When you lovingly prepare this beautiful fruit salad, it’s a creative and mindful process. Practising daily mindful actions and eating nutrient-packed brain foods can keep your mind clear and focused.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- Sweet Cashew Cream
- 1 cup cashew nuts, soaked in water overnight, then drained
- 2 tbsp maple syrup
- ½-1 cup water
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- 4 tbsp pepita seeds
- 4 tbsp walnuts
- ½ cup fresh blueberries
- 6 strawberries
- 8 fresh raspberries
- 1 golden kiwifruit, skin removed & sliced
- ½ cup bite-sized pieces pawpaw
- 1 cup bite-sized pieces watermelon
- 2 sprigs fresh mint leaves, stalks removed
- Few sprigs purple mizuna leaves, to garnish
- 6 tbsp sweet cashew cream (recipe above)
Method
- Place soaked and drained cashews in high-speed blender with ½-1 cup cold water and 2 tbsp maple syrup and blend to a thick cream.
- Place cashew cream into freezer for 30 mins before serving, to thicken.
- Place all fruit ingredients decoratively in bowl and add 3 spoonfuls of thickened cashew cream to salad.
- Add mizuna leaves delicately to top of salad, then sprinkle with pepitas, walnut pieces and mint leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
