Berry & Fig Vanilla Yoghurt with A Raspberry RipPle

As a nutritionist and believer in a real, whole foods diet, I am frequently irked by dairy-free food companies who claim that their products are healthier than dairy foods. Because it’s usually not true. Many dairy-free alternatives are highly processed, contain loads of sugar and questionable additives + they offer little or no nutritional value. One health food that is doing the rounds lately is coconut yoghurt. I don't recommend store bought coconut yoghurt, they're mostly just trying to mimic the consistency of yoghurt with the use of thickeners (guar gum, carrageenan etc) and also contain other dubious ingredients such as stabilisers and titanium dioxide (a white coloring agent also used in paint and sunscreen). Not only does it do little for you nutritionally, but they also lack the potent probiotics our body require for optimal gut health. 

So what do I recommend instead?

It's simple. Make it yourself!

This yoghurt doesn't look like it, but it actually contains some pretty incredible healing properties, not to mention that it's a delicious nourishing food that will aid in boosting your immune system and leave you feeling fabulous.

My partner has pretty much banned me from using Turmeric in my cooking because it stains EVERYTHING....and apparently I make a lot of mess in the kitchen. So that means I have to get EXTRA creative in where I can sneak turmeric into different types of recipes, without him suspecting anything. That lead me to this creation.

I've sneakily added turmeric to this recipe because it contains rich amounts of antioxidants, as well as incredible anti-inflammatory and anti-bacterial properties.Turmeric is a true superfood because it’s classified as an adaptogen, which means it helps the body adapt to stressors like environmental toxins, inflammatory foods, and lack of sleep.

Another bonus with this recipe is that figs are a high fibre and they're a prebiotic food. Wait....what is prebiotic fibre?  Basically, prebiotics are special types of plant fibres that nourish our good gut bugs. So not only do the figs aid in nourishing our gut bacteria, but they're rich in fibre which is essential for our bodies detoxification, hormonal balance as well as balanced blood sugar levels. 

YOGHURT INGREDIENTS

  • 2-3 cups coconut yoghurt

  • 6-8 fresh figs

  • 1.5 - 2 cups raspberries

  • 1 tsp vanilla powder

  • 1 tsp turmeric powder

  • Liquid stevia to taste (or your preferred sweetener to taste)

RASPBERRY RIPPLE INGREDIENTS

  • 2 cups raspberries

  • Juice of 1/2 lemon

  • Liquid stevia to taste

INSTRUCTIONS

1. Add the figs, raspberries, vanilla, turmeric and coconut yoghurt to a blender and blitz until smooth and creamy.
2. Pour this mixture into a large glass jar. Close the lid and allow to ferment for 6-8 hours. 
3. After 6-8 hours taste the yoghurt, if it’s a little tangy, place it in the fridge to slow down the fermentation process. 
4. If the yoghurt still has some sweetness you can ferment the yoghurt for longer, you will just need to taste test it every few hours to determine when it is ready. If after 8 hours the yoghurt is very tangy, simply stir through some liquid stevia to taste. 
5. Add all of the raspberry ripple ingredients to a small saucepan and heat on a low-medium heat. Allow the berries to collapse and crush them using a fork. 
6. Add the raspberries to a blender and blitz until it's lump free. Taste the mixture and adjust the sweetness if needed. 
7. Pour the raspberries through a fine mesh sieve to remove all of the seeds. 
8. Pour the raspberry ripple sauce into a pouring jug. 
9. When serving the yoghurt up, pour some of the raspberry ripple sauce on top so you can then create a beautiful pattern. 
10. Garnish with activated nuts or seeds, nut or seed butter, shredded coconut, fresh figs or berries if desired. 

Note: You can add the raspberry ripple sauce to the yoghurt in your glass jar and stir it through to create a beautiful ripple effect, or simply leave it in the jug and pour on top of other yummy recipes such as my 'Vanilla Bean Bulletproof Ice-cream' on top of brownies, cheesecakes, smoothy bowls, add to smoothies, chia puddings and more.