An
Yummy Banana and Persimmon Budwig
Feast
Ingredients
for 1 serving:
- 125
g quark (or cottage cheese)
- 2
tablespoons of milk
- 2
tablespoons Dr. Budwig's flax
oil/omega-3 oil of your
choice
- Honey
as needed
- 1
persimmon
- 2
tablespoons of fresh shredded
nuts (create a mix with
nuts such as yellow and brown flax
seeds, sunflower seeds, wheat germ
and tiger nuts)
- a
few banana slices and
some mint for garnish
Preparation:
Whatever
your palate, peel or not the skin
of the persimmon. Cut the fruit into
small pieces.
Mix
the milk, flax oil and
honey with each other, possibly
with an electric mixer. Then
gradually add the cheese
into smaller portions and mix everything
into a smooth cream - it must not
see any more oil. If necessary, even
give some more milk.
Now
add 3/4 of the persimmon
to the quark and linseed/flax oil
cream and puree in blender. Pour your
fresh shredded nut mix to
everything, stir briefly and fill
in a small glass bowl.
Then
add the remaining persimmon cubes
and garnish with some banana
and some mint leaflets.
Tips:
Persimmons
ripen easy and you can eat them while
they are still firm. They taste best
in overripe condition. Then they have
a particularly sweet aroma, but don't
store for long periods. Consume the
fruit therefore quickly before it
gets wet. They
can be kept in not yet ripe in the
refrigerator for 2-3 weeks until they
have reached their ready for consumption
fully ripe persimmons.
European
Residents:
You
can buy Dr.
Budwig Omega-3 Öl Ihrer Wahl
+ Dr. Budwig Linufit Energiemix
at dr-johanna-budwig.de
from
the Budwig Foundation, Germany
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