Borscht, Vegetarian Style, w/Beets, Cabbage, Potato

This soup can now be found in my ebook, Soup’s On. Alas, I couldn’t post the duplicate content, even on my own webpage, so… I’ll just sum up the recipe for you here. For more details, maybe you can get the book?! :)

Authentic Borscht recipes might use rye flour to thicken the soup, or even “Kwas” (a fermented rye brew). For those used to fermenting foods, it’s nothing too tricky; after rye flour and water ferments for a few days, the water’s poured off. The water gets fermented some more, which gives the soup its twang.Bowl of Bright Red Russian SoupSauerkraut (homemade or store-bought) can sub for the Kwas; it will give the soup a tangy kick as well. If using store-bought sauerkraut, do NOT purchase the one in a can. It really smells like garbage, and then you’ll think you don’t like it. The one in the jar should say, “naturally fermented”; once the product gets canned though, I think it’s subjected to too much heat in processing, which ruins it…

Add beef broth (and/or chunks of beef) for a hearty soup, if you want. But it’s good vegetarian-style too!

To make the soup, just bake (or slow cook) some beets until tender. Or cook them the old-fashioned way, in water on the stove top. Any way you slice it, they get rather messy. Oh well! Set the cooked beets aside.

You’ll also want to cook up some diced potatoes and carrot, in water to cover (again, until tender).

Grill some cabbage in a bit of olive oil (or coconut oil). Add 1 tablespoon or so of rye flour (or sub white flour), plus some caraway seeds (toasted first to bring out flavor). Slowly add some of the cooking water from the potato/carrot pot, stirring until smooth.

At that point, everything can go into the potato pot, including the beets (sliced in thin strips), plus some salt to taste. Add that “Kwas”, or a half cup or so of sauerkraut, or a teaspoon of white vinegar.

Serve it with some sour cream (or a dollop of coconut cream), and maybe a sprinkle of dill weed. Pretty dang good!

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Carrot Soup w/Dill: Nutritious, Delicious!

You can still order my ebook, SOUP’S ON! But if you want a “peak” at recipes, I’ve posted the following…

The New Deli's Carrot Soup w/Dill

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The Phytate-Sphere: Soak Grains, Eat “Sensibly”, Don’t Worry

Foods High In PhytatesBran is not  as trendy as it was ten or twenty years ago. I remember the days- we used to stop by our favorite bakery and consume mass quantities of sugary, sweet bran muffins (probably loaded with unhealthy oils too). I was having a bran fest- I even added raw bran flakes to my cereal. All in the name of “FIBER”!

Was it any wonder that I had some serious anemia? Bran is particularly rich in phytates, which can bind with the iron and other minerals in our system, which can lead to that anemia. Who knows what other health issues might have been connected to my “bran diet”?!

Bran is quite high in phytates; phytates can also be found (in lesser quantities) in grains, beans, nuts, and seeds.  So I’m not a bran fiend anymore. And I do try to soak my grains. Or I ferment them–I’ve really been into homemade, whole-grain sourdough bread lately. (Now that I have a Vitamix that grinds my whole wheat berries into  fresh whole wheat flour…)

Not that I’m not going on a Phytate Rant here. Phytates can be good. Consuming them in our foods probably isn’t going to upset the average person’s health. One caveat: but it might.

Just as in the bran days of yore, any one food trend might lead to unbalance, as the misinformed attempt to overcompensate, adding too much of a good thing to their diets. One of the latest trends is the “Gluten-free” craze (and the GAPS diet). One catch: folks might start chowing down on that gluten-free cake, made with almond meal instead of flour, on a fairly regular basis, telling themselves that this will help them to avoid gluten and regain health. The cost might be a phytate overload…

That was me. After bran went out of style, I forgot about it and prided myself instead on eating “healthy” breakfasts of raw, soaked grains topped with nuts, cacao nibs, and coconut. Another vegetarian meal or two might follow, featuring beans and/or grains. A snack or dessert might include a treat high in cacao nibs and nuts. Ironically, that particular diet of “wholesome” whole foods might have been slightly unbalanced. (Ya think?!)

Not to sound the alarm. There is a plus side to ingesting those phytates. Yes, they are enzyme inhibitors, but also: They can bind to excess minerals in our system. This is a valuable service, considering that excess iron generates free radicals in our bodies. So, while excess phytates might be a problem for an anemic person (like I’m prone to be), they would help someone else who was prone to an excess of iron.

