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Papaya and Coconut Yogurt Breakfast [Vegan, Gluten-Free]

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Papaya is such a marvelous fruit. Full of living enzymes, it is great for digestion and is also full of antioxidants, Vitamin C and Vitamin. A. It is high in fiber and folic acid, it is an anti-inflammatory and also supports the immune system. Teamed up with the coconut yogurt, which is full of gut-friendly bacteria, this is a wonderful combination and prescription for a happy belly.

Papaya and Coconut Yogurt Breakfast [Vegan, Gluten-Free]

Serves

2

Ingredients

  • 1 cup coconut meat
  • ¼ cup coconut water
  • ½ teaspoon probiotic powder
  • ½ a vanilla bean
  • 1 ripe medium size papaya

1 teaspoon each of:

  • goji berries
  • shredded coconut
  • pumpkin seeds
  • chia seeds
  • lime juice and mint leaves to garnish

Preparation

  1. To make the coconut yogurt, blend the coconut meat, water and vanilla until smooth and creamy. Add the probiotic powder and blend again. You should have a thick, smooth yogurt. Alternatively, you can also use store bought coconut yogurt.
  2. Hollow out the papaya and discard the seeds and place half the papaya on a plate.
  3. Spoon into the center a few good tablespoons of the coconut yogurt (the rest will keep for up to a week in the fridge and continue to ferment with the probiotics.)
  4. Sprinkle with the goji berries, coconut, pumpkin seeds and chia seeds
  5. Squeeze the lime over the top and dress with mint.

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AUTHOR & RECIPE DETAILS


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Vibrant and nourishing plant-based recipes using the flavors of your dreams. Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. She is the author of Bella and Bhakti which offers information about plant-based living, vibrant nourishing recipes as well as inspiration to encourage others to share their own passions and dreams.  You can also contact Kelly for catering and healthy lunch deliveries through her Sunshine Coast-based business Nourish Noosa.


 

 

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