The tasty red jewels from the pomegranate have so many great uses but I like to keep it simple. This breakfast toast is ridiculously healthy, easy to make and perhaps most importantly, it’s tasty.
You’ll need:
- A hearty multi-grain bread – I prefer Ezekiel 4:9 Sprouted Whole Grain Bread available in the freezer section of the grocery store.
- Plain greek yogurt – The tart flavor works well with the pomegranate seeds and the greek yogurt has more protein than regular yogurt – a good thing for us vegetarians.
- Pomegranate seeds, that you harvested yourself using the easy spoon method.
- Honey – For just a hint of sweetness, it is, of course, optional.
Toast up your bread, spread a thin layer of yogurt on top, sprinkle with pomegranate seeds and drizzle with honey. Breakfast is served!
referred to arils, which is actually the red portion that covers the seed) that are found inside, in a white membrane. The seeds have a tart, slightly sour taste that gets sweeter the longer it remains in the fruit. Getting the seeds out of the membrane can be tricky and there are two common methods, the water bowl method and the “beating it with a spoon” method. I prefer the later method. Despite the violent sounding nature of it, using the spoon method will get you a bowl full of seeds that are fully intact and unharmed.
