Fire Cider for Cold and Flu Season

Besides spring time, fall is my favorite time of year. It’s a time for change, going inward, and making a cozy and warm winter nest. It’s also the time of year that colds and flus get us down. In addition to eating a whole foods, antioxidant rich diet, protect yourself with the power of natural remedies! Nature is abundant and generous in providing for us in times of sickness. Simple home remedies are a good first line of defense; try them before you go for the stronger pharmaceutical stuff. Garlic, ginger, turmeric, lemon grass, chili peppers, Echinacea, and many more plants and herbs add to nature’s medicine chest. Water, rest and time are also effective and natural healing aids.
This year, along with miso and fresh juices (green lemonade), I have added fire cider to my medicine chest! “What is this fire cider?” you ask. It’s all the rage! A new remedy that is sweeping the land and helping to prevent head colds near and far! It has all the powerful herbs and spices you can gather together, as well as apple cider vinegar. When combined and given time to infuse , VOILA, you have a powerful remedy that also happens to be delicious. You can take it by the spoonful when you are fighting a cold or flu, take it daily (a TBL a day) or use it in dressings, as a hot sauce or added to soups. I had the beginnings of a sore throat the other day and took a couple of spoonfuls and it went away. It’s good stuff, and you can make it simply at home. Although the preparation is simple, it takes about a month to complete the process so you might want to get started right away.
Here is what you do:
*Gather together as many of these ingredients you can find at your grocery store: fresh ginger, turmeric, garlic, onions, chili peppers or jalapeño, parsley, rosemary, horseradish, lemongrass, lemon, orange and thyme. Customize your creation for your taste preferences by using whatever amounts you would like of each ingredient. If you don’t want it very spicy just omit or use less of the hot peppers or jalapeños.
*Wash and roughly chop all ingredients. Put the ingredients in a clean wide mouth quart jar, packing it full.
*Pour raw, unfiltered apple cider vinegar to the top of the jar. Place a piece of parchment paper under the lid if you are using a metal lid, so the vinegar doesn’t corrode the metal lid. Shake well. Keep the jar on the counter and shake daily or as often as you remember.
*After about 4 weeks, separate the vinegar and discard herbs and vegetables. Store the medicinal vinegar in a clean jar with a lid in the fridge or on the counter.
*Take one to two spoonfuls of the vinegar daily, adding honey and lemon if desired.
Enjoy your homemade cold and flu remedy. Use it as a first line of defense to give your body a chance to heal naturally. Use this remedy along with a healthy diet, plenty of sleep, exercise and adequate water. Enjoy the benefits of staying healthy, so you can really enjoy this beautiful fall season, hopefully without the unwanted side effects of pharmaceuticals!

Fresh Cranberry Sauce

Ingredients:

1- 12 ounce package fresh raw cranberries

1/2 to 2/3 cup sucanat or rapadura

1 pinch sea salt

Lemon peel (a few pieces of peel from one lemon)

Orange peel (a few pieces of peel from one orange)

1/2 to 1 cup filtered water

Optional: chopped pecans, currants

Instructions:

Rinse cranberries and place with water, sugar, salt, lemon and orange peel in a sauce pan.  Bring to a boil then turn down to simmer.  Stir often.  After about 15 minutes or so take off the heat and refrigerate util you are ready to use.  If you want a sauce that is less chunky, add more water and cook longer.  

Old Fashioned Chicken Soup

by: Jill Welch

Ingredients:

1 whole chicken or 6 chicken thighs, with skin and bones

2-4 carrots, chopped

2-4 ribs celery with leaves, chopped

1 large onion, chopped

1 tbsp wakame flakes

5 cloves garlic, sliced

4 cloves garlic, grated or pressed

2 bay leaves

7 Roma tomatoes, pureed, or 1 large can of crushed tomatoes

1 cup fresh parsley chopped

Unrefined sea salt to taste

1 tbsp herbs de Provence

3 tbsp olive oil or butter

Instructions:

1. Take bag with neck and liver out of chicken and rinse chicken and parts in bag.

2. Put chicken and parts in a large soup pot with water to cover.

3. If you have extra (not what is listed in the ingredient list) carrots, celery, garlic, onion, parsley and bay leaves, roughly chop and add to soup pot with chicken.

