My new favorite breakfast: Raw Probiotic Almond Yoghurt

I am still keeping my obsession about fermentation. And my new favorite breakfast is very simple but oh soooo delicious. It is plain fermented probiotic almond yoghurt with seasonal fresh fruit sprinkled with some raw Balinese Cacao Nibs and Bee Pollen.

Not only is this combination super delicous, it´s also VERY healthy. For one, the probiotics in the almond yoghurt are an immune booster, since they are helping to maintain a healthy intestinal flora, which is the center of your immune system. If you have a week immune system, most of the time there is something wrong with your intestinal flora. Almonds on the other hand are one of the most healthy nuts. They have a high content in proteins, while close to no carbohydrates, they lower the bad cholesterol and raise the good cholesterol levels and can therefore prevent heart disease and moreover they stimulate brain function due to their content in phenylalanine, a brain boosting chemical.

So, now of course you would like to know how to do this great immune booster healthy yoghurt at home :) It´s that simple, all you need is 3 ingredients

• almonds
• water
• probiotic powder (check your health food store or local pharmacy, you can even use probiotic pills, just open them and take the powder out of the caps)

soak about 1,5 cups (or a little more) of almonds in water for about 12 hours. Then peel them using your thumb and index finger to sort of squish the skin off. It needs a little practice, but once you got the technique it´s fairly quick and easy to do. I usually do this job while watching an episode of Desperate Housewives ;-)
After peeling the almonds, give them another quick rinse and put them into your vitamix or similar blender. It should be about 2 cups of almonds. Add water to fill it up to about 3 cups and blend everything until very smooth. You can add more water for a more runny yoghurt or less for a thicker one. Blend until it is slightly warm (around 40 degrees). Then add the probiotic powder to your mix. As a rule of thumb, use 1/4 teaspoon of powder (or 1 pill) to 1 cup of yoghurt mass. So for your 3 cups, use 3/4 teaspoons of powder. Blend again until the powder is incorporated.
Transfer the almond mix into a glass jar (fill max up to 3/4), cover with a cheesecloth or a nutmilk bag and let sit overnight (for about 8 hours) in a warm place (for example at 40 degrees in your dehydrator or on top of or near a radiator.
Stir again and transfer to your fridge. Your yoghurt is now ready. It might still ferment a bit more over the next few days in the fridge. The probiotics make it last for at least 5 days in the fridge.

In my bowl, I put y few spoons of the yoghurt in the bottom, and topped it off with all the delicious seasonal autumn fruit like grapes, Turkish figs, pear, prickly pear and for ultimate nutrition, sprinkled some bee pollen and raw cacao nibs on top. Bee pollen are loaded with B vitamins and proteins and are considered the most complete food on the planet, whereas raw cacao is the highest source of magnesium and antioxidants and has about 300 other active nutrients as well as psychoactive brain chemicals like serotonin stimulants, which will make this day truly a happy day.

Enjoy your yoghurt, b.happy - b.healthy - b.alive!