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Citrus Pomegranate Sunrise


    Chock full of healthy cheer with an option of either sparkling soda or champagne, this holiday treat is a nose tickler for everyone. The lovely pomegranate juice blushes from the bottom of the glass for a dramatic effect.


    3 large yellow-fleshed grapefruits
    4 navel oranges
    2 limes, zest and juice 
    3 cups (750 mL) chilled champagne or sparkling water 
    2 cups (500 mL) chilled pomegranate juice
    8 thin lime wedges

    Into 2 L pitcher squeeze juice from grapefruits and oranges. Add lime zest and juice and sparkling water and gently stir to blend. Divide among 8 chilled wine flutes or narrow glasses. Pour 1/4 cup (60 mL) pomegranate juice into each. Garnish with mint and lime wedge. Serve immediately.Serves 8.

    Each serving contains: 101 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 26 g carbohydrates (21 g sugars, 3 g fibre); 6 mg sodium

    source: "Festive Brunch fo Savour", alive #362, December 2012


    Citrus Pomegranate Sunrise




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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.