Mixed Berries in Apple Cider Vinegar with Cashew Nut Cream

Written by Lee on . Posted in Autumn, Blog, Blog Breakfast, Blog Snacks, Christmas, Dairy Free, Dessert, Gluten Free, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Summer, Supercharged Food Menu, Vegetarian, Wheat Free, Winter, Yeast Free

Berries in ACV and Cashew Nut Cream

This breakfast bowl is perfection, and by happy co-incidence it also makes a wonderful dessert.

Simple and understated, the addition of apple cider vinegar will ensure the perfect start to a homemade breakfast in bed.  Deliciousness and nutritiousness collide in a spectacular balancing act of flavours.

Serves Two


  • 440 g (151/2 oz/2 cups) fresh berries
  • 2 teaspoons apple cider vinegar
  • 45 g (11/2 oz/1/3 cup) slivered almonds

 Cashew Nut Cream


  • 155 g (51/2 oz/1 cup) raw cashew nuts
  • 170 ml (2/3 cup) filtered water
  • 8 drops stevia liquid
  • 1 teaspoon alcohol-free vanilla essence (optional)


 To make the cashew nut cream, place all the ingredients in a food processor and whizz until smooth and creamy.

  • Add a little water if the mixture isn’t smooth.
  • Divide the berries between two small bowls.
  • Pour 2 teaspoons of apple cider vinegar over each, top with slivered almonds and cashew nut cream, and serve.

Note: Make the cashew nut cream the night before.  It can be stored in the fridge in a covered container for up to one week. You can substitute the same quantity of almonds, sunflower seeds, macadamias or hazelnuts for the cashews.

For more delicious anti-inflammatory recipes checkout my new book Eat Yourself Beautiful

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