Archive: Healthy Can Be Good Too
Feature Flavor: Pomegranate
When the December darkness gets me blue, I start seeing red. Actually, it's ruby I think of -- the glorious shade of the seeds of the pomegranate, fruit of the goddesses and all who need a Mother Nature-style antidepressant. I know it's got an uninviting, tough leathery rind that is impossible to peel. Slice the pom in half instead; inside, you'll be rewarded with hundreds of translucent jewel-like, juice-filled seeds (also called tendrils), and you'll begin to understand why I sing her praises. However, if you're a neat freak, the pom may not be for you. She's got juice that stains (it was once used as ink), so place both halves in a deep bowl. With your hands, break open the halves and loosen up the seeds so that they separate from the off-white, paper-like membrane, which you don't want to eat. Recent medical research has revealed the antioxidant prowess...
By kimodo | December 2, 2005; 09:59 AM ET | Comments: (9)
Restoration of Your Hardware
After a long holiday weekend, it's difficult bouncing back into the fray. I'm betting that remnants of Thanksgiving are lingering in many o' fridge. A last bite of pumpkin pie, perhaps? Maybe it's not just the cooler that needs some cleaning out this week. With December just a few days away, there's a small window of opportunity to give our bodies a break from rich food and drink. I propose a toast to antioxidants, folate and fiber with a bowl of soul-warming soup, made with lima beans and spinach. Get over your childhood aversion to limas and listen up; in the recipe below, they're seasoned with onion, leek and rosemary and are a far cry from the mushy, tasteless beans that Mom served up....
By kimodo | November 28, 2005; 09:43 AM ET | Email a Comment
