½ cuppomegranate seeds ( should be ripe and sweet more or less)
½ cuplightly roasted pumpkin seeds
2 pcpears, large, firm and ripe
In a small saucepan, boil the pomegranate juice for 5-6 minutes until it has reduced to ¼ cup.
Let it cool and whisk in lemon juice, oil, salt, thyme, and pepper.
In a salad bowl, gently mix spinach, lettuce, pomegranate seeds, and pumpkin seeds with dressing.
Quarter pear and core. Cut each quarter into 2-4 slices.
Divide the salad bowl mixture among 6 plates and arrange the pear on the salads.
Serve and enjoy!
Tip for easy seeding: Cut a pomegranate into chunks. Put the chunks in a bowl of water, and, working underwater, use your hands to break the seeds free.
Comment- Pears and sweet pomegranate seeds, thyme are known to pacify Pitta which is linked with inflammation. As per the modern day research, punicalagin is an extremely powerful antioxidant found in the juice and peel of a pomegranate. Pomegranate has potent anti-inflammatory properties, which are largely mediated by the antioxidant properties of the punicalagin. The skin ofpears is also full of antioxidants andanti–inflammatory substances that may reduce the risk of diabetic complications. Spinach is rich in carotenoids which also add to anti- inflammatory potential of this recipe.