Pomegranate Splash!

I was excited to learn that a dear friend is off to Mexico for three week to teach yoga. Not only that she will be providing a number of healthy dishes using Pomegranate Splash!.

These sound like some really great recipes. Maybe with a little coaxing upon her return Carol will share some of these delicious treats with us. We are always adding new recipes and these sound great.

Can you imagine doing a little yoga, eating drinking and enjoying the sunny climate of Mexico. Sounds like 3 weeks of pure pleasure.

See her note below:

I just wanted to tell you that the Yoga Spa Menu will be awash with POMEGRANATE SPLASH!!

……from the POMEGRANATE SANGRIA to the refreshing POMEGRANATE SPRITZERS to the CHUNKY TROPICAL FRUIT POMEGRANATE POPSICLES to the COCONUT SORBET AND ICE CREAM TOPPED WITH SPLASH AND SHAVED CHOCOLATE to the SPLASH AND RICE WINE VINEGAR SALAD DRESSINGS to the SPLASH AND JALAPENO JELLY MARINADES to the SPLASH AND BALSAMIC VINEGAR REDUCTION SAUCE to the YOGURT/GRANOLA/BERRY PARFAITS topped with SPLASH to the TROPICAL FRUIT AND POMEGRANATE SAUCE SMOOTHIES and last, but certainly not least, the SPLASH MARGARITAS!

I thank you and all of the Yogis and Yoginis will be thanking you as well!
Hugs,
Carol

I don’t know about you, but the change to Daylight Saving Time has to be one of the hardest things to get your body adjusted to!  I am seriously not myself for a good week or more while my biorhythms get into the new order of things, and my poor little boy is experiencing the same difficulty.  So what to do when you need to get everyone off to work and school but you’re over tired and moving slowly?  Sitting down for breakfast is nearly impossible unless you can get away with going to work in your pj’s (in my dreams!).  Since I was awake last night, when I should have been in bed (my body still thinks it’s an hour earlier of course), I decided that planning ahead for the next morning was in order… based on what I had on hand in the fridge, freezer and pantry, a smoothie looked to be my best course of action.

Nothing beats the fresh taste of a smoothie and there isn’t any better way to pack  a  full load of nutrition in a quick and easy breakfast than with yogurt, berries and a little pomegranate  — And bonus,  it can move around with you while you get ready!  Try this one on for size, you won’t be disappointed!

Sherea

Pomegranate Berry Smoothie

1 C  Low Fat or Fat Free  Vanilla (or Plain) Yogurt

1 C  fresh or frozen berries of choice (I like the mixed frozen berries for a full flavenoid and antioxidant boost)

1 banana (optional – it makes the smoothie a little thicker which may or may not suit your taste)

1 tbs     pomegranate reduction sauce***

1.     Place all ingredients in a blender and blend together until smooth.

2.     Serve in a tall glass with a straw!  How’s that for easy!!

Servings: 2

Cooking Tips

*** Stir in  1Tbs of Flax Seed oil (cold pressed) after blending for the added benefits of healthy Omega-3’s!
***This and similar items can be found at www.clubsauce.com.  Consider using blueberry merlot, black currant cabernet, tart cherry syrah, or pomegranate port as additional compliments to this dish. (The alcohol has been cooked out during the reduction process)

Its that time of year again, when the grass starts to turn green and we dye eggs, turn our beer green and celebrate the rebirth of the Earth from its winter slumber –  Truly one of my favorite times of year!!

In the rotation of holidays, the March and Spring holidays just don’t seem to get enough of the limelight compared to the winter holidays — let’s face it, its really hard to top Christmas.  But these days are equally as special if not more so! If you are celebrating from origins of your faith or just for the relief that winter is over, the celebration should still be grand!  Large or small, the gathering  of family and friends starts with  food  and builds from there… well if you are ready for something really splendid for your Spring celebrations, you will want to include this Pomegranate Port Wine Fig  Sauce recipe in your menu! It’s an especially nice compliment to lamb, but will work divinely with what ever your meat of choice is.

Happy Passover, Easter, St Patrick’s  Day, Vernal Equinox … ah heck, just Happy Spring!!!  And happy eating!!

Sherea

Pomegranate Port Wine Fig Sauce

Servings: 4 to 5

Ingredients:

1 tsp fresh garlic, minced
1/4 tsp dried thyme
2 tbs shallots, minced
2 tbs unsalted butter
1.5 oz lamb stock by More Than Gourmet*** diluted with 2 cups hot water
1/4 cup MarXana Pomegranate Based Fig Port Reduction Sauce ***

1. Melt butter in a small saucepan over medium heat. Add shallots and allow them to turn to a golden color then add garlic. Stir until the garlic just starts to turn a light tan color and add the thyme. Stir all the ingredients for a few seconds more to meld the flavors.
2. Add the reconstituted lamb stock to the pan. Stir and scrape the bits pieces on the bottom of the pan with a wooden spoon and continue to cook until reduced to half. Add the pomegranate fig port reduction sauce and stir to incorporate all the flavors. Continue to cook for two minutes or until slightly thickened then remove form heat.
3. Serve the finished sauce over sliced lamb or in a sauceboat to be added at the table. If you prefer a smoother sauces without the garlic and shallot pieces you can strain the sauce through a sieve before serving.

Cooking Tips:

***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.