Yogn't
Ingredients (for one serving)
A handful of cashew nuts, soaked in water to cover overnight
Handful of raspberries or strawberries
Drop of vanilla extract (optional but adds a touch of sweetness)
2 tablespoons of chia seeds (for a cheaper alternative try Tukmaria seeds)
Oats (optional)
Instructions
Put the soaked cashews in a blender with the soaking water and blend to a creamy texture.
Add the vanilla and most of the raspberries (or strawberries), blend again.
Stir in the chia seeds (and oats if using) and leave for a minimum of 30 mins (to allow the seeds to swell). The longer you leave the seeds, the thicker the texture.
Top with remaining fruit and enjoy.
The cashew nuts provide protein, to help keep you full. The chia ("strength" in ancient Mayan) seeds are also protein rich and contain: omega-3 and omega-6 fatty acids, fibre, calcium, copper, phosphorus, magnesium, niacin, potassium, zinc, manganese, vitamins A, B, E and D...the list goes on (see link for health benefits of chia). They are from the plant Salvia Hispanica, which is related to mint. Tukmaria, or Sabja seeds, which are seeds from the sweet basil plant (recommended by my Gujarati friend who says they are used in a lot of Indian desserts and drinks) have similar water-absorbing properties to chia seeds, are full of vitamins and minerals and are good value from Indian shops.
I find this is a light but filling breakfast. Raspberries produce a light pink, delicately flavoured yogn't, but strawberries provide a bit more colour, substance and texture. The amount of water can be adjusted to your preferred consistency.
