This summer, we are thrilled to welcome back Holistic Nutritionist Jennifer Barnes sharing her nutritional expertise with some delicious and easy recipes using in-season ingredients.
For June, try this Strawberry-Rhubarb Banana Cashew Cream for a light and tasty dessert.
The combination of the strawberry rhubarb is slightly tart and pairs well with the cashew cream. It is gluten and dairy free and sweetened with natural sugars. This recipe is an excellent source of vitamin C with over 60% of your daily intake per serving and good for skin health and healthy fats to balance your mood. This recipe is simple and fun and can be made in less than 20 minutes. Add your favourite toppings in season.
Cherries are also in season and be combined with the strawberry/rhubarb and or add solo to the base of the cashew cream.
Strawberry-Rhubarb Banana Cashew Cream
1 cup rhubarb, chopped
1 cup strawberries, sliced
1 tbsp maple syrup (optional)
3/4 cup cashews, soaked for 1 hour and drained
1/2 cup water
1 large banana, ripened
- Place rhubarb and strawberries in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest. Optional to add maple syrup during the 10 minutes.
- Combine cashews, water and banana in a blender. Blend very well until smooth and creamy.
- Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!
Sprinkle with cocoa, shredded coconut, pistachios, slivered almonds or extra fruit.
Add protein powder or hemp seeds into the blender before blending the banana cashew cream.
Add cocoa powder into the blender before blending the banana cashew cream.
For added sweetness and a caramel taste, add two dates when you blend the cashew cream.
Add coconut milk when you blend the banana and cashews for a creamier pudding taste.