This recipe is the answer to what to prepare when you want an ultra healthy breakfast or brunch on a leisurely morning, and you could make one or the other of the offerings on a busier weekday for a completely satisfying start. The yogurt bowl is topped with banana, pomegranate seeds, and honeyed almonds. Easy enough. For the toast, thin slices of tomato and persimmon are cut into little star shapes with a cookie cutter.
- Brew the coffee to your liking.
- Using a knife, chop the almonds. Place in a non-stick frying pan. Brown a bit and drizzle with a little honey to caramelize.
- Remove from heat. Set aside to cool.