I always tend to make a batch of this so that I always have something on hand to 'garnish' with. It's packed full of goodness and adding it to your morning meal makes it oh-so-much better!
Roughly chop the nuts. This can be done in a food processor but make sure you pulse chop to retain texture.
Tip into a bowl and stir in the other ingredients. Store in an air tight container. It will keep for 2 weeks.
Use to sprinkle over your favourite yoghurt with fruit.
50g brazil nuts - for selenium
50g blanched almonds - for vitamin E
50g shelled pistachios - for potassium
2 tablespoons milled chia seeds - for manganese
2 tablespoons psysillium husks - for digestive health
2 tablespoon milled flax - omega 3 fatty acids
juices
VEGAN, GF
This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!
Read Moremains
VEGAN, gf
This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
Read Moresnacks
VEGAN
This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.
Read More