Cashew yogurt with raspberries and berry jam

By : Food Pharmacy

Ingredients

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

sea salt

200 g frozen raspberries

2 dl coconut milk

honey

Berry jam

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

Instructions

Cashew yogurt

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.

Berry jam

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.

Find it online: https://foodpharmacyco.com/2021/05/cashew-yogurt-with-raspberries-and-berry-jam/