Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Pomegranate-Sumac Chicken

Gluten-Free, Dairy-Free, Serves 6

  • 2 cups full-fat coconut milk
  • 1 Tbsp kosher salt
  • 1/2 cup pomegranate molasses divided
  • 1 tsp ground sumac
  • 1/2 cup olive oil divided
  • 6 chicken legs
  • 2 pounds rainbow carrots with greens
  • 1 small rainbow radish halved and thinly sliced
  • 2 heads of garlic with the tops cut off
  • 1 Tbsp lemon juice
  • Flaky sea salt and pomegranate seeds for garnish


Into a large bowl, whisk milk, salt, sumac, 1/4 cup molasses, and 2 Tbsp olive oil. Add the chicken legs and toss to coat. Cover and refrigerate overnight. After the chicken has marinated, preheat the oven to 425 degrees F. Remove the greens from the carrots, rinse, and set aside 1 1/2 cups of the leaves. Chop the carrots into 1-inch pieces and place them into a medium bowl with 1/4 cup of olive oil and 2 Tbsp molasses. Season with salt and pepper to taste. Transfer the carrots to a sheet pan and roast for 15 minutes. Drain the chicken and place the legs between the carrots on the pan with the heads of garlic. Return to the oven and cook for 40-45 minutes, or until cooked through. Remove from the oven and let rest for 5 minutes. Meanwhile, in a small bowl, toss the reserved greens, radishes, oil, and juice. Season to taste. Cut the chicken and transfer to a platter with carrots, drizzle with pomegranate molasses, greens mixture, roasted garlic, and pomegranate seeds.

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