Particularly refreshing on a warm day, this recipe is packed with antioxidants and delicious on salads.
3 tbsp pomegranate juice
2 tbsp Vega Antioxidant EFA oil
1 tbsp agave nectar (or maple syrup)
1 tbsp apple cider vinegar
1 tsp lemon zest
Sea salt to taste
1/2 cup pomegranate seeds (the amount from 1/2 pomegranate)
1 tbsp poppy seeds
In a food processor or blender, process pomegranate juice, oil, agave nectar, apple cider vinegar, lemon zest, and sea salt until smooth and well blended. Add and blend the pomegranate seeds and poppy seeds; pulse a couple of times until the seeds are broken but not completely blended in. Makes about 2 cups.
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