There is something that I have learned lately about the food industry. I may be the last one in on this secret, but it is still fantastic to realize. Demand quality and the prices go down. Of course, I do remember the basics of those ecomonics classes regarding supply and demand. But actually seeing it first hand is another thing. Did you notice how the big almond trend has lowered almond prices? Almond flour, almond milk, almond butter … and suddenly I can get a half gallon of almond milk for $2 and a pound of almonds for $4 without a problem (just two years ago, both were more than double this at my local grocery store!).
And yet again I have seen this phenomenon with pomegranates. I kid you not, before last year, I had never, ever had a pomegranate. I mean, I knew they existed, but not at my grocery store. Okay, I saw them there once, about four years ago for $4 a piece! Yeah, right. Then POM came on the scene, and suddenly I can pick up an in-season pomegranate on sale for $.99. Oh yeah baby, in the cart you go.
Take advantage now though … thanks to our government and the fed, our food prices may soon see a big spike. That holiday sugar will most definitely be jumping up in value, but thankfully, with those pomegranate seeds and just a couple kitchen staples, I don’t need (as much) sugar …
I know what you’re thinking, a shake? Seriously Alisa? Isn’t it fall? Well, technically, its already winter where I live. The snow has started flying, and it is sunny, but hovering around freezing degrees outside my window. But, I’m in that camp of cool and creamy is good year round … especially with the heat on.
This is really an un-recipe, but so yummy, that I had to tell you about it. I know the whole “banana soft serve” thing is old news, but this isn’t soft serve, it’s breakfast. Okay, it was my 2nd breakfast of the day, and now I’m going to make lunch. What can I say, I like food.
Peanut Butter & Pomegranate “Jelly” Smoothie
This ridiculously out-of-season, but in-season, un-recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, and Soy-Free. You can make it Peanut-Free and Nut-Free with sunflower seed butter.
- 1 Overflowing Cup of Banana Chunks
- 1 to 2 Tablespoons Creamy Peanut Butter (1 heaping tablespoon works)
- 1/8 Teaspoon Ground Cinnamon
- 1/2 Cup Water (or more as needed)
- A Bunch of Pomegranate Arils
Blend the banana, pb, cinnamon, and water until smooth and creamy. If you have a wussy blender like mine, pulse several times to get things moving. If you just try to fire it on, it may go nowhere. You can always add more water if needed. Pour into a glass and throw on as many pomegranate seeds as you like.
The flavor is reminiscent of PB & J (to me at least), but the crunch of the aril seeds adds texture.
Makes 1 guilt-free serving
Filed Under: Alisa's Recipes