The other day Emily said we should try to make a pomegranate sauce, and use it like cranberry sauce on our chicken. I thought that was a brilliant idea, so here it is! I decided to call it a drizzle, instead of a pomegranate sauce, because the flavors are so concentrated, that you really just want a few drops of it on your meat. It is really yummy and easy to make!
- 2 Cups 100% Pomegranate Juice (giving you a link, but it’s probably less expensive at the store)
- 1 Tsp Sea Salt
- 1 Large Sprig of Rosemary
- 2 Tbsp Unfiltered, Organic Apple Cider Vinegar
Place the juice, salt, and rosemary in a small ceramic non-stick pot (see note on why it’s important to trade out your old teflon coated non-stick pots and pans). Bring to just above a simmer. Let it reduce down to about half a cup. Add the apple cider vinegar for the last 10 minutes of reducing. It took me about half an hour, and I used that time to prepare the rest of the meal. Serve drizzled on top of roasted chicken (I bought mine already cooked from Sprouts, took the skin off, and sprinkled some of the herbs from the skin onto my chicken). It would also be very good on turkey! Enjoy!
Note: For a long time non-stick pots and pans were made with teflon, which emits toxic fumes when overheated. The toxins are so dangerous, that the U.S. government is forcing teflon pans to be phased out by 2015. See this article for more information. I love my new ceramic pans! They work just as well as the old toxic ones, but they’re a lot safer and a lot prettier!
Mashed Potatoes and Cauliflower (a mix of cauliflower and low glycemic red potatoes)