Mixed Berries in Apple Cider Vinegar with Cashew Nut Cream

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

 Ingredients

  • 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

 Ingredients

  • 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)

 Method

 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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