I love this recipe! It is a whole-food power pack and is so versatile it may soon become a breakfast staple in your home.
Quinoa, a seed not a grain as is often thought, is high in protein, gluten-free and just 1/4 cup of it contains approximately 3 grams of fiber.
But the real star in this recipe is the fermented cashew milk. Cashew milk on its own is a tasty non-dairy milk but by fermenting the nuts beforehand you boost the nutrient availability and add a gut friendly component to the dish.
The notion of fermenting food may seem daunting but the process is really a piece of cake as you will see from the recipe below. You do need to plan ahead a bit as the fermenting process does take about a day. But the planning ahead is truly the hardest part of the whole deal.
Give it a try and if you get a second I would love to hear what you think of the recipe.
Fermented Quinoa Breakfast Bowl
2 cups cooked quinoa
1-2 cups fermented cashew milk* (recipe below)
1 grapefruit peeled and chopped
¾ cup cherries, blueberries or fruit of your choice
¼ cup chopped fresh mint
1 TBSP Maple syrup (or to taste)
Combine all ingredients pressing the grapefruit to release juices and let stand 15 minutes before serving
*Fermented cashew milk
In a mason jar cover 1 cup of raw cashews with fresh water leaving at least one inch of room from top.
Add 1 TBSP sea salt.
Seal tightly with lid and shake the jar to combine. Leave this on counter at least 24 hours.
After 24 hours drain and rinse the nuts. Put nuts into blender and add 1-2 cups of water depending upon your desired milk thickness.
Add 2 teaspoons of vanilla. Blend mixture to liquid.
Drain the milk through a nut back.