CADA with Coconut & Cashew Cream

CADA is the world famous breakfast, snack or dessert dish by nutritionist Cyndi O'Meara. CADA stands for Coconut, Almonds, Dates and Apple.

Making CADA is so easy. Quarter an apple (Granny Smith is best) and put in handful each of pitted dates, shredded coconut and raw almonds. Put all ingredients in the thermomix bowl and use the turbo button 4-6 times - check the consistency as you go, but it should be in small bits without turning to mush. If you don't have a thermomix, a food processor with a pulse button should work. Alternatively chop by hand. The traditional recipe suggests adding natural yogurt - stir by hand or stir on reverse mode in the thermomix. Then top with fresh berries if you have some, and serve.

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CADA is a very satisfying dish - full of good fats from the coconut and almonds, fibre from all ingredients, natural sweetness from the apple and dates, and protein from the almonds.

Variations to CADA can include using prunes instead of dates (CAPA?), try walnuts  for added omega 3 (DAWC? - ok I am just being silly now!!), or add some goji berries for a dash of suoperfood goodness.

Because I am dairy free - I make a beautiful cashew cream with coconut and vanilla to go with my CADA100 g coconut cream (not milk)
100 g raw cashews
50 g water or rice milk or almond milk
1 teaspoon vanilla paste (or extract)
2 teaspoon honey

Chop cashews on speed 7 for 10 secs, scape down sides and add coconut cream, vanilla, honey and milk/water and blend on speed 4 till creamy

I make my own vanilla paste equivalent by combining vanilla powder (dehydrated whole pods) with extract - 1/2  a tsp of each for one tsp of paste. This also avoids additive ingredients and gums put in commercial pastes.

I get my vanilla from my local farmers market and they are also online at www.blackpodvanilla.com.au. You could just use vanilla extract in the cream but I love the speckled look in the cream. Alternatively scrapes the seeds out of one whole pod.

I add this anything that would call for cream.  If you want to make it more yoghurt like, use the juice from half a lemon instead of the vanilla.

You could also soak cashews with a pinch of salt for 4 hours, drain and rinse, and use without adding the extra milk/water - in this case just blend everything at the same time.

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