Hello, and happy Sunday! December is pomegranate season and this jewel-toned fruit is as nutritious as it is beautiful. Packed with antioxidants, vitamin C and fiber, pomegranates are a festive addition to any plant-based dish.
Where to Find Them:
Pomegranates are widely available in grocery stores and farmers’ markets now through January. Look for fruits that feel heavy for their size—that means they’re full of juicy arils!
Tips for Using Pomegranates:
Easiest Way to Open: Score the skin into quarters, submerge in water and gently break apart to release the seeds—no mess!
Sprinkle on Salads: Their tart sweetness pairs perfectly with greens, nuts and citrus.
Juice It Up: Blend the seeds and strain for fresh, tangy pomegranate juice.
Quick Recipe: Pomegranate & Citrus Salad
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- Toss arugula or spinach with orange segments, pomegranate seeds and toasted walnuts.
- Drizzle with a balsamic glaze or a simple lemon-tahini dressing.
Enjoy this seasonal fruit in all its glory! Let me know how you love to use pomegranates in your plant-based meals. 🍃
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
