SPINACH & QUINOA GRAPEFRUIT POMEGRANATE SALAD

I adore the warm cooked dishes prepared for Christmas - it really wouldn't be Christmas without them! However, the rich traditional holiday foods can leave one feeling a little, shall we say, heavy?? So when it comes time to getting back to reality and into a routine again, I always crave an abundance of fruits and vegetables (particularly greens) and find myself making fresher foods rich in vitamins and antioxidants. 

The first meal I made for myself after the holidays was this Spinach & Quinoa Grapefruit Pomegranate Salad. Pomegranates are still in season and I have been looking to incorporate them into other meals besides breakfast. So with a few whole grains, nuts, superfoods and some fruits and vegetables I managed to satisfy everything my body was craving and kickstart a healthy new year.

SPINACH & QUINOA GRAPEFRUIT POMEGRANATE SALAD: a meal or a beautiful side to breakfast, lunch and/or dinner. 

INGREDIENTS: (yields 2 servings) 

  • 3 cups spinach 
  • 1/2 cup quinoa 
  • 1 cup grapefruit 
  • 1/2 cup pomegranate 
  • 1/2 cup cauliflower 
  • 4 tbsp hemp seed 
  • 4 tbsp raw walnut 

DIJON VINAIGRETTE DRESSING INGREDIENTS: (yields 1/2 cup. more than needed for recipe) 

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper 

INSTRUCTIONS: 

  1. Rinse quinoa, add 1 cup water to a pot along with rinsed quinoa. Bring quinoa and water to a boil, once it has reached a boil, dcrease temperature to a simmer, cover and cook for 15 min. Remove from heat, fluff and cover again.  
  2. While quinoa is cooking whisk oil, vinegar, mustard, salt, and pepper together in a bowl and set aside. 
  3. Wash spinach and cauliflower, grate cauliflower and set aside.  
  4. Cut pomegranate in half and remove the seeds from 1/2 of the fruit. Cut grapefruit into cubes and remove the peel. 
  5. In a large bowl or plate directly to plates dividing ingredients, layer spinach, quinoa, grapefruit, pomegranate, cauliflower, hemps seeds walnuts and dress lightly with dressing.  

Enjoy! 

POMEGRANATE SEED YOGURT PARFAIT

The yogurt parfait is a regular on my roster of breakfast combinations, packed full of fibre, protein and enough fuel to keep me energized until lunchtime. However, every couple of weeks it becomes monotonous, and requires some new flair in the fruit department. With a regular rotation of banana, apple, pear, and grapefruit, inevitably one fruit becomes boring. Thankfully pomegranates are in season! These lovely little seeds are crunchy and tart, packed full of antioxidants and vitamins, and scream of holiday cheer this time of year, making them a delightful addition to the yogurt parfait. 

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POMEGRANATE SEED YOGURT PARFAIT: aids digestion, promotes health and increases energy 

INGREDIENTS: (yields 1 serving)

  • 3/4 cup goat yogurt 
  • 1/2 cup pomegranate seeds 
  • 2 tbsp chia seeds
  • 2 tbsp hemp seeds 
  • 2 tbsp raw pumpkin seeds 
  • 1 tbsp raw walnuts 
  • pinch of cinnamon 

Place yogurt in a bowl and top with the remaining ingredients. Mix and enjoy. 

HEALTH BENEFITS

GOAT YOGURT: rich in calcium, high in fatty acids, immune booster, contains agents that help metabolize iron and copper. 

POMEGRANATE: anti-inflammatory, antioxidants, promotes heart health, rich source of vitamins A, C, E and folic acid. 

CHIA SEEDS, HEMP SEEDS, WALNUTS & PUMPKIN SEEDS (combined): anti-inflammatory, contains antioxidants, packed with omega 3 and 6 fatty acids, rich source of vitamin B complex and vitamin E and high in minerals, promotes heart health and circulation, high in fibre, and contains tryptophan which helps regulate sleep and improve mood. 

CINNAMON: contains antioxidants, high levels of manganese, controls blood sugar, aids in cancer prevention, and reduces LDL cholesterol levels.