Pomegranate and Spinach Dish

This is a great quick recipe, only drawback is the best part is the pomegranates so  it is really best to serve when they are in season.

This is a beautiful dish but I don't have any cooked right now so I will have to find some pictures later.

You need:

Either 1 cup firm tofu or 1 pound of medium size shrimp
2 tablespoons flax oil (need this for FLAVOR!!! no substitutes please)
1/2 cup pumpkins seeds (goes great with the tofu) or 1/2 cup raw cashews (goes great with the shrimp)
3 tablespoons shallots
1/2 teaspoon garlic (minced or powder)
1/2 teaspoon sea salt
1/4 cup fresh basil chopped
1/2 teaspoon turmeric
1/2 teaspoon either lime pepper or white pepper
1 cup fresh spinach
1 cup fresh pomegranate
1/2 cup feta cheese (again I prefer the goat's milk cheese)

Heat the flax oil on the stove in a nonstick frying pan over medium heat, cook the tofu until browned or if you are using the shrimp until the shrimp is cooked completely (firm and pink/white)
add the shallots and then add the seeds or nuts cook until lightly toasted
add the seasoning stir well, cook for about 3 minutes more so everything gathers the flavors of the seasoning.

Right before serving, put the fresh spinach on top of everything, put a lid on the pan, turn the heat off.  Let sit for 1 to 2 minutes, wanting the spinach to wilt but not get cooked and soggy.
Next grab a large plate.
Take the lid off of the pan, cover the pan with the plate, flip over so the spinach is on the bottom and the tofu or shrimp is on top.  Sprinkle the pomegranate and feta cheese on top of the whole thing.
Serve.
Makes 2 to 3 servings.  If you feel like sharing.  Personally, I don't usually feel like sharing this dish. It is so yummy.
It is beautiful too, lots of great color and textures and tastes.