This recipe is the perfect combination of protein, omega 3 fatty acids, vitamins and minerals. Cashews are one of my favourite ingredients. They add a sweetness and creaminess to anything, and are full of protein and good fats. Likewise, coconut milk also adds a creaminess to this dessert, along with a hint of sweetness, and enriches it with calcium, B complex vitamins, magnesium and phosphorus. Raspberries taste great, and also have a slew of health benefits on their own. They’re high in antioxidants, rich in vitamin C (which, aside from being a great booster for the immune system, also aids in skin health), high in fiber and rich in manganese. While this recipe seems like a delicious, simple breakfast solution, there actually are quite a few health benefits under all that creamy goodness!
The best part about this recipe is that is can be made in a large batch on Sunday, and portioned out for the week. Aside from being an excellent light breakfast option, it’s also a satisfying snack option to break you out of the 3 o’clock slump. Even when we’re busy, we should always find ways to ensure we’re filling our bodies with as much nutrition as we possibly can. Eat well to live well!
- 2 cups Cashew nuts, soaked overnight
- 2 cups Frozen raspberries
- 1 cup Coconut milk
In a blender or food processor, puree all ingredients until smooth.
2. Pour into an airtight container, and keep in the fridge for up to 5 days.