4. Bring water to boil in pot then turn down to simmer and put lid on. Simmer for about 1 hour.

5. While chicken is boiling, wash and chop all vegetables.

6. When chicken is done, turn off heat and let cool.

7. Strain chicken. Catch broth in bowl or other pot to save for soup.

8. Pull chicken off the bone and set aside in a bowl. Discard skin, bones and veggies from stock.

9. Add olive oil or butter to empty soup pot and put bay leaf and all veggies except tomatoes, parsley (add sliced garlic, but not grated). Sauté on medium heat until tender.

10. Add stock, wakame, tomatoes, and chicken to soup pot. Bring to a boil then turn down very low and let simmer for 30 minutes.

11. Sauté parsley in little butter, then add herbs and salt to taste and add to the pot.

12. Cook for another 15 minutes, add grated garlic, and adjust seasonings.

Green Smoothies

One food group that I try to fit into my diet on a daily basis is dark leafy greens. These include kale, collards, lettuces, spinach, chard, bok choy, and brussel sprouts, to name a few.

Calorie for calorie, greens are one of the most concentrated sources of nutrition of any food; sea vegetables, sprouts and fresh water vegetables also pack a nutrient punch. Leafy greens are rich in minerals, including calcium, potassium, iron and magnesium, vitamins K, C, E, and some of the Bs. Greens also boast phyto-nutrients, including beta carotene, lutein, and zeaxanthin, which help protect our cells from damage and our eyes from age-related problems, among many other benefits.

If these powerhouse nutrients are not enough to convince you, greens also contain small amounts of Omega-3 fats – fats that are necessary for brain functioning, aid in lowering blood pressure and reducing inflammation, and lower your risk of stroke.

With all of the wonderful and undeniable benefits of greens, you may still be asking how to include these in your diet on a daily basis. Well, I like to have at least one green smoothie a day. A quart of this green goodness will provide 6 to 8 servings of fresh raw fruit and vegetables. The main ingredient is greens. Lacinato kale is my favorite one to use, but you can include any type of kale or any leafy green of your choice.  Here is my simple recipe, which can be adjusted to meet your tastes:

Green Smoothies

• Greens- Use a variety of greens and change up regularly

• 3-5 leaves kale (I like lacinato or black kale)

• ½ to 2 leaves collards (depending on the size)

• Juice of one lemon

• 1 -2 green apples or red and green combination (or to taste)

• 3-5 strawberries or handful of other berries (optional)

• Filtered water (enough to allow blender to puree ingredients)

• Optional ingredients: chia seeds, flax seeds, bee pollen, Green Super Food, spirulina and other natural supplements

Place all washed and cut fruit and veggies in a blender with water and blend until smooth. Add more water if you want a thinner smoothie. Add more fruit if you want a sweeter smoothie. Drink immediately.

Jill Welch

www.thekitchengoddess.com

Broccoli/Kale Salad with Creamy Garlic Dressing

1 bunch fresh, green, plump broccoli

1 bunch deep green, lacinato kale

5-7 firm red radishes

1 cup vegan mayonnaise

¼ cup extra virgin olive oil

1-2 tbsp brown rice vinegar

1-2 tbsp Ume plum vinegar

3 cloves firm garlic, grated

1 tsp white pepper

Herbamare or sea salt to taste

Rinse and cut broccoli into small florettes. Rinse and de-rib kale. Cut into chiffonade (thin ribbon slices). Grate radishes and put all the vegetables together in a large bowl. In a smaller bowl mix the rest of the ingredients. Add dressing to vegetables. Taste and adjust seasoning. Chill and serve.

