Chia and berry breakfast bowl
July 18, 2019 | |
-receipe by Veronica Kaczmarowski
Portions: 4 x ½ cup servings
- 1 14oz can coconut cream
- 1/3 cup white chia seeds
- 1 to 2 tbsp fresh lemon or lime juice
- 1 x 5 milliard dairy-free probiotic capsule
- 1 tsp organic mint essence
- ½ cup blueberries and/or raspberries, roughly crushed
Whisk the coconut cream, chia seeds and lemon juice until completely combined. Open a probiotic capsule and whisk it into the coconut cream mixture. Pour the mixture into four wide-mouth glass jars and cover with a clean towel. Let them sit at room temperature for 24 hours, until fermented. Fold in the berries and mint essence, and refrigerate until cold. Use within four days.
Garnish with your choice of activated walnuts, pecans, cashews, sunflower, hemp or pumpkin seeds, bee pollen and a few extra whole berries.