Hooray, it’s my favourite time of year: pomegranate season. <3 These ruby red fruits contain precious seeds that burst with sweet and tart flavours and I just love them so much.
Pomegranates are:
- Extremely high in antioxidants (fights off free radicals, protects the skin)
- Full of vitamin C to boost the immune system
- A powerful anti-inflammatory which aids in digestion
- Nutrient-rich (good source of folate, potassium and vitamin K)
- Absolutely DELICIOUS!
The only downside is the prep work when it comes to these tedious little seeds of glory. Years ago, my mom taught me the quickest and most efficient way to cut open a pomegranate and retrieve all of the seeds. The trick is to fill a small bowl with water and cut the pomegranate into 4 slices. Then, you place the slices in the bowl and begin to pop out the seeds under water. The water allows the seeds to sink to the bottom and forces the peel (along with those little white bits) to float to the top of the bowl. This process takes about 5-10 minutes, depending on how big the pomegranate is, and how many pomegranates you are preparing. I usually do about 2 at a time, and store the seeds in a mason jar for future use.
My favourite way to eat pomegranate seeds are in a coconut yogurt parfait, with almond granola and pumpkin seeds. I pack this the night before in the fridge and take it with me to work the next morning. My go-to vegan yogurt is Yoso’s Cultured Coconut in vanilla flavour. I love that it tastes more like a lightly sweetened coconut pudding rather than a yogurt, but it has all of the probiotics from bacterial cultures that you get from regular yogurt. Also, the tartness of the pomegranate seeds go perfectly with the sweet coconut flavour. One small container of Yoso gives you about 2 large parfaits, pictured below.
Bonus: it’s such a pretty looking parfait too, that you’ll get lots of compliments on it at work 😉
Vegan Pomegranate Parfaits
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Ingredients
2 pomegranates
1 container of Yoso cultured coconut
1/2 cup granola of choice
Pumpkin seeds to top
Instructions
- Place 1/4 cup of coconut yogurt at the bottom of your bowl or jar. Layer with pomegranate seeds. Repeat
- Top with granola and pumpkin seeds.
- Store overnight in the fridge if needed.
2 comments
I love pomegranate! Will definitely try it with the vegan coconut yogurt. Thanks so much for the recipe ☺️
Thank you Joan!