My ‘POM Wonderful’ Dinner Party

Well, let’s just say it all started with a lil email stating, “You are one of 100 bloggies to host a POM Wonderful Dinner Party“… WOW! Was my first reaction, I sent in my proposal to POM Wonderful with some fun POMMY ideas for foodie fun and I was chosen…

Okay, Thought 1:

I live in Manhattan.

Blank Stare…

Yes, I live in a shoe box.

Well, maybe a pin-hole.

A belly button?

Okay, you get the point.

I am Carrie Bradshaw (heehe, All you Sex n’ the City fans) …

Instead, I write about food…

And I love it.

L-O-V-E, LOVE it.

So, I put on my thinking cap and pondered.

Thought 2: Who shall attend?

Thought 3: What will I cook?  And bake?

Thought 4: Settle down, Amie. You have 2 huge cases of fresh pomegranates at your front door and the FedEx guy thinks you’re nuts!

Thought 4: Stop with the thoughts and Get to Work!

Thought 5: Final Thought….Let’s make it a Gluten-Free POM Party…

‘T’was the night before my POM Party, and all I could think about was the decor, the dishes, the entrees, the desserts and o’ what fun I had developing gluten-free POM recipes using POM Wonderful and the two large crates of pomegranates inside my tiny abode.  There I was…in my ‘lil apt…with the Kitchen Aid mixer buzzin’, the stove heatin’ and my fridge about to burst open with fresh produce and pomegranates!

Then, after a deep breathe, lots of planning and lots of fun…I was ready…

Welcome to my POM Dinner Party.

The dinner was held on November the 12th…a fine Friday evening here in the Upper East side of Manhattan.  My Gluten-Free ‘POM’ dinner party was inspired by a Fall Harvest theme in an intimate setting…

Picture eight Manhattanites, nestled into my cozy Manhattan apartment perched onto eight large maroon colored pillows on hardwood floors with a beautiful display of my homemade POM inspired dinner menu. I cooked and baked everything from scratch using POM Wonderful products in every dish and beverage throughout the evening. My menu consisted of POM infused Pecan Crackers served with POM Conserve for appetizers.  Roasted Turkey, Mashed Sweet Potatoes with Pomegranate Arils, POM n’ Macadamia Stuffed Squash, POM infused Crispy Parsnip n’ Apple Fries with POM infused Sweet Pea n’ Asparagus Guacamole for the main course. And, for dessert, POM Truffles and Gluten Free Red Velvet Pistachio Coconut Muffins, which are both infused with POM.   The beverages for the evening were POM spritzers, hot apple cider infused with POM and hot POM tea in cute little maroon mugs. Each guest was given a bottle of POM Wonderful and a fresh pomegranate in an adorable POM Wonderful gift bag.

The ‘table’ for this meal was Manhattan-style… well, it’s Manhattan-style for me… I laid a beautiful cream linen tablecloth on the floor surrounded by the eight large POM-colored pillows, which were used as seats for my guests, four maroon colored candles burned during the dinner and soft jazz music played in the background.

The POM Dinner Party event started off with each of my guests and I opening a bottle of POM and using it to create every dish and beverage. Each guest was in charge of their own bottle and was instructed to finish it by the end of the evening throughout the cooking and baking in each of their dishes and beverages.  Before we dug into our POM dinner, each guest and myself sat around the table with our own fresh pomegranates in our hands. We went around the ‘table’ and spoke about ways in which we use pomegranates in our everyday lives to add these powerful antioxidants into each meal, snack and beverage! With these unique and fun-filled POM foodie ideas, we elaborated on my ‘Menu’ and by the end of the evening all eight POM Wonderful bottles and all eight pomegranates (plus many more for snackin’ on and tossin’ extra into recipes) were incorporated into our Fall Harvest Feast.

I then broke out my famous ‘How to Open a Pomegranate’ presentation…with a POM Wonderful and a pomegranate in each of our hands…we got to work.  “Okay everyone…aprons on because this is gunna get messy,” I shouted…

Then turned up the jazz music and got to work.

  1. Using a sharp paring knife, gently slice off the crown of the pomegranate.
  2. Place on a flat surface, cut side up and score the skin at each of the sections on the fruit.
  3. Gently open each section and using your fingers, loosen the inside seeds, also known as ‘arils’ into a bowl.  Discard the body of the pomegranate and focus on the arils.
  4. Transfer arils to a mesh strainer and rinse with cool water.
  5. Place onto a paper towel to dry and they’re ready to use in any dish!
  6. Enjoy!

