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    Recipes

    Pomegranate Olive Salad

    January 16, 2018
    Pomegranate Olive Salad

    Now that the holiday season is officially over, it’s time to get back to the kitchen to start cooking up some delicious clean healthy meals.  The following is a quick recipe that calls for pomegranate and olives adapted from Épices de Cru.  Ever since visiting their shop at Jean Talon market in Montreal, I’ve literally been in love with their product line.  Their website also boasts some interesting recipes as well.  Note, this is NOT an affiliate link.

    Pomegranate is considered a superfood due to its polyphenols giving it powerful antioxidant properties.  According to Wikipedia, I know, not necessarily the highest quality reference material:

    A 100-g serving of pomegranate seeds provides 12% of the Daily Value (DV) for vitamin C, 16% DV for vitamin K and 10% DV for folate (table).

    Pomegranate seeds are a rich source of dietary fiber (20% DV) which is entirely contained in the edible seeds. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients.

    Pomegranate seed oil contains punicic acid (65.3%), palmitic acid (4.8%), stearic acid (2.3%), oleic acid (6.3%), and linoleic acid (6.6%).

    Whatever your reasons for eating pomegranate, this recipe is delicious, refreshing, and a good way to kick start the year.

    Adapted from Salade d’olives vertes et de grenade from Epices de cru

    Pomegranate Olive Salad

    3 cups of large green olives, pitted

    1/2 cup of toasted walnuts, chopped

    1/2 cup pomegranate seeds

    1 bunch of parsley, chopped

    4 green onions, minced

    2 sprigs of fresh mint, chopped

    juice from 1/2 a lemon

    2 tbsp of pomegranate molasses, can be bought as is, or homemade by reducing pomegranate juice until thick syrupy consistency

    1/2 tsp of paprika or Espelette pepper, more if desired

    Instructions

    1. Bath olives in a water bath for about 15 minutes, to remove salt. Drain and chop.
    2. Mix all ingredients in a large bowl.
    3. Season as desired.

    References

    Schubert SY, Lansk EP, Neeman I. Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids.  1999 Jul;66(1):11-7.

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