Ginger-Infused Yogurt with Honey and Pomegranate

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Photo courtesy Absolute Press (c) 2010

Excerpted from Indian Superfood: Superfood + Superspieces = Indian Superfood, by Gurpareet Bains, with permissions from Absolute Press (c) 2010. The following excerpt can be found on Pages 22 to 23.

We all know that pomegranate is charged with antioxidants that have a similar effect on free radicals as a raging bull has on innocent bystanders, sending them running for cover. But how do we muster this pomegranate bloodbath in a practicable manner? Well, this recipe is my answer, and it achieves for the taste buds what a ‘kick in the ass’ would do for me.

Each and every mouthful bursts full of sweet and sour pomegranate pearls, combined with ambrosial honey-and-ginger yogurt that bites. A marvellous, antioxidising breakfast treat that’s ready to eat at the ‘speed of light’; it regulates blood sugar levels, soothes a feisty tummy and will even help you look your best. What more can one ask for? And, if you’re a wimp or simply not looking for too much excitement first thing in the morning, you can always replace the pomegranate with blueberries or dried fruit and nuts. SERVES 2

• 1 pomegranate
• 10 fluid ounce natural yogurt
• 1/2 teaspoon ground ginger
• 6 teaspoons honey

1. Cut the pomegranate in quarters. Using your hands or a teaspoon, gently scoop out the seeds and set aside.

2. In a bowl, mix together the yogurt, ginger and 2 teaspoons of the honey, stirring until smooth.

3. Pour the mixture into bowls serving glasses. Top with the pomegranate seeds and remaining honey and serve.

ONE SERVING = 45%+ RDA antioxidants

Click here for the main article, From Our Bookshelf: Healthful Indian Breakfast Recipes.

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