Pear Pomegranate Nut Bowl

Pear Pomegranate Nut Bowl

Pears and pomegranates are two of my favorite fruits to eat in the winter months. Whenever I visit the farmers market during this time of the year, I get so excited by all the beautiful varieties of delicious pears along with the ruby red globes of pomegranate goodness!

 

Pears and pomegranates are an excellent source of antioxidants, phytonutrients, vitamins, minerals, enzymes, and fiber.

 

Pomegranates

Pomegranates contain the important phytonutrient ellagic acid which can help stop the growth of unhealthy cells in the body while supporting healthy cell development. Pomegranates can be stored in the refrigerator for up to two months or in a cool, dark place for one month.

 

Pears

Pears are a great source of the water-soluble fiber pectin which is great for lowering our cholesterol levels.

 

Pears will continue to ripen after being picked but once they reach the level of ripeness that you enjoy, you should eat them immediately or only store in the refrigerator for a few days.

 

I created this pear pomegranate nut bowl when I was looking for a quick breakfast that would be nutrient-rich, easy to make, energizing, and delicious. I loved the recipe so much that I decided to add it to my new cookbook Deliciously Holistic which is coming out in April 2013.

 

I love the sweet and juicy, lush bites of the pear contrasted with the sweet and tangy bite of the pomegranate seeds. I used pecan butter in this recipe but feel free to use whatever sprouted or raw nut or seed butter that you have on hand.

 

What’s your favorite way to enjoy pears or pomegranates? Please take a moment to contribute to the conversation by leaving a comment.

 

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Pear Pomegranate Nut Bowl

Raw Vegan, Paleo, Gluten-Free, Grain-Free

Serves 2

 

2 large organic pears*—rinsed, dried, cored, and cut in half
½ cup sprouted or raw pecan butter

1 teaspoon fresh  ginger—peeled and grated

1 teaspoon cinnamon

2 teaspoons pure vanilla extract

3 tablespoons coconut sugar or 2 tablespoons coconut nectar,or ⅛ teaspoon stevia

⅓ cup dried unsweetened coconut flakes

½ cup pomegranate seeds

⅓ cup homemade granola (optional)

 

1. Slice pears halves into quarters and combine with nut butter, ginger, cinnamon, vanilla, your choice of sweetener, and coconut flakes in food processor fitted with S blade. Pulse until chunky and combined together.

2. Place in bowls and top with pomegranate seeds and granola if using. Enjoy!

*Choose your favorite pear. I love Red Anjou pears, Bartlett pears, or Comice pears.

 

HELPFUL TIP FOR REMOVING POMEGRANATE SEEDS

Cut pomegranate in half. Place a bowl in front of you and hold the cut side of the pomegranate half down.

Hit the back of the pomegranate half with a large spoon until all the seeds fall out into the bowl.

Discard the white pith and outer skin.

 

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Comments

  1. I’ve never tried raw pecan butter as I am allergic to pecans. Would peanut butter suffice or almond butter in this recipe? Or can it be made with out it at all? Otherwise I’m happy to realize I have all the other ingredients in my pantry/frig anyway! Yea! Sounds wonderful! I live on pom’s during the winter! Put them in just about every salad and all my fruit salads too! Thank you for this post! And I do like your website as well!

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