NOTE FROM EVA: This recipe is my own, which means you are welcome to share it with your friends, on the internet, with your family. I would love to see you pass it around. But please, do give me credit and use the quick blurb right below the recipe.
INGREDIENTS
Relish Base
1/2 cup cranberries (fresh, not dried)
1/3 cup tangerine juice
2 T coconut nectar
Pinch of salt
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Hand-Mix
1 cup pomegranate seeds
INSTRUCTIONS
Blend the base until smooth, then add the pomegranate seeds by hand.
Tip: If you are new to pomegranates, I hope this will be helpful for you. First cut the pomegranate in half with a sharp knife, then cut each of those halves in half, then cut each of those pieces in half until you have 8 separate pieces. Push the hard outside of the pomegranate in, like you are trying to turn it inside out. Pop out the seeds using your other hand, being careful to avoid the bitter-tasting white pith.
A note on the tangerine juice: Although I do really enjoy the festive nature of the tangerine juice, you could easily substitute it for Clementine juice, orange juice, or any other sweet citrus fruit.
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PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? You can, as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the relish in some way! 