Fun fact #1 about pomegranates: Pomegranates are awesome.
Fun fact #2: Pomegranates are like little explosions of awesome in your mouth.
Fun fact #3: A lot of people think you’re not supposed to eat the seeds of a pomegranate – but that’s not true, people who tell you that are liars, and they don’t know anything about life, and they should never be trusted. (Tahereh Mafi)
This post comes to you largely because of the lovely Erin over at Enjoying This Journey.
Erin and I have never met in the real world. And, it is entirely possible that we never will. She lives with her family on a wee homestead in the U.S. And, I live in a wee townhouse in central Sydney. But, still – she is my friend. My blogging friend. And, we both happen to follow the Autoimmune Protocol.
I love this blogging world that has opened up to me over the past few years. I love the fact that I have connected with people all over the world. And, I love that I have connected with some who are not so far away, too. It’s bloody brilliant!
Back to Erin and her pomegranates. Erin loves pomegranates. I get the feeling they may even be her favourite food. And, I will admit that I find them hard to resist, too – their beautiful, jewel tones coupled with their bursts of intense flavour in your mouth (channelling Nigella Lawson!). There’s something festive about them, too.
And, they’re even good for you – arguably the most powerful anti-oxidant of all fruits with seriously potent anti-cancer and immune supporting effects. True!
A pomegranate is filled with rubies when you open it up. Diamonds may be a girl’s best friend – but not for me. I love rubies; they’re great over necks, you know. (Lynda Resnick)
Erin is collecting pomegranate recipes.
And, even though it’s completely the wrong time of year for her to be thinking about summer salads up there in the northern hemisphere, I thought I’d give her a wee something to bookmark for later.
Because, I am definitely thinking of salads down here. We’re having a very hot start to summer…
This little number is fresh and crunchy. It’s the perfect counterpart to my Slow Cooked Pork Neck (which is on permanent rotation around here), but would be equally good at a barbecue, too.
I picked up some gorgeous looking organic fennel at the markets on Saturday. And, rather than braising or roasting it, this time I thought fresh might just be best.
I got the LM two thumbs up. Always a good sign!
And, normally, I would have used my mandolin for all the slicing involved. But this time, I did all my chopping, slicing and dicing by hand. Just to see if I could. And it worked. Quite a calming process, really…
[recipe title=”FANTASTIC Fennel, Celery, Apple & Pomegranate Salad” servings=”4-ish” time=”45 minutes tops” difficulty=”REALLY easy. Even easier with a mandolin”]
3 x small/medium fennel bulbs
3 – 4 celery stalks
Leaves from 3 – 4 stalks of celery
1 x Fuji or Gala apple
1 x shallot
1/2 bunch flat leaf parsley
Seeds from 1/2 a pomegranate (or more if you’re greedy like me)
Zest of 1 lime
1/4 cup lime juice
1/4 cup extra virgin olive oil
Salt and pepper (omit black pepper for strict AIP)
1. Wash and thinly slice your fennel and celery. Peel and thinly slice your shallot. Wash, core and slice your apple into match sticks. Coarsely chop your celery leaves and parsley. Throw all your chopped ingredients and lime zest into a large salad bowl. Mix with your hands.
2. Add your lime juice and EVOO to the bowl. Toss through.
3. Check for seasoning. Top your salad with the pomegranate seeds.
E N J O Y ! [/recipe]
This recipe features in the Phoenix Helix recipe roundtable.