Running Start 🏑 End-of-Winter Pomegranates (April-Southern | October-Northern Hemisphere)
Commonweal Meal : End-of-Winter Pomegranates.
1 large lemon
2 tablespoons agave nectar
2 tablespoons spicy brown mustard or dijon mustard
1 bunch fresh parsley (need about 1/2 cup, finely cut with scissors)
1 bunch fresh mint (need about 1/2 cup, finely cut with scissors)
2 tablespoons chopped pistachios (preferably unsalted), or walnuts
4 cups thinly sliced purple or green cabbage (or some of both)
1-1/2 cups (Woodstock) frozen pomegranate kernels, or the seeds from 2 fresh pomegranates (allow lots of time)
1 (Granny Smith) apple, cut and chopped
1/4 to 1/2 teaspoon black pepper
1 Grate or microplane and then ream 1 large lemon. Put the zest and the juice in a large glass bowl.
2 Stir in 2 tablespoons of agave nectar and 2 tablespoons of mustard.
3 Finely cut and add 1 bunch of fresh parsley and 1 bunch of fresh mint.
4 Chop and add 2 tablespoons of pistachios or walnuts.
5 Thinly slice and chop and add 4 cups of cabbage.
6 Remove and add the seeds from 2 pomegranates; or add 1-1/2 cups or more of frozen pomegranate kernels.
7 Cut and add 1 apple.
8 Sprinkle with 1/4 to 1/2 teaspoon of black pepper and toss to stir well.
9 Taste and add more lemon juice if you wish.
10 Freezes well - Put some in the freezer for an unexpected picnic lunch or smorgasbord breakfast.
Wikipedia: "The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae that grows between 5 and 10 m (16 and 33 ft) tall.... The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May."
Commonweal Meal : End-of-Winter Pomegranates -Adapted from PCRM : Physicians Committee for Responsible Medicine : 20 Favorite PCRM Recipes. https://www.pcrm.org/good-nutrition/plant-based-diets/recipes.
1 large lemon
2 tablespoons agave nectar
2 tablespoons spicy brown mustard or dijon mustard
1 bunch fresh parsley (need about 1/2 cup, finely cut with scissors)
1 bunch fresh mint (need about 1/2 cup, finely cut with scissors)
2 tablespoons chopped pistachios (preferably unsalted), or walnuts
4 cups thinly sliced purple or green cabbage (or some of both)
1-1/2 cups (Woodstock) frozen pomegranate kernels, or the seeds from 2 fresh pomegranates (allow lots of time)
1 (Granny Smith) apple, cut and chopped
1/4 to 1/2 teaspoon black pepper
1 Grate or microplane and then ream 1 large lemon. Put the zest and the juice in a large glass bowl.
2 Stir in 2 tablespoons of agave nectar and 2 tablespoons of mustard.
3 Finely cut and add 1 bunch of fresh parsley and 1 bunch of fresh mint.
4 Chop and add 2 tablespoons of pistachios or walnuts.
5 Thinly slice and chop and add 4 cups of cabbage.
6 Remove and add the seeds from 2 pomegranates; or add 1-1/2 cups or more of frozen pomegranate kernels.
7 Cut and add 1 apple.
8 Sprinkle with 1/4 to 1/2 teaspoon of black pepper and toss to stir well.
9 Taste and add more lemon juice if you wish.
10 Freezes well - Put some in the freezer for an unexpected picnic lunch or smorgasbord breakfast.
Wikipedia: "The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae that grows between 5 and 10 m (16 and 33 ft) tall.... The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May."
Commonweal Meal : End-of-Winter Pomegranates -Adapted from PCRM : Physicians Committee for Responsible Medicine : 20 Favorite PCRM Recipes. https://www.pcrm.org/good-nutrition/plant-based-diets/recipes.