Healthy but delish: strawberry heaven from the Detox Kitchen
We're big fans of The Detox Kitchen (Jo queues for her healthy lunch there - it's just off Carnaby Street - most days she's in London. And Jo rarely queues!) With a new cookbook of the same name, they're very much part of the 'healthy living' movement which is finally taking hold (and we couldn't be more pleased. As they write: 'The strawberry is called "the queen of fruits” in Asian countries because it’s packed with health benefits, packed with nurtients nutrients. These juicy heart-shaped delights have much more to offer beyond sweetness and flavour...'
And this strawberrylicious recipe is perfect for celebrating Wimbledon, we'd say.
For the base:
150g hazelnuts 100g sunflower seeds 120g dates 2 tbsp rapeseed oil Pinch salt
For the filling
350g fresh strawberries 100ml honey 200g soya yoghurt 2 bananas
Zest & juice of 1 lemon
Strawberries to garnish
Toast all the nuts and seeds and place them in a blender together with the dates, rapeseed oil and salt and blitz until everything is combined. Spread the mixture in a 20cm cake tin, with a removable base. Place in the freezer to chill whilst you make the topping.
Place the strawberries and honey in the blender and blend to a puree. Add in the soya yoghurt and blitz until smooth. Tip this over the base and leave to set in the freezer overnight or for at least four hours. Remove from the freezer and top with strawberries. Serve immediately.