Budwig cream in my own way 😀
At breakfast or lunch 😊
This revisited Budwig Cream is an excellent option for a delicious and nutritious breakfast, rich in vegetable protein, fiber and very low in sugar.
It will make you feel full without weighing you down and follows the rules of "food combining".
In the recipe you will also find how to prepare a very quick berry jam with chia seeds.
REVISED BUDWIG CREAM
Gluten Free
Sugar Free
Plant Based
Ingredients for one person
For the revised Budwig Cream:
1 1/2 tablespoons of minced flax seed (or hemp seeds)
1 tablespoon of pumpkin or hemp protein
(Neutral)
1 teaspoon of Maca root powder
125 gr of vegetable yogurt without sugar
1/4 lemon juice
For the wild berry jam:
1 cup of blueberries / raspberries / blackberries
3 teaspoons of chia seeds
grated or powdered ginger (optional)
water q.b.
toppings:
Seeds of your choice
Choice of vegetable butter (here I used pistachio butter)
Method:
Prepare the jam by putting the fruit in a pan or in a non-stick pan and 4 or 5 tablespoons of water.
Cook over medium heat for two minutes.
When the fruit is softened, mash it with a fork, add two more tablespoons of water and chia seeds.
Let it reduce until the water has evaporated. (You can prepare a little more and store it in the fridge for a maximum of two or three days).
Prepare the Budwig Cream by putting in a bowl the flaxseeds (or hemp), the maca root powder and the pumpkin proteins.
Mix the powders.
Add the yogurt and lemon juice and mix with a spoon to mix well.
Add half a choice of fruit, wild berry jam and seeds.
Enjoy! 😀