Also, phytates act as antioxidants. They can even fight the proliferation of cancer cells, and improve cardiovascular health. One other feature: They might lower a food’s glycemic load, for the very reason that they slow digestion.

In conclusion: Moderation is our friend. We might consider reducing a potential overload of phytates by soaking some of our grains, beans, seeds and nuts (this will break down phytates, allowing for easier digestion). We might make bread (the yeast/fermentation process decreases phytates), and we might toast some grains, seeds (which also decreases them).

But, unless you’re going off the deep end (like I’ve often done), you can probably just adhere to this simple rule: Eat a sensible diet, be aware of the danger of raw nuts, grains, and seeds consumed in excess, and then… don’t worry about it!

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Springerle- Easy Anise Cookie for Christmas

It’s great to involve kids in cookie-baking projects, but attention can wane. This particular recipe is perfect for those with a limited time/attention spans, of all ages! A special rolling pin is required, which will emboss a design on the cookie. But the dough is easy to make- just a few ingredients. Other recipes may contain extra ingredients, but this simple recipe seems to work perfectly.

Easiest Christmas Cookie: Springerle!

Although this festive cookie takes little effort, some waiting is involved. The dough refrigerates for several hours, and the cut-out cookies need to air dry on parchment for at least half a day before baking. This gives them their texture- perfect for dipping in tea and such. Makes about 4 ½ dozen cookies.

INGREDIENTS

  • 2 eggs
  • 1 c. sugar
  • 2 1/4 c. flour
  • 1 tsp. anise seed
  • Optional: 1/2 tsp. anise extract, if desired

PREPARATION

1. Cream: > 2 eggs > 1 c. sugar

2. Stir in, until very stiff: > 2 1/4 c. flour > 1 tsp. anise seed > 1/2 tsp. anise extract, if desired

3. Place on plastic wrap, patting out into a rectangle shape, for easier rolling later. Refrigerate 3-4 hours or more.

4. Roll or pat out on floured board, into a piece (or two) that are about the width of the rolling pin. Roll out with a “springerle cookie rolling pin”, pressing down firmly to emboss. Cut into squares, let dry at least 10 hours on parchment paper.

5. Before baking, use a spatula to lift the cookies from the parchment (so they stick less). Bake on the parchment at 325 degrees, 12-15 minutes. They shouldn’t brown, although the edges can get slightly golden. Let cool on racks; store for 1-2 weeks (these actually keep quite well).

Springerle cookie rolling pin embossed design on cookies

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Gingerbread Cake w/ Lemon Curd (& No Leftover Egg Whites)

I had to post this recipe for the Christmas season- my aunt used to love this dessert, and it brings back such good memories… Another memory: several years back, we made huge batch of this (20 x recipe), to serve at our church’s annual Women’s Christmas Dinner. (Contact me if you need THAT recipe!)

Gingerbread w/Lemon Curd- no leftover egg whites!I don’t typically want to save egg whites in the freezer- I just want a recipe that uses the whole egg! So I came up with this recipe, which uses the egg whites leftover from making Lemon Curd, in the cake. Heating the butter and lemon juice for the lemon curd before it adding to the egg yolks, speeds the process along. Serves 9 or so.

INGREDIENTS

  • 2 1/3 c. flour
  • 1/3 c. sugar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3/4 tsp. salt
  • 2-4″ piece ginger (or substitute 2 tsp. dry ginger)
  • 1 c. (2 sticks) room temperature butter, divided
  • 1/2 c. olive oil
  • 5 eggs, separated
  • 1 1/2 c. light molasses
  • 1 cup sugar
  • 4 lemons, zested and juiced (1/3 c. total)
  • 1/4 lb. (1 stick) butter

PREPARATION

1. Mix dry ingredients together first: > 2 1/3 c. flour > 1/3 c. sugar > 1 tsp. baking soda > 1 tsp. cinnamon > 3/4 tsp. salt

2. Grate: > 2-4″ piece ginger (or substitute 2 tsp. dry ginger)

3. Mix the dry ingredients and the following in mixer on low, then 3 minutes on medium: > 1/2 c. (1 stick) butter, soft > 1/2 c. olive oil > 5 egg whites > 1 1/2 c. molasses > the grated ginger

4. Oil and flour 9″ square pan (or 13 x 9″ pan, which will cook quicker). Bake 45-55 min. at 300 degrees. Cool; serve w/ lemon curd.

