Vanilla Bean Cashew Cream with Berries

Apricot Vanilla Bean Cashew Cream Topped with Berries | A Bit of Bees Knees
Apricot vanilla bean cashew cream topped with berries and drizzled with vanilla bean agave. A simple and satisfying summer treat. Gaaaaw just look at those little vanilla bean specks!

1 cup cashews (soaked in water overnight, drained)
1 ripe apricot
1/4 cup filtered water
1 tbsp agave
1 tsp vanilla bean paste
1 tsp cinnamon
1/4 tsp nutmeg

Blend all ingredients in a food processor until smooth.
Top with berries and more apricots. Drizzle with vanilla bean agave.
Apricot Vanilla Bean Cashew Cream Topped with Berries | A Bit of Bees Knees Apricot Vanilla Bean Cashew Cream Topped with Berries | A Bit of Bees Knees Apricot Vanilla Bean Cashew Cream Topped with Berries | A Bit of Bees Knees

Oat & Amaranth Porridge with Blood Oranges & Berries

Craving a big bowl of rolled oats and amaranth topped with blackberries, buckwheat groats, chocolate cacao nibs, pomegranates, hemp and flax seeds and these AMAZING blood oranges from my friends ranch in Ojai CA! Drizzle with cinnamon + nutmeg agave.

Amaranth and Oatmeal

2 cups water
pinch of salt
1 cup rolled oats
1 tbsp amaranth

3 tbsp hemp mylk (or half & half)
1 tsp cinnamon

Spice Agave Drizzle
2 tbsp agave
1 tsp cinnamon
1 tsp nutmeg

blood oranges
buckwheat groats
chocolate cacao nibs
flax seeds
hemp seeds

-In a small pot, boil 2 cups of water with a pinch of salt. Add 1 cup rolled oats and 1 tbsp amaranth. Reduce heat to medium-low. Let simmer and cover with a lid. Cook until water has absorbed.
-Add 3 tbsp hemp mylk and 1 tsp cinnamon to the porridge. Stir until combined and creamy.
-Mix 2 tbsp agave with 1 tsp cinnamon and nutmeg. Drizzle over porridge.
-Top with goodies.
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Creamy Toasted Coconut Amaranth


This toasted coconut amaranth porridge is a healthy, gluten free breakfast! It’s the first time I’ve tried amaranth and I’ve got to say, it’s pretty fabulous + it’s kind of a big shot…read about this super seed here. It has a similar texture to cream of wheat but nuttier and richer tasting. I mixed it with coconut milk, coconut cream, agave and vanilla for an ultra creamy and comforting breakfast porridge!

1/2 cup coconut flakes
1/2 cup amaranth
1 cup water
pinch of salt
1/2 cup coconut milk
1 tbsp coconut cream
2 tbsp agave
1 tsp vanilla bean paste

-Bake coconut flakes in the over at 350 for 5-10 minutes or until golden.
-In a small pot, bring 1 cup of water to boil. Add amaranth and a pinch of salt. Reduce the heat to a simmer and cover with a lid. cook on low heat for 20 minutes or so until the water is absorbed.
-Remove from heat and add coconut milk, coconut cream, agave and vanilla bean paste.
-Top with toasted coconut.



India Countdown & Learning about Ayurveda: Recipe for Kitchari

Ayurveda Kitchari Recipe
1 day until we leave for India! I’m attempting to learn a few things before we go. I’ve been reading about Ayurvedic remedies and Doshas…pretty interesting stuff! Here is a traditional Ayurvedic recipe called Kitchari used in Panchakarma – a wholesome balanced food with an excellent source of protein. It’s easy to digest, cleansing and beneficial for all 3 Doshas. It’s all about eating foods that balance your body, meditation and caring for yourself. Thumbs up India!
I can’t wait to learn more. P.S. I highly recommend The Complete Book of Ayurvedic Home Remedies by Vasant D. Lad if you’re interested in learning more.

Here is the recipe for Kitchari from the book:

1/2 cup Basmati Rice
1 cup Mung Dal (split yellow)
5 cups Water
1 inch Ginger Root (grated)
1/4 tsp. Salt
2 tsp. Ghee
1/2 tsp. Coriander Powder
1/2 tsp. Cumin Powder
1/2 tsp. Whole Cumin Seeds
1/2 tsp. Mustard Seeds (omit for overactive pitta)
1/2 tsp. Turmeric Powder
1 pinch Asafoetida (Hing)
Handful Fresh Cilantro Leaves
1 and 1/2 cups Assorted Vegetables (optional)

Wash each rice and dal separately in at least 2 changes of water. Add the 5 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.

While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.

Teas for each Constitution

Vata Tea — equal parts ground ginger, cumin and coriander
Pitta Tea — equal parts ground cumin, coriander and fennel
Kapha Tea — equal parts ground ginger, cinnamon, and a pinch of clove

If you want to learn more about Ayurveda, take a test to see which Dosha (mind-body type) you align with click here

*Ayurveda is not bound to religious beliefs
Today, Ayurveda is becoming increasingly popular, not only in India but in the whole world. Contrary to common belief ayurvedic principles are not bound to a certain faith or dietary regimes, but have been relevant for all people throughout the world since the very first texts. Some call Ayurveda the “the mother of healing”, as it’s influences can be found in all major world healing systems.

chia passion parfait

Chia passion parfait! Lots of fun flavors in this one! Layers of vanilla bean chia seeds, kiwi, mango banana cream, blended black cherries, strawberries, blueberries and passion fruit pulp with roasted coconut chips on top!

Vanilla Bean Chia Seed Pudding
2 tbsp. chia seeds
1 1/2 cups hemp mylk
1 tsp. vanilla bean paste
1 tsp. agave
*combine in a cup and let sit in the fridge for 1 hour. Stir occasionally to make sure it doesn’t clump up.

Mango Banana Cream
1 rige mango
1 frozen banana
*blend in a blender until smooth

Cherry + Berries Smoothie
1/2 cup fresh black cherries (pitted)
5 frozen strawberries
1/2 cup fresh blueberries
*blend in a blender until smooth

Line a dry glass cup with thin kiwi slices. Layer with vanilla chia pudding, mango banana cream, cherry + berry smoothie and passionfruit pulp. Top with half a passion fruit and roasted coconut chips.