juice and peanut butter.

To make:

Soak 1/4 cup of wheat in 1/4 cup boiling water for 15 minutes or more.
Add wheat to a high-speed blender along with a handful of baked butternut squash, half persimmon, a tablespoon of peanut butter protein powder (I use a pinch of ginger, cinnamon and nutmeg, maca powder, tsp maple syrup and 60ml soy milk and blend until smooth.
Top with pumpkin, frozen blueberries, cocoa beans and more peanut butter!