I was a very big yogurt eater back in the day before I realized that eating dairy sends me into a stupor. My grandmother would make fresh yogurt almost daily. We’d eat it at breakfast with homemade granola and for supper with a “fruit cup”. Fruit cup was my favorite supper. We lived in Maine and my grandparents’ property had acres and acres of fruit growing: strawberries (wild & domesticated), cranberries, wild blueberries, blackberries, raspberries and currants. So fruit cup had whatever fruits were in season fresh along with the various fruits she’d preserved by freezing, canning or drying. With the fruit was her yogurt.
Finding something to stand in for yogurt has been quite a journey for me. This morning for breakfast, despite the fact that I overslept, a potential recipe dawned on me. I had bought a bunch of fresh apricots yesterday for another recipe idea which paired beautifully with this recipe. In the recipe I use a container of Bio-K probiotics. This liquid probiotic can be found in the cooler case of many natural foods stores. It is cultured in a variety of mediums including various dairy-free, gluten-free options. Choose whichever one lines up with your specific dietary requirements.
Lemon Yogurt with Apricots
1 cup Really Raw Cashews, soaked
1 lemon, juiced
1/4 cup Coconut Creme Vanilla
2 tbs. local, raw honey
1 tbs. Chia Seeds
1 cup water
2 drops lemon essential oil
1 container Bio-K of choice
6-8 fresh apricots, chopped
Add cashews, lemon juice, coconut creme, honey and chia to a high-speed blender. Start blending and slowly pour in water. Allow to blend until smooth. Turn off blender and add lemon oil and Bio-K. Blend to combine. Serve with apricots.
I ended up eating this right away (like I said, I overslept!). I’m going to try a batch soon that ferments a little longer. I’ll let you know how that works out.