My current obsession lately? Pomegranate seeds.
These little arils pack such a sweet and juicy burst of flavor.
Now, please don't give in to buying the overly-expensive seeds at the store - buy the whole pomegranate and seed it yourself. You get about 600 seeds in one pomegranate...but, usually only about 1/2 cup in those tiny prepackaged seeds. My friend Kayli gives an excellent demo on her blog, Plant Eaters' Manifesto, so if you are new to the method - check it out!
And if you have a container filled with seeds in your fridge like I do, you may find yourself putting them on everything in sight. Here, I'm topping a vanilla chia seed pudding.
I've been making this chia seed pudding for dessert this week. But, it's also healthy enough to eat at breakfast, lunch or for a snack!
Pomegranate Vanilla Chia Seed Pudding
(makes 2 servings)
- 2 Medjool dates, pitted
- 2 cups light coconut milk (I use canned light coconut milk)
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 6 tablespoons chia seeds
- 1/2 to 1 cup fresh pomegranate seeds
- In a blender or food processor, blend the pitted dates until forms a paste. If the dates are not soft, soak them in hot water for about 10 minutes, then drain and blend.
- Add in the coconut milk, cinnamon and vanilla and blend until combined. Add the chia seeds and quickly pulse a few times to mix.
- Pour the pudding mixture into a large mason jar or airtight container and let set in the refrigerator overnight. Or, if not overnight, then for a few hours until the pudding is set and thickened.
- When ready to enjoy, serve in small jars or bowls and top with as many pomegranate seeds as desired!
Pomegranates are in season until about February... so now is the time to stock up!
Whole pomegranates will keep several days at room temperature or up to 3 months in the refrigerator. Once seeded, eat the seeds within the week.