Hey everyone!

We are in the heart of summer. Let's make the most of it.

One of its great benefits is to bring us delicious fruits. I love their flavors as much as their varied colors and shapes.

I offer you a little recipe that is easy to make all year round, but which is even better in summer when you can incorporate the wonderful products of the sun. Hope you will give it a try.

It's my favorite breakfast. I do not get enough. It is gluten free, dairy free, refined sugar free. I also avoid lectins so as not to make the inflammation in my pericardium worse.

To get the day off to a good start, this healthy and balanced breakfast contains ten ingredients. You can adapt them to your taste and according to the seasons and what your body tolerates.

You will need:

1 banana

½ lime

Flaxseed oil (or rapeseed, walnuts, camelina, olive)

1 or 2 kinds of seeds (flax, sesame or others)

Coconut yogurt

Dried white mulberries

Whole almonds without skin

1 or 2 fruits (gold kiwi, peach, nectarine, apricot, pear, persimmon, mango, etc.)

Berries (your choice: blueberries, raspberries, blackberries)

Mash the banana with a fork.

Add the juice of 1/2 lime and a tablespoon of flaxseed oil. Emulsify (mix well).

Add 1 or 2 tablespoons of seeds. For example, ground flax and sesame seeds.

Add 2 good spoons of coconut yogurt and mix well.

Add a handful of whole skinless almonds, along with a tablespoon of dried mulberries. Mix together.

On top, place 1 gold kiwi and 1 flat peach cut into pieces.

Finish by decorating with blueberries.

Bon appétit! Enjoy!

Lemon juice and dried mulberries are enough to add a sweet taste to the preparation. You don't need to add sugar. But if you want more sugar, I suggest you try coconut syrup which has a very low glycemic index and is delicious.

Eat slowly, chewing each bite well. 

ENJOY LIFE'S LITTLE PLEASURES AND STAY POSITIVE!

Pericordially yours,

Vali