MORNING RAW FRUIT PARFAIT WITH STRAWBERRY RHUBARB PUREE, APPLE SAUCE & VANILLA CREAM

It is a Dugas rule that at breakfast we always eat fruit, fruit and more fruit! 

#1 because fruit is best eaten together for proper digestion, to prevent fermentation and gas....

and #2 because fruit gives us a great natural source of vitamins and minerals that we need to start our day.

Skip processed cereals and milk for just one morning and eat 2 pieces of fruit instead or a fruit shake and I promise you, you will feel like a new you, all day long!

Did you know that buckwheat is a member of the rhubarb family! So technically sprouted buckwheat can be eaten with fruit!

I always start my mornings with a nice warm glass of lemon water and then, 20 minutes later, I start eating fruit! Usually seasonal berries, an apple and a banana. But on days when I'm feeling fun, I like to get creative and make parfaits for the kids and myself.

When making parfaits you can mix any type of fruits and berries! Blend them, cut them or leave them whole.

I love these glass jars because the kids can take them to go if they are in a rush or if they go to grandma's and grandpa's for a sleep over.

Use any fruity sauces you like. In this one I used homemade apple sauce, strawberry rhubarb puree and a coconut vanilla cream. Just have fun with it. These are even great as a dessert for one. Recipes are all below.

MORNING FRUIT PARFAIT WITH STRAWBERRY RHUBARB PUREE, APPLE SAUCE & VANILLA CREAM
Gluten-Free, Dairy-Free, Refined Sugar-Free

• Fruit and berries of your choice, I used sliced banana, blueberries & dried cranberries
• sauces of your choice, I used strawberry rhubarb puree, apple sauce and coconut vanilla cream
• dehydrated sprouted buckwheat

Strawberry Rhubarb Puree

Makes 1 cup

• 10 strawberries
• 1 cup chopped rhubarb
• 2 tsp. clear agave or unpasteurized honey

1. Boil rhubarb for 2 minutes and let sit off the heat until soft. Blend strawberries, soft rhubarb and honey. Store in a mason jar in the fridge.

Vanilla Cream

Makes 1 cup

• 1 cup raw coconut meat
• 1 vanilla bean
• 1 tsp. pure vanilla extract
• 1 tsp liquid sweetener- unpasteurized honey, maple syrup, clear agave
• 3 tsp. water

1. Blend and store in a mason jar in the fridge.

Apple Sauce

Makes 3 cups

• 10 organic apples, cored, leave skin on
• 2 tsp. liquid sweetener - unpasteurized honey, maple syrup, clear agave
• 1/2 tsp. cinnamon

1. Cut apples into bite sized pieces and add to a large frying pan and turn on to low heat. Stir until all apples are soft. Add to a high speed blender and blend with sweetener and cinnamon until smooth. I had to do mine in 3 separate batches in my nutribullet.

Store in an air tight container or mason jar, will keep 3 weeks in the fridge.


Dehydrated Sprouted buckwheat
Makes 2 1/2 cups

• 2 1/2 cups raw buckwheat grouts

1. Sprout buckwheat

2. Dehydrate sprouted buckwheat (do not bake) for 8 hours on paraflex dehydrator trays on 110°.

Store in an air tight container and keep in a cupboard.

Note * All of the sauces will store in the fridge for 2-3 weeks.

I can't get this song out of my head! So good!