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How do you make healthy recipes even healthier? Its easier than you think. Join Niki Boileau as she takes us on recipe re-adventures in her column Tweak & Eat.
Inspired by http://www.inthemakingbybelen.com
These days, I’m finding myself stocking up on TOO much fresh fruit at my local market (if there ever was such a thing) only to later face an overflowing fruit basket under constant siege of fruit flies. (Not to mention the threat of it turning before I can scarf it all down.)
This fruity faux-yogurt will help you get through your basket before the pesky flies do, while craftily using some fresh summer fare. Most of the year, we’re relegated to the dried variety, so get your apricots while they’re here!
Tip: make sure to read this over and prep your ingredients the night before (the cashews, buckwheat and oats need to be pre-soaked!) Other than that, it’s less work than it looks.
Ingredients
Yogurt
Buckwheat Overnight Oats
Method
Yogurt
Toss all prepped (and pre-soaked!) ingredients into a food processor and blend until smooth. Scrape your fruity yogurt into a separate bowl and set aside for a sec.
Buckwheat Overnight Oats
Rinse out your food processor bowl, and then toss all prepped (and pre-soaked!) buckwheat and oats ingredients into a food processor and blend until smooth.
The Finishing Prep…
Put it all together by scooping the buckwheat-oat mixture into a bowl and then topping with the yogurt.
We recommend slicing some banana on top or toasting some coconut and slivered almonds for garnish.
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Niki Boileau is a Vancouver-based RHN who loves spending time outdoors and dreaming up as many healthy porridge recipes as possible. Get in touch to talk all things food and health and check out her website for more recipe inspiration!