Quinoa Salad

If you haven’t already met, allow me to introduce you to quinoa (pronounced keen-wa). You probably already know quinoa at least by name, even if you have not cooked with it yet. Quinoa is a seed from the plant Chenopodium in the family Amaranthaceae. Grown in South America throughout the Andes mountain range, it has been cultivated for nearly 4,000 years. However, its global popularity, particularly in the US, has only developed in the last 25 years or so.

Quinoa seeds have a coating of bitter tasting saponins used to protect the plant while growing and which also used by some people as soap for washing clothes.  When I first started cooking with quinoa, about 18 years ago, the seeds needed to be rinsed before cooking in order to eliminate the bitter taste. Once cleaned, quinoa has a mild flavor, so it’s easy to make it taste great with the right combination of foods and seasonings. These days, the majority of it has been processed after harvest to remove this coating and make cooking easier.

We are a nation of food fads. The high protein/low carb fad is in full swing, which makes this seed ever-coveted for its 14 grams of protein per serving and its low carbohydrate count. It is also valued for its nutrient composition, as and is considered a “superfood”. Quinoa has high levels of essential amino acids like lysine, a decent amount of calcium, magnesium, phosphorous and iron, a healthy dose of heart healthy oleic acid and omega 3 fatty acids, as well as antioxidants. It is a good source of dietary fiber and is also gluten free.

South and Central Americans have used quinoa to maintain good health as a staple in their diet for generations. Unfortunately, as its popularity has increased in recent years, the health of the farmers and locals suffers. As a result of its high demand, the necessity to produce it for market prevents many of the same people growing it from eating it themselves. When purchasing quinoa, try to find brands distributed by a company with fair trade practices. Like any fragile imported crop, we should eat it with awareness and conscientiousness about where it comes from and use it somewhat sparingly. In fact, I am almost hesitant in my promotion of quinoa, but its health benefits are undeniable.

Quinoa cooks up in about 15 to 20 minutes.  Here is a cool and refreshing summer salad recipe made with fresh vegetables and the beloved quinoa.

Ingredients:

2 cups Quinoa

4 cups Water

1/3 cup red pepper - cut into bite-sized pieces

2 carrots - cut into bite-sized pieces

2 celery stalks - chopped

10 spears of asparagus - raw and chopped

1 yellow squash - cut into bite-sized pieces

2/3 of a zucchini - cut into bite-sized pieces

½ cup red cabbage - cut into bite-sized pieces

¼ cup scallions - chopped

1-2 tbsp fresh basil (or cilantro or parsley) - chopped

½ cup red radish - cut into bite-sized pieces

Raw pumpkin or sunflower seeds (soak 8 hrs, drain and dehydrate )

Lemon Dressing:

1/2 Cup + 1-2 tbsp. olive oil

1 tbsp. Umeboshi plum vinegar

1 tsp. dijon mustard

½ clove garlic - grated, minced, or pressed

¼ - 1/3 cup lemon juice

Instructions:

Place quinoa in saucepan with water.  Cover.  Bring to a boil.  Let boil for one minute then turn to simmer.  Simmer 15 minutes.

Thoroughly combine dressing ingredients together in small bowl. Gently mix together vegetables, seeds, and cooked quinoa in another bowl.  Pour dressing over and toss to coat.

Roasted Veggie Soup

It’s that time of year, when I find root vegetables are on my mind.  When it’s cold outside, there is nothing more comforting than a steamy sweet potato or a buttery and sweet butternut squash. Turnips, parsnips, and rutabaga have complex flavors that are interesting and particularly fresh when they come into season.  

Root flavors can range from bitter to sweet and pungent to hot. These vegetables grow underground with leaves that grow above the top soil for photosynthesis.  They absorb minerals from the earth and generate phytonutrients from the sun to create rich, grounding, nutritious and flavorful vegetables. 

