I’ve been a fan of the pomegranate since I was a child. I love the taste, the color, and I don’t even mind the mess of it. Cutting open a pomegranate is always an exhilarating experience for me, kind like opening a treasure box full of rubies. (If you want to spend four minutes of your life watching someone neatly open a pomegranate, see here. For the record, I have never used this technique).
The pomegranate is one of the healthiest foods around. It’s loaded with nutrients and an excellent source of vitamin C, folic acid, and vitamins A and E. And there is growing evidence that it’s great for diabetics too. A 2006 study showed that drinking pomegranate juice could help diabetics reduce their risk of heart disease. And last month the British Journal of Nutrition published a University of Houston study that showed pomegranate seed oil improved insulin sensitivity in mice.
Here’s my quick and easy recipe for a pomegranate breakfast. (When pomegranates aren’t available, I substitute with blueberries, or finely diced pieces of apple).
Plain yogurt (I like Stonyfield’s Organic Whole Milk yogurt)
One heaping tablespoon of ground flax seeds
Pomegranate seeds
Mix it all up and enjoy.
Just for fun: Here are some statistics on the number of seeds in pomegranates.
