11 Jan, 2010
Ripe Persimmons with Fresh Vanilla Milk & Macadamia Nuts (a Raw Vegan Breakfast, Dessert, or Light Supper)
Posted by: Angela Leeds In: *LGS Daily Recipe| Breakfast| Desserts| Great Raw Pot Luck Recipes| Main Dishes
This is another recipe I so wish I had conceived of earlier in life — makes me think, “Who knew?” What a luscious, satisfying combination, great for a quick breakfast (especially if you’ve made the Vanilla Milk the night before, from either raw pumpkin seeds or raw almonds), but also wonderful for a light supper or a pot luck dessert.
The persimmons have a sweet, custardy delicacy off-set by the crunch of the macadamias, and the Vanilla Milk ties it all together with its creaminess.
And to think it’s loaded with minerals such as zinc from the pumpkin seeds or calcium from the almond, and magnesium from the macadamia nuts, beta carotene and antioxidants and a host of healthifying phytonutrients from the persimmons… It’s all very, very, good.
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