Pomegranates are loaded with skin nourishing antioxidants and vitamin C. Including pomegranates in the diet regularly can help regenerate skin cells and boost collagen production to promote healthy, radiant, youthful looking skin. Kale is a super brassica vegetable that provides sulfur-compounds that support liver detoxification of carcinogens.
Recipe Ingredients:
1⁄2 cup quinoa, rinse well
1 small bunch kale, finely chopped
Juice of 1⁄2 lemon
Splash of cold pressed extra virgin olive oil
Pinch of sea salt
Seeds of 1 small pomegranate
Juice of a small orange
Handful of fresh mint, roughly chopped
Handful of fresh coriander, roughly chopped
1⁄4 cauliflower, cut into small florets
1⁄2 tsp ground turmeric
¼ tsp chilli flakes
1 red onion, finely chopped
Handful almonds, roughly chop
Method:
Wash quinoa well to remove their bitter coating.
In a medium saucepan add quinoa and a cup of water. Bring to boil and then reduce heat to a simmer for 14 minutes, until quinoa is light and fluffy.
While the quinoa is cooking wash your kale and remove the steams, then cut the leaves into thin strips. Place kale in a bowl and cover it in lemon juice, a splash of olive oil and a pinch of sea salt. Massage the kale for a minute to soften it.
In a frying pan with a little olive oil cook onion until soft and then put on a plate to cool.
Then cook cauliflower sprinkled with turmeric and chilli, until cooked through but still crunchy.
In a salad bowl add kale, quinoa, mint, coriander, onion and cauliflower and toss gently. Add pomegranates, orange juice and toss. Top with almonds and serve.
Serves 4-6.