Dave Grotto’s book 101 Foods That Could Save Your Life features this recipe by Chef Kyle Shadix, a Culinary Institute of America graduate who has an M.S. in nutrition.
Recent studies link pomegranate juice to lower LDL ("bad") cholesterol and blood pressure.
- 2 cups (or 16 fluid ounces) 100% pomegranate juice
- 1 cup sugar
- 1 12-ounce bag (about 3 cups) of fresh or frozen cranberries
- zest of 1 orange
- 1 11-ounce can of mandarin oranges, rinsed and drained
- 1/2 cup pomegranate seeds (optional)
1. Bring pomegranate juice and sugar to a boil.
2. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes.
3. Stir in zest, orange segments and pomegranate seeds, if using.
4. Chill for 24 hours.
5. Serve with turkey or chicken.
If you are diabetic, you may want to use Stevia instead of sugar. For those wanting something more “wholesome” than white sugar try organic cane sugar, maple syrup or Agave Nectar. I’m not sure how using these substitutes will cook up, so you’ll need to experiment. I’ll be using the organic cane sugar I get at Costco.
Roasted Brussels Sprouts, Asparagus and Broccoli with Toasted Hazelnuts
Yield: 6 to 8 servings. Prep time: 20 minutes.
- 1 pound Brussels sprouts
- 1 or 2 whole peeled cloves garlic, halved if they are large
- 2 teaspoons plus 1 tablespoon extra virgin olive oil
- Ground black pepper
- 1 pound thin asparagus spears (if you cannot find fresh this time of year, use frozen or canned)
- 2 to 3 large crowns broccoli
- 1/4 cup balsamic vinegar
- 1/4 cup hazelnuts, lightly roasted and coarsely chopped - see Notes from the kitchen below (Since my daughter is allergic to tree nuts, I’ll be substituting pine nuts, which are actually seeds, not nuts. Another substitute could be roasted pumpkin seeds.)
- Preheat the oven to 375 degrees.
- Stem the Brussels sprouts and cut them in half, quartering any large ones. Place them into a medium bowl. Add the garlic and 2 teaspoons of the oil and season lightly with the salt and pepper.
- Spread the Brussels sprouts in a single layer in a small baking pan and roast for 10 minutes.
- Meanwhile, trim the asparagus. Remove the tough lower stems from the broccoli, peel off the tougher stem skin with a paring knife, and slice the stalks lengthwise into long strips from stem through florets. Toss the asparagus and broccoli gently in a bowl with the remaining 1 tablespoon of the oil and light salt and pepper until coated.
- Spread the asparagus and broccoli on a second baking sheet, sized to fit in the oven with the first.
- After the Brussels sprouts have roasted 10 minutes, add the broccoli-asparagus pan to the oven, and continue to roast for about 15 minutes longer until all vegetables have softened, turned bright green, and lightly browned.
- Meanwhile, warm the vinegar in a small saucepan and simmer lightly until it begins to reduce and thicken slightly.
- When vegetables are complete, remove the garlic and blend it with the warm vinegar in a blender.
- Arrange the vegetables on two serving platters, with the broccoli framing the plate of Brussels sprouts and plate of asparagus. Spoon the vinegar evenly over the vegetables, sprinkle with the nuts, and serve at once.
Notes from the kitchen: On the stovetop, dry-sauté nuts in a pan on medium-low. In the oven, Spread a single layer of nuts on a baking sheet and roast in a warm oven (350 degrees) for just a few minutes for seeds and 7 to 12 minutes for nuts. Only heat seeds until they release their oil - you can smell the change.
To get the right consistency of the hazelnuts, pound them in a paper bag with a meat mallet on your cutting board.