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pomegranate juice

pomegranate-smashed butternut squash

by Jackie Newgent  |  November 25, 2018  |  0 Comments
If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. The juice is delightful when paired with butternut squash, like I do in this recipe. Serve this up just like you might mashed potatoes or sweet potatoes for a scrumptious change of taste—-and to punch up gorgeousness on your plate. It makes an ideal Meatless Monday or holiday dinner side, too!
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natural pink party frosting

by Jackie Newgent  |  November 21, 2017  |  2 Comments
Occasionally I cheat … on cupcakes, that is! When it’s just me, I’ve been known to frost healthy muffins and pass them off as cupcakes. It totally works for my tastebuds! Though, I’ve never tried this trick out on anyone else … at least yet! But please be my guest and use this vegan (Meatless Monday-friendly!) frosting any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally by way of pomegranate juice reduction. And since “Naturally Colored Holiday Treats and Trimmings” is the Recipe Redux theme this month, it’s a perfect time to share this...
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