Because of their high antioxidant levels, pomegranates frequently appear on "super foods" lists and they are touted to have benefits for a variety of ailments. I have read that they may slow the growth of prostate cancer, combat heart disease, reduce the risk of breast cancer, prevent lung cancer, provide relief from arthritis, cure diarrhea, and lower blood pressure and cholesterol. Wow. That is a lot from one fruit! I'm not sure of the depth of the studies that support those claims but, that aside, pomegranates are indeed high in fiber and vitamin C and they taste great in salads or smoothies or on their own.


How to open a pomegranate

Step 1: Score the pomegranate into four sections. Be sure to cut through the skin.


Step 2: Pull the pomegranate apart into four sections.



Step 3. Hold the sections, one at a time, upside down in hand over a large bowl. Hit the pomegranate section with the back of a wooden spoon (pretty firmly) to knock the arils (seeds or pips) out. A word of advice: this can be messy so be prepared with a dish towel and don't wear your favorite white sweater!



For a little extra help, Martha Stewart demonstrates this technique here.

1. Line a bread pan (or other small pan) with plastic wrap, letting it drape over the side (you will use the plastic to lift the cheesecake out of the pan later).
2. Process all ingredients in a food processor until they start to stick together and form clumps. Press the crust into the bottom of the prepared pan.

Butterscotch
2 tablespoons Earth Balance margarine, melted
3 tablespoons brown rice syrup
3 tablespoons real maple syrup
1 teaspoon rum or butterscotch extract

1. Combine all ingredients in a small bowl, mixing well.
2. Pour into a skillet over medium heat and cook, stirring continuously, until it starts to thicken.
3. Pour butterscotch over prepared crust.

Pumpkin cheesecake
1 1/2 cups cashew ricotta
2 teaspoons pumpkin pie spice
3 tablespoons coconut oil or coconut butter
3 tablespoons real maple syrup
1/2 cup pumpkin puree (canned is fine)

1. Process all ingredients in a food processor until smooth. Pour over the butterscotch layer in the prepared pan. Place in freezer for several hours or overnight.
2. Remove frozen cheesecake from the freezer and lift it out of the pan using the plastic wrap. Cut the cake into ~1 inch squares and return to the freezer until the chocolate coating is ready. You may want to leave the squares in the freezer and take out only a few at a time as you're dipping them.

Chocolate coating
12 ounces of vegan chocolate, chopped (chips work too)
1 tablespoon non-hydrogenated vegetable shortening

1. Place chocolate and shortening in a glass bowl. Melt on a low power setting in the microwave (stirring every 15 seconds) or in a double boiler.
2. Dip each cheesecake square in the chocolate using a toothpick or tongs. Place the dipped squares on a wax or parchment lined baking sheet and use a spoon to pour a little more chocolate over the top.

Store the finished cheesecake bites in the fridge. These have a little condensation on them because they are still cold. They taste good at any temp!





Happy (early) weekend! I'm off to Lake Tahoe for a training weekend with Mama Bootcamp. Think warm thoughts for me, it is supposed to be COOOOLD!

Super Fast Pizza with Cashew Ricotta "Cheese"
Serves 2

2 whole grain pitas
~1/2 cup (or more) jarred pasta or pizza sauce
~1/2 cup (or more) cashew ricotta
1 clove of garlic, pressed
Veggies of choice

1. Top the pitas with sauce, cashew ricotta, garlic, and veggies or other toppings. Place in oven and turn heat to 425°F (218°C). Bake until toppings are cooked, ricotta is golden, and bread is toasted.

I drizzled my cooked pizza with olive oil then sprinkled fresh-cracked pepper and chopped basil on top. YUM!


Pizza is basic, but I have something really special coming up next. Think dessert. Think fall flavors. Think A-M-A-Z-I-N-G. I'm going to make you wait until tomorrow for that one, though! Seriously, you're going to love it!

G'night.

Mama Bootcamp presents: Eating for Immunity

Dissolve the yeast in the warm (not hot!) water then add 1/2 teaspoon of sugar. Set aside to "proof" for 10 minutes. It should foam up if the yeast is active. If it does not, your yeast may not be active or the water may have been too hot.

Combine the olive oil, cool water, 1 tbsp sugar, and salt.

Put the flour in the bowl of a mixer or food processor. With the mixer/processor running, add the oil mixture then the yeast mixture.

When the dough forms a ball, remove from the mixer/processor and place on a lightly floured surface. Knead until smooth.

Place the dough in a lightly oiled bowl and cover. Let rise for about 1 hour.