סלט פירות משמש, פטל ובננה עם מוס תמרים ויוגורט קשיו ~ טייק 3

Hi friends, MD Vegan here! Finally, I am back in my Berlin lab, which means I can make my own homemade plant yogurts and sweet date mousses again. Today, I am showing you a quick, easy, and super exciting fruit salad combination: fresh Apricots and Raspberries in a creamy Cashew Yogurt dressing!

In this video, I break down how simple it is to make your own raw cashew yogurt by blending cashews and water in a 1:1 ratio with a tiny pinch of acidophilus bacteria culture. We sweeten the runny dressing with my homemade overnight-soaked date mousse and add a sliced banana—which acts as the perfect neutral canvas to ground the entire bowl.

I talk about the macro-science of breakfast volume: choosing more light fruit and fewer high-calorie nuts to create a massive, filling breakfast bowl without overloading on energy. Plus, we explore the flavor harmony of the apricot's gentle bitterness playing against the heavenly sweet-sour notes of the fresh raspberry.

Eat the variety diet—whole food, plant-based variety is the healthiest diet on earth.

⏱️ *Video Timestamps*

0:00 – Intro: Back in the Berlin Lab & Slicing Fresh Apricots

0:42 – Kitchen Science: How to Make Homemade Raw Cashew Yogurt

1:10 – Easy Prep: Blending Overnight-Soaked Dates for Date Mousse

1:52 – Assembling the Fruits: Adding Apricots, Bananas, & Raspberries

2:18 – Breakfast Volumetrics: Balancing Nut Calories with Whole Fruit

3:02 – The Banana Theory: Why Banana is the Perfect Fruit Salad Canvas

3:57 – Flavor Harmony: