Tuesday, April 24, 2012

Flogurt & Berries

This breakfast/snack/dessert recipe is extremely adventurous, so only recommended for like-minded palates. But it is free of sugar (except minimal amount in natural berries), dairy, grains, soy, and starches - and it has a texture identical to yogurt.

Here it is.

Cook in saucepan over medium heat until vegetable pieces are tender:
2 cups chopped fresh cauliflower (1/2 small head)
1/3 cup coconut milk
1 T white wine vinegar
1/4 tsp. sea salt
1 T sunflower, coconut or grapeseed oil

Pour cauliflower mixture into blender and add
1/2 cup unsweetened almond (and/or coconut) milk 
1 1/2 tsp. vanilla
1 tsp. lemon juice
Stevia glycerite drops to taste

Blend until very smooth. If cauliflower pieces are tender enough, this should not take more than a minute.

Pour 'flogurt' over fresh or frozen mixed berries. To serve as a dessert, the flogurt can be poured into a dish which has frozen berries on the bottom and allowed to sit in the refrigerator a couple hours before serving so the berries thaw.

Pureed cooked cauliflower is also delicious as a vanilla smoothie without the vinegar/lemon juice and with a little extra liquid. Try it with cinnamon or nutmeg.

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