Mason jars are right on trend, but you don't need to buy special jars, just recycle some cleaned jam jars.
Superfood snack jars
Serves 2
Prep:15 minutes
Cook: none
50g/2oz cashew nut pieces, soaked in cold water for 3-4 hours or overnight
2 tsp maple syrup
150g/5oz vegan yogurt
100g/4oz blackberries, roughly mashed with a fork on a plate
2 tsp balsamic vinegar
1 tbsp virgin olive oil
200g/7oz or ½ 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
½ little gem lettuce, shredded
75g/3oz blueberries
5cm/2inch piece cucumber, diced
75g/3oz/1 small trimmed beetroot, peeled, coarsely grated
Extra blueberries and blackberries to finish
Little spirulina powder, to finish, optional
1 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.
2 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.
3 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.