Thrive92017

Dukkah and

Blood Orange

Breakfast Bowl

Must-Have

Ingredients

1

Serving

I think as vegans we should experiment with

the whole variety of high-quality oils in the

kitchen, like hazelnut, walnut or grapeseed

oil, for example, and also perfumed oils.

Besides their health benefits, they deliver a

rich texture and the better the pairing, the

better they carry your flavors.

ingRedients

100 g coconut yogurt
50 g homemade cashew cream
(cashews, soaked for 3-4 hours
and then blended with a hint of
salt, lemon juice and just enough
water to get a thick cream)
2 tbsp rose hip or sea buckthorn puree
1 blood orange, peeled and sliced
Small handful of walnuts, caramelized
with coconut sugar (this is optional,
but a nice contrast)
1 heaping tbsp dukkah

method
Prepare cashew cream in advance.

Caramelize the walnuts by putting them
in your pan over medium heat and adding
2-3 tbsp coconut sugar. It melts quickly! As
soon as you see it starting to melt, stir the
nuts to lightly cover them and remove from
the stove.

Mix cashew cream with coconut yogurt and
add fruit puree. Marble if you like. Top with
blood oranges, walnuts and dukkah. You’ll
be surprised how this sweet and spicy
combination will get you started in the
mornings. If you still doubt that this intense,
and a little chili-flavored, seasoning is
your cup of tea for breakfast, try it in the
afternoon. To be honest, it’s what I did the
first time, too.

Baking

Hack

a trick i learned

in a cooking class:

any dough, sweet

or savory, will rise

better and have a

lighter texture when

you add a shot of

sparkling water.

THRIVE 51