RECIPES

Creamy Cashew Yogurt

MMMM. Creamy cashew yogurt. Totally vegan, gluten-free and refined-sugar free.

INGREDIENTS

2 cups raw, unsalted cashews
2 pitted dates
2 (opened) capsules of psyllium hulls (456 mg each)
1/2 tsp probiotic powder

INSTRUCTIONS

Soak the cashews in hot water and cover wiht a towel for 1 hour.

Drain and rinse the cashews, add to a high speed blender, along with the pitted dates, 1 3/4 cups room temperature water, and 2 psyllium hull capsules. Blend until creamy.

Pour cashew cream into a large mason jar and stir in 1 tsp probiotic powder. Close with a lid and store in a warm, dark place for 24 hours.

After 24 hours, the yogurt should be slightly tangy. Place in the fridge to chill. Serve with toppings of your choice. Divine!

Paleo Granola

Paleo, grain-free, gluten-free and vegan granola, with no refined sugar. Served here with my homemade cashew yogurt (recipe above) and organic strawberries.

INGREDIENTS

2 cups (240 g) slivered, raw almonds

1 1/4 cup (150 g) raw, plain pecans

1 cup (120 g) raw, plain walnuts

3 Tbsp chia seeds

1 Tbsp flax seeds or hemp seeds

1 1/2 tsp ground cinnamon

2 Tbsp coconut sugar

1/4 tsp Himalayan pink salt (or sea salt)

3 Tbsp coconut oil

1/4 cup (30 g) maple syrup

1/4 cup dried blueberries or dried cherries

INSTRUCTIONS

Preheat oven to 325 degrees F (160 C). In a mixing bowl, combine the nuts, chia seeds, flax or hemp seed, cinnamon, coconut sugar, and salt.

In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

Spread the mixture evenly onto a large baking sheet (covered with a wax paper or baking paper) and bake for 20 minutes. Remove from the oven, add dried blueberries (or other dried fruit) and stir.

Increase heat to 340 degrees (170 C) and return to the oven for another 5-8 minutes, or until deep golden brown. Be sure to watch carefully as the mixture can brown easily.

Once the granola is visibly browned, remove from the oven and let cool completely.