Our POMEGRANATE harvest and delicious winter salad recipe by GREEN Kitchen Stories

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We picked pomegranates from our beloved tree last weekend and had lots of fun. The seeds are delicious and 100% organic as no pesticides enter never ever in our garden. Stella loves to eat pomegranates as you can see in the photographs.

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She helped a lot to put the pomegranates in a wooden box while her sisters and me climbed the tree and picked the fruits. I opened a pomegranate, put the seeds in her eco-friendly dish made of bamboo and our little gourmet went outside and sat in the box on top of the picked fruits… enjoying her snack. So cute!

The kids love to see plants and fruit grow and harvest and eat them – great activity.

No idea how to use these healthy seeds in your kitchen?

We put them in smoothies (you can find our recipes here and here), eat them just like that as a snack or sprinkle them on top of salads. Still I have not shared one of our delicious salad recipes – stay tuned…

I found an awesome recipe in my recently discovered new favourite food blog Green Kitchen Stories by David, Luise and their daughter Elsa. I will try this winter salad recipe with millet, squash and pomegranate seeds still this week!

We usually use seeds and grains in our salad as well, sometimes millet, but mostly quinoa. Both are gluten-free, very nutritious and delicious!

It takes a little bit of time to  deseed a pomegranate, but there is an easy trick: Cut the pomegranate in half and push on the center a bit to put the inside out. Then just start whacking the back of it with a wooden spoon having placed a bowl below and the seeds should fall easily into it. These kind of tricks really make your life easier, like the magic trick that avoids that avocados or guacamole turn brown and oxidize.

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