 

Lemon Curd

This will make about 1 pint, enough for the above cake.

PREPARATION

1. Mix together until smooth: > 5 egg yolks > 1 cup sugar

2. Microwave or heat in pot, 1-2 minutes, until melted and bubbly: > 1 stick butter > 1/3 c. lemon juice > zest from 4 lemons

3. Slowly mix hot butter/lemon into yolk mixture. Microwave 30 seconds, then stir and repeat until thickened, or- warm gently on the stove just until thickened. This can store 2 weeks or more, refrigerated.

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Stock- Homemade & Easy!

Stock is so easy to make! Yes, it’s easier to buy a carton or can of it, but I think some of the nutrition and flavor is lost. A good batch of stock is full of gelatin, congealing after refrigerating, so you know it’s rich. With homemade stock, you can also use minimal salt. I always like to add salt just as I’m finishing preparing a dish. Otherwise, I believe too much sodium soaks into the ingredients. Not that it makes the finished product taste that salty. But it IS loaded with sodium! The salt added to dishes last is more pronounced, so you can use less.

Some folks might add carrot, celery, herbs, and/or onion to the pan when roasting their meats, to add to the stock. It will add more flavor, but I prefer an unadulterated stock: other extras can be added in later, when using the stock in various soups and sauces.

Chicken, Turkey, Beef, or Pork: Homemade Stock

Stock Recipe from "Soup's On" (Jen's Book)

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Gingerbread Cookies, Natural Style

I’m pretty excited about ginger right now. It fights inflammation and can help regulate blood sugar, serum cholesterol, and cortisol levels. Not that I’m chowing down on Gingerbread cookies for health reasons (although I am making some ginger tea). But for the holidays, these cookies are a fun, special treat, even for some gift-giving!

Christmas Gingerbread Cookies, Decorated w/Nuts, Dried FruitsUsing fruits and nuts to decorate allows for creative input from cookie-bakers of all ages- easier and less messy than frosting! Makes approx. 15 cookies.

INGREDIENTS

  •  1 stick butter
  • 1/2 c. brown sugar, packed
  • 1/2 c. molasses
  • 1/4 c. water
  • 2 1/2 c. flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 TBS. (or more) fresh grated ginger (or sub powdered ginger)
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • OPTIONAL: 1/4 tsp. cayenne pepper
  • Cashew pieces (for smiles)
  • Dates and sweetened dried pineapple (for hair)
  • Pecans, almonds, and chocolate chips (for misc.)

PREPARATION

1. Cream in mixer, several minutes on high: > 1 stick butter > 1/2 c. brown sugar, packed

2. Add the following, beating just until blended: > 1/2 c. molasses > 1/4 c. water > 2 1/2 c. flour > 1/2 tsp. salt > 1/2 tsp. baking soda > 1 TBS. (or more) fresh grated ginger > 1/2 tsp. nutmeg > 1/4 tsp. allspice

3. Refrigerate dough several hours, or longer. (Dough will keep in refrigerator for several weeks, wrapped in plastic.) Roll dough out to 1/4″ thickness (easily accomplished rolling it between 2 pieces of plastic wrap, floured some as needed). Cut into gingerbread people.

4. Decorate cookies before baking, using the following, or your own creations: > Cashew pieces (for smiles) > Dates & sweetened dried pineapple (for hair) > Pecans, almonds, and chocolate chips (for misc.)

5. Bake cookies at 375 degrees for 10 to 12 minutes.

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Giving: Green Christmas Gift Ideas

No weary-shopper eye-roll here- my fingers are doing the walking! It leaves me with a bit more time to make a few homemade gifts too (as featured in my last post of recipes for homemade skin care gifts). Below are some ideas for “Green Gift Giving”, since most of them fall in line with the eco-style trends of the hipster folk!

Green Gift Ideas for the HolidaysGreen Gift Giving- Sheep Drier Balls1. Wool Dryer Balls (Eco-friendly, All-Natural, Fabric Softener)- AKA “Sheep Balls”- These bounce around with your wet clothes in the drier, aerating them and fluffing as they go. They break up clumps. allowing for quicker, more economical drying of clothes. I got some of these earlier this year and absolutely love them!

