What’s in season?
It’s almost Valentine’s Day, and I’m adding red hues into my meals daily! Today I’m experimenting with red pears and pomegranate seeds.
What’s so good?
- Pears are a nice source of copper, a mineral that helps keep the nerves, bones and immune system healthy.
- Pomegranate contains powerful antioxidants called punicalagins that can reduce inflammation throughout our bodies.
(makes more for future use, store in the fridge):
1/2 cup Greek yogurt
2 Tbsp Dijon mustard
1 Tbsp whole grain mustard (optional)
1 Tbsp honey
1 Tbsp lemon juice
1/4 tsp ground cumin
1/2 tsp turmeric
1/4 tsp black pepper
A dash of hot pepper (cayenne, peri peri, etc.) to taste
*I’ve recently learnt that it’s best to use turmeric together with black pepper, since the latter contains piperine, a compound which allows higher levels of turmeric compounds to remain in the body thus increasing the anti-inflammatory and antioxidant effects of turmeric.
Add all the ingredients to a bowl or a food processor, stir or grind well to combine. Taste and add more honey if you prefer a sweeter dressing, or more cayenne for heat.
Pear and Chicken Salad Bowl
- 1/2 skinless chicken breast or 1 skinless chicken thigh
- 1/2 sweet potato, peeled, cut into1/2-in matchsticks
- 1 medium yellow beet, trimmed, cut into wedges
- Olive oil (or ghee), salt, pepper
- 1 cup arugula or your choice of greens
- 1/2 red pear (Red Anjou, Red Bartlett, Starkrimson), sliced or cubed
- 1-2 Tablespoons pomegranate seeds
- 1/2 avocado, sliced
- 2 Tablespoons mustard-turmeric dressing
1. Preheat the oven to 375F, line a baking sheet with parchment paper or foil.
2. Roast on the middle rack of the oven, occasionally flipping, for about 20 minutes until the chicken is well cooked and the vegetables are tender. Let slightly cool, slice the chicken into 1/2-in strips.
3. In a bowl, add greens, and top them with chicken, sweet potatoes, beet, pear, avocado, pomegranate seeds and dressing. Mix and enjoy!