Spring is here! Well, let’s not be hasty, but it seems so. The snow that surrounded us here in London last week has now melted and the sun is shining. The first flowers appear in the green parks. We timidly stop to smell them once again.
I always think of bees when I smell flowers. Imagine living a life surrounded by aromatic flowers. But let me not get carried away, our favourite beekeeper has more to say on bees.
But bees bring us to this week’s recipe. We will make a delicious spring breakfast using bee pollen! And not only to welcome spring. As many of us at Oliveology have been ill the last few weeks, bee pollen is our go-to superfood to boost our immunity. And ideas on how to incorporate it in our lives are always welcome (let us know if you’ve got any!). Bee Pollen is a source of essential vitamins, minerals, antioxidants, amino acids and enzymes including iron, protein, Vitamin B1, B2 and B3. Sounds like it’s very good for our bodies.
Collected by honeybees from the forests and flora of Northern Greece, our bee pollen is carefully dried to preserve all the vital nutrients. If you’ve never tasted bee pollen you’re in for a treat! These golden granules look like small rocks. But they are powdery, creating a silky dust in your mouth. And you can read a bit more here too!
This week we are pairing bee pollen with pairs and our favourite white soft galomyzithra creamy cheese. In an open sandwitch! Talk about pumping up your morning toast! Oh and for future spring breakfasts, bee pollen is great sprinkled on Greek yogurt, porridge, cereals and salads or added in milk, juice or smoothies.
Spring bee pollen toast for two
Finely slice the pear. Spread the galomyzithra cheese on your bread. Place the pear slices on top. Sprinkle bee pollen. Drizzle some honey if using.