Pomegranates are in season October through February – they just started appearing in the grocery isles. These lovely shaped reddish brown fruits contain tiny teardrop shaped seeds enveloped in deep yellow pith. The seeds, also known as arils, burst in your mouth with a tart, juicy sweetness. Pomegranate has been used in folk medicine for thousands of years, more recently it has become known as a superfood. It is believed that pomegranate can relieve symptoms of many diseases. Pomegranates contain antioxidants meaning they help protect cells from damage and may lower inflammation. Pomegranate seeds also high in vitamin C, providing about 40% of the daily requirement.

1/2 c pomegranate
1/2 c vanilla yogurt
1 small frozen banana
1/4 c almond milk
1 scoop Protein Essentials Hydrolyzed Collagen

It is actually simple to remove the fruit from a pomegranate. Cut it in halves or quarters, gently squeeze it over a large mouthed bowl. Tap the skin with a wooden spoon to further loosen the fruit. Nudge the remaining fruit out with the handle side of the wooden spoon. Clean up quickly as they can stain surfaces.

Put all the ingredients in the blender and let it rip.

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