Monday, September 24, 2012

Making Breakfast More Interesting: Sprouted Grain Bagels, Arugula and Fresh Figs

I've written many a time about how I tend to get into a rut with breakfast.  This week, I'm going to make an effort to get out of that rut, but still do something quick and easy.

I've been eating traditional bagels lately, but I wanted to try something a little healthier and a little easier on my stomach.  So, I decided to try Alvarado Street Bakery's Sprouted Wheat Onion Poppy Seed Bagels.  You've probably heard a lot about sprouted grains recently - they've gotten a ton of press (well, at least in the veg-friendly media I read).  According to the Whole Grains Council, "Sprouting grains increases many of the grains' key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids often lacking in grains, such as lysine. Sprouted grains may also be less allergenic to those with grain protein sensitivities." Some folks also claim that sprouted grains are easier to digest, which I was definitely willing to try.

I also thought I'd up the oomph on the toppings. Yesterday, when I was picking up my provisions for football Sunday, I was happy to see that fresh figs were still available, so I jumped at the chance to buy some.  I'm pretty sure the ones I bought were kadota figs - a yellow-green skin with a bright pink interior.  So, rather than just topping the bagel with my new favorite thing, vegan cream cheese, I took some inspiration from the yummy treat I had last week at the PIGS benefit and added some arugula and fresh figs.

It was a cool flavor combination - the sweetness of the figs and the creaminess of the vegan crea cheese contrasted nicely with the onion flavored bagel & peppery arugula.  I think I'll have it again tomorrow!

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