Breakfast Bowl with Anti-Inflammatory Crunch + VIDEO (inspired by Milkbread)

A few years ago, I had this breakfast bowl that changed my life. It was crunchy, perfectly balanced and made with labneh, a type of strained yogurt that's thick and creamy. It had grapefruit segments, blueberries and mint, and was topped with this incredible, savory nut crunch. I had to figure out the recipe, since it's made with turmeric, which helps reduce inflammation. So, here it is!

Yields: 3 servings

Ingredients for Nut Crunch

• 1 Tbsp. coconut oil, melted

• 1 tsp. coconut sugar

• 1/4 tsp. turmeric

• 1/8 tsp. garam masala

• 1/8 tsp. salt (maybe need a little more)

• 1/16 tsp. freshly ground black pepper or a Pinch of cayenne pepper

• 1/4 cup raw macadamia nuts, chopped

• 1/4 cup raw sliced or slivered almonds

• 1/2 cup raw cashew pieces

• 1-2 Tbsp. sesame seeds, optional

Other Ingredients

• 1 cup of labneh (strained Greek yogurt)

• 2 pink grapefruit or 3 oranges, segmented (also called citrus supremes) - Video Tutorial below

• 1/2 cup blueberries

• 3-6 mint leaves, sliced thin

• drizzle of honey, optional

https://www.youtube.com/watch?v=xj1AA_u6occ

Instructions

1. Place the coconut oil in a small bowl and microwave until it’s liquid.

2. Add the sugar, spices, salt and pepper in a small bowl. Mix with a rubber spatula.

3. Add the nuts and seeds. mix thoroughly.

4. Bake at 250 degrees for 20 minutes.

5. Check and stir. Bake another 5 minutes to toast nuts more, if needed

Build Your Bowl

1. Place 1/3 cup labneh in each bowl and smear with a spoon.

2. Top with citrus segments and blueberries.

3. Sprinkle with Anti-inflammatory nut crunch.

4. Sprinkle with mint.

5. Drizzle with honey, if using.