We’ve been having a bit of a crazy heatwave here in England, which is a welcome change to the usual cold, wet weather but when you have no aircon and no fly screens on your windows it can be a pain! This extended heat is unheard of so those things aren’t very common in houses here or so I’m told.

To make it worse both Joe and I have been sick recently. First it was me and then yesterday he was REALLY sick and spent most of the day in bed, hardly being able to eat! Luckily today he is feeling a bit better but is taking the day off today as well just to be on the safe side. Also we are having some issues with our rental property right now which is doing our heads in so we are currently in search of a new place to move into! It’s not so easy though… we’re having problems finding something that suits our needs. Fingers crossed something good comes up soon!

Anyway since it has been so hot lately, I have been struggling a bit with my usual breakfast of eggs + veggies or leftovers from dinner etc and I’ve been having a bit more fruit than usual, mainly berries just because they are so good! The other day I decided I wanted to make something different to my usual breakfast because I just really didn’t feel like eating any of my usual breakfast foods.

I would definitely call this a breakfast treat though and it’s not something I personally would have on a daily or even weekly basis, it’s probably something I’d have every now and then just to change things up. It’s super quick and easy to make and it tastes delicious!

I had a bit of a hard time coming up with a name for this recipe but since cereal is one of the first things that popped into my head that’s what I decided to go for. So here it is…

Paleo Coconutty Berry Cereal

Ingredients:

• 1 cup full-fat canned coconut milk*
• 1/2 cup shredded coconut.
• 2 heaping Tbsp cashew butter/almond butter.
• 1 Tbsp cinnamon.
• 1 tsp pure vanilla extract.
• 3-4 Medjool dates pitted or use sweetener of your choice.
• 1/4 cup blueberries.
• Handful of strawberries, sliced.
• Pinch of Himalayan Pink Salt or use some Sea Salt.
• Chopped hazelnuts for garnish.

*I always buy full-fat coconut milk and most of the time unless I am making something that specifically calls for the thick coconut cream that sits at the top of the can I pour the whole thing into a glass mason jar and shake. I then take another glass mason jar and pour half of the mixture into that one and then I fill up the rest of the jars with filtered water and give them another good shake before placing them in the fridge. I personally find it too heavy to have the coconut milk out of the can as is and this is what I did for this recipe. You can use the milk straight out of the can without diluting it though if you wanted to for this recipe.

Method:

Place the coconut milk, coconut, cashew/almond butter, cinnamon, vanilla extract, Medjool dates and Himalayan Pink Salt into a blender.

Blend until well incorporated then pour into a bowl.

Add your blueberries and strawberries on top. Sprinkle with some chopped hazelnuts for some added texture and crunch. Enjoy!

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Nazanin Kovacs