Strawberries with Yogurt, Honey, & Chia Seeds
May strawberries — real ones, in season — don't need much.
That's the whole point. A strawberry in May, grown somewhere nearby, eaten the same day it was picked, tastes like something. A strawberry in November from a clamshell on a plane from somewhere far away tastes like the memory of a strawberry.
The best seasonal eating is often the least fussy: a really good ingredient, treated simply, allowed to be itself. This recipe is five minutes and almost no effort. It also happens to be one of the most beautiful things you can put on a table in May.
Ingredients
- 1 cup fresh strawberries, hulled and halved
- 200g thick Greek yoghurt or labneh
- 1–2 tsp raw honey
- 1 tsp chia seeds
To serve
- A few mint leaves, optional
Method
- 1 Spoon the yoghurt into a bowl or