Mixed berries with apple cider vinegar and cashew cream recipe
These breakfast bowls from wholefoods chef and health coach Lee Holmes of superchargedfood.com are the perfect homemade breakfast in bed. By happy coincidence they also make a wonderful dessert.
Ingredients
440g (2 cups) fresh berries
4 tsp apple cider vinegar
45g (⅓ cup) slivered almonds
For the cashew nut cream
155g (1 cup) raw cashew nuts
170ml (⅔ cup) filtered water
8 drops stevia liquid
1 tsp alcohol-free vanilla essence (optional)
Method
Make the cashew nut cream the night before. To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy. Add a little more water if the mixture isn't smooth.
Divide the berries between two small bowls.
Pour 2 teaspoons of apple cider vinegar over each bowl, top with slivered almonds and cashew nut cream and serve.
Note: The cashew nut cream can be stored in a covered container in the fridge for up to one week. You can substitute the same quantity of almonds, sunflower seeds, macadamias or hazelnuts for the cashews.
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