Low Fat Vegan Recipes

I love pomegranates! And I usually eat the seeds straight from the fruit. But today I decided to get creative and include them in a favorite recipe. The pomegranate’s red seeds look like little jewels in this dish and it adds such a wonderful flavor. Note: This is a little labor intensive, so if you’re not up for it… this recipe is also great without the pomegranates. Recipe: • 1 Bunch of Dinosaur Kale (Stems cut away with a knife and cleaned) • 3 Tablespoons Olive Oil • 2 Pomegranates (seeded, reserve 1/4 cup of whole seeds and juice the rest in a juicer) • 1/4 Cup of Pine Nuts • 1/4 Cup of Raisins • 1/2 a Lemon (juiced) • 1/2 Teaspoon of Sea Salt • Squirt of Agave (to taste) Stack 5-7 Kale leaves with cut edge lining up. Fold in half, and roll up tight like a cigar. Chop kale into thin strips, and then across so they are not so long. Continue until all your kale is now in these fine strips. Put into a medium bowl and massage the olive oil into the kale. Soak raisins in lemon and pomegranate juice to plump up. Add all ingredients to the kale and mix well. Let stand at room temperature for at least 15 minutes to marinate before you eat. You’ll see the kale greatly reduce in size. Pomegranates are high in Vitamin C, B5 (pantothenic acid), potassium, and their ORAC (antioxidant capacity) is one of the highest of fruit juices. TIP: Open the pomegranate by cutting it in half with a knife. Separate the red seeds from the peel in a bowl of water, the seeds will sink, the peel …