Vegan Breakfast: This Balanced Recipe Takes 3 Minutes

Vegan Breakfast: This Balanced Recipe Takes 3 Minutes

Signed by Luna Création, this healthy and express vegan breakfast recipe will keep you energized for the day. And more? It can be prepared the day before, and it only takes 3 minutes to assemble the meal the same morning. The main ingredient in this recipe is persimmon, an antioxidant bomb that fights free radicals and slows down premature skin aging. There are also bananas to recharge with magnesium and anticipate temporary fatigue. And also a good dose of almonds and almond milk to saturate the skin with 1/ antioxidant vitamin E, 2/ vitamin B1 to strengthen the epidermal barrier, and 3/ linoleic acid to prevent dry skin. Or the perfect vegan breakfast recipe in the dead of winter when skin tightens.

Invigorating Persimmon Bowl Recipe by Luna Création

Photographer Tanya Mori

Cream Ingredients:

  • 125 g persimmon
  • 1 banana
  • 125 ml almond milk

Granola Ingredients:

  • 420 g almonds
  • 180 g grated coconut
  • pinch of cinnamon
  • 300 g Medjul dates
  • 190 g cranberries
  • 80 g coconut oil

For the cream, place all ingredients in a blender and blend until smooth. Book.
For muesli, place the almonds, coconut and cinnamon in a blender. Then mix for a few seconds. Almonds should be slightly crushed.
Then add dates, cranberries and coconut oil. Stir again.
Once the mixture is smooth and grainy, place the mixture on a baking sheet.
Preparation: in a dehydrator at 42°C all night or in the oven for 4 hours at 70°C.
For the cooked version: in the oven at 180°C for about 15 minutes.
Granola will keep for a month in an airtight container. Place the cream and muesli in a bowl and top with fresh fruit and/or nuts.