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By superfoodie, September 20, 2009 9:44 pm

Whether we like it or not, the fall season is almost upon us. I know, I know, we’ve barely made it halfway through September, but traveling through my produce market last week, I spotted one of my favorite signs of fall and winter- A large barrel of beautiful red pomegranates! These antioxidant-rich winter fruits are native to the Caucusus region of Asia, but have formed a place in the hearts of people all over the world. In the US, we grow them in Arizona and California, and we import many from Turkey, Armenia, Azerbaijan,  and Latin America.

If anyone’s ever opened one of these complicated fruits, they might be familiar with the frustration of extracting the hundreds of tasty seeds inside. They can be troublesome if you don’t know the best way. Personally, I like spending the time in the beginning to get all of the seeds out and cleaned. Then, when all the hard work is done, I dig in. Taking the seeds out one-by-one is just too time consuming. Try this:

Take a whole fruit and use a knife to cut it in half or peel a section of the skin. Use your fingernails to peel the rest as you would an orange. The seeds are embedded in all sorts of fleshy white pulp, so take the time to dig them out one by one. It’s really not difficult once you get the hang of it. Separate your seeds into one bowl and your peel and pulp into another. It feels like it could take forever, but trust me, when you’re done, it’s worth it!

Once you’ve extracted all of the seeds, sit back and enjoy! The pomegranate really produces a ton of meaty, juicy seeds. It’s not one of those fruits where you work for 20 minutes and then have nothing to show for it.

I like eating all of the seeds fresh from the fruit, but their culinary possibilities are really endless. Try them on a delicious green salad. They add such a tart and sweet crunch.  Or sprinkle them in yogurt or on granola. I’ve also had success incorporating them into meat dishes and glazes. And for all of the SuperDrinkies out there, try muddling some seeds with mint and natural cane sugar. Mix in some seltzer and nice white rum, and you’ll have yourself a delicious pomegranate mojito.

Have fun exploring the many uses for this delicious and unique fruit. Send us in your recipes or favorite pomegranate info! Till next time…

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By superfoodie, June 25, 2009 2:41 am

Last night I made my first batch of raw almond ice cream. It satifies vegans, raw-foodies, superfoodies, and junk-foodies alike! The premise behind this tasty treat is that almonds, when blended with water, make a smooth and creamy milk-like liquid. It’s great in cereal or even in coffee, but also can be used in recipes where dairy products are called for. The trick is to be sure it is completely blended, (unless you like your “milk” chunky.) You can also strain the almond milk through cheesecloth or even a small strainer to eliminate any larger particles.

This delicious almond ice cream gives a fraction of the sugar and fat of real ice cream, contains the healthy omega fatty acids found in raw almonds, and can be flavored and added-to to  suit anyone’s tastes. Be sure to send in any creative recipes that have proven a success for your family!

Raw Almond Ice Cream

2 Cups Raw Almonds

4-5 Cups Water

2 Bananas

Agave Nectar to taste

A Pinch of Sea Salt

2tsp Pure Vanilla Extract

Blend together the almonds and the water. More water right be needed to get the best consistancy. Blend until there are no large pieces left. I like to leave mine a little chunky, as I enjoy the nuttier texture of the ice cream. For perfectly smooth ice cream, however, strain through a cheesecloth. Set aside half of the almond milk.

Freeze the other half. The easiest way to do this is in ice cube trays, since it will go right back in the blender before eating. If not, freeze the almond milk in any container and just break it up before blending.

After it is frozen, return it to the blender and add the two bananas and vanilla extract. The agave nectar is used as a sweetener, but you can also use maple syrup if you don’t have the nectar. Some people add chopped dates as a sweet alternative. Add a pinch of sea salt (sounds weird, but it really makes it taste better!) As you blend, add some of the almond milk you set aside earlier. Keep adding until you get the ice cream consistancy you desire.

You can now add all sorts of fun toppings or additives like fresh fruit, cocoa powder, or chopped nuts. Go easy on sprinkles or chocolate syrup as they are high fat/cal, low nutrient.

Good luck and have fun!