 

 

Natural Beeswax Candles- Green Gifts!2. 100% Beeswax Tapers 10″ (8 Tapers)- Skip the toxic chemicals found in many candles; go au natural with these beeswax candles. Lovely, elegant, clean, green, & totally cool!

3. 100% Beeswax Tea Lights (24 case)- These fit nicely into the candle holders above. Plus they’re non-toxic & chemical-free. A good deal- 24 votives!

Green Gifts- Himalayan Salt Candles- Good Vibes4. Himalayan Crystal Salt Tealight Candle Holder- I love mine. I put the little beeswax tea lights in it (below), and enjoy the mellow mood it sets.

 

 

 

 

 

 

Compost Caddy- Green Christmas Gift5. Vintage-style Compost Container-This looks so cool on my counter. The plastic bucket insert won’t corrode (like my old container did), and a charcoal filter inside the lid keeps all smells fresh!

 

 

 

 

 

Hand cranking apple peeler6. Apple & Potato Peeler- This little machine is so cool. Especially if you have an apple tree. We can process a lot of apples quickly, and throw ‘em in the dehydrator. My model isn’t as nice as the vintage, cast-iron one selling on Amazon for around $20. Wish I’d seen it before I bought mine for much more money, from a Pampered Chef consultant!

 

 

Rachel Ray Olive OIl Container7. Ceramic Olive Oil Dispensing Bottle- I love my coloring, opague olive oil bottle. Because the light can’t go through it, the oil stays fresher. It can sit out on the counter- very handy.

 

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Homemade Gifts: Natural Skin Care Goodies

Part of my enthusiasm for making my own skin care products is my love of essential oils, which I use regularly in face creams and bath salts for myself. Certain ones are perfect for skin, for mood; some have hormone-balancing and other benefits. I’ve shared my favorites at “Jen’s Shop“; if you’re interested in aromatherapy, take a look at the oils I suggest there (under the “Health, Beauty, & Lifestyle” section). I mention the qualities each is known for; also, I’ve chosen oils that are more therapeutic. Some “essential oils” may be a blend of an expensive variety (like, of lavender), but mixed with a carrier oil or even a sub-par plant variety. But I’ve picked out the best quality and value for you, at Jen’s Shop!

Oh, for another fun, homemade gift (that you can make with your kids), check out my “Cinnamon Ornament” post!

Homemade Gifts: Natural Skin CareWe had a lot of fun at a recent “Spa-rific” New Deli party, where we made up various creams, balms, and such to give as gifts come Christmas time. We made body butter, bath salts, lip balm… all using natural, top-quality ingredients. Didn’t have to bear with Holiday Shopping Mania- got all this stuff online! Below are some favorite recipes.

Homemade Body ButterBODY BUTTER

INGREDIENTS

PREPARATION*

1. Warm the 1/2 c. coconut oil in a 2-cup glass measuring cup. Use a warm oven, or a double-boiler (with a folded towel set in bottom of pot to protect the glass cup).

2. Add cocoa butter pieces to the melted coconut oil, until it measures another half cup (that will be one cup total).

3. Warm this mix some more, until mixture’s melted. Add in the 1/2 c. shea butter using the same “displacement method”.

4. Let warm again, enough to blend the mixture, then mix in about 20-30 drops of favorite essential oils. (Lavender’s a nice one.)

5. Refrigerate the mix enough for it to set some, then whip it, then fill glass jars with it (these 4oz Amber Glass Jars are cute). Label cutely and you’ve got some nice gifts on your hands!

*General Tip: Three or four parts hard butters to one part oils works well. If you have a scale, you can measure equal parts of the four fats and oils, melting them gently in a small saucepan.

 

Homemade Bath SaltsBATH SALTS

  • 3 c. Epsom Salts
  • 2 c. Baking Soda
  • 1 c. Sea Salt
  • 8 drops or so  Lavender essential oil (or other)
  • 1 TBS. Vitamin C powder

Just mix and store in cute mason jars. My husband says most people aren’t as into Epsom salts as I am, but if you’re concerned about chlorine, this recipe helps address that issue. (Read my article, “Turning Chlorinated Water into Liquid Gold“, for more info on the subject.)

