My Cousin Quinn’s Russian Cream Breakfast Parfait
My beautiful cousin Quinn is the middle child of my uncle Gerald, whom I speak of often in my books and lectures. Uncle Gerald chose the medical route when he was diagnosed with cancer at the age of 32; at the same time, my grandmother chose to follow a 100% raw diet to help with her own cancer diagnosis.
Just three years ago, Quinn’s husband was diagnosed with cancer at the age of 32, just like her father was once upon a time. She unflinchingly supported him through a very mild round of chemo.
Then she showed up at my house, learned a bunch of stuff, and implemented it in a committed way. She dug into the green-smoothie, whole-foods lifestyle with tenacity and grace.
When I grow up, I want to be Quinn.
Her husband Jon, an orthodontist, is in good health now and enjoying life with his three small children.
Every few months Quinn invites me, my sister, Quinn’s sister, and one of our other cousins (there are 49 of us Romney first cousins!) to her home for breakfast or lunch. I was just there last week, and she served this fabulous version of “Russian Cream,” adapted to be infinitely healthier (and I’ve added a slight improvement or two myself).
Merry Christmas, and I hope you enjoy this!
Quinn’s Russian Cream and Berries
- 2 envelopes gelatin (you can get a vegan variety at most health food stores)
- 2 cups water
- 3 cups plain yogurt or kefir (learn to make kefir yourself in Chapter 8 of 12 Steps to Whole Foods)
- 1 can coconut milk
- 2 tsp vanilla
- 2 tsp alcohol-free almond extract
- 1 tsp stevia
- 1/4 cup agave (adjust to taste)
- Combine gelatin and water in sauce pan and simmer 5 minutes.
- Combine remaining ingredients and mix well until all lumps are incorporated.
- Add gelatin mixture to yogurt mixture. Fold and mix with whisk until smooth. Do not beat.
- Pour into small dishes or large bowl. Chill several hours or overnight. Serve with berry sauce and fresh berries.
- 2 cups berries (fresh or frozen, mixed or one variety)
- 1/2 tsp stevia
- 1 tbsp orange juice concentrate
- small amounts cornstarch and water
- If using frozen berries, allow to thaw.
- Combine berries, stevia, and orange juice concentrate in a pot. Thicken by adding a little cornstarch and water.
- Boil mixture for a few minutes, until sauce is thickened and no longer chalky-looking.
- Add to the top of yogurt mixture and serve.
This is great as a dessert, or add some granola and serve as breakfast parfait.
Read next: Making Healthy Holiday Treats & Memories!
Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.
Posted in: Recipes