This recipe combines sticky Thai sweet black rice, with the tropical flavours of papaya and kiwi. Dried mango slices, toasted coconut flakes, and pomegranate seeds provide the 3 c’s – crunch, contrast, and colour! The whole delicious smorgasbord is topped with a blueberry yogurt sauce. If you use soy yogurt, it’s vegan. You can make this completely sugar free, or add a bit of your favourite sweetener. I’m Canadian, eh, so I like it with a bit of maple syrup, but you’re the boss. This makes a great breakfast, snack, or dessert.
You can whip this bright and punchy cilantro cashew pesto together in minutes with the help of a good blender. This would pair well with black bean pasta, or even regular pasta. Here, we pair it with spaghetti squash, which let’s face it, is the black sheep of the squash family.