I couldn’t decide whether to cover breakfasts or lunches this week. I guess I could have charted my dinners instead, but I bought some beautiful pomegranates so I wanted to show them off.
My sister and I used to love eating pomegranates in autumn/winter. The beautiful ruby red jewels felt like a real treat. In fact, Mum used eat hers after we had gone to bed, or we would be sat watching, pleading with our eyes.
So when I saw some selling off, I knew I had to take a break from my daily banana and enjoy some pomegranates.
The bonus is that you don’t feel short changed by eating half, and saving half until later. So here you go, some of the delicious uses I’ve put my pomegranates to this last week.
I started the week with pomegranate over chia breakfast pudding made with a probiotic yogurt drink. Topped with a sprinkle of buckwheat groats and a teaspoon of smooth peanut butter.
I had two socca pancakes, which really came together well on this occasion. I meant to put matcha green tea in the mixture, but forgot until the end, hence the green splodges, it’s not mould! Sunflower seed butter sandwiched between, and topped with cacao nibs, pomegranate and a little yogurt on the side.
I made porridge with oats, a spoonful of ground linseed (flaxseed) and cottage cheese. I topped it with smooth peanut butter, pomegranate and cashew nuts.
I made a ‘rice pudding’ with cottage cheese and rice, and flavoured it with vanilla bean paste and rosewater. I stirred in pomegranate, and topped with sunflower seed butter and cacao nibs.
I had several variations on the yogurts and pomegranate theme. Served with oats…
or a cup of tea and buckwheat groats. (Yep, ipod photo at work)
This quinoa salad had tempeh cubes, mushrooms, spinach, soya (edamame) beans and, of course, pomegranate. You can see I topped it with homemade hummus I nabbed from my snack.
So there you go. Pomegranate for a week – yum!