A pomegranate is one of the healthiest things you’ll eat all year. They are delicious and packed full of healing abilities and antioxidants. Here are some truths about this powerful fruit:
- Great for the heart
Regular intake of pomegranates or pomegranate juice can maintain a good blood flow in the body. Consequently, it decreases the risk of heart attacks and strokes. The antioxidant component in this powerful fruit keeps the bad cholesterol from gaining a significant presence that could cause clots. - Rich in antioxidants
Being rich in antioxidants means this fruit packs a punch. Not only can it help your immune system, blood flow and gums, it can also benefit your skin. Pomegranates can help control aging by slowing down the appearance of wrinkles, which provides people with youthful and glowing skin. - Diabetes
For patients who have diabetes, eating pomegranates or drinking pomegranate juice can reduce the risk of various coronary diseases. There is also a reduction of hardening in the arteries, which can inhibit the development of heart diseases. - Dental Care
One of the best benefits of pomegranates is that the juice, along with its antibacterial and antiviral properties, helps reduce plaque and can protect again some oral diseases. - Stomach Disorders
The peel, bark and leaves of pomegranates are used to calm disorders of the stomach or the diarrhea caused by digestive problems. Tea made from the leaves of this fruit also helps calm the stomach. Pomegranate juice is also used for handling problems such as dysentery and cholera.
Recipes:
From Food Republic
www.foodrepublic.com/recipes/pomegranate-brined-roast-turkey-recipe
Ingredients
- 1 12-14 pound turkey, giblets removed
- 1 batch pomegranate brine
- 1 each lemon, orange and yellow onion, quartered
- 3 sprigs each rosemary, thyme and sage
- 4 tablespoons unsalted butter
- 1 cup chicken stock
- kosher salt
Directions
- Brine the turkey overnight.
- Drain the turkey and pat it completely dry with paper towels, both inside and out. Place it in the roasting dish and preheat the oven to 425 F.
- While the oven is heating, stuff the turkey cavity with the quartered orange, lemon and onion, as well as the fresh herbs.
- Using your hands, rub the butter over the entire turkey, sliding your fingers between the skin and meat under the breast on both sides to get as much butter under the skin as possible. No need to be fancy, just make sure it’s evenly coated and then sprinkle liberally with kosher salt.
- Tie the turkey’s legs together with kitchen twine, fold the wing tips under the wings and the wings up and under the shoulders.
- Pour the chicken stock into the roasting dish, and place the turkey in the oven. Roast at 425 F for one hour, then lower the temperature to 325 F and continue to roast for 17 minutes per pound, basting with the pan juices every 25 minutes.
- Remove from the oven and allow to rest for at least 20 minutes, preferably 30 or more, before carving and serving. In the meantime, add the pan juices to your gravy.