GUT-FRIENDLY GINGERBREAD GRANOLA

with a side of homemade probiotic coco yoghurt, organic berries, beetroot dust and a little pot of my vanilla-infused super-milk aka plant-based vegan milk. Enjoyed in the Spring morning sun - this right here is what my kind of self-loving Wednesday looks like.

Super-milk is what I use in my smoothies, tea, over porridge, in my baking, cooking, or simply straight! It’s packed with with antioxidants, complete protein, omegas, essential fatty acids, vitamins & minerals. The powerhouse ingredients support thyroid health and can help your body rid itself of EBV (Epstein Barr virus) and heal from its effects.

INGREDIENTS

3 cups coconut water

1/4 cup brazil nuts

1/4 cup pumpkin seeds

1/4 hemp seeds

a good pinch of himalayan pink salt

1 medjool date

1 teaspoon pure vanilla powder

METHOD

1. In a large glass bowl cover nuts & seeds with spring water to soak overnight.

2. Once soaked, drain & rinse.

3. Add them to a high-speed blender along with remaining ingredients and blend on high for 1 minute.

4. Strain through a nut milk bag/muslin cloth/clean dish towel.

5. Store in an airtight glass container for up to 3 days.

Enjoy. 💫