There are myriad ways to prepare root vegetables. You can bake them, steam and mash or boil them, make a pie, roast them or eat them raw in a salad. Most root vegetables are high in complex carbohydrates, which break down into sugars to provide our bodies with physical and mental energy. Being high in fiber, as well as vitamins and minerals like vitamin C, beta-carotene, potassium, phosphorous, magnesium and iron, they are natural antioxidants, which are good for the eyes, heart and immune system.  

This soup is my new creation for the winter.  Not only does it include delicious and nutritious root vegetables, but also healthy fat from coconut milk and oil.  Make it on a cold day and enjoy the comfort!

Ingredients:

2 purple potatoes

2 red potatoes

1 sweet potato

1 red or yellow beet

2 carrots

1 turnip

2-3 shallots

1 onion

1 stalk of celery

1 rutabaga

1 parsnip

Several cloves Garlic

¼ to ½ cup Olive oil

Sea salt to taste

2 sprigs rosemary

White pepper to taste

Herbamare to taste (optional)

2 tomatoes or 1 large can of crushed tomatoes

1/8 to 1/4 cup wakame flakes

1 tbsp herbs de provence or thyme

Bay leaf

Wash and roughly chop all veggies into large, bite-sized pieces. Put all vegetables in casserole or large cast iron pan. Drizzle olive oil over top and toss veggies around to coat with oil. Season with salt, pepper and herbamare and place rosemary sprigs over the top. Place covered, in a preheated 400 F oven for 30 min. Take out of oven and gently mix veggies around. Turn heat up to 475 F and put back in oven, uncovered, for another 15 to 20 minutes. Vegetables are ready when potatoes are soft on inside and slightly crispy on the outside.

Put vegetables in a soup pot and add filtered water to cover. Puree tomatoes (or crush with your hands) and add to pot. Put wakame, bay leaf and herbs of choice in the pot and bring to a boil. Turn down to simmer and cook for 30 min. Adjust seasonings by adding more salt and or pepper and serve.

Cucumber Salad

SALAD:

5 baby cucumbers, skins on sliced

A few slices of red onion, sliced thin

½ cup tomatoes, cherry or roma, chopped

1/4 red bell pepper, chopped

Fresh mozzarella balls cut in half or quartered (optional)

Avocado (optional)

Olives (optional)

DRESSING:

½ cup olive oil

1 to 2 tbsp brown rice vinegar

1 tbsp umeboshi vinegar

1 tbsp mirin

A few drops of Stevia to taste

1 tsp Herbamare (mildly flavored salt), or to taste

Dash cayenne pepper or chili flakes (optional)

Put all vegetables in a bowl, add dressing ingredients and toss. Adjust flavors. Chill and serve.

Creamy Truffle Mushroom Soup

I just love the silky decadence of cream sauces. They remind me of my childhood; creamy potato soups, creamed celery, Alfredo sauce, and cream of mushroom soup. All made with a combination of milk, flour and butter – comfort foods and ingredients many people try to avoid these days.

Being a daily milk drinker as a child, I am naturally attracted to this type of food. Unfortunately, it is not something I tolerate very well. When I stopped drinking milk years ago, during my macrobiotic days, my skin cleared of regular erupting hives. Later, wanting to revisit the savory flavors of my youth, I started drinking raw cow and goat milk, but quickly became congested and developed cold-like symptoms. I can say with confidence that I am not alone in experiencing these symptoms as a result of dairy consumption.  With dairy and wheat intolerances seemingly on the rise, not to mention the gluten-free craze, many people are missing out on good old fashioned cream sauces. Well, resist no longer!

Here is a cream sauce that will make you reminisce about the old days and feel like a child again. You may not even recognize the difference. It’s rich, creamy and decadent.  Not low in calories and fat, but it contains the good type of fat that our bodies need and can utilize. I am talking about cashew cream. It’s easy to make, full of bone supporting minerals and heart healthy fats, and best of all it is delicious and can be substituted for any recipe calling for cream sauce. Cashew cream can even be used for desserts, such as strawberry cashew cream or cashew whipped cream.  I have been experimenting with this lately, cooking for a client that loves creamy flavors but is dairy intolerant. I make her creamed onions, creamy asparagus soup, and cream of mushroom soup.

