Fragrant Vanilla & Honey Macca Cream with Berry Puree. This is insanely delicious – and so damn simple. Trust me on this one, you won’t be sorry. Vanilla powder is expensive but you use so little and the flavour is so vanilla-y that once you have tried it, you’ll be won over.
1 1/2 cups (210 g) macadamia nuts (or cashew nuts)
1/2 teaspoon psyllium husks
1 teaspoon lemon juice
1 teaspoon vanilla powder
1 tablespoon raw honey
1 cup (125 g) fresh raspberries, plus extra to serve
125 g fresh strawberries, hulled, plus extra to serve
1/4 teaspoon vanilla powder
Place the nuts in a bowl, add plenty of water and allow to soak overnight. If you are short on time, you can use boiling water and soak the nuts for 30 minutes, until they are soft.
Place the psyllium husks and 150 ml of water in a bowl. Stir until the mixture thickens and forms a soft gel.
Place the drained soaked nuts in a high-speed blender, add 2 tablespoons of the psyllium gel, the lemon juice, vanilla, half the honey and 1 tablespoon of water and blend until very smooth and creamy. Add a little more water if it is too thick.
To make the berry puree, place the berries and vanilla in a blender and blend until smooth.
Layer the macadamia cream with the berry puree in cups and top with the extra berries and drizzle with the remaining honey.
The Yogic Kitchen by Jody Vassallo (HQ Non Fiction, $39.99)