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:

• Blender

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)

Method:

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.

Bon appétit!

Anisa – The Macadames. xx