In her superb cookbook dedicated to foods containing the highest concentration of antioxidants, phytochemicals, and other nutrients—otherwise known as “superfoods”—Julie Morris extols the virtues of the pomegranate, a remarkable magenta-hued fruit with generous amounts of vitamin C, potassium, anti-inflammatory amino acids, and polyphenols known to inhibit the proliferation of breast cancer cells in vitro. I’ve never incorporated pomegranates into my diet as much as I would prefer, due to my inability to adequately separate the arils from the pith as well as their limited availability. However, the other day, one of my housemates presented me with half of a pomegranate’s worth of seeds just as I began to whip up a batch of granola. Needless to say, I immediately dumped the seeds into the food processor along with a couple apples and prunes in preparation to create a pomegranate-infused granola. Recalling that the tart juiciness of the pomegranate complements the bitter sweetness of chocolate, I added a couple tablespoons of cocoa powder to the puree, as well as a healthy dose of cacao nibs—yet another superfood in this wildly nourishing breakfast treat—to the grain-nut mix of this particular granola, which also contains gluten-free oats, millet, buckwheat groats, walnuts, pistachios, flaxseed meal, and coconut. A winning recipe, if I do say so myself.
Ingredients: 1/2 of a large pomegranate’s worth of seeds, 2 medium gala apples, 5 juicy prunes, 1 tbsp melted coconut oil, 2 tbsp cocoa powder, 1 tbsp vanilla extract, 2 cups gluten-free rolled oats, 1/4 cup uncooked millet, 3/4 cup raw buckwheat groats, 3/4 cup flaxseed meal, 1/2 cup chopped walnuts, 1/2 cup pistachios, 1/2 cup unsweetened shredded coconut, 1/4 cup raw cacao nibs.
See my recipe for fresh fruit-sweetened granola for more specific granola-making directions.
Comment Provoking Questions: How do you like to use pomegranates?
Until next time, Ali.