Who says beauty is only skin deep?

Pomegranates. From the outside you might mistake them for something average.  Inside there is an intricate pattern of brilliant little juicy rubies.   If you study how this fruit is constructed, it can give you pause.  I mean, gee, how can water, soil and light turn a seed into this?  Pomegranates are referred to in the Bible and Shakespeare and Homer.  Persephone had an awful time resisting them.  The bio-properties of the pomegranate are amazing too -  linked to lowering LDLs (bad cholesterol), lifting depression and increasing blood flow to the heart.  Pomegranate juice is higher in anti-oxidants than orange juice or red wine.  Here’s what I do.  I buy a small bottle of pure pomegranate concentrate.  I warm it with some sugar to create a syrup (like our Lime Boost video describes), then I keep it in the refrigerator.  Add a splash to lime seltzer water or your favorite cocktail.  Use a tablespoon of it to sweeten up a salad dressing or marinade.  Make a syrup to put on pound cake or fresh fruit or – oh heavens.  You tell me!  I know you have ideas!

8 thoughts on “Who says beauty is only skin deep?

  1. I know this is totally off topic, but I wanted to ask anyway. I have been using your recipies from your book, and have accumulated some condiments, and some things that I am still a little unfamiliar with. I was wondering if the following items are more versatile than how I am currently using them, and if you know of ways that I can incorporate them more into my regular cooking.

    Unrefined coconut oil (just using for frying Tofu)
    Nori (only used in the wrapped Salmon)
    Wasabi powder (same as the nori)
    Buckwheat Groats (only used in the Ben’s pancakes)
    Tahini (only used for Hummus)

    We love your book, it has changed our lives!!!!
    Thank you,
    Kay

  2. Hi Kay,
    I think (hope) that as you continue to use the book you’ll see more uses for these things.
    I use unrefined coconut oil like any other fat – meaning sautéing vegetables, cakes, cookies, starting soups- you just want to have the coconut flavor as a part of the dish.
    Nori can be used to make sushi rolls, or can be slightly toasted and used as a condiment of grains, vegetables, soups, salads – if you want extra minerals
    Raw buckwheat groats can be toasted in the oven and used for any dish that calls for Kasha (toasted buckwheat groats).
    Tahini can be used to make yummy salad dressings and spreads like Lemon Tahini Dressing (video on Cookus Interruptus), tahini miso spread (see book).
    Can’t tell you a lot of uses for wasabi – basically anything where you want to add some sharp spice – like putting it in a relish that will be served on meat.
    Hope that helps.

  3. concentrated pomegranate sauce in used in a number of Arabic foods as well. It adds a lot of flavor to a dish or salad dressing. Pomegranates are used a lot in the Middle East when in season, basically people put all the seeds in a huge bowl and keep it as a snack in the fridge(my family adds a lot of sugar to it!) A friend advised me to add pomegranate concentrate to plain yogurt and serve it with your Mojadara recipe or any version of mojadara, it was delicious!

  4. Yasmine,
    Yes – I first got the idea for pomegranate syrup for a friend of mine from Iraq who served it in a cocktail. Delicious. Seeds in the frig or concentrate with ogurt as a topping – superb ideas!
    Thanks.

  5. Hi Cynthia,
    Your book is revolutionary. I no longer hate cooking! Thank you so much!
    I did have one comment on the Navy Bean soup. I think there may be a misprint in the recipe.
    It calls for 2 teaspoons of sea salt, and that was way too much. I ended up making another batch in order to try to calm the salt down, but it was still a little too salty.
    Just wanted to let you know! Thank you!
    Tammy

  6. Thanks Cynthia! I spent more time with the book this weekend and it surely does cover more recipes with those ingredients. I think it is just that they are so new to me and I am trying to incorporate them more into my cooking. Your book rocks!
    Thanks again!

  7. I like using pomegranate concentrate in salad dressings, or sprinkling pomegranate seeds directly over a green salad or platter of thinly sliced persimmons to give a nice juicy crunch…but I keep looking for other ways to incorporate pomegranates into my diet, as well. I’d bet drizzling the pomegranate syrup over french toast would be pretty tasty! Whole grain french toast, of course. Perhaps, pour a little over goat cheese and eat with crackers?? I’ll have to give it a try. Thanks for encouraging us to get creative!

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