 

 

Homemade Face ScrubEASY FACE SCRUB

  • 1 c. brown sugar
  • 1/4 c. olive oil
  • 4 or more drops favorite essential oil ( Lavender, lemongrass, linden blossom, etc.)

Mix, then put up in 4oz.-size jars (like these) – a good size for most of us. Use organic white sugar if desired, for a body scrub, but the granules are larger, so it’s not as suited for the face.

 

 

Homemade Lip BalmLIP BALM

Gently melt the first two ingredients, then add your choice of essential oil. “Decant” into little tins (like these little steel ones) or into lip balm stick containers (like these- a pack of 12 for under $1/ea.).

Posted in 9. Crafts & Such, Blog, Recipes | Tagged , , | 1 Response

Thanksgiving Verse (Desktop Wallpaper Too)

I work up various desktop backgrounds to match the season (or my mood)- see “Desktop Wallpapers” for more. With Thanksgiving coming right up, I thought I’d create one for the verse about Thanksgiving from Colossians 2:7.

I set the Thanksgiving table today. It’s a wise thing for two reasons: #1- It can be done ahead, before the kitchen work gets intense, and #2- The weight of the plates and such help pull any wrinkles out of the tablecloth. That’s right- a no iron tablecloth is my goal!

I made the centerpiece ahead of time too- just rounded up some of garden produce kicking around the yard, plus a few greens. Put all that in a burlap-lined wooden box filled with some mason jars. I added little candles to the jars- pretty! (See bottom of post for a closeup of that).

Let the weight of plates pull wrinkles out of tablecloth!The table looked so pretty, I wanted to create some computer monitor wallpaper out of a picture of it. I found this great Thanksgiving Bible verse to go with it, from Colossians 2:7- “Be strengthened by the faith that you were taught, and overflow with thanksgiving.”

Colossians 2:7 Thanksgiving VerseTo use the picture for a desktop background, click the links below, sized to fit wide or short monitors. Left click on the monitor size you want, which brings you to the actual picture, then right click and choose “select (or set) as desktop background”.

Background for wider monitors

Background for shorter monitors

Natural Tablescape w/produce, burlap, mason jars, candles

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Thyro-Green: Natural Hypothyroid Treatment

I believe God gave us the tools to be healthy. I love the verse from Revelation 22:2- describing the wonderful fruit trees lining the river, and how “…the leaves of the tree will heal the nations.” I’m getting healed daily!

Mix of chlorella, ashwagandha & more, for natural thyroid healthYou might want to check out my post, “Jen’s List: 8 Diet Ideas for Thyroid Health“. But below is the main “recipe” I use to treat my hypothyroidism naturally. It’s not for everyone. Most folks would rather get a prescription and take a capsule. My friend can get Armour Thyroid from Kaiser through her insurance, and that’s just great. But, being self-employed, I get a more generic insurance that just covers catastrophic events; I have to pay for office visits and prescriptions. So, when my doctor and pharmacy were both causing me grief, I went this route instead. Five things I love about this little recipe:

  • I can support my thyroid gland with various supplemental food/herb powders that have been found to improve its function
  • I order the ingredients online- super easy!
  • It’s all over-the-counter stuff; the “ThyroGold” is rated a “food” (it’s dessicated thyroid gland from cows), so it doesn’t need a prescription.  Good news for me since I’m practically going off the medical grid- I had such a bad experience with my doctor and pharmacy.
  • I can easily adjust my quantities (even if going down to a quarter pill per serving), because there’s only a half-capsule of ThyroGold in each tablespoon of the powder. To reduce dosage is easy- I just take less than a tablespoon-size serving.
  • If I was to try to wean myself completely off of even natural thyroid, I could do it very gradually with this powdered mix

I originally took 6 capsules of the Thyrogold to get the same effect that I was getting from my 97.5 mg. of prescribed thyroid. I don’t actually know exactly what I was getting from the pharmacy, whether it was comparable to Levothyroxine, Synthroid, or what. They had originally promised they could get me something akin to Armour Thyroid, which was unavailable at the time. After six years, I discovered they’d been giving me synthetic thyroid the whole time. I was pretty disappointed! (Was that why my health and well-being had gradually declined?) I started in on my new, natural approach, and as my thyroid health improved over this past year, I’ve worked down to one capsule of dessicated thyroid per day, split into two doses. I have not felt this good in eight years, since originally getting diagnosed and getting treated by my doctor. The synthetic thyroid had been better for me than nothing at all (I was starting to really fall apart), but it never seemed to improve my health as much as this natural approach has.

