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 to top
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.
Add seeds and parmesan. Toss.
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.