TAMPA (BLOOM) – Chef and Rancher Mee McCormick who is the author of “My Kitchen Cure: How I Cooked My Way Out of Chronic Autoimmune Disease with Whole foods and Healing Recipes” and “My Pinewood Kitchen: A Southern Culinary Cure” joins Gayle Guyardo the host of the nationally syndicated health and wellness show Bloom along with BloomTampaBay.com Digital Reporter/Producer Brody Wooddell to share her recipe for Orange Cucumber Pomegranate Salsa and talk about ways your food can be healing.

Orange Cucumber Pomegranate Salsa Recipe by Mee McCormick

Brighten your simple proteins with this delicious low-fodmap, SIBO-friendly, gluten-free, vegan salsa. If you or someone you love is on the investigative path to ease digestive stress, this is the perfect recipe.

Orange cucumber pomegranate salsa

4 oranges or tangerines segmented and diced.

1 small cucumber diced.

1/2 cup pomegranate seeds*

1/3 cup of chopped green onions – the green parts only.

1/2 of one average-sized jalapeno, finely chopped (optional)

1/4 cup chopped fresh cilantro.

1/2 teaspoon lime zest

3 tablespoons lime juice

1.5 tablespoon of pure maple syrup

1/4 teaspoon of sea salt

In a bowl, toss together pomegranate seeds, cucumbers, oranges, chopped green onion tops, lime juice, lime zest, and maple syrup; mix it well.

Serve as a condiment with grilled shrimp, fresh fish, chicken, or tortilla chips as an appetizer.

This makes for delicious tacos, too!

*Pomegranate seeds are low-fodmap in 45-gram servings, roughly a ¼ cup of seeds. Portion and servings are crucial to understanding low-fodmap eating.