2 cups pomegranate juice
1 cup fresh, unfiltered apple cider
1 cinnamon stick, broken in half
1 clove
2½ slices of ginger
2 shots dark rum or whiskey
In a saucepan, mix all ingredients except the ones with alcohol. Turn the heat to medium-low and let the mixture come to a simmer. Cook for about 10 minutes, until it’s fragrant.
Fill up two warm mugs, and add a shot of rum to each mug. Serve immediately.
1 cup quinoa
2 cup water
2 large leaves of kale
2 cup cranberries
2 TBS extra-virgin olive oil
1 tsp honey
2 TBS orange zest, grated
6 medium oranges
1/4 cup mixed nuts
1/4 cup pomegranate arils
1/4 cup mint, fresh, chopped
Rinse quinoa with water. Bring to boil with 2 cups of the water and add rinsed quinoa and return to boil. Cover the pot, reduce heat to low and continue cooking until the water is gone and quinoa is cooked, about 12-15 minutes.
Wash and break the kale leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop.
