Some people are hungry and some can easily fast until lunch, it may depend on how your metabolism works or if you ate late the night before. Regardless, digestion is strongest early in the day and breakfast is crucial for the rest of the day’s blood sugar.
So to make a breakfast that is nutritious and without so much sugar, you can prepare your own yogurt, which is guaranteed to both children and adults enjoy, and which contains plenty of good bacteria and antioxidants that give a good start to the day. Vary the yogurt with your favorite berries or whatever is available at home. Blackcurrants in the yoghurt will be delicious, for example, but may then need the support of a little more sweetness.
I sweeten afterwards with a good quality honey. The jam that you also get a recipe for can be served with the pancakes, on the porridge or a summery smoothie bowl.
Cashew yogurt with raspberries and berry jam
5 dl cashews, soaked 8 hours in plenty of water
3 dl water
1 capsule probiotics, from Food Pharmacy or Dr. Mercola
1 teaspoon honey
200 g frozen raspberries
2 dl coconut milk
4 dl frozen berries, preferably different varieties (I used blueberries, raspberries and sea buckthorn)
1 ½ dl water
½ dl birch sugar
1 pinch of sea salt
1 tablespoon lemon juice
1/2 dl chia seeds
Possibly 1 teaspoon ground cardamom or zest of lime
Rinse the soaked cashews and pour into a blender jug. Add the other ingredients and mix for about one minute at maximum speed. Pour into a stainless steel bowl or glass jar, cover with plastic, make a few holes in the plastic and place it in a warm corner in the kitchen. Let stand for 24 hours. The yoghurt is ready when it smells sour. Keeps at least 7 days in the refrigerator.
Season your yoghurt like this with raspberries or use spices such as cardamom, cinnamon or vanilla powder, spirulina or lemon or keep the yoghurt natural and serve with fruit / berries and granola. I use the natural yoghurt as a base in good stir-fries to top a soup or salad with.
Raspberry cashew yogurt
Mix the finished cashew yoghurt with raspberries and coconut milk.
Taste and add honey for a sweeter taste.
Fill a glass jar with a tight-fitting lid and set aside to serve cold.
Boil berries, water, birch sugar and a pinch of sea salt. Simmer, stirring, for 5 minutes. Add lemon juice and chia seeds, stirring so that everything mixes smoothly. Allow to cool and fill into a glass jar. Lasts for about 2 weeks in the refrigerator.
This is a guest post. Any opinions expressed are the writer’s own.