The weather has been getting just about warm enough for me to dream of Summer fruits.
Luckily my prayers were answered – I managed to find half-kilo boxes of strawberries for under 2 euros, so naturally I got a bit over-excited and bought 6 (boxes that is).
Not sure I thought it through properly – how does one get through 3kgs of strawberries before they go bad?
Well let’s see. I started by having a few (I mean 8 or so) on my breakfast or with thickened cream of an evening. That was 2 boxes down.
The third box I stewed with maple or tossed with sugar & served with champagne. Another box down.
The fourth box turned into strawberry crumble which was to die for. That left 2 boxes.
Now – what better way to “get rid” of strawberries than to make a smoothie?
I thought i’d make it with a twist and add basil. Basil is packed with vitamin A, essential oils and is a great antioxidant. The greek yoghurt makes it creamy and thick whilst being relatively low in fat. And I’ve added a touch of lemon to give a tangy kick.
You’ll love this recipe because you can have it for breakfast, as an afternoon snack or as a healthy dessert.
I am all strawberried out for now though, I may not touch another one again for quite some time.
What you need:
Ingredients (makes 2 glasses):
- 2 cups frozen strawberries
- 6-8 fresh basil leaves
- 2 cups milk of your choice (rice or almond works well for vegan option)
- 1 cup greek yoghurt (use dairy free yoghurt or omit for vegan option)
- 2 tablespoons of almond meal
- Juice from half a lemon
- 1 tablespoons of honey/maple/agave (if milk is unsweetened)
- A few cubes of ice (optional)
1. Pop all the ingredients in a blender and whizz till smooth.
2. Serve with fresh strawberries.
Storage: it will keep in the fridge for a few hours.
Anisa – The Macadames. xx