PLANT BREAKFAST

'Homemade is always better'

 

Cashew Butter (a small jar)

  • 2 cups raw unsalted cashews

Mango Yogurt (Serves 2)

  • 2 mangoes
  • 4 tsp lime juice
  • 2 tsp vanilla powder
  • 4 tsp hemp seeds
  • 4 tsp pomegranate seeds
  • Raw unsalted almonds almonds

Orange & Mango nut milk (4 glasses)

  • 2 cups raw nuts (in this case cashews, previously soaked)
  • 4 cups water
  • 4 oranges
  • 1 mango
  • 4 fresh dates (previously soaked)
  • 2 tsp vanilla powder
  • 1 tsp cinnamon powder
  • A pinch of sea salt

Cashew butter: Place the two cups of cashew nuts in a food processor. Mix in high speed for a couple of seconds until the nuts will start to clump together. Scrape down the sides so all the “nut powder” will be in the center to start mixing again. Eventually the nut butter start to clump. Continue mixing until completely smooth and the nuts oil has released. Transfer the butter into a small jar. (It will take approx. 13-15 minutes depending your food processor)

*You can also make the nut butter by roasting the nuts before processing.

Mango Yogurt: Peel and slice the mangoes. Mix the mangoes, lime juice and vanilla  by using a food processor or blender. Place the creamy mango in two small bowls adding the seeds and nuts on the top.

*If you have a sweet tooth, drizzle on top some spoons of maple syrup or raw honey.

Orange & Mango nut milk: (Soak the nuts overnight or at least four hours before you make the recipe) In the morning, rinse the nuts with fresh water and place them in a blender. Add the water and salt into the blender and mix in high speed for about a minute. Use a very thin strainer or cheese cloth to filter/strain the milk. Place it in a jar and keep it aside while you prepare the other ingredients. Squeeze the oranges until juice and peel and slice the mango. Wash the blender before you add the fresh cashew milk, orange juice, mango slices, spices and salt. Blend the mix until smooth.