Wednesday, July 17, 2013

Beat the Heat Recipe Day 3 - Potato and Pomegranate Salad

Day 3 of this blistering heat, and it's almost too hot to eat...

Almost.

Today's "Beat the Heat" recipe comes from Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer. We love this salad because it offers a cool, dynamic taste without the kitchen prep sweat.  It's also very easy on the eyes! Look for fruit and veggies at your local farmer's market to maximize freshness.


 
 Potato and Pomegranate Salad
A new twist on the classic potato salad--this one is enhanced with cucumbers, pomegranate seeds, and spices. Serve on a bed of wartercress or baby spinach for added color and crunch. 

1 cup sliced potatoes (gold, red, and/or purple varieties)
3/4 cup pomegranate seeds
1/2 medium English cucumber, cut into 2-inch lengthwise pieces
1/2 fresh green chili pepper, finely minced (more or less to taste)
1/2 teaspoon ground cumin
1/4 black sesame seeds
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt (more or less to taste)

Yields: 2 cups
Serving size: 1/2 cup

Directions

1. Place potato slices in a glass bowl with a few tablespoons of water. Microwave for 5 minutes or until tender when pierced with a fork. (Alternatively, boil on stovetop.) Drain and cool.

2. Place pomegranate seeds, cucumber, chili pepper, cumin, sesame seeds (if using), lemon juice, and salt in a bowl and stir. Add potatoes and gently toss to combine.

3. Refrigerate for 1 hour before serving.

 More about Indian Inspired Gluten-Free Cooking


Celiac disease affects about 1% of all Americans (about 3 million people) and many are finding relief by following a gluten-free diet. Most gluten-free diets are bland and restrictive, but Indian cuisine is a perfect alternative as it relies heavily on flavorful spices, rice, vegetables, dals and legumes. With inspired, nutritious recipes like “Mushroom and Green Pea Quinoa with Pistachios,” “Chickpeas with Ginger and Mango,” and “Chicken in Almond-Coconut Sauce,” this cookbook brings the rich flavors of Indian cooking to your gluten-free table.

Includes:

  • More than 100 easy-to-follow step-by-step recipes
  • Helpful FAQ on gluten-free foods
  • Guide to Indian spices, rice, grains and legumes used in the recipes
  • Nutritional analysis and diabetic exchanges for each recipe
  • Beautiful color photo for each recipe
Alamelu Vairavan is host of the popular cooking show “Healthful Flavors with Alamelu,” produced by Milwaukee Public Television and syndicated across the country on PBS. She is a culinary instructor and author of two successful cookbooks, including Healthy South Indian Cooking (Hippocrene Books, 2008). Alamelu holds a degree in Health Information Management from the University of Wisconsin—Milwaukee and has worked for many years in healthcare. She resides in Milwaukee, Wisconsin. Visit her at curryonwheels.com.

Margaret Pfeiffer, M.S., R.D., C.L.S. is a practicing cardiac nutritionist, a clinical lipid specialist and registered dietitian. She earned a B.S. in Food and Nutrition at University of Wisconsin—Stout and an M.S. from Boston University. She has taught many classes on healthy cooking and authored a book on heart-healthy eating, Smart 4 Your Heart (King, 2009).  She resides in Brookfield, Wisconsin.

Recipes from earlier this week:
Day 2: Peach Coconut Paletas
Day 1: Shrimp Salad on Mixed Greens

2 comments:

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homeworkpando said...

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