Good Morning, people!

Today I would like to share with you one of my favorite breakfast recipes, which is a great immune system and energy booster. It is very rich in antioxidants, vitamins and microelements. It is a great way to start your day and awesome breakfast dish to stick to your healthy diet.

I use a lot of spices in most of my dishes. You don’t need special skills to know how to mix them, it is rather your fantasy and willingness to experiment. Spices are well-known for its health benefits. People are using spices in medical purposes and in culinary for flavoring dishes for many centuries. The health benefits of spices are too extensive to list it here.

Spices are monumentally important and tremendously delicious and I use plenty of different spices for my savory and also sweet dishes. I like to play with different tastes and my breakfast bowls are among my experiments.

I have started to write about spices, which I like and I use a lot, in section COOKING -> SPICES. You can read about Sichuan Timur pepper, which I use in this nice-cream there as well.


COURSE: Breakfast, Dessert

CUISINE: Plant-based, Vegan, Raw, Gluten-free



CALORIES: 159 kcal (carbs 36g, protein 2,3g, fat 2,9g)


Persimmon – 1 frozen

Almond milk – 50 ml (dairy or non-dairy yoghurt or other types of milk suits well)

Flaxseed ground – 2 tsp *optional

Lemon juice and zest – 1 tsp

Turmeric – 1/4 tsp

Ginger powder – 1/4 tsp

Timur pepper – by taste (just sprinkle over on top) *optional


  1. Cut persimmon in pieces and place in your freezer for a night.
  2. Put all ingredients besides the persimmon in food processor and blend it for 20 seconds. Add the persimmon and blend until its creamy.
  3. Serve it with muesli, fresh berries, nuts and seeds. I sometime put bee pollen on top together with notes of timur pepper.

Bon appetite, wonderful people! Be healthy and smile in the morning.

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