Sometimes it is hard to manage to eat a healthy breakfast when you are out and about, amongst work, markets, surfing…..grabbing something at a cafe often disagrees with your digestion. Taking something with you which you have already prepared is a good strategy for your wallet as well as your digestion. This simple recipe is lovely and easy to put in a small container to carry with you. The spices add flavour and a little sweetness. Using organic strawberries and good quality natural or home-made yoghurt results in a lovely flavour. You may also wish to drizzle over some raw honey. If you’re having it at home, sprinkling over a few mint or lemon balm leaves also adds a bit of extra zing.
Per serve –
a couple of handfuls of organic strawberries, fresh or frozen
1/2-1 tsp of cinnamon
1/4 vanilla bean or 1/2 tsp vanilla essence (without sweetener added)
few-several dollops of home-made organic yoghurt or good quality natural yoghurt, or coconut yoghurt for paleo
1. Place the strawberries into a small saucepan. Add a tablespoon of water and the cinnamon.
2. Cut the vanilla bean, if using, in half, and scrape the seeds into the strawberry mixture. Then place the bean into the mixture as well. I let it stay in the mixture overnight to marinate after it’s cooked, and take it out just before eating. Alternatively, add in the vanilla essence.
3. Cook over low-medium heat for around fifteen minutes or so, keeping a close eye on it so it doesn’t dry out. You may need to add a little more water if it dries out too much. Keep stirring the strawberry mixture, and it should develop a puree-like texture.
4. Place your yoghurt in your transportable bowl. (Or elegant ceramic bowl if you are having it at home!)
5. Once the strawberry mixture has cooked, spoon it over the top of the yoghurt.
6. You may wish to add a drizzle of honey if you like it quite sweet. A sprinkle of mint leaves or lemon balm leaves is lovely if you are having it at home.