THYROGREEN

This makes about 7 1/2 cups, lasting me just over two months when using 1 TBS. twice a day. It’s got a half capsule of Thyrogold in each serving. And it mixes easily into a small jar of water- just shake it up and drink! (Be sure to add water first, “ThyroGreen” next.)

Mixing the dried ingredients up and putting into jars can be messy, but it’s worth it for me. Let me know if you try it!

Posted in 1. Healthy Style (Snacks, Meal-Replacements), Blog, Recipes | Tagged , , , | 1 Response

A Time For Every Season Desktop Wallpaper

Find more of the wallpapers I’ve worked up, by clicking “Desktop Wallpapers“, under “Recipes” (at the bottom of the page).

I created a wallpaper for my computer last month, with the latest book cover designs I was thinking about. The plan? To meditate on some of those ideas, until I’d figured out which direction to go.

The reality? I don’t want to look at book cover ideas when I turn my computer on- I want some nice scripture that I can meditate on. After all, God will give me the direction if I let him. I don’t have to dwell on it too much myself. The only thing I have to dwell on is God!

So I thought I’d share with you, the background I switched over to. It’s a good reminder: “To every thing there is a season, and a time to every purpose under the heaven.”

There IS a time for all things

If you want to use the picture for desktop wallpaper, you can click the links below, which are sized to fit wide or short monitors. Left click on the monitor size you want, which brings you to the actual picture, then right click and choose “select (or set) as desktop background”.

Background for wider monitors

Background for shorter monitors

Posted in Wallpaper: Desktop Backgrounds w/Verses | Leave a comment

How to Seed Pomegranates (Slow Food is ON!)

Slow Food: Pomegranates!I love being able to take my time making food. And I like supporting the local Farmer’s Market, small local businesses (but of course, what with us running The New Deli!), locally-sourced foods, etc. The whole Slow Food Movement thing is awesome. (BTW, it’s not a movement devoted to crock-pot cooking, in case you wondered!)

Today, I worked on seeding some of our many pomegranates. It’s that time of year. And although I enjoy the convenience of store-bought pomegranate juice (even this powder on Amazon), I don’t want to waste what God’s given us. So, having planted so many fruit and nut trees in our yard, I’m doing my best to eat, process, or give away the bounty we have.

So I was seeding pomegranates today. I don’t think there’s any real fast way to get the seeds out. Talk about a slow food movement!

I’ve tried a number of things. Someone said, “Just press and roll the pomegranate around on the counter, then stick a straw in it and suck the juice out. Wow- that sounded like a great idea! Alas, it was too good to be true. It really wasn’t all that effective.

How to Seed PomegranatesFor the last few years, I was still trying to save time, so I tried another approach. I put on the gloves, scored and broke apart all the fruits, added them to a 5 gallon bucket, and mashed ‘em with a sledge hammer. (A large, clean rock would also do.) They juiced up, and I strained the whole thing in a giant colander, into jars for storage. That yielded me a decent amount of juice; a pretty quick method if you’re inundated with pomegranates. You can do a whole lot of fruits, and make pomegranate juice ice cubes, for future smoothies.

This year I used the more traditional bowl o’ water method. Warm water’s a good idea, since fruit-stained hands are less likely in warm warm (cold water sets fruit stains). I rolled ‘em around a bit to loosen the seeds some, and cut the tops and bottoms off the fruits. I scored them into sixths (trying not to cut into the fruit and bruise the seeds). I broke them into sections underwater and broke the seeds apart from the pith. The pith floats and the seeds sink- perfect!

I strained the seeds, then set them on screen-racks to dry. (Paper towels could work too, on cookie sheets.) Once dried, they can be frozen, or stored in the fridge for 5 days or so. Another (healthy) way to “store” them is to turn them into pomegranate kefir, as follows:

Pomegranate Kefir

To blender, add: > approx. 1 quart pomegranate seeds > approx. 1 quart kefir water (strained from grains after a day or two of brewing)

Blend the seeds and kefir, letting seeds settle. Strain off liquid into kefir bottles; let ferment a day or two, until bubbly. Refrigerate when done!

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