Budwig Raspberry Parfait Recipe

 

   In yesterdays post about the Budwig diet I forgot to mention that I really like the taste of this mixture, so I am very happy to be eating it every day. What I can't believe though is that I waited until today to try it with fruit. After more than two months of being satisfied with mixing in some chopped raw veggies, I was feeling like it might add a little bit of excitement to my morning routine if I tried something different, something special. So, I made a parfait.

Budwig raspberry cheesecake farfait

     I took one bite, and thought Oh My God is this good! I don't know what I was expecting, something marginally good I suppose. This was creamy, and fruity, with a hint of cheesecakiness, and a bit of crunch. It really felt like something I shouldn't be eating. I kept running the ingredients through my head. Cottage cheese with flax oil, I can have that, and fruit, they said I could add fruit, nuts, seeds, no problem. I did add a bit of vanilla, but decided that was okay. Again, Oh my God I can eat this. And I did, a bit too quickly, so I have a bit of a  heavy stomach, the same heavy feeling you get from over indulging in any decadent dessert.
I could probably have done with half  a portion........

parfait recipe
Serves one, but really it's enough for two

Start by mixing your cottage cheese flax oil mixture of 1/2c. cottage cheese to 1/4 c. oil (see yesterdays post , Budwig Diet Basics, for the correct way to do this). Click HERE to read Budwig Diet Basics.

add 3/4 of a tsp. of vanilla extract
add a pinch of stevia ( to taste) but not too much because the fruit will add extra sweetness

add about 3/4c. of raspberries (frozen and thawed) to 3/4 of the cheese mix

prepare some chopped nuts for the top and flax seeds to hide between the layers 

I started by layering some chia jam in the bottom, that I made the night before, for an extra layer of fanciness and nutrition.
Then I put in 1/4 of the plain vanilla cheese mix and topped it with the flax seeds.
Then I mixed the raspberries into the remaining vanilla cheese mixture, and put that as the top layer.
I then sprinkled the chopped nuts on top with a few extra berries.

REMEMBER this should be eaten as soon as you make it. The cottage cheese, flax mix cannot be made ahead.

chia jam

1c. thawed frozen raspberries crushed
1/4 c. water
2 T. chia seeds
pinch of stevia 
1/2 tsp.cinnamon (optional) 
mix and let sit until the seeds absorb the liquid - about 1 hr. 

Of course you could just mix it all together in a bowl and be done with it, but then you can't call it a parfait. Then it's just a mess in a bowl, and even though it would probably be just as delicious, I don't think it would be as special. You couldn't call it a parfait! And parfait is such a fun word that it would be a shame to replace it with mess in bowl. Wouldn't it?

p.s. I'm sure you wouldn't even taste the flax oil in this.

Rose Almond Milk With Raspberries

This drink started out as a raspberry strudel with rose frosting.

   Let me explain.  My friend Jenna and I had lunch at the Five Eyed Fox last week, and this was on the menu. It's a strudel filled with locally made raspberry jam and topped with a rose flavored icing. 

   Technically, Jenna ordered it, but I helped her eat it. It was so delicious that it started me thinking about what I could make with these flavors that would not involve all the sugar typical of a dessert like this. So, I deconstructed the strudel.

   I loved the floral quality of the icing, so I definitely wanted to make something with rosewater in it. The first thing I thought of was falooda, a sweet drink/dessert made with rosewater flavored milk that's popular in India. Falooda typically has some kind of fruit, some basil seeds or chewy bits, not unlike the texture of the tapioca balls in bubble tea, and ice cream in it. It's delicious, but again it's loaded with sugar.

    I stuck with the falooda concept and started out with almond milk. I added chia seeds (because I didn't have basil seeds), and raspberries. The seeds and the raspberries give it texture, and it's nice how the raspberry flavor intensifies when you get the bits of fruit in your mouth.  So forget you ever saw the picture of that sugar laden strudel, because this is just as satisfying. And if you are already missing summer, as I am, this is like summer in a glass. Of course if the direction of your day depends on whether or not you have the strudel, by all means have the strudel. We all need to be a little decadent once in a while, but if you can be satisfied with a delightfully fruity, floral drink that can sweeten your day with (a lot) less sugar, go for this refreshing drink.

rose almond milk with raspberries

So this is very simple.

serves 1

start with:

1c. vanilla almond milk (please make your own)

1tsp. chia seeds

2 tsp. of honey (I used 1tsp. honey plus 1/8tsp. stevia)

mix these ingredients and let sit for 20 minutes for the seeds to hydrate

add:

1tsp. of rosewater

1/2c. of raspberry pieces-I use frozen and break them up so that they will go through a straw.

mix well and enjoy

   I always make my own almond milk. I don't like the way the stuff in the carton tastes, and I don't like all the gum additives they put in. Fresh is so much better tasting, and I feel like I can trust it to be a healthy choice.  If you use the stuff in the carton, be sure to adjust the sweetener if the one you buy already has sugar. Most original flavor almond milks are high in added sugar.

If you don't know how to make almond milk, I am posting a quick how to next.