Pomegranate Creme' Elixir

Looking for an elegantly luscious elixir for your New Year's soiree?

First, allow me to elaborate on why am calling this an elixir. Here is one definition from vocabulary.com:

Miraculous, magical, and maybe a little mysterious, an elixir is a sweet substance or solution that cures the problem at hand.

A few years ago in New York City, a friend from Iran introduced me to "pomegranate molasses." Its rich and sultry hue and texture captivated me. I began experimenting. One day, I added some to coconut milk and slowly stirred it in. A deep red ribbon in a pool of white and then the taste... Wow! At the time, I did not realize that molasses was loaded with sugar as some of the labels on these bottles are misleading. Discovered the sugary truth, I stopped using the red stuff. Ever since, I have been scouting for a solution to this perplexing problem.

Fast forward to a few days ago. Transplanted to California a year ago on New Year's Eve, I am coming up on a first anniversary in this grand terrain where pomegranates grow. So, they have been on my mind and plentiful in the kitchen. A few weeks ago, I fresh juiced one for the first time (see last post). It was an inspired moment of pure pleasure! Anyway, a few days ago, I happened to have a can of coconut milk, which had just opened. I suddenly saw (remembered, one might say) that red ribbon dancing in that pool of white. And so, I set to task and so, this mysterious concoction came to life. It is like life's many wonders, quite rich, so serve in portions appropriate to your occasion and inclination.

Pomegranate Creme' Elixir

1 can whole fat Coconut Milk
(Organic Native Forest  Classic, my fave)
4 to 8 oz. pomegranate juice (depending on preferred sweetness)
(see last post for juicing yourself, or buy the juice, available at many healthfood stores)
1 tsp - 1Tbsp (to your taste) Vanilla flavor
(Frontier brand, alcohol-free)
Pint-size Mason jar with lid, or a blender

Open the can of coconut milk and with a rubber spatula, carefully get all the luscious fatty coconut cream and transfer into the glass jar along with the coconut "water." Use a fork or small wire whisk to blend the two, or if have need to go electric and tools handy, can pour into a blender or use a handheld blender stick. I enjoy the old school approach of hands on. As you like...

Add the juice and vanilla. I recommend a little vanilla at a time. You can easily add more while subtracting could be a bit problematic.

Here are some delightful options:

Option 1: As is (Miraculous)
                Straight Up or On the Rocks

Option 2: Spiced (Mysterious)
                Add a dash of cardamom. Remember, a little mystery goes a long way

Option 3: Pudding (Magical)

               Add 1/4 cup chia seeds, shake or stir into the blended elixir. Wait 30minutes and watch the                    alchemy unfold before your patient eyes. Kind of like the ball slowly dropping at Times Square on New Year's Eve, only lots and lots of them . . .

Fresh Pomegranate Lime Spritzer

One evening after putting up some sparkly lights, I'm inspired and thirsty. Living now in California where the pomegranates and limes grow a' plenty, I decide to experiment. Red and green mix it up and sparkle with a touch of mineral water. The delicious blend is a wonderful way to welcome the wintry holiday season. Please feel free to adapt this recipe to whatever fruits might be a plenty at your local grocer. Tis the season!

Fresh Pomegranate Lime Spritzer (2 servings of 8oz. each)

1 medium pomegranate, outer skin removed
1 medium lime, fresh juiced (or more, to taste)
12 oz. sparkling mineral water

If you do not own a juicer, you might be able to buy pomegranate juice. That said, nothing replaces the fresh taste of freshly juiced. This time, that was an adventure fitting of the season! Read on...

With a sharp knife, carefully remove the top and bottom of the pomegranate. Now, with a flat bottom (or top, as you please), gently use the knife to remove the red, outer layer. Here's where I discovered that cutting through the luscious red fruit can be messy. The next morning, I discovered splatterings of red not only on the counter but also on the stove top beside where I had sliced away. I spent several minutes enjoying the abstract expressions ala Jackson Pollock, only in RED! Hey, that could be a movement in culinary expression or kitchen design... but I digress.

So, consider placing your cutting board and fruit with some kind of bowl or other tall-ish container. Then, slowly (splatters less) cut the peeled pom into quarters or whatever size fits your juicer. Peel the lime and cut it so will fit in your juicer. Now get ready for a gorgeous good time.

Juice the pom pieces and lime. Discard the pulp (unless you are tempted by its stunningly lovely pinkish hue and choose like I did to taste it. You might like it and want to mix it with your favorite natural sweetener and roll into little balls. Or not.

Now the chemistry begins. In each of two 6-8oz. glasses, on the rocks or straight up, pour half of the juice blend. Then slowly pour 4-6oz. sparkling mineral water in each (or to taste). I hope you experience similiar delight (while less surprise as I tell you now) when a head of pink-red foam grows as you pour. Talk about wonderful! And the taste?  Indescribably delicious.

Sip slowly and savor. You have arrived in a winter wonderland.

Loving Live, Moving to California

Well, to be perfectly honest, I already moved. 11 months ago actually. I arrived in the Bay area on New Year's Eve 2012/13. Auspicious one might say. Perhaps. What I remember is my first taste of the holiday season, CA style, at Cafe Gratitude, a yummy and cheery place in Berkeley.

This blog has been dormant for a while...

Until now.

Since arriving, I have started a lively little cookie biz out of my home, thanks to the California Homemade Food Act. It is called Loving Live Treats (lovinglivetreats.com). The batch shown here is "Coco Cardamon Delight." These little bundles of live energy are crafted by hand from sprouted sunflower and golden flax seeds, organic flavorings including superfoods (raw cacao in this batch), which are lightly spiced and sweetened. I eat them every day and never tire of them. Truth!

I am also a Live Change Coach. Feel free visit the coaching website to hear more on Live Change. Short version: I support folks in integrating live food and mindful eating as a way to come alive while celebrating your creativity and joi' de vivre. Did you notice how the chef jacket brings out a little Julia Child lingo in my (uh hum) repertoire?

There you have it. Live change. And a wonderful, loving lively year ahead. Let's enjoy every bite!