I am hooked on my 80/20 cookbook by Teresa Cutter – the Healthy Chef from Australia! There are so many great recipes in there that are uber healthy I can barely contain myself!

The latest one is super simple too. Over the last year I have tried to cut out dairy just because it sometimes makes me feel sick. I haven’t figured out why, or had a test, I just know that soy milk agrees with with me better. I am not super strict with it though, I just avoid creamy things and cows milk. However, I did read in the 80/20 book that yoghurt containing live cultures can be eaten if you have a lactose intolerance as the bacteria digests the milk sugar for you. What an interesting tip!

Anyway, this is an easy brekkie to try..

Ingredients:

• Any berries or fruit such as strawberries, blueberries, raspberries, or even mango (if you are lucky enough to be in Australia right now with the luscious mangoes!)
• 300 g silken tofu
• 2 tsp honey or maple syrup
• 2 tsp natural vanilla extract
• 6 almonds, chopped

Directions:

1. Process the silken tofu with the honey/maple syrup and vanilla extract in a blender or food processor until smooth and creamy.
2. Drizzle half over the mixed berries or fruit (store the rest in the fridge)
3. Top with the chopped almonds and enjoy!