Photography & Recipe by Ndoema
Another healthy kids hit! (and of course a fave of all kids at heart).
Ditching dairy products has been a huge step in my health and wellness journey.
I was raised on dairy. As a typical Frenchie, cheese and yogurt were daily staples. And though during my many years as a clean eating macrobiotic vegetarian I was well above average in the health department (meaning essentially disease free), I still suffered the occasional mucus and lymphatic congestion symptoms (chronic sore throats, sinus congestion) which all miraculously vanished as I wholeheartedly embraced a vegan and raw vegan lifestyle.
For an in-depth look at the relationship between the consumption of animal products (including dairy) and chronic illnesses, I highly recommend the amazing work of T. Colin Campbell and his book The China Study. It’s truly astounding.
I honestly wish I’d known about this wonderful vegan yogurt long ago and saved myself years of discomfort…
Probiotics are absolutely amazing and a must for anybody looking to improve their health and well-being. The benefits of cultured food goes far beyond gastro-intestinal health, the latest scientific discoveries on the gut bacteria and brain connection are phenomenal.
On this subject I highly recommend another book: The Body Ecology Diet by Donna Gates. It’s a great primer on the benefits of fermented foods.
So you see, there’s a lot more to this tasty vegan strawberry yogurt than meets the eye.
Let’s make it!
Flesh of 2 young Thai coconuts
1/2 cup of fresh young Thai coconut water
1 cup of fresh strawberries
1/2 cup of raw almonds
1/4 cup of goji berries
Contents of 2 probiotics capsules
Place the coconut flesh and water in the Vitamix and blend until nice and smooth.
Add the probiotic and mix thoroughly. Let your homemade yogurt rest overnight.
Sometimes I let it ferment longer (up to 5 days).
When ready to enjoy, pour half your yogurt in the Vitamix with the fresh strawberries and blend until smooth and creamy.
Place the almonds and goji berries in a food processor and pulse gently until you get a fine but crumbly texture.
To serve, pour alternating layers of plain and strawberry yogurt in your cup and finish off with crumble on top.
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