Posts Tagged ‘POM Wonderful’

Dec
06

Pom’P It Up!!


A few weeks ago I was invited to a pretty cool media event that included both healthy food and a wonderful workout. What a great combo!!

We got POM’ped up with POM Wonderful at a unique venue called Pursuit OCR Gym (444 Dufferin St).

The obstacle course at this gym was something I’ve never seen before and everyone was pumped to check it out.

See what I mean?

We started off with a warm up before challenging ourselves with this workout!

Then we were invited to cool down and enjoy a healthy POM Wonderful smoothie. Here’s the recipe so you can make one at home too!

Pomegranate Tropical Smoothie (serves 2)

3/4 cup of POM Wonderful 100% Pomegranate Juice

1 cup of frozen pineapple chunks

1 whole orange peeled

1/3 cup of coconut milk

1 tablespoon of flaxseed

POM POM Fresh Arils for garnish.

Directions: In a blender combine all ingredients until smooth.

Now for some fun facts about POM Wonderful!

  •  Only premium POM Wonderful 100% Pomegranate Juice from concentrate has the juice of four whole pomegranates in every 473mL bottle.
  •   There are no preservatives, fillers or sugar added. The naturally occurring sugar in the fruit provides a source of energy (31 g per 236 ml).
  •   Pomegranates are nutritious fruit which can be part of a healthy diet, offering fiber and Vitamin C.
  •   POM Wonderful 100% Pomegranate Juice from concentrate has 700mg of polyphenols per 236 ml serving. Polyphenols are phytonutrients found in plants.
  •   Drinking 2 36mL of juice provides a good source of potassium
  •   POM Wonderful 100% Pomegranate Juice from concentrate is 100% juice, and that means half a cup is a serving of fruit towards the 7-10 servings a day recommended for adults. (Canada’s Food Guide1).

With nearly 9,000 acres of orchards in Central California, POM Wonderful is the largest grower and producer of fresh pomegranates and pomegranate juice in the United States.

POM Wonderful grows and handpicks and juices its own pomegranates. By managing the entire production process from tree to table, we guarantee that our fresh pomegranates, fresh arils and 100% pomegranate juice come from only one source – 100% California-grown POM® Wonderful pomegranates.

About POM Wonderful….

For more information:

Website: http://pomwonderful.ca

Instagram/Twitter: @pomwonderful

Facebook: https://www.facebook.com/pomwonderful/

 

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Nov
24


The other week, I tried TWO new side dishes and both were “blog-worthy”.  So here I am on a Thursday night sharing these two recipes with you. Both these recipes were not only tasty but I could make them in advance, which comes in handy when you work full time and have guests coming over.

Israeli Couscous Stuffed Butternut Squash Bowls (original recipe from A Communal Table)

Ingredients

4 butternut squash (I bought one and cut it into quarters)
6 Tablespoons olive oil
2 cups Israeli couscous
2 teaspoons garam masala
2 cups vegetable stock (I used water)

1 cup shallots, sliced
4 cups fresh baby spinach, stemmed
1 Tablespoon sherry wine vinegar
1/2 teaspoon white pepper
1/2 cup shelled, toasted pistachios

Instructions

  1. Pre heat the oven to 375 degrees and line a sheet pan with foil.
  2. Peel the butternut squash and cut the butternut squash just above where the squash begins to flare out. (as you can see from the photo – I didn’t peel the squash)
  3. Using a small spoon, scoop out the seeds and pulp as you would with a pumpkin. (NOTE: this was the hardest part of the recipe)

squash-bowl

4. Using a pastry brush, brush 2 Tablespoons of the olive oil inside the squash and over the outside.

5. Roast the squash in the 375 degree oven for 25-30 minutes or until the squash is just fork tender but not mushy! Remove the squash from the oven and cool.

TO MAKE THE COUSCOUS FILLING

7.  Place the dried cherries in a small bowl and cover with warm water. Set aside.
In a large saucepan, heat 2 tablespoons olive oil over medium high heat. Add the couscous and stir for 5 minutes to toast the couscous.
Add the garam masala and cook for another minute.
Add the vegetable stock and bring to a boil. Cover and reduce the heat to a simmer.
Simmer for 10 -15 minutes or until all the stock is absorbed and the couscous is all dente – tender but still firm.

8. In a medium skillet over medium high heat, add the remaining 2 tablespoons of oil. Add the shallots and cook for 5 minutes or until the shallots are tender and lightly browned. Add the spinach and cook for another 3 minutes or until the spinach is wilted.
9. Drain the cherries and add them to the spinach mixture.
10. Add the couscous and stir to combine.
11. Add the pepper and sherry vinegar and stir to combine.

12. Fill each butternut squash with the couscous mixture.
Place on the foil lined sheet pan and re heat in a 375 degree oven until the squash is heated through. Serve.

FINAL RESULT..isn’t it gorgeous? I got fancy and added some crumbled feta and pomegranate seeds too!

squash-final

Recipe #2:  Cauliflower With Pumpkin Seeds, Brown Butter and Lime  (original recipe from Bon Appetit)

Ingredients

2 tablespoons olive oil, divided
1 large head of cauliflower
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
¼ cup raw shelled pumpkin seeds
½ teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro, plus leaves with tender stems for serving
1 tablespoon fresh lime juice

DIRECTIONS
Preheat oven to 450°.

1. Coat a large rimmed baking sheet with 1 Tbsp. oil.

2. Slice cauliflower and arrange cauliflower slices in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 20–25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15–20 minutes longer.

3. Melt butter in a small skillet over medium.

4. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes.  (it’s freakin’ delicious)

brown-butter

 

Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.

5. Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.

FINAL RESULT

cauliflower-final
I would make both of these recipes again but I know myself and will be scouring Pinterest for more recipes to try. What on earth is wrong with me? ARGHH.

In fact we have guests coming over next weekend and I’ve already started looking at Pinterest for new recipes. Please take a peek at my Pinterest Food Board and tell me what you think!

Happy Cooking!!

 

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