It takes some serious effort to eat a pomegranate, so most think, but either way the rewards are are worth it. In addition to providing a high level of antioxidants, remember antioxidants remove free radicals which are the bad guys causing inflammation. This fabulous fruit has small seeds that add a singular crunch and sweet, but sour tang to whatever dishes they make their way onto.
One pomegranate contains approximately 50 percent of your daily-recommended vitamin C, as well as pantothenic acid (B5), which may help with muscle cramping and prevent insulin resistance.
RECIPE: (serves 2)
For the dressing:
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon organic local raw honey
- 2 tablespoon apple cider vinegar
- salt and pepper to taste
For the salad:
- 1 small pomegranate (you should get about 1/2 cup seeds)
- 1 1/2 cup shredded kale (I like the variety Dino)
- Parmesan for topping
Make dressing. Can be made up to 5 days in advance and stored in a glass container in fridge. Chop kale and cover with dressing, let the dressing break down the kale while you work on getting the pomegranate seeds out, at least 5 minutes.
Add seeds and parmesan. Toss to coat.
How to remove the seeds:
To remove the seeds from a pomegranate, cut the fruit in half or quarters. Then submerse the fruit in a big bowl of water and gently loosen seeds with your fingers. Skim the surface to remove any membrane and then drain the remaining water and seeds through a wire mesh strainer.