Soak grains such as brown rice in water overnight as this not only reduces cooking the time but improves the body’s ability to absorb the nutrients. If you don’t have broth, soak some shiitake or dried mushrooms in hot water and use this liquid to flavour your rice. The addition of eggs makes this porridge even more creamy and protein filled or simply stay vegan and delicious.
Serves: 4
Time: Overnight soak + 1hr cook time
Equipment
Ingredients
Steps
TO JUICE
NO BLENDER METHOD: Juice the fruit by rolling it around on the counter and squishing the skin between your palms. Open a hole in the side of the fruit with a paring knife and squeeze out the red stuff over a mesh strainer + container.
BLENDER METHOD: Make a shallow slit at the top of the pomegranate where the stem is. Cut all the way around the top of the rind to create a shallow circle, then remove this top section to reveal the seeds.
Slice 3 shallow cuts down the outer rind, from the top of the fruit to the bottom. Pull the pomegranate apart to create three large sections. Submerge these in a bowl of cold water.
Break apart the pomegranate underneath the water with your hands, separating the seeds from the rind and pith. The seeds will sink to the bottom of the bowl. Discard the pith and strain the seeds.
Place your pomegranate seeds in a blender. Pulse a few times to release the juice but not enough to break the inner kernel or your juice will be cloudy! Strain juice over a fine mesh + container.
MAKING THE CUBES
Dilute the pure pomegranate juice as desired with some coconut or natural water.
Pour liquid carefully into an ice cube mold, freeze and enjoy anytime!
Storage Tip:
Keep a box or bag in your freezer for ready made ice cubes, so that you always have a stash at hand and a freed up ice cube tray.