Don’t you just love this time of year!?! Sure, as someone who prefers raw food, I do miss my colorful Summer salads, but I always welcome with open arms the hearty crops that winter brings along with the joy of sharing festive food with family and friends. One of my favorite fall/winter fruits are pomegranates. They add a beautiful pop of color and sweetness to just about any recipe. And I truly mean any recipe. Next time you make a salad, toss them in and see for yourself. Yummm!
But my absolute favorite thing to make, indulge in and share during the holidays are desserts. But not just any desserts, I’m talking about healthy, delicious raw holiday desserts. The recipe I’m about to share with you takes winter’s antioxidant filled superhero and adds just a touch of cashew cream in order to turn it into a dessert that’s fit for every holiday dinner party. And the best part is, it’s actually food for you! So go ahead, skip right to dessert…you’ll be glad you did.
Hate cleaning pomegranates? Don’t let that stop you. I included a tip that’ll have you cleaning pomegranates, mess-free, in seconds.
2 medium to large sized pomegranates
1 cup soaked cashews
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 lemon juiced
¼ cup almond milk
HOW IT’S MADE:
1. Clean the pomegranates by slicing them in half and then place the two haves in a salad spinner (or large bowl) and fill with water. While keeping the pomegranates submerged in water, begin to break the pomegranate open with your hands and allow the seeds to fall to to the bottom of the bowl and the outer rind and the white membrane will float to the top. Discard the rind and the membrane, drain the water and set the seeds aside.
2.Drain the water from the soaking cashews and add all cashew cream ingredients into a blender and blend until nice and creamy.
3. Assemble the parfait by placing a generous amount of pomegranate seeds in a small cup or ramekin, then add a dollop of cashew cream and top.
4. Feel free to get fancy and layer the seeds and the cream as you wish.