***I know you’re never supposed to start with an apology, but oh well, I just pulled up the Living and Eating Better website to start working on this week’s blog entry. Whoops. There it is, sitting there all by itself. Never published. The post entitled, “WooHoo – It’s the Holidays, and We Are Taking a Break!” never actually got published. Big apologies! We’ve loved our time off though…
Juicy, tart, sweet and drippy – that’s what we’ve craving after the holidays. This citrus salad is the perfect antidote to a month of indulgent treats and rich traditional foods. Easy to make, keeps great in the fridge for a couple of days and mullti-talented too. Serve it up with yogurt for breakfast, have a bowl for a snack in the afternoon, and for (more) indulgence it can even be a topper for vanilla gelato.
If you can’t find the pomegranate molasses, just double the amount of honey that you use and scatter pomegranate arils over the top. It will be SO pretty and you’ll get the nourishment of the pomegranate as well.
Cinnamon is a spice we use year-round, but in the cold damp winter its spicy goodness seems even more appropriate. Cinnamon is fabulous for taste and health benefits. It can help control a person’s blood sugars during the day. It is also loaded with polyphenol antioxidants which can help you stay healthy during these cold winter months. Finally, cinnamon has anti-inflammatory properties that help combat low grade inflammation as well.
Cinnamon Pomegranate Oranges
8 Large Navel Oranges, Sliced into Thin Rounds
8 Large Dates, Pitted and Chopped
¼ Cup Almonds, Toasted and Chopped
3 TB Honey
3 TB Pomegranate Molasses (or to Taste)
½ Tsp Cinnamon
Pinch of Salt
Place orange slices on a large platter, overlapping. Top with the dates and almonds. Whisk together the honey, pomegranate molasses, cinnamon and salt and drizzle over the platter.