{"id":44848,"date":"2017-08-13T10:16:17","date_gmt":"2017-08-13T14:16:17","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44848"},"modified":"2017-08-13T10:22:00","modified_gmt":"2017-08-13T14:22:00","slug":"breakfast-fruit-nachos%e6%9c%9d%e9%a3%9f%e3%83%95%e3%83%ab%e3%83%bc%e3%83%84%e3%83%bb%e3%83%8a%e3%83%81%e3%83%a7%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44848&lang=en","title":{"rendered":"Breakfast Fruit Nachos
\u671d\u98df\u30d5\u30eb\u30fc\u30c4\u30fb\u30ca\u30c1\u30e7\u30b9"},"content":{"rendered":"

\"\"<\/p>\n

Who said you can’t snack in the morning?<\/p>\n

\"\"<\/p>\n

When I have beautiful fruit like this, I want to start the day eating lots of it!<\/p>\n

\"\"<\/p>\n

I cut them into small pieces.<\/p>\n

Easy to scoop up with chips this way.<\/p>\n

\"\"<\/p>\n

Here is the first layer.<\/p>\n

Looks like a wreath.<\/p>\n

\"\"<\/p>\n

Tortilla chips made with stone ground white corn, red quinoa, and black beans.<\/p>\n

We always have several different kinds of chips in our house.<\/p>\n

Terry is sort of an expert to spot good chips wherever we go for grocery shopping.<\/p>\n

\"\"<\/p>\n

A drizzle of cashew cream and sunflower butter and fruit were placed between layers and on top.<\/p>\n

\"\"<\/p>\n

This was such a great idea!<\/p>\n

\"\"<\/p>\n

How fun is it you get to eat breakfast with hands?!<\/p>\n

I didn’t think I was that hungry, but Terry and I devoured this.<\/p>\n

\"\"<\/p>\n

Each bite is absolutely perfectly delicious.<\/p>\n

Even though it looks like a snack, this breakfast is nutrition-packed with all the fresh fruit!<\/p>\n

I drizzled a little maple syrup at the end, but it can be optional.<\/p>\n

\"\"I spotted this mug at\u00a0Anthropologie<\/a>, and fell in love with the colors and the design.<\/p>\n

This is my new mug, and this one<\/a> is Terry’s.<\/p>\n

\"\"<\/p>\n

One of the things in cups (and bowls, too) I look for is some design inside the cup (or bowl).<\/p>\n

And this mug passes the test.<\/p>\n

\"\"<\/p>\n

\n

Breakfast fruit Nachos<\/strong><\/p>\n

cashew cream “cheese”
\n– 1\/2 cup cashew nuts
\n– hot water to cover the nuts
\n– fresh lemon juice from 1\/2 lemon
\n– about 1 tablespoon sugar
\n– salt
\ntortilla chips; I used Trader Joe’s Quinoa Black Bean chips
\n1\/4 cup sunflower butter
\n2 cups chopped fruit; I used mango, banana, grapes, cherries, and blueberris
\nfresh mint<\/p>\n

1. Make cashew cream “cheese”. Put nuts in a tall container. Add hot water to cover the nuts. Let them soak for at least about 15 minutes. Add the rest of the ingredients. Puree until smooth using a hand blender.
\n2. Place chips on a plate. Drizzle the cashew cream “cheese” and sunflower butter. Sprinkle some fruit.
\n3. Place another layer of chips. Drizzle the cashew cream and sunflower butter. Place a pile of fruit in the middle. Sprinkle fresh mint leaves.<\/p>\n<\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Who said you can’t snack in the morning? When I have beautiful fruit like this, I want to start the day eating lots of it! I cut them into small pieces. Easy to scoop up with chips this way. Here is the first layer. Looks like a wreath. Tortilla chips made with stone ground white […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-44848","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44848"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44848\/revisions"}],"predecessor-version":[{"id":44873,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44848\/revisions\/44873"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}