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.
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)
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.