photo cred Cat Happy Holidays to everyone.  May all your hopes and dreams be realized for 2013. And here's one last breakfast muesli recipe that we can't seem to get enough of these days (though it also makes a great lunch and/or snack): Quinoali 1 peeled and chopped organic apple 1/2 cup organic cran-raisins or raisins 1 1/2 cups of quinoa 3 cups of filtered water Place all ingredients into a pot, bring to boil, cover and simmer for 15 minutes + 5 minute rest (as per quinoa cooking instructions). Fluff with a fork. Makes a big batch. I then add fresh fruit and nuts each morning. That way I keep it a bit different every day. You can re-heat or eat cold, like I do or add some lovely, warmed, homemade nut milk. Enjoy!

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.