found some juicy late season peaches & made this tasty sunday brunch:
2 T hemp seeds
2 T sprouted pumpkin seeds
1/4 c unsweetened coconut flakes
1 T chia seeds
1/4 c other chopped organic raw nuts of choice
1 c homemade coconut or nut milk of choice
few drops of maple stevia or 1 T lakanto maple syrup
pinch of sea salt + cinnamon + nutmeg
1/2 chopped peach + slice the other half to top
2 T dried mulberries
-add all ingredients to a sauce pan and gently heat on stove over low heat, stirring frequently until all the liquid is absorbed.
-transfer to 2 serving bowls and sprinkle generously with cinnamon, bee pollen, and fresh fruit.
++ mixing in a packet of chaga or reishi mushroom + adding a dollop of fermented coconut yogurt is always a good idea.
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