablespoons minced jalapeno pepper 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Combine all ingredients. Serve with shrimp, flaky… Continue Reading
Coconut Waffles with Pomegranate Syrup
Ingredients 1½ cups Gold Medal self-rising flour ¼ cup cornstarch ¼ cup sugar ¼ teaspoon salt ½ cup milk 1 13.5 ounce can of coconut milk (about 1 cup coconut milk) 2 eggs ½ cup virgin coconut oil, melted and slightly cooled 1 ½ cup shredded coconut, lightly toasted, plus more for garnish Pomegranate Syrup… Continue Reading
Pomegranate, Good for Whatever Ails You
The scientific name of pomegranate, Punica granatum, is derived from the name Pomum (apple) and Granatus (grainy), or seeded apple. It is believed that the origin of the pomegranate is from Central Asia. Historically, this fruit is reported to be domesticated and planned between 4000 and 3000BC and among one of the oldest known edible… Continue Reading
