Deseeding Pomegranates

Deseeding pomegranates is a task to which most people have an aversion. It can be laborious and messy. That being said, I've come up with a series of steps that will help any individual deseed this wonderful and delicious fruit.

1) Start with one pomegranate.

2) Cut off the top of the pomegranate, to the point where the seeds start appearing.

3) You will observe that there are five distinct areas where the fruit seeds are accumulated at the top. Make five shallow cuts along the lines that run between these seed pockets.

4) Using both hands, pry apart each section. The multiple seed pockets should dislodge easily.

5) Place the open pomegranate in a bowl and fill it with water.

6) Dislodge the pomegranate seeds, using your thumbs, while the fruit is under water. Doing this will prevent pomegranate juice from splashing on you.

7) You'll find that the seeds will sink to the bottom and the pith will float to the top. Remove the pith from the water.

9) Drain the water from the bowl.

10) Your pomegranate seeds are now ready to eat.

Breakfast Bulgar

If oatmeal has become your hated choice for breakfast gruel, you may want to switch things up by using bulgar (bulgur) instead.

Bulgar is a cereal food made from the hulled kernels (groats) of wheat. The wheat is normally parboiled and contains a fair amount of fibre.

To make it, simply bring 1 part bulgar and 2 parts water to boil in a pot. Cover the pot and let the bulgar simmer on low heat for 15 minutes. (Cooking times will vary depending on the size and type of bulgar you are using.)

In any case, the cooked bulgar can be enjoyed in any way you like. I like to have it with some warmed almond milk and a dollop of all-natural jam.