Here is my super simple recipe for cashew cream:

1 cup raw cashews

3 cups water

Liquify together in a blender.

For cream of mushroom soup; sauté mushrooms, shallots, garlic and parsley in butter or olive oil.  Add some sherry and the cashew cream, and simmer.  For extra decadence, add a drizzle of truffle oil on top and enjoy the most delightful comfort food of all!

Ingredients

2 ½ baby bella mushrooms, sliced

1 sweet onion, peeled and diced

4 cloves garlic, minced

2 tbsp olive oil

3 cups vegetable broth/stock

1 1/2 cup cashews

1 tsp salt

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried majoram

1-2 tbsp truffle oil

Directions

1.  Place cashews in a bowl of water and leave to soak overnight or at least 4 hours.

After cashews are soaked: 

2.  In a large pot, sauté the mushrooms, onion and garlic in olive oil for 10 minutes, until onions are translucent. (Sprinkle mushrooms with salt)

3.  Reduce heat to medium low and add 2 cups of the vegetable broth and dried herbs. Cover and simmer for 40 minutes.

4.  Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.

5.  Add the simmered mushroom combination to the cashew cream in the blender. Blend all the ingredients together until smooth.

6.  Add in a cup of vegetable broth (or water if the soup is salty to taste) to thin out the soup and the truffle oil. Blend until mixed.

7.   Pour soup from blender in bowl. Serve with truffle oil drizzled and thyme sprinkled on top. Enjoy!

Yummy Cole Slaw

I’ve heard numerous times, “I never liked coleslaw until I tried yours!”  Not to pat myself on the back – I just want some slack!  My family and friends will think this post is old news, because they have had my coleslaw in all the different ways, shapes and flavors possible.  Chances are, the rest of you have not, so this one is for you.  Family and friends – just bear with it!

Like my family, many will think coleslaw is old news (even though they love it).  Most restaurants don’t prepare or present it very well.  It’s a filler food, and often too sweet or mayonnaisey.  Well, I have a different relationship with it.  I happen to think it is a great side dish and even a suitable main dish, if you use right ingredients.  It is simple to make, very nutritious, and extremely versatile.

Cabbage is in the cruciferous family; vegetables that are rich in nutrients, including carotenoids, vitamins C, E, and K, folate and minerals. They also are a good source of fiber. Cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. The compounds that form when these glucosinolates are broken down are known to prevent cancer by protecting cells from DNA damage, inactivating carcinogens, and reducing inflammation. Are you beginning to understand my infatuation?

Here’s how you can use that healthy cabbage to make slaw:

Start with chopping purple and green cabbage – you can use any type of green cabbage. Then add grated carrot to the mix.  The three colors together make it a prettier slaw.  If you have it and need to use it up, you can also use grated yellow squash or zucchini.  Next – and most importantly – is the dressing, which you can prepare several ways.  For example, if you want a tangy Thai slaw you would add chopped cilantro, olive oil, fish sauce, a few drops of stevia, grated garlic and ginger and some vinegar (apple cider, coconut or brown rice).  More simply, you can omit the fish sauce, cilantro and ginger, and add a little sea salt for a basic oil/vinegar slaw.  For a traditional style, add some Vegenaise or mayo to the olive oil, vinegar and grated garlic.  Chop and add almonds or a handful of pumpkin or sunflower seeds for some added protein and crunch.

