Monday, April 5, 2010

Cashew Creme Fruit Parfaits

Simple, decadent and satisfying, a household favorite for any age. Great for breakfast, snack (or even dessert!)

Cashew Creme
4 1/2 Cups Raw Cashews, soaked for about an hour and rinsed
1 Lemon juiced
Pinch Sea Salt
1/3 Cup Maple Syrup
1/3 Cup Raw Agave
1 1/3 Cup H20 (+/-)

Variety of seasonal fresh fruit.(Photo to the right includes Bananas, Strawberries, Atulfo Mangos,and Pineapples)

Sprouted Buckwheat:
Make sure to purchase Raw Buckwheat (the dark Buckwheat is called Kashi and is not a living food)
To sprout, soak in water for 4-6 hours, drain and rinse in colander. Leave colander on a plate and occasionally rinse lightly to keep it moist (at least a few times a day). In 24 hours small sprouts should appear. If they are not visible by 36 hours, your buckwheat is dead.. try a different source. Keep the process going until the sprout is larger than the actual buckwheat. This should take 1- 2 days. After 36 hrs, unused sprouts should be refrigerated or dehydrated.

Blend Cashew Creme ingredients in Vitamix until smooth and creamy. Taste and adjust as needed. Remember that salt and lemon juice bring out sweetness. I know it sounds counter-intuitive, but if you need it a bit sweeter, try adding a tiny bit more sea salt or lemon juice.

Putting it all together:
Now that you have your delicious Cashew Creme ready and your fresh seasonal fruit cut up, you can layer the Fruit and Creme (with or without Buckwheat) as you wish.

Non Raw options:
Don't feel like waiting for the sprouts? No worries, just use Kashi or granola, or omit completely. Keep a lookout for our Raw Granola Love recipe....coming soon.

*This is a live food recipe.

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