Pomegranate Pomegranates are easy to find this time of year and they're packed with minerals and nutrients like vitamin C and lots of Bs. The seeds are the most beautiful ruby-red colour and delicious on salads or as a late night snack. Many avoid this fruit as it's a bit messy to get into and can stain your fingers and clothes. But we have a trick to save you some trouble. Cut an X into the top of the pomegranate about 1" deep, fill a bowl with water and submerge the fruit, you can break it into four sections by prying it apart where it's been cut. The seeds will fall out easily under the water and sink to the bottom while the membrane floats. Pour the water and the debris off the top and you're left with the tasty seeds and no mess. Have a happy weekend, see you Monday!

photo cred Cat So the beautiful pomegranates are out and about (or oot and aboot as apparently we Canadians say).  I have such a nostalgic memory of pomegranates as I fondly remember my brother Simmah carefully peeling the tough skin back to expose the bright red fleshy seeds and offering a handful to me. Ahhhhhhhhh. What a nice brother. So here's my recipe that I've been making for years (with updates as the years go by). It's super fresh and a bit chic (le freak) and all the cool kids are making it. Pom Pom Salad 1 large organic fennel bulb, chopped 1 organic pomegranate, seeded 2 cups organic quinoa, cooked/sprouted 1/4 cup organic parsley, chopped 1/2 organic apple, chopped 1 organic lemon, juiced & zested 1/4 cup walnuts, chopped (optional) 3 tbsp hemp hearts (optional) Himilayan salt & pepper to taste Combine all ingredients in a bowl and eat 'til your heart's content.