Recipes

Clementine salad with pomegranate and lime

Someone asked for our very best recipe for clementine salad with pomegranate and lime. And voilà, here it is!

1 Start by peeling a thousand clementines. Or at least ten.

2 Thaw 1/2 cup organic pomegranate kernels (saves you both stains and swearing, in case you are not a professional pomegranate opener).

3 Spread the clementine slices and pomegranate kernels over a plate.

4 Prepare 3 1/2 tablespoons coconut sugar, 1/2 cup water, 1 lime and half a vanilla bean.

5 Squeeze the lime and put the lime juice, water, coconut sugar, and the half vanilla bean into a saucepan and boil quickly, until it reaches the thickness of a sauce. Let cool off.

6 Pour the sauce over the clementine salad and let it sit for at least one hour.

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in German here or in Polish here, and our new cookbook in Swedish here. And buy professor Bengmark’s Synbiotic15 here.


Comments
Comment

You need one accepted comment before your comments will display.