Cashew Lemon Cream

Cashew Cream is a dairy free option to drizzle over your pancakes or your breakfast bowl of fresh fruit. The original recipe comes from Jess' Kitchen with a touch of lemon zest added at the suggestion of my mother-in-law. The lemon brings a tangy uniqueness to the cream. You will love it!
 

Ingredients

250 g cashews

250 g coconut cream

100 g raw honey

1 tsp vanilla extract

Zest of 1 lemon

¼ tsp Himalayan salt

Instructions

Cover cashews with water. Allow to soak for 30 minutes. Then drain the water.

Blend cashew with all other ingredients on high speed for 1 – 2 minutes.

Store in air tight glass jar in refrigerator.

Berry Sauce浆果酱

Berry sauce is perfect for drizzling over pancakes or as a condiment to your breakfast bowl full of fresh fruit, yoghurt, nuts and seeds. We love to source organic berries either fresh or frozen.

Ingredients--制作材料

1 cup fresh / frozen berries 1--杯新鲜的或者冷冻浆果

1 cup pure filtered water--1杯纯过滤水

2 tbs honey--2汤匙龙舌兰糖浆或者蜂蜜

2 tbs arrowroot powder / kudzu starch--2汤匙竹芋粉

Instructions--制作步骤

1.       Place all ingredients into a blender and blend on high until smooth. 把所有的食材倒入搅拌机，调高速档打成浆。

2.       Pour liquid into a small saucepan and heat over medium heat until little bubbles form. 将步骤1的液体倒入一个小炖锅里用中高火加热直到起小泡泡。

3.       Reduce heat just slightly and continue to cook (for about 3 – 5 minutes) while whisking until thickened and clear. 然后把火头稍稍调小，一边搅拌一边继续烹饪（大约3-5分钟）直到液体变稠透明。

*This syrup will solidify a little in the fridge so needs to be heated before using.

*这种糖浆放入冰箱后会少量凝结，所以在使用前必须要先加热。