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Vegan Budwig cream with soy yogurt, flaxseed and fruit

Dr Kousmine’s breakfast, in a plant-based version.

  • 10 min
  • 1 serving
  • Vegan
  • Central European cuisine
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Vegan Budwig cream with soy yogurt, flaxseed and fruit

Per serving

Calories
431 kcal
Protein
28.2 g
Carbohydrates
36.5 g
Fat
22.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Soy yogurt150 g
  • Tofu100 g
  • Flaxseed oil1 teaspoon
  • Flaxseeds5 g
  • Buckwheat10 g
  • Banana40 g
  • Kiwi1
  • Lemon juiceto taste

Contains: soy,

Method

  1. Freshly grind the flaxseeds and raw buckwheat in a coffee grinder or mini chopper to a fine flour; grind them at the last moment because flax oxidises quickly.
  2. Blend the tofu with the soya yogurt, banana, flaxseed oil and lemon juice to a smooth cream.
  3. Peel the kiwi and dice it.
  4. Stir the ground seeds into the cream, spoon it into a bowl and top with the kiwi.

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