Start your day right with a delicious yoghurt bowl
The temperature is increasing as we approach the summer months, meaning that the winter warming options such as porridge just wont do. The best bet is to begin every day with a refreshing and tasty yoghurt bowl, and this recipe is summer beauty. Pomegranate juice, sunflower seeds and puffed quinoa cereal make for a filling and quick topping for cereal or to eat by the spoonful. This recipe has been plucked from the pages of Heidi Swanson’s cookbook Near & Far, which is available through Hardie Grant Books.
INGREDIENTS
2 tablespoons fresh pomegranate juice
a drizzle of honey
a big dollop of Greek-style yoghurt
a handful of puffed quinoa cereal
a sprinking of toasted sunflower seeds
whole pomegranate seeds or fresh dried rose petals (optional)
a little bee pollen (optional)
TO MAKE
In a bowl, swirl the pomegranate juice and honey into the yoghurt just a bit, sprinkle with the cereal and sunflower seeds, then finish with the pomegranate seeds or rose petals and bee pollen (if you’re using).
This is an edited extract from Near & Far by Heidi Swanson published by Hardie Grant Books.
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