Are you ready to tackle a pomegranate? Chef Ryan has a great method for getting the pips (fruity seeds) out of the shell without making too big a mess.
Look for firm, red fruit, that’s not bruised or soft. Cut pomegranate in half along the equator (like a grapefruit) then hold it cut side down in the palm of your nondominant hand over a bowl. Smack it with a heavy spoon until most of the pips are out. The smacks should be firm; if you were hitting yourself on the thigh with the smacks it would smart but not bruise/welt.
That will get a good 80% of the pipping done, the rest is by hand. The fruit will still spatter a bit, so you might want to do this with the bowl in the sink, to help contain the spatters. There may be a few pieces of white membrane among the pips, but you can just pick those out.
This recipe is adapted from The Dana Farber Report.
~*~ ~*~ ~*~ Apple and Pomegranate Crisp Yellow * Serves 12
4 medium apples, peeled cored and sliced
1/2 pomegranate, skin and light colored membrane removed
1 cup Sucanat®
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup whole wheat flour
1/2 cup Earth Balance margarine
Preheat the oven to 375F. Grease a 9 x 13 baking dish.
In a large bowl, toss together the apples, pomegranate seeds, 1/2 cup Sucanat®, cinnamon, and nutmeg. Spread evenly into the prepared pan.
In the same bowl stir together the oats, flour, and remaining Sucanat®. Rub in the margarine between your fingers until the mixture resemble coarse crumbs. Sprinkle over the fruit.
Bake for 45 minutes or until the apples are soft and the topping browns. Serve warm or at room temperature.
Maybe the weather has kept you holed up inside.
Maybe your job has kept you chained to a desk or workstation.
Maybe you’ve been feeling sick.
Maybe you’re stuck in a rut.
Today is the day to get your wiggles out, express yourself artistically, feel your potential, use your muscles. Today is the day to DANCE.
This tune is by the son of member Leenie. We’re excited to share it with you.
Marilu mentioned a vegan French toast recipe on Twitter the other day…
Made the best vegan French toast! Michael and the boys loved it! Now I’ve got to figure out how to post the recipe!
~ TheRealMarilu
So here’s the recipe! Marilu recommends specific brands so you know just what she made. The bread is especially delicious this way – oat bread is naturally sweet, and it gets a nice crust on the outside and becomes almost custard-y on the inside. The pancake and baking mix is the secret ingredient for the crusty exterior. Extra cinnamon makes the flavor even more awesome.
Serve with additional Earth Balance and a drizzle of pure maple syrup or agave nectar.
Follow Marilu on Twitter – @TheRealMarilu – to hear more from her!
~*~ ~*~ ~*~ Marilu’s Vegan French Toast Blue * Serves 4-5
2 cups rice milk, or other non-dairy milk
3-4 Tablespoons Arrowhead Mills Organic Gluten-Free Pancake and Baking Mix
1 Tablespoon Sucanat
splash of vanilla
8-12 slices of Rudi’s Organic Multi-Grain Oat Bread
1/2 teaspoon (plus more) cinnamon
Earth Balance margarine
Mix together the rice milk, pancake mix, Sucanat, vanilla, and cinnamon to form a thin batter. (Stir it as necessary to keep it incorporated.)
Heat a griddle or large frying pan, and melt some Earth Balance on it. Dip bread in the batter (let it soak up a little) and fry in melted Earth Balance. Sprinkle more cinnamon on each side of toast as it cooks.
There may be someone in your circle of friends (or in your child’s circle of friends) who is feeling left out. There may be someone on the fringe of your circle, or just outside it. It may be a a business associate or co-worker, or a neighbor, or a friend of a friend.
Include this person in something that you’re doing – watch him/her change right before your eyes, and appreciate all they bring to the group. No one likes to feel like an outsider, so make your circle a little bit wider today. Be a role model for including people, and show your kids that every person brings value to the group.
Some people may feel better as a result of your including them… including you!
It feels like party time! This meal is excellent for a crowd (and it’s easy to make several pans at once) – a crowd of adults or teens or kids.
For some variety, add one can of refried beans (we like the seasoned ones from Amy’s – but anything without added lard or other animal products is fine). Spread some beans on each tortilla before adding the other ingredients. We also like to use the soy (or rice or almond) pepper cheese for a little more heat – but that’s up to you!
Make a big green salad to serve on the side. If you want to be authentic, finely shred the lettuce and top it with finely diced tomatoes. (It doesn’t even need dressing that way.)
~*~ ~*~ ~*~ Enchiladas with Sauteed Peppers Green * Serves 6
1 Tablespoon olive oil
1 red onion, chopped
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
1 teaspoon chili powder
2 cans enchilada sauce (read the label to ensure it’s dairy-free)
12 corn tortillas
3 cups grated soy cheese or rice cheese or almond cheese
2 cups chopped cilantro
1 cup chopped green onions
1 cup sliced black olives
Preheat oven to 375F. Heat olive oil in skillet. Add red onion and saute on medium heat for 2 minutes. Add bell peppers and reduce heat to medium-low. Gradually add chili powder to taste. Saute until peppers are tender, then set aside.
Make a prep station by putting the cheese, cilantro, green onions, and olives in small bowls.
Pour 1/2 cup of enchilada sauce on the bottom of a 9×13 casserole dish, so the bottom is covered with a thin layer of sauce. Pour the rest of the sauce in a large bowl.
Take one tortilla and saturate it in the enchilada sauce, then lay it in the casserole dish. In the center of the tortilla, sprinkle about 1/12th of the sauteed onions and peppers, cheese, cilantro, green onions, and olives. Fold the tortilla and place the folded side down in the casserole dish. Repeat until the casserole dish is filled.
Pour 1/2 cup of the enchilada sauce over the whole dish. Sprinkle the rest of the cheese over the tortillas. Dress with onions, cilantro, and olives, and cook for 15-20 minutes until the cheese is thoroughly melted and the enchilada sauce bubbles. Let cool for a few minutes and serve.
It’s officially spring today. For some of us, it’s been warm for awhile, and we’ve planted our gardens and thought about air conditioning. For others, there’s still snow on the ground, and planting a garden won’t happen for another 6-8 weeks.
Regardless of the weather, make sure spring is in your heart. Shine a light on the habits you need to change, and take a step toward changing them. Live in technicolor – with your clothes, your attitude, and your emotions. Be open to new ideas, new opportunities for growth, and new energy.
“We’ve all heard the old saying, “an apple a day keeps the doctor away.” But did you know current research actually supports it? Apples are a good source of soluble and insoluble fiber, as well as a wide variety of antioxidants and phytonutrients like phenolics and flavonoids. These nutrients act together to provide strong protection against different types of cancer. In the Nurses Health Study of more than 77,000 women, daily apple consumption was linked to a 37 percent lower risk of lung cancer after controlling for risk factors like smoking.
A delicious hint: Add pomegranates to the mix, and you’ll end up with more than just a welcome burst of ruby-red color. Pomegranates also pack even more vitamin C, polyphenols, and flavonoids.
~ The Dana Farber Report, The Dana Farber Cancer Institute
Bonus for all the members of Marilu.com – next week in the Mix It Up March class, Chef Ryan will teach us how to “deal” with pomegranates.
If you’re not a member, join now to get in on the fun. Chef Ryan is teaching us all kinds of incredibly easy things to do with food. And Lyrical has great insight into working with our Inner Brat to make positive changes.
