Can you imagine if you were the one who discovered pomegranates? I mean what would your reaction be the very first time you split one open to discover all those tiny ruby-red gems nestled inside? Personally, I would have lost my s&*t. The fact that nature grows something so crazy good-looking… it doesn’t even make any sense in my brain.
In Ayurveda, pomegranates are the perfect healthy balance to a diet high in sweet and fatty components. Festive looking appearance aside, their availability aligns perfectly with the gluttonous nature of the Christmas season, non? Pomegranates are also high in Vitamin C and potassium, another benefit as our bodies require higher amounts of Vitamin C during times of stress, and more potassium if we have overdone it with a few too many cocktails or salty hors d’oeuvres.
As beautiful as those ruby jewels are, extracting them can create a bit of a laundry nightmare, unless you know what you are doing. There are two methods to make things a little easier:
- Split the pomegranate in half. Hold the pomegranate half seed side down over a large deep bowl. Using the back of a wooden spoon, bash the heck out of the back of the fruit to release the seeds. Repeat with the other half.
- Split the pomegranate in half. Submerge into a large bowl of water, and using your hands separate the seeds from their white spongy membrane. The membrane floats, the seeds sink! Scoop out the membrane, drain the seeds. Voila.
Seeds can be stored in the refrigerator for about a week, so you can have easy access to them for whenever the mood strikes. When purchasing pomegranates look for ones that have unblemished, shiny skins, and remember, the heavier they are for their size, the juicier they will be!
As for this salad, I am kind of obsessed with Brussels sprouts lately… could they be the new kale? Brussels sprouts are part of the cruciferous family, and have invaluable compounds for supporting the liver in detoxification. If Brussels sprouts are not your thing I dare you to try again. Cruciferous veggies are high in sulphur, which means over-cooked ones can take on a bit of an unsavoury odour – which even the most loving of us can’t ignore. I recommend trying them roasted instead, as it cuts down on their pungency, and makes for a warming way to get in your greens. They are just baby cabbages after all!
To nature’s beauty.
- Brussels sprouts, cut in half
- Sweet potato, diced
- Pomegranate seeds
- Goat Cheese, crumbled
- Juice of half an orange
- 3 x Tbsp of olive oil
- 1 x Tbsp of maple syrup
- Salt & pepper to taste
- Preheat oven to 425˚.
- On a large baking sheet toss Brussels sprouts in olive oil, salt & pepper. Repeat on second baking sheet with sweet potatoes.
- Bake for about 25 minutes until sprouts have a golden crust and sweet potatoes are cooked through
- While cooking place all ingredients for the dressing in a mason jar, or small bowl. Shake or whisk together. You can adjust the amount of oil and syrup to taste.
- Combine sprouts and potatoes with remaining ingredients. Top with dressing and enjoy.