|This simple and colorful side dish is vegan and gluten free.|
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Getting the Menu Together
Thanksgiving is only 2 weeks away so I'm finalizing my menu. I've got a full house this year so I'm trying to pick recipes that are delicious, simple, and that can either be prepped or made ahead.
Since my persimmon tree finally blessed me with over 4 dozen fuyu persimmons, I will definitely serve them in at least one dish. They pair beautifully with pomegranates, so I'm thinking of making this simple raw vegan relish.
|Persimmons and pomegranates pair |
beautifully and reflect the colors of fall.
A lot of people avoid pomegranates because they think they are difficult to clean. I know I avoided them for years until I figured out how to clean them. It's really pretty simple with the trick being that you have to do it with the fruit submerged in a bowl of water. Check out my post on How To Clean a Pomegranate.
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Fuju Persimmon and Pomegranate Relish
Raw Vegan, Gluten and Dairy Fee
[makes 8 (1/4-cup) servings
2 cups pomegranate arils
2 persimmons, finely diced (2 cups)
1 jalalpeno, finely diced (optional)
1/2 cup chopped pecans, walnuts, or almonds*
2 tablespoons freshly squeezed Meyer lemon juice
* make sure you ask ahead if any of your guests have a nut allergy.
Toss all ingredients together and serve. It can also be stirred into freshly made cranberry sauce.
Per serving (with pecans): 114 calories, 5.5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 69 mg omega-3 and 1,456 mg omega-6 fatty acids, 2 g protein, 17 g carbohydrates, 4 g dietary fiber, and 2 mg sodium.
Per serving (without nuts): 67 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 2 mg omega-3 and 51 mg omega-6 fatty acids, 1 g protein, 16 g carbohydrates, 3 g dietary fiber, and 2 mg sodium.
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For more Thanksgiving recipes and menu ideas, download my ebook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan.