BREAKFAST CASHEW BOWLS

I use nuts more now than ever, by soaking them overnight they change the texture of the nuts and assist with the digestion. These little bowls make a great addition to breakfasts and can be packed into your lunch boxes with your choice of topping for a low calorie, high protein snack.

Serves 2

Ingredients

1 ½ cups raw natural cashew nuts, soaked in cold water overnight (8-12 hours)

4 fresh dates, stones removed

1 lemon, juice

1 tsp tahini paste (optional)

1 Tbsp psyllium husk powder

Pinch salt

10 Tbsp cold water or enough to create a smooth, thick puree

Toppings

Fresh fruit

Fresh dates

nuts/seeds

Toasted coconut

Dried fruits

Maple syrup or honey

Method

Using a high powered blender.  Add the drained cashew nuts, lemon juice, salt, tahini (if using) psyllium husk powder and water.

Blend until a smooth, glossy puree has formed.  If too thick add another 1-2 tablespoons of water until you get the desired consistency.

Pour into your bowls and refrigerate until needed.

When ready to eat simply top with your favourite combination of toppings.