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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More Yogurt Recipes
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