Ingredients

1 head green cabbage

½ head red cabbage

4-6 carrots grated

1 bunch fresh parsley, chopped

4 leaves lacinato kale or 2 leaves fresh collard greens

Dressing

1 ½ cups vegenaise or mayonnaise

¼ to 1/2 cup olive oil

1 tbsp rice vinegar

2 tsp umeboshi vinegar (optional)

1 tbsp dry mustard

2 garlic cloves, grated or pressed

Sea salt to taste

Herbamare or other seasoned salt to taste

Freshly ground white pepper to taste

Instructions

1.     Grate or finely chop green and red cabbage.

2.     Put cabbages, grated carrots and chopped parsley in a large bowl and toss to combine

3.     Mix up dressing in a small bowl

4.     Add dressing to vegetables and combine well.

5.     Taste and adjust seasonings and wetness.

6.     Chill and serve.

Butternut Squash Soup

2 large butternut squash

1 can coconut milk

2 tbsp curry powder

3 stalks of celery

½ bunch fresh parsley

3 medium sized shallots

1 small onion

3-5 cloves garlic

½ to 1 cup sherry

Coconut oil

1 tbsp Herbamare seasoning (optional)

Sea salt to taste

White pepper to taste

Cut squash in half long way and scoop out seeds. Place face down on a baking sheet and bake on 375 F for 45 minutes to 1 hour. Chop all veggies roughly and sauté in 2 tbsp coconut oil. Add parsley and curry powder in last 2 minutes of sautéing. Add sherry at the end of the sauté and turn off heat. Take one cooked and cooled squash at a time and half the cooked veggies and sherry and put all in food processor. Then do a second batch and add the can of coconut milk to second batch. Transfer to soup pot and add salt, pepper, Herbamare and heat. Taste and adjust seasonings. Add more sherry and curry powder if desired. Garnish with scallions.

French Lentil Salad

Have you ever eaten french lentils? Those beautiful, tiny, marbled slate green and blue lentils. “The Queen of Lentils.”  “Lentilles du Puy.”  Grown in the rich volcanic soils of Puy, in south central France, they are hearty and intensely flavored.  The volcanic soils give these little delicate beauties their distinct peppery character.

French lentils take a little longer to cook than regular lentils, and they are a bit more expensive – however, they’re worth the extra time and money! Most prized of all the lentils, they keep their shape and never get mushy like their counterparts, even if overcooked.  For this reason, they work great in dishes that require a firmer texture, like salads.  Low in fat and high in protein and fiber, this legume packs a nutritious punch.  They are loaded with vitamins and minerals – particularly iron, potassium, magnesium, niacin and zinc.

You have probably realized by now that I am a proponent of soaking beans, grains, nuts and seeds before eating.  Unlike bigger beans, lentils do not need to be soaked before cooking, but I recommend the process anyway to enable better digestibility and nutrient assimilation.

Here is one of my favorite ways to eat this hearty, yet delicate legume. Make a double batch – it will go fast!

3 cups cooked french lentils

2 cups chopped fresh arugula or spinach

1/4 cup feta cheese

2 or 3 tbsp udo's, flax or olive oil

Lime juice to taste

Cayenne to taste

Few sprinkles Ume vinegar to taste

1 large or 2 small cloves grated fresh garlic

Combine all ingredients. Mix gently. Taste and adjust seasonings.

Simple Hummus

2 cups cooked garbanzo beans (or try substituting raw zucchini for beans)

1-2 cloves garlic

1 tsp sea salt

Juice of 1-2 lemons or to taste

¼ cup parsley

Olive oil, to desired consistency

Put everything in a food processor and blend until smooth. Eat on crackers, bread, rolled in a lettuce leaf or with vegetables.

Macaroons

Adapted from a recipe from Raw Food/ Real World      

Chocolate or Blonde, makes 24-36 macaroons.
        3 cups dried, unsweetened coconut flakes
        1 ½ cups raw carob powder
        1 cup grade B maple syrup
        1/3 cup coconut butter
        1 T vanilla extract
        ½ t Celtic sea salt

1. In a large bowl, combine all the ingredients and stir well to combine.
        2. Use your hands to make balls of dough. Refrigerate or eat as is.

