Recipes — Pomegranate

Amy Ingram

Pumpkin Cheesecake Bites

Ingredients: 4 cups vegan cream cheese (or 4 cups pureed cashews or 4 cups of cream cheese) 2 cups maple syrup 1/4 cup LG Blood Orange Infused Olive Oil 2 cups soy milk (or milk of your choice) 1 cup pumpkin puree 1 1/2 cups silken tofu 1 cup arrowroot powder 1 Tbsp. agar powder 1 tsp. ground cinnamon          1/2 tsp. nutmeg   To Top: Pomegranate Seeds LG Pomegranate Dark Balsamic   For Frosting: 2 cups organic confectioners sugar 1/2 cup LG Mild Extra Virgin Olive Oil 1/2 cup baby thai coconut meat 1 cup vegan cream cheese ((or...

Read more →


Amy Ingram

Pomegranate Mango Fizz

Ingredients: 4 Tbsp. Pomegranate Arils 3oz. White Cranberry juice 3 oz. Lychee Juice 2 oz. LG Mango White Balsamic 2 oz. LG Pomegranate Dark Balsamic 1 oz. Fresh lime juice Lemon Sparkling water 1/2 Rosemary Sprig   Directions: Muddle 2 tablespoons of Pomegranate arils and rosemary in the bottom of 2 Collins glasses then fill with ice. In a shaker filled with ice, add the white cranberry juice, lychee, lime, mango and pomegranate balsamic. Shake until well chilled. Pour into glasses and top with lemon sparkling water, a few pomegranate arils, slice of lime and sprig of rosemary. Serve and enjoy! Serves 2   By Rhea...

Read more →


Amy Ingram

Slow Cooker Balsamic Pork

1 2-3 pound boneless pork roast or tenderloin 1 cup beef, chicken or vegetable broth 1/2 cup Liquid Gold Dark Balsamic 1 Tbs Worcestershire sauce 1 Tbs soy sauce 2 cloves garlic, chopped 1 Tbs honey Pinch of red pepper flakes Place pork into slow cooker. In a bowl or 2 cup measuring cup mix remaining ingredients and pour over pork. Set timer for 6-8 hours on low. Once pork is cooked remove from slow cooker and break apart with forks or tongs, ladle sauce over pork. * Staff suggestions for Dark Balsamic: Red Apple, Fig, Pomegranate or Black Cherry...

Read more →


Myrna Burlock

Fruit Salad

    This is a balanced salad with the infusion of sweet and savory flavours. This salad serves four people. INGREDIENTS: CANDIED NUTS: *Almonds            1/4 cup *Orange juice      300 ml *Brown sugar      900 ml *Walnuts             1/4 cup *Grapefruit (freshly squeezed)    300 ml *Pecans              1/4 cup *Apple juice (freshly squeezed)         300 ml INFUSED VINAIGRETTE: *Liquid Gold Nocellara Del Belice  Extra Virgin Olive Oil (EVOO)            300 ml *White wine vinegar      100 ml *Honey                2 tbsp *Shallots (sliced) 1 *Lemongrass (stalk, sliced)  1 *Bay (leaves, dried) 2 *Grapefruit (zest)  1...

Read more →