insideSUSSEX Magazine Issue 18 - August 2016 | Page 45

Superfood Snack Jars
Mason jars are bang on trend, but you don’t need to buy special jars, just
recycle some cleaned jam jars.
Serves 2
• 50g cashew nut pieces, soaked in
cold water for 3-4 hours or overnight
• 2 tsp maple syrup
• 150g 0% fat Greek yogurt
• 100g blackberries, roughly mashed
with a fork on a plate
• 2 tsp balsamic vinegar
• 1 tbsp virgin olive oil
• 200g or 1/2 a can green lentils,
drained, rinsed with cold water and
drained again
• Salt and freshly ground black pepper
• 1 medium carrot, coarsely grated
• 1 tbsp dried shredded mixed
seaweed, optional, soaked in water
as directed by the pack
• 1/2 little gem lettuce, shredded
• 75g blueberries
• 5cm piece cucumber, diced
• 75g or 1 small trimmed beetroot,
peeled, coarsely grated
• Extra blueberries and blackberries
to finish
• Little spirulina powder, to finish
(optional)

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Drain the cashew nuts, reserving the
liquid then blend the nuts in a small
blender with about 2 tbsp water to
make a smooth cream. Mix with the
maple syrup and yogurt and set aside.
Mix the blackberries with the balsamic
vinegar and oil then stir in the lentils
and a little salt and pepper. Divide
between the bases of 2 jars.
Spoon the carrot on top in an even
layer. Mix the seaweed if using, with
the lettuce then spoon over the carrot.
Top with the blueberries then the
cucumber and the beetroot. Spoon
the cashew cream on top then sprinkle
with extra blackberries, blueberries
and a pinch of spirulina powder, if
using. Screw on the lid and store in
the fridge overnight.