(Serves 4)

  • 2 parsnips
  • 1 cup almonds
  • 2-3 tbsp cashews (soaked previously)
  • 1 1/2 cup fresh nut milk
  • 1 tbsp agave or maple syrup
  • 1 tsp lemon or orange juice
  • 1 tsp vanilla powder
  • A pinch sea salt
  • Fresh strawberries and cherries
  • Dark chocolate (to grind)

This is a sweet treat for the summer mornings. I love the combination of the milky vanilla taste with the seasonal berries. I got inspired by a recipe from the book Green Sweet Treats by Erika Billysdotter, i love how she creates raw desserts with a nice balance of flavors. 

Peel and grind the parsnips. Place the soaked cashews into a blender and mix until you get chunky bites. Roast the almonds in a pan. When the almonds are roasted let them cool and then chop them into small pieces, by using a knife or food processor.

Place the ground parsnips, cashews and almonds in a big bowl and add the syrup, juice, vanilla, milk and a pinch of sea salt. Combine all the ingredients with a spoon. Place the bowl in the fridge and let it cool for about 20 minutes. When it is ready to enjoy, cut some berries and spread on the top of the raw porridge. Now grind some dark chocolate on top and drizzle some extra nut milk.