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.