It’s so easy to prep some breakfast for the week by making things ahead of time in bulk and storing them in airtight jars in the fridge. This pot recipe will last for 3-4 days in the fridge (without the dry topping which you add on the day of consuming). I love it when things are quick and easy, and already done for me when I have early starts.
Coconut & Rose Green Parfait
3 cups filtered or mountain spring Water
1 cup Cashews, soaked 30min (not necessary in Vitamix)
1 tbsp Spirulina
1-2 Bananas, dep on your liking
1 handful baby Kale & Spinach combined
1 1/2 tbsp Rosewater
1/4 tsp Vanilla powder or pod, or 3 drops Vanilla Stevia
1/2 cup Chia seeds
Blend all except chia until smooth and creamy in high speed blender. Then add chia to a bowl and add entire blender contents. Use a whisk to combine. Set aside for 30mins to swell. Then add 1/3-1/2 cup to your jars.
I added on top some fresh Raspberries, plain Coyo Coconut Yogurt, and home-made Walnut Granola. I simply topped it with some dry Rose petals (as you would use in tea), and a dusting of Turmeric to boost immunity in these cooler months. I like to sneak in some medicinal herbal elements to things I create.
Get creative with yours but keep it simple is the key. This doesn’t need much. Fruit, yoghurt, something crunchie and your done.
Some food for thought:
Every patient carries her or his own doctor inside.
~ Albert Schweitzer