There are people who say that the forbidden fruit in the Garden of Eden was actually a pomegranate, not an apple. It makes sense. The pomegranate’s super juicy ruby red seeds taste so good they’re almost sinful.
Pomegranates have long been a staple in Middle Eastern food, but it took a while for the ancient fruit to become popular in the West. People have become fascinated in recent years not only with the fruit’s amazing flavor—who could resist that sweet tartness?—but how good they are for you, too. Loaded with antioxidants, studies have shown that pomegranates can help fight heart disease, cancer and aging.
People sometimes find it a struggle to pick all the seeds from the bitter membrane. It does take a little time, but the process is quite simple.
First, choose a pomegranate that’s heavy for its size with a bright, unblemished shell. (Pomegranates can last up to 2 months in the fridge.) Slice the pomegranate in half and dunk in a bowl of water. Using your hands, loosen the kernels. The dry flaky membrane will float to the top, making it easy to scoop up and throw away, as the fruit sinks to the bottom. Scrape away the membrane pieces as you work. When finished, drain the fruit and you’re ready to go.
There are a million ways to use pomegranate seeds in your everyday meals: toss them into a salad, mix with all natural plain yogurt, sprinkle on granola or crush into a smoothie.
One of my favorite ways to enjoy this tempting fruit is in a cocktail. Try this festive Pomegranate Martini at your next party.
There’s nothing better on a chilly winter day than a little comfort food. One of my absolute favorites is winter squash. Roasted, pureed, sautéed or mashed, this hearty veggie is sure to warm you up.
Little known fact: Winter squash is in the same family as cucumbers and watermelon, though it’s a bit tough to see the resemblance. For one, winter squash isn’t watery and delicate like its summer-growing cousins. In season during the cooler autumn and winter months, winter squash sports a hard outer shell and meaty yellowish-orange flesh that’s packed with antioxidants—great for fighting off a winter cold.
Thanks to the hard casing, winter squash can be stored up to 3 months in a cool, dry place. Keep them out of the fridge, which will cause them to rot in as little as two weeks.
The most common types of winter squash are acorn, spaghetti, hubbard, turban and butternut (called butternut pumpkin in Oz), which vary in color, shape and flavor.
Acorn squash look like fat green teardrops and have a sweet and nutty flavor. You can always spot a hubbard squash by its unique knobby green or grey-blue shell. Its tender flesh has a strong pumpkin taste. Turban squash look like bumpy green turbans; they’re not super sweet, but have a gorgeous nutty flavor. Spaghetti squash, with its light yellow skin, is only slightly sweet. When cooked, its flesh turns into noodle-like strands. While they’re all spectacular, my go-to squash is the easy-to-find butternut. Its pale pinkish skin covers a strikingly sweet, dense orange flesh that works amazingly in any form you want to cook it.
With that said, light a fire, pour a glass of wine and cook up this delicious Roasted Squash with Pine Nuts and Sage