I am honored to share this incredible POM infused evening on The Healthy Apple, where I preach about fresh farm-to-table clean, natural gluten-free food and lifestyles, which is exactly what this dinner party emulated to my guests. This evening was about my effort with eating clean and adding an integral health component with POM infused dishes and beverages.   I am incredibly passionate for the POM Wonderful brand as it truly is a brand that I believe in and love so much. All of the POM products are healthy, clean and delicious, which is what The Healthy Apple encompasses and which is my message to my family, friends, colleagues, readers and the online community.

My energy and passion portrayed POM in a beautiful light and created a unique look on the classic POM beverage…with a Gluten-Free twist, I created a fun, intimate spin on a classic dinner party in Manhattan!

I’m sure you’re all yearnin’ for these delicious POM Gluten-Free recipes mentioned above…so, here is a sneak peak at the POM appetizers that were served.

POM Conserve served with Gluten-Free POM Pecan Crackers

POM Conserve

Ingredients

  • 16 oz. POM Wonderful
  • 4 lbs. fresh pomegranates, roughly chopped
  • 2 Tbsp. agave nectar
  • 1/2 cup crystallized ginger

Directions

  1. In a saucepan, bring POM Wonderful to a boil over medium heat.  Add pomegranates and agave nectar; cook for 20 minutes.  Stir often.  Add ginger, cook for another 20 minutes.
  2. Remove from heat; set aside to cool; mixture will thicken when cooled.
  3. Serve with POM crackers.

Gluten-Free POM Pecan Crackers

Ingredients

  • 2 cups almond flour
  • 1 tsp. sea salt
  • 1/2 cup pecans, roasted and chopped
  • 1 large egg
  • 2 Tbsp. POM Wonderful
  • 1 Tbsp. olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients; mix until combined.
  3. Prepare a large nonstick baking sheet with parchment paper.
  4. Place dough in the center of the sheet.  Roll dough with a rolling pin until it is 1/2 inch thick and is covering the baking sheet.
  5. Using a sharp knife, slice the dough into 3 inch rectangles.
  6. Bake for 8-10 minutes or until golden brown.
  7. Serve with POM Conserve.
  8. Enjoy!

How do you ‘POM’?

Grilled Corn n’ Pumpkin Guacamole and Stonyfield Yogurt Giveaway

Well, yet another spin on my classic guac…this time the Thanksgiving spirit got me yearnin’ for some pumpkin’ and a lil’ grilled corn, so why not toss it into your guac this season for a tasty sweet n’ savory dish that can be enjoyed as a dip with roasted root vegetables such as eggplant, sweet potato fries, carrot fries, butternut squash fries, zucchini fries or apple and parsnip fries.  I enjoyed this guac spread onto my lunchtime sandwich in lieu of mayo and also used it to top my evening grilled fish dish.  So, go ahead…I’m giving you permission to get creative…whip up this baby and have fun using it as a condiment for dips, a spread on a sandwich, dressing on a salad or topped onto a bowl of vegetables…any way you choose, it’s delish…

Dip in…and enjoy!

Grilled Corn n’ Pumpkin Guacamole

Ingredients

  • 3 earns corn
  • 1 Tbsp. olive oil
  • 4 avocados, peeled, pitted and coarsely chopped
  • 1 cup natural pumpkin puree
  • 1 red onion, minced
  • 1/3 cup fresh cilantro, chopped
  • 2 Tbsp. ground flax seeds
  • 1 Tbsp. nutritional yeast
  • 2 Tbsp. orange juice
  • 1/4 cup fresh lime juice
  • 2 red bell peppers, chopped
  • 1/4 cup Stonyfield Oikos Greek plain yogurt

Directions

  • Preheat grill to medium heat.
  • Brush corn with oil and place onto grill; cook for approximately 15 minutes or until desired doneness.  Set aside to cool.
  • Remove kernels from cob using a knife.
  • In a separate bowl, combine avocado, pumpkin, onion, cilantro, orange juice, lime juice, flax seeds, nutritional yeast and red peppers; mix well to combine.
  • Add corn and mix.  Top with a dollop of Oikos Greek plain yogurt.
  • Enjoy with sliced vegetables, whole grain chips or as a spread on a sandwich.

