Red Seduction with a Healthy Twist

Friday, May 22, 2015
Bring on the beet and pomegranate lovers!
Red Seduction with a Healthy Twist

Beets and Pomegranates: The Knot Tied with Avoca-Ginger-ish Blessings!

  1. Grate 8 small beets.
  2. Cut 1 large pomegranate in half and remove its seeds.
  3. Cut an avocado in half, peel it, and cut it into chunks.
  4. Cut 2 small bananas into medium thick slices.
  5. Shred some lettuce leaves.
  6. For the dressing, blend 2 tbsp. shredded ginger, 2 tbsp. rice vinegar, 4 tbsp. olive oil, and 2 tsp. honey until mixed well.
  7. Pour dressing over salad and toss.


Beets and Pomegranates: A Berry Romantic Spark with One Smooth Touch!

  1. Cut the pomegranate in half and remove the seeds from half of it.
  2. Blend 2 raw, peeled beets, 2 cored and peeled apples, seeds from half a pomegranate, ¼ cup blueberries, ¼ cup raspberries, and ¼ of a peeled lemon until you get a smooth paste.
  3. Add ½ a peeled banana and ½ tsp. honey.
  4. Pour into glasses and crown each glass with pomegranate jewels.  


Naughty Oysters Bathing in Luscious Pomegranate Syrup: The Uncensored Details!

  1. Cut open and remove the seeds of a pomegranate. Set aside ¼ cup for garnishing and use the juice of the remaining seeds to mix with ¼ cup of champagne, ¼ cup of red wine vinegar, ½ small finely chopped shallot, a few drops of Tabasco, and some freshly ground black pepper.
  2. Open up the oysters. Loosen the meat completely from the lower shell and add about a tsp. of the mix just prepared onto each oyster.
  3. Give oysters a majestic touch as you spread some pomegranate seeds over them.