The Magnificence Chef GLOW AGELESS Pear & Raspberry Breakfast Pots

GLOW AGELESS Pear & Raspberry Breakfast Pots
Serves 2

• 2 tablespoons sunflower seeds
• 1 tablespoon pumpkin seeds
• 2 tablespoons pistachio nuts, plus further coarsely chopped, to serve
• 1⁄2 cup (40g) coconut flakes
• 1/3 cup (40g) hemp seeds
• 2 tablespoons coarsely chopped almonds
• 2 tablespoons coarsely chopped Brazil nuts
• 1 tablespoon chia seeds
• 2 teaspoons floor linseed
• 3⁄4 cup (180ml) freshly squeezed orange juice
• 1⁄2 cup (125ml) unsweetened pure or coconut yoghurt, plus further to serve
• 1 teaspoon finely grated ginger
• 1 medium pear, sliced or coarsely grated
• 11⁄2 tablespoons goji berries
• Contemporary raspberries, to serve
• Cacao nibs, to serve

Raspberry & Glow Ageless puree:
• 1 cup (120g) recent or frozen & thawed raspberries
• 1 teaspoon GLOW AGELESS
• Squeeze of orange juice

Place the sunflower seeds and pumpkin seeds in a meals processor and blitz, to finely chop. Add the pistachios and pulse to coarsely chop.

Switch right into a medium bowl. Add the coconut flakes, hemp seeds, almonds, Brazil nuts, chia seeds and floor linseed and stir to mix.

Add the orange juice, yoghurt and ginger and blend effectively. Add the pear and goji berries and stir via. Cowl and refrigerate.

In the meantime to arrange the raspberry and Glow Ageless puree, mix the components in a bowl and mash with a fork to make a tough puree, stir to mix.

Spoon half of the puree into the bottom of two 2-cup (500ml) jars. Spoon the seed and nut combination on prime and compress barely right down to take away any air pockets.

Spoon over the remaining puree and prime with a dollop of yoghurt. Embellish with a few recent raspberries and a sprinkling of pistachios and cacao nibs.

Refrigerate for quarter-hour, or as much as in a single day for a grab-and-go fashion breakfast.

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