This is one of my new favorite breakfasts. Loaded with protein, fiber, and omega 3s, this recipe was adapted from mandalade. It has become one of my favorite ways to start the day.
What you’ll need:
Dry blender or food processor
45 grams Almonds (raw)*
25 grams Sunflower seeds (raw)*
40 grams Avocado
1 TBLS Avocado Oil
1 clove Garlic (chopped)
1 tsp Smoked Paprika
Salt (to taste)
Pepper (to taste)
In a small pan, add garlic to avocado oil (or other oil of your choice). Sauté until golden brown. Remove from heat and set aside.
Measure nuts and seeds and add to a dry blender or food processor and blend until desired texture. I like mine slightly course at this stage.
Transfer to a wet blender (I love my Vitamix). Add water slowly until texture becomes thinner. Add avocado and spices. Blend until smooth or paste-like, adding water as needed. Set aside.
*Traditional mandalade requires nuts and seeds to be soaked over night. This makes the seeds softer and more easy to digest. If using soaked nuts and seeds, skip the dry blender or food processor and simply throw the seeds, nuts and other ingredients in standard blender.
About the Author: Andrea Stuart is a yoga instructor, Reiki practitioner, wellness advocate, Editor of Up.St.ART Annapolis and 65 & 57 Degrees Magazine, and poet. Visit her website at andrea-stuart.com.