Pomegranate, banana, granola and bee pollen

Full on breakfast love

We’re long-time cheerleaders of the work of Salad Love’s big boss of bowl food David Bez – right back from when one of our freelance designers mentioned we should check out David’s blog. So we were very excited to get our hands on his follow-up book, Breakfast Love (Quadrille, £16.99), which has hundreds of ridiculously easy recipes showing you how to sex up the most important meal of the day. We’ve already wolfed down five of them and can confirm their brilliance. This recipe involves two superfoods in the form of ingredient-of-the-moment bee pollen and powerful pomegranate and will kick-start your morning, whatever horrors happen to lie ahead.


⅓ cup granola
1 banana, sliced
2 tbsp pomegranate seeds
2 tbsp natural yoghurt
1 tsp bee pollen

Nut yoghurts and creams:

“I’ve been looking for a raw alternative to dairy yoghurt for a long time,” says David. “Coconut yoghurt from supermarkets is lovely, but eventually I found a winner: it turns out that nuts and seeds are the perfect raw protein alternative to dairy. Blend together 1 cup of nuts or seeds, 1 cup water and a drizzle of lemon juice and you’ll have a new kind of yoghurt. The nuts blend better if they have been soaked in water overnight. The best texture is achieved with cashew nuts, which produce a sweet and unctuous consistency – just perfect.

“If you want to add flavour to your homemade yoghurt, add a handful of fresh fruit and maybe 1 teaspoon of honey (preferably raw) to the blender. I’ve had great results with blueberries, strawberries, pineapple, mango, figs, apricots and nectarines.

“You can be creative and get a more dessert-like ‘cream’ by replacing the lemon juice with spices and honey. Blend together 1 cup of nuts or seeds, 1 cup of water, 1 teaspoon spice/flavouring (such as cocoa powder, ground ginger, ground cinnamon, lavender or vanilla extract) and 1 teaspoon of honey (preferably raw).”