I sometimes have this for breakfast! I have found that frozen strawberries work best, as you don’t need to add any extra ice. Its fuchsia colour is probably my favourite thing about this recipe. For added berry bliss, scatter some blueberries or blackberries on top before serving.
Find this recipe in my book, The Happy Kitchen: Good Mood Food.
1. Blitz the strawberries, Greek yoghurt and maple syrup in a blender or food processor for about 40 seconds, or until smooth.
2. Taste. If you have used tarter strawberries, or want the sorbet sweeter, add a little more maple syrup. Too much can make the sorbet too runny, though, so be careful. Add more yoghurt if you want a looser consistency.
3. Eat it straightaway, perhaps garnished with a sprig of mint. If you want to save the sorbet for later, pour it into ice cube trays or ramekins and freeze it. Use a knife to loosen the blocks when you are ready to eat them, and blend them in a food processor for 30- 60 seconds. Then scoop the sorbet out and serve it immediately.
Together, over 5 years, Alice Mackintosh and I developed recipes that put around 150 nutritional studies into practice. They’ve helped me to become more energised, less anxious, clearer thinking, more balanced and a better sleeper. Our conversations and experiments led to our book The Happy Kitchen: Good Mood Food.
In it, I share in detail what I have learnt about eating for happiness. By harnessing the power of food to boost my mood, not just on melancholy days, I have been able to stabilise my feelings. Nutrition has become an important element in my holistic approach to staying well.