I'm hoping this breakfast yogurt bowl sets the tone for my entire day. I love the pretty pomegranate swirl intertwined with ribbons of a Turkish black pine honey a friend gifted me. There are little puffed BBs of quinoa, toasted sunflower seeds, some bee pollen, and creamy clouds of Greek yogurt. It was a fluke, with everything just falling into place after I reached for the pomegranate juice leftover from my ongoing juicing experiment.
Pomegranate Yogurt Bowl: Extra Credit
I can imagine cooking down a bunch of the fresh pomegranate juice to make a thick homemade pomegranate molasses the next time around, although I love the brightness of the fresh juice and the way it tangles with the honey and yogurt.
How To Make Fresh Pomegranate Juice
The quickest way I’ve found to juice a pomegranate is to cut it in half or quarters. Use a citrus juicer, I like the hand squeeze type, to press the juice out.
So, for today, it’s just a quick hi, and this bit of inspiration to make your breakfast pretty, tasty, and special.
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Pomegranate Yogurt Bowl
After some experimenting with the electric juicer, I came to the conclusion that pomegranates are best juiced by hand. Use a basic citrus reamer and juice it as you would an orange. Strain, and you're set. This recipe is written for an individual bowl, but I'm absolutely going to make a big, family-style version of this for the next brunch I have.
- For each bowl:
- a big dollop of Greek yogurt
- 2 tablespoons fresh pomegranate juice
- a drizzle of honey
- a handful of puffed quinoa crisps (or other cereal/granola)
- sprinkling of toasted sunflower seeds
- optional: whole pomegranate seeds or fresh/dried rose petals, a bit of bee pollen
In a shallow bowl swirl the pomegranate juice and honey into the yogurt just a bit, sprinkle with cereal, and sunflower seeds, and then finish with crushed rose petals and bee pollen (if you're using either of those).