Today, the skies are cloudless. It is hot and dry, and in the morning, the air is still crisp. This afternoon, we will go for a picnic at the park with friends, and I am already thinking about what to pack for our lunch as I prepare Magnus’ morning meal. I make him whole wheat toast, chopped bananas and this yogurt treat with berries, wheat germ and ground hemp. I use brown rice syrup, but you can also use honey or agave nectar.
Black raspberries is a superfood which contain the highest amounts of DHA Omega 3 fatty acid, as well as protein, Vitamin A and C, magnesium, calcium, folate and fiber. It has an interesting texture – soft with crunchy seeds inside that pop when you chew on them – but it can sometimes be too tart for some children – in this case, you can either use other berries, like blueberries, or mash up the black raspberries and blend with a bit of honey or agave nectar before topping the yogurt with it.
Wheat germ is an incredible superfood, containing very high amounts of many fatty acids, vitamins and minerals – DHA Omega 3, protein, Vitamin A and C, Vitamin E, folate, calcium, iron, potassium and magnesium. It is versatile and so easy to integrate into any meal. It has a subtle neutral flavor, a bit nutty, and apart from the grainy texture, you can hardly taste it when blended with other ingredients.
Black Raspberry Yogurt with Wheat Germ and Honey
2 cups Greek-style plain yogurt
2 tablespoons wheat germ
1 tablespoon ground hemp seeds
2 tablespoon honey, brown rice syrup or agave nectar
1 cup black raspberries
1. In 4 serving bowls/cups, divide the yogurt.
2. Sprinkle the hemp seeds and wheat germ.
3. Divide the black raspberries and top each yogurt with them.
4. Drizzle the honey and serve.