Comfy Belly Cashew Banana Yogurt
I made this recipe with water and coconut milk because I didn’t have coconut water on hand, and both came out well. I prefer using a high-speed blender to make the yogurt because it takes less time to make it creamy. If you use a food processor, let it process for a minute or so to get the yogurt really creamy.
I also added a little more lemon juice than the recipe calls for and a pinch of cinnamon in one batch, with great results.
· 1 cup cashews, soaked for 2 hours or more, then drained
· 2 large bananas
· 1 1/2 tablespoons freshly squeezed lemon juice
· 2/3 cup coconut water (1/2 cup if you’re using a food processor)
· 1 pinch sea salt
· 1/2 teaspoon probiotic powder (optional; you can simply open up a few probiotic capsules for this!)
Blend all the ingredients in a high-speed blender until smooth.
Alternatively, place all the ingredients, except the coconut water, in a food processor and pulse a few times to combine. Turn the motor on and drizzle in the coconut water in a thin stream. Keep processing until the mixture is very smooth.
Stored in an airtight container in the fridge, the yogurt will keep for 2 days.
Servings: 4; Calories: 257; Fat: 15 g; Carb 28 g ; Fiber 3 g; Protein 7 g; Sugar 11 g; Sodium 84 mg; Cholesterol 0 mg.
Makes 4 Small or 2 Large Servings
From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.
_._,_._,_
I made this recipe with water and coconut milk because I didn’t have coconut water on hand, and both came out well. I prefer using a high-speed blender to make the yogurt because it takes less time to make it creamy. If you use a food processor, let it process for a minute or so to get the yogurt really creamy.
I also added a little more lemon juice than the recipe calls for and a pinch of cinnamon in one batch, with great results.
· 1 cup cashews, soaked for 2 hours or more, then drained
· 2 large bananas
· 1 1/2 tablespoons freshly squeezed lemon juice
· 2/3 cup coconut water (1/2 cup if you’re using a food processor)
· 1 pinch sea salt
· 1/2 teaspoon probiotic powder (optional; you can simply open up a few probiotic capsules for this!)
Blend all the ingredients in a high-speed blender until smooth.
Alternatively, place all the ingredients, except the coconut water, in a food processor and pulse a few times to combine. Turn the motor on and drizzle in the coconut water in a thin stream. Keep processing until the mixture is very smooth.
Stored in an airtight container in the fridge, the yogurt will keep for 2 days.
Servings: 4; Calories: 257; Fat: 15 g; Carb 28 g ; Fiber 3 g; Protein 7 g; Sugar 11 g; Sodium 84 mg; Cholesterol 0 mg.
Makes 4 Small or 2 Large Servings
From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.
_._,_._,_
