Spiced Pears and Pomegranate Seeds

Spiced Pears and Pomegranate Seeds
Vegan; Raw; 15 minutes; Serves 4

This dessert is more spicy then sweet. The boys drizzled maple syrup on their portions, and used less cinnamon than the recipe called for. Another great topping is vanilla almond non-dairy ice cream (had friends over that loved this!)... I picked 2 pomegranates up originally for Bruce to enjoy fresh squeezed pomegranate juice with some organic vodka.

3 pears, cored, peeled and sliced into wedges
1 pomegranate, skin and membrane removed
1 Tbs. lemon juice
2 Tbs. brown sugar
1/4 t. ground nutmeg
1/3 t. cinnamon
2 Tbs. ground almonds
4 sprigs fresh mint, sliced for garnish

1. Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Found: Allrecipes.com

Pear-Almond Quinoa

Pear-Almond Quinoa
Vegan; 30 minutes or fewer

This vegetarian quinoa dish is full of pears, cinnamon and almonds and adds a fun twist to your quinoa. It makes for a nice gluten-free breakfast cereal or for a savory side dish that goes well with a salad. Very comforting and delicious!

Ingredients:

1 cup quinoa
1 cup water
3/4 cup ginger juice
2 to 3 tablespoons olive oil
1/2 medium onion, chopped
1/2 cup of dried fruit (I used a combination of dates, currents and raisins)
2 pears, unpeeled and cubed
1 teaspoon cinnamon
4 tablespoons sliced almonds, lightly toasted
1/2 teaspoon sea salt
pepper to taste

Directions:

1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.

2. Sauté onions and dried fruit in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add pears and more oil if needed. Cook until tender. Stir in cinnamon, and almonds.

3. Mix quinoa with pear mixture. Season with salt and pepper to taste.

Serves 4 to 6.