ruby color and begin to crack. The individual seeds are called arils, and can be eaten straight from the fruit by peeling back its leathery skin. The arils add beauty and a punch of flavor to salads or almost any dish. The juice is delicious alone, or reduced and used as a glaze for meat or chicken. Pomegranates are also loaded with antioxidants. Seasonally, they can be found at stores around town to add a special touch to your holiday dinner.
EXERCISE OF THE MONTH The benefits of this exercise include strengthening your core and hips and testing your balance. Kneel on the floor and lean over to your right side, placing your right hand on the mat. Extend your left leg long onto the mat. Slowly extend your left hand behind your head, elbow to ceiling. Slowly lift your left leg to hip height as you also extend your arm to parallel your leg, palm facing forward. Look out over your hand, reaching slightly, and sliding your left ribs towards your left hip. Repeat slowly 10 to 15 times, switch sides, and repeat.
The side plank with reach develops core strength and balance.
PHOTOS BY SALLY BAKER
Side plank with reach
OK, so sliced cauliflower steaks do, in fact, look like brains.
PHOTO BY KATIE KIRSCHENMANN
Without missing a beat, we labeled cauliflower steak night “zombie dinner.” As soon as the tiny critic was allowed to name the food (and gross everyone else out), he ate it and discovered that he actually likes cauliflower.
Cauliflower “Steaks” (aka: Zombie Dinner) Family dinner is important in more ways than one. It’s a time to come together and discuss the day, joke around, reinforce your love for each other and teach healthy eating habits. But when your 6-year-old puts himself on vegetable boycott, a lesson in healthy eating can be a challenge. Solution to the challenge: once-a-week vegetarian dinner. Yet, the solution to this challenge is a challenge itself. Spaghetti only goes so far. How do you make vegetables fun and yummy? Answer: Creativity and the willingness to let your kids be gross (and have a good time). When I found a recipe for cauliflower “steaks,” I thought I’d hit the vegetarian jackpot. The only problem was the 6-year-old reaction. “Brains!” he said in total disgust.
Cauliflower Steaks 2 heads cauliflower sliced into one inch “steaks” Marinade: 1 cup olive oil ½ cup soy sauce 3-4 cloves garlic, minced 1-2 tablespoons grated ginger 1-2 limes juiced pinch crushed red pepper flakes 1 tablespoon rice wine vinegar 2-4 tablespoons minced cilantro (plus roughly chopped cilantro to garnish) Preheat oven to 450 F. Cut the cauliflower into one inch thick slices. Some end pieces will crumble. Save those florets in the fridge for another dinner. Make the marinade by combining all the ingredients into a blender. Blend until smooth. (There will be extra marinade leftover. Refrigerate for up to one week and use on chicken, fish and veggies). Season the marinade to taste. Place the cauliflower slices into a baking dish and cover with marinade. Place in oven to roast for about 15 minutes or until crisp tender. Sprinkle with fresh cilantro and serve immediately.
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