This recipe is really so simple and good it's ridiculous.
It makes for a yes-I'm-licking-the-bowl dessert that won't make you feel like you swallowed an entire cow. I've even had it for breakfast, or as a side for lunch.
And perfect for spring and berry season!
We love berries in my house. I keep telling my son he needs to get a job to support his blueberry habit.
And the strawberries this late winter/early spring have been sweeter and juicier than in my recent memory.
Of course the BEST thing about berries is how HEALTHY they are. I'm sure by now you have heard about all of the unmatched antioxidant properties of berries, but here are a few more reasons to stock up on berries this spring:
Great for nervous system and brain health. Studies are even now showing that blueberries can actually improve memory, and could possibly slow down or postpone the onset of other cognitive problems frequently associated with aging. You CAN freeze blueberries without harming any of the delicate nature of many of the antioxidants. Although they have a slightly higher glycemic index (GI) than other berries, it is still considered to be low and may actually help regulate blood sugar. And buy organic! Organic blueberries contain much stronger concentrations of these antioxidants than conventional berries. Blueberries are also a good source for vitamin K, manganese, vitamin C, fiber and copper.
Similar to blueberries for super antioxidant powers. Can also promote healthy tightening of tissue which can make skin look younger. Yippee! The high tannin content is good for reducing intestinal inflammation, alleviating hemorrhoids and soothing the effects of diarrhea. The leaves can be brewed as a refreshing cup of tea or made into a therapeutic drink. The flavor might be somewhat bitter, so a touch of honey wouldn't hurt. The healthy dose of vitamin K aids in muscle relaxing.
Again -- ANTIOXIDANTS! The phenols in strawberries also help fight against inflammation, which research is now indicating is at the bottom of so many health issues - asthma, cancer, osteoarthritis and atherosclerosis (hardening of the arteries.) This fruit is rich in the B-complex vitamins. One cup of strawberries contains 136% of the recommended daily amount of vitamin C. One cup also has 21% manganese, an essential nutrient that acts as a powerful antioxidant and anti-inflammatory. They have a very low glycemic index and will not spike blood sugar like higher glycemic fruits.
So as you can see - all of these berries are indeed SUPER FOODS! Along with raspberries (which I didn't have in my refrigerator this day) a berry bowl is a wonderful, nutritious, delicious way to treat yourself.
Now for the cream sauce! This recipe comes from the amazing Kris Carr and her cookbook CrazySexyKitchen, which I highly recommend. There are many ways to use this No-Cream Cream recipe: use a little less water and it is like a parfait, use it instead of yogurt with fruit and granola, even to cream up a sauce or soup (with less agave.) I have also replaced the agave with pure maple syrup and it is superb!
3/4 cup raw cashews (soaked for at least 30 minutes)
1 12oz. can coconut milk - full fat. Don't ever buy the "light" or "lite" version of anything
3/4 cup water
1 tablespoon vanilla extract
3 tablespoons agave (this sounds like a lot, but this recipe makes a lot and per serving the sugar is minimal)
Sea salt to taste
To prepare cashew cream, blend cashews, coconut milk, water, vanilla, agave and salt in a high-speed blender until smooth.
To serve, fill each bowl with a cup of fresh berries of your choice and top with cashew cream.
You can even sprinkle a little cinnamon or raw cacao on top, or add a sprig of mint.
P. S. Next week...I will be making my own gatorade!!