Broccoli Pomegranate Yogurt Salad

broc salad 2

I’m back! And hopefully I will remain so. Life has been busy but I have missed being on here. This side dish is the perfect healthy accompaniment to all the holiday food surrounding you. Its vibrant colors of red and green make it a festive, crunchy, sweet, tasty treat!

broc salad 1

broccoli salad 3

I am still trying to master the art of removing the seeds from a pomegranate. Do you have any tried and true tricks up your sleeve? The hitting with a wooden spoon method hasn’t been very successful yet. I still tear into it in chunks and remove all the seeds with my fingers…

broc salad 4

broc salad 5

Broccoli Pomegranate Yogurt Salad – from Vegetarian Everyday

2 heads of broccoli

1 small red onion (or 1/2 of a large onion) finely minced

seeds of one pomegranate

1 and 1/4 cup of raisins

1/2 cup toasted sunflower seeds

1 cup plain yogurt

sea salt and pepper

Wash your broccoli and chop into small, bite-sized, pieces. Finley slice the stalk pieces as well. Place in a large bowl along with the finely minced red onion, raisins, and sunflower seeds. Toss to combine (I used my hands to mix this, even with the yogurt) add the yogurt and toss again. Mix in the pomegranate seeds last to prevent any from bursting. Finish with salt and pepper to taste and serve! Yum!


A Day for Strawberry Cake

Summer has Come

It is not officially summer yet but don’t tell the farmers markets, almost every table is overflowing with fresh strawberries. The air is filled with their sweet scent before you have even reached the stand. And what better way to enjoy an overload of summer berries then in a cake.

Sweet Strawberry Cake adapted from La Tartine Gourmande

1/2 cup almond meal

1/2 cup millet flour

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

4 tbsp ghee

1/4 cup honey

1 vanilla bean, split and seeds scrapped out

2 large eggs

1/2 cup canned coconut milk

6 ounces strawberries, sliced

Preheat your oven to 400 degrees. Combine the flours, baking powder, soda and salt in a large bowl and set aside. In another bowl combine ghee, honey and vanilla seeds until whipped and mixed through. Then stir in eggs followed by the coconut milk. Add the wet to dry, stir till a batter forms, then fold in the strawberries. Pour into a greased 9-inch dish and  bake for 30 mins and/or until golden brown on top.

I highly recommend looking at how La Tartine makes the cake ­čśë I made substitutions with what I had on hand and added in a bit more strawberries then I should have. Resulting in a cake that was absolutely delicious though leaning a bit to heavily on the moist side.

Enjoy ~

Get Your Pom On

Pom Pom Pom

and more POM

Hi there. So New York has swallowed me whole.

In less then two months I have become one of the many captives of this crazy city.

Time passes differently here… within the blink of an eye three weeks can go by. Really. Just like that. In all seriousness I must manage my time a bit better. I have so many amazing recipes swimming around in my head and no time to act upon them.

The one thing I am doing lately, however, is eating pomegranates.

Lotsandlotsandlots. of pomegranates.

I passed a crate of them earlier in the week while at market and thought “aren’t these reaching the end of their season?…….and I haven’t had fresh pomegranate yet this year!……I HAVE ┬áTO HAVE FRESH POMEGRANATE NOW!!!”

With a mindset that ice was coming to freeze the city over tomorrow this Georgia-girl bought almost the whole crate…..

so have no fear, I now have plenty of pomegranates.

There is something extremely stress-relieving about de-seeding a pomegranate. My roommates probably think I have lost my marbles, standing in the kitchen for at least a half-hour with my hands covered in deep magenta/red juice and the carcasses of fruit skins scattered over the counter……..all for a bowl of seeds.

But I find it oddly beautiful. These seeds are so tight, that you know they will burst with the slightest touch and you refrain from letting your teeth do just that so you can actually have something left to show for your labor once all is done.

Left to chill in the fridge for a few hours and I swear you will devour every last one within seconds.

I have been topping my morning yogurt with them, throwing them on top of salads, and had them in a ‘outofthisworld’ curry soup the other day that is one of my amazing recipes to come.

So quick, before winter is amongst us, GO! and get yourself a pomegranate.

Refreshing Mexican Salad

Summer is in the air ~

And I am ready. Ready for the colors, the sun, and most of all – the produce. This recipe is a perfect example of how to incorporate all of these things in one dish. The star ingredient in this salad is the lime, it takes the show…I find myself making this dish a lot throughout the winter months to create a small bit of warmth. But no longer will I have to pretend, so put on your short shorts and get ready to refresh your taste buds with this salad!

This recipe is very versatile, what you put in can vary to take advantage of whatever you have on hand.

First off is chopping fresh veggies. I used a yellow and orange bell pepper though next time I would use red and green. The yellow tends to be a bit sweet.

dice onion

Then put the chopped peppers and onion in a large mixing bowl

Drain and rinse beans, three cans of what ever your fancy [black bean, pinto, cannellini, great northern, kidney] and throw in the bowl.

Next is a bag of frozen corn, I usually make this dish within 30 mins of eating and always enjoy how the frozen corn gives that extra chilly factor but canned corn would work just as well. Add large amounts of cilantro and the dressing, then mix and serve, or cover and leave in fridge until ready.

Refreshing Mexican Salad

3 cans of beans [black bean, cannellini, pinto, great northern, kidney] drained and rinsed

2 bell peppers – chopped

1 medium red onion – chopped

1 bag frozen corn

Bunch of cilantro

for the dressing:

1/2 cup olive oil

1/2 cup red wine vinegar

2 tbsp fresh lime juice

1 tbsp lemon juice

2 tbsp sugar

1 tbsp salt

1 clove minced garlic

1/2 tbsp ground cumin

1/2 tbsp black pepper

1/2 tsp chili powder

I recommend tasting as you add the salt and sugar, you may not need all of it.  Then season with hot sauce afterward if desired.