Blueberry Goji Maca Parfait with Crumble topping
By Chef Ami Beach from G-Zen Restaurant in Branford CT
16 ounces frozen wild organic blueberries
1/2 cup Goji Berries
1 tsp maca root powder
1 Tbs Chia Seeds
1-2 drops of stevia leaf liquid
1 cup raw cashews soaked
1 Tbs. raw coconut oil
1 lemon, juiced
2 Tbs maple syrup or sweetener of choice
1/2 tsp. vanilla bean bean scraped, powder or extract
2 Tbs. Spring water
For the crumb topping:
1/2 cup walnuts
1/4 cup dates
1/4 cup shredded coconut
1/4 cup raw oat groats (optional)
1/2 tsp vanilla extract
1/2 teaspoon cinnamon
Dash of cardamon ( optional)
pinch of sea salt
For the crumble topping:
Pulse the walnuts and dates briefly in a food processor and add the rest of the ingredients and pulse lightly to combine into a crumble.
Procedure Parfait:
Mix frozen blueberries and goji berries together, place in a refrigerator overnight to allow the blueberries to defrost.
Place the mixed berries in a blender with chia and stevia and blend until a smooth “blueberry pudding”.
Next process cashews in a food processor until finely chopped. Add coconut oil, lemon juice, sweetener, vanilla, maca and water. Process until creamy.
In 3 or four glasses put a dollop of blueberry pudding. Follow with the cashew cream. Top each layer with Crumble. Repeat until all of the pudding, cream and crumble are finished. Garnish with Goji Berries
Eat right away or chill.