Wakame Salad

Demystifying Sea Vegetables:
        Sea Vegetables are one of the most nutritious foods on the planet. They are rich in calcium, iron, magnesium, iodine and B vitamins. They also boast a variety of trace minerals. Along with the high vitamin and mineral content, vegetables from the sea have DHA, an essential fatty acid that is necessary for normal nerve transmission in the brain. Seaweed has been useful in detoxing and inhibiting absorption of heavy metals. It is beneficial to include sea vegetables in your daily diet. Here is a recipe much like what you would get in a sushi restaurant but without the sugar and food coloring. Health food stores have wakame that is already cut and dried into small pieces for easier use.      

To Make Wakame Salad:

Ingredients:
        ½ package dry wakame sea vegetables soaked in filtered water for 5 min         and drained
        1 large chopped cucumbers
        1 red bell pepper chopped
        6 green onions chopped
        ¼ cup black sesame seeds

Dressing:
        ¼ to ½ cup Toasted sesame oil
        1tsp fresh ginger, grated
        11/2 tbl Mirin (Japanese rice cooking wine)
        1tbl brown rice vinegar
        ½ tbl umeboshi vinegar
        1/8 tsp cayenne or red chili flakes or to taste
        1-2 tbl Nama Shoyu or to taste
        4- 5 drops Stevia

Instructions:
        In a large salad bowl, combine drained sea vegetable with all other vegetables. Combine all dressing ingredients. Add to salad and toss to combine dressing, adjust flavors.

 

Pomegranate, olive and walnut salad

The nectar of the gods; the ancient symbol of fertility and abundance; the sweet and slightly sharp elixir; the antioxidant rich super food…. Oh pomegranate…how I love you!

Pomegranates are in season! This is my favorite time of year, when so many wonderful foods are in season. According to Greek mythology and the story of Persephone, the pomegranate actually has a responsible part in creating the seasons. The story goes that while Persephone, the daughter of Zeus and Demeter, was in the underworld, having been kidnapped by Hades, she ate six seeds of a pomegranate. Eating these seeds forced her to stay in the underworld to be the wife of Hades six months out of each year, in which time everything would die because of the sadness her mother Demeter felt. The other six months would be lush and beautiful because of the happiness Persephone and her mother had when she came up from the underworld to be with her mother again. Thus, the seasons were born.

Pomegranates have always been popular for their antioxidant components and health properties in regions of India, Iran, Spain and Latin America, and have recently caught on in popularity here in the US, most notably by the makers of POM Wonderful ® brand pomegranate juice. This magical fruit originated in Iran, then spread to India before being introduced to Spain, then Latin America and California. Pomegranates have been used medicinally in Ayurvedic medicine as a remedy for parasites, to assist in dental issues, lower blood pressure, prevent cancer and promote fertility. They also have a healthy dose of folic acid to assist in conception and growing a healthy baby.

Pomegranates are an excellent source of vitamins C and K, and serve a swift kick of polyphenols, for antioxidant effects. The seeds have free radical scavenging potential and contain dietary fiber. Most people drink the juice and may not want to mess with the seeds, as they seem difficult to extract. However, the seeds are where the fun, beauty and creativity in a recipe can be. They are not that hard to deseed if you follow these instructions. I like to put the juicy seeds in any type of salad or dish that could use a crunch and slightly sweet flavor. They pair great with walnuts and olives as well as cabbage and lime.

This recipe looks like an odd combination but the flavors together are perfect. This is a beautiful, festive and unusual dish.

Ingredients:
          2 pomegranates
          1 cup pitted and coarsely chopped green olives
          1 bunch cilantro, chopped
          2-3 shallots, chopped
          1 cup coarsely chopped walnuts
          4 tsp lemon juice
          3 tbsp olive oil
          1/2 tsp dried hot chili flakes
          sea salt to taste

Instructions:

1. Cut tops off pomegranates and pull apart. Remove seeds and discard pith.
        2. Put seeds in bowl and add olives, cilantro, shallots and walnuts.
        3. Make piquant dressing with remaining ingredients.
        4. Pour over salad, toss and serve.