And now for my Stonyfield Yogurt Giveaway:

Just in time for Thanksgiving, I’m giving away $60 worth of Stonyfield Yogurt Coupons, 2 Stonyfield Recipe Books and a Stonyfield Spatula.

To Enter:

1). View the Stonyfield Yogurt website and tell me what yogurt you’d like to try.
2). Post this giveaway on your blog. Leave a comment telling me you did.
3). Tweet this Giveaway post! Leave me a third comment telling me you did.

 

Each comment counts as an entry.

Good Luck; I will be picking a winner on Monday, November the 15th at 5PM EST.

 

 

Gluten-Free n’ Vegan Tomato Sorbet

 

Just in time for some delicious, Jersey tomatoes here is one of my favorite recipes, which I created from my father’s garden back in New Jersey.  This sorbet is a perfect way to enjoy farm-fresh tomatoes bursting with Vitamin C and Lycopene.

Ingredients

  • 10 large tomatoes
  • 16 oz. agave nectar
  • 3 Tbsp. horseradish
  • 2 tsp. chili powder
  • 1 tsp. lime juice
  • 1 tsp. lime zest
  • 2 tsp. hot sauce
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • Sea salt and freshly ground white pepper, to taste

Directions

  1. Fill a large pot with water on the stove top, over medium-high heat and bring to a boil.
  2. Blanch tomatoes by submerging them in boiling water, then immediately remove them and place in an ice bath.
  3. Combine all ingredients into a food processor or blender; pulse for 1 minutes or until smooth.
  4. Transfer mixture into an ice cream maker; spin for 35-40 minutes.
  5. Transfer sorbet mixture into a container, covered in the freezer for 2 hours.
  6. Remove from freezer and serve with freshly grilled tofu, fish or chicken.
  7. Enjoy!

I am thrilled to announce my winning recipe for the USA Rice Federation’s Rice Bowl Recipe Contest!  Thank you and I hope you all enjoy creating this delicious n’ healthy gluten-free rice bowl!

Enjoy!

Kiwi A Go-Go

Kiwi A Go-Go…

What’s in a Kiwi?

Kiwi’s are soaring with vitamins, minerals and antioxidants.  They’re a rich source of Vitamins A, C and E…so set aside that orange and reach for a kiwi…

Need another reason to get kiwi a go-go?

These beautiful fuzzy babies are soaring with potassium, so go ahead and set aside that banana and reach for a kiwi…

Calcium in a kiwi? You bet.  Milk may do a body good, but kiwi’s have calcium, too!

Like all fruits n’ veggies, kiwi’s are full of fiber and taste delicious when added to breakfast, lunch, dinner or even dessert!

Yearning for a lil’ Omega-3 Fatty Acid? Well, look no further than kiwi’s because when their seeds are crushed, they yield an oil rich in Omega 3’s…

And if that isn’t enough for you…these fuzzy lil’ friends are hard at work from the minute you bite into them..attacking free radicals to protect your body, keep you healthy and happy!

So, just because I’m the Healthy Apple, doesn’t mean I’m not a Healthy Kiwi, too…hehe…

Because I sure am…

And here’s proof ‘in the puddin’:

Kiwi Cashew Pudding

Here is a kiwi-rific dairy free and gluten free pudding that can be enjoyed for a breakfast porridge, an afternoon snack or an evening dessert without the guilt.  So, next time you’re yearnin for a healthy snack, reach into your fridge for a scoop of my refreshing and chilled Kiwi Cashew Puddin’…

Ingredients

  • 2 cups unsweetened almond milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup buckwheat
  • 2 kiwis, peeled and chopped
  • 2 1/2 Tbsp. agave nectar
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon cinnamon
  • Pinch of freshly ground white pepper
  • Pinch of sea salt
  • 1/3 cup cashews

Directions

  • In a small pot over medium heat, combine almond milk and coconut milk; bring to a boil.
  • Slowly add buckwheat; bring to a boil.  Lower heat and simmer for 40 minutes.
  • Stir in kiwi, agave, all-spice, cinnamon, white pepper and sea salt; mix well.  Continue to simmer until buckwheat is cooked.
  • Transfer to a covered bowl and place into the refrigerator for 3-4 hours.
  • Serve with a sprinkle of ground cashews.
  • Enjoy!

Visit www.thegreatkiwiadventure.com where you, too can enter this contest!

Rustic Roasted Potatoes with Orange Cranberry Relish


Perfect in time for your Thanksgiving menu planning..here is a fabulous side dish that will wow your holiday guests…a delicious spin on the classic roasted taters…

You’ll love my Orange Cranberry Relish, which pairs perfectly with these warm, rustic potatoes. I love the combination of smoked paprika, grapeseed oil and flax seed, which add a fabulous kick and flavor to your dish.

Rustic Roasted Potatoes with Orange Cranberry Relish

Rustic Roasted Potatoes

Ingredients

  • 2 ½ lbs. red potatoes
  • 3 Tbsp. grape seed oil
  • 2 Tbsp. wheat germ
  • 2 Tbsp. ground flax seeds
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • Sea salt and freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. Arrange potatoes in a roasting pan; toss with grape seed oil.  Sprinkle with wheat germ, flax seeds, chili powder, smoked paprika, sea salt and pepper.
  3. Roast for 35 minutes, flip potatoes and roast another 15 minutes or until golden brown.
  4. Serve with orange cranberry relish (below).

Orange Cranberry Relish

  • ¼ cup fresh parsley
  • 1 orange, peeled, sliced, seeds removed
  • 1 lemon, peeled, sliced, seeds removed
  • 2 dates, pitted and chopped
  • 2 cups fresh cranberries

Directions

  1. Blend orange, lemon and dates in a food processor
  2. Add cranberries and process for approximately 60 seconds or until mixture forms a chunky, ‘chutney’ consistency.
  3. Serve atop roasted potatoes.

I am incredibly honored to be featured as an Applegate Farms “Change Maker”…

Thank you, Applegate!

Rudi’s Gluten Free n’ Appetite For Awareness

This past weekend, I had the pleasure of working with Rudi’s Gluten Free down in Philadelphia for the Appetite For Awareness event, which was a fabulous gluten-free vendor fair filled with people of all ages who live everyday with Celiac Disease or Gluten Intolerance.

I had such an amazing time at this event…meeting the amazing people, sharing stories and helping them ‘enjoy’ food by serving them delicious gluten-free eats.

We were serving up PB & J Sammies for the kids and Hot Grilled Cheese Sammies for the adults…all on the famous Rudi’s Gluten Free Bread…

The feedback? Well, let’s just say it was off the charts.  Rudi’s Gluten Free bread is by far the best…

See for yourself …

Here are three videos of Rudi’s Gluten Free fans …

(They loved our sammies)… and who wouldn’t?

And another…

And one more…

Have I convinced you to try Rudi’s yet? Hehe…just teasing…

Have you tried Rudi’s Gluten Free Bread? If so, what’s your favorite?

I’m lovin’ the Cinnamon Raisin…mmmmm…

Perfect for Thanksgiving Stuffing. Don’t cha think?

Taco Night Sweepstakes

I am so excited to announce my Taco Night Sweepstakes which starts today!  You can simply submit an original taco, guacamole or salsa recipe using Avocados from Mexico as an ingredient.

There will be one Terrific Taco Winner announced on my blog on November the 1st who will be awarded a $100 iCard.  But that’s only half of it…there is a chance to also win a $25 iCard every Thursday via Twitter, too…You can spread the word for my Taco Night Sweeps via Twitter and Facebook to encourage others to enter.

How exciting is this? I know all of you have some fabulously delicious avocado recipes so get started and whip up a delicious dish to enter my Taco Night sweepstakes.

All recipes should be submitted as a comment in the ‘comments’ section or as a link in the ‘comments’ section of this post.   The sweepstakes is open from today thru October the 29th.

On November 1st, one winner will be chosen using a random number generator software program and then announced on my blog for a $100 iCard.

You can tweet about this contest using the hashtag #taconight and you can also post about the contest on your Facebook page.  Every Thursday night, you can participate in the Twitter promotion by tweeting a photo of your ‘Taco Night’ to @Guacgrl.

The first 5 tweets each Thursday will receive a $25 iCard!

Participation is free and recipes will not be judged.  Limit one entry per person, per blog site.  Recipe submission is not a requirement for entry.

Speaking of Avocados…Here are two of my favorite ‘Avocado-Inspired’ recipes:

Zucchini n’ Avocado Hummus

Mango n’ Avocado Salsa

I am looking forward to seeing all of your comments n’ recipes…

What are you cookin’ up with your Taco Night?

Please note, as required by the Federal Trade Commission, I am running at the request of Avocados from Mexico, for which I will receive $100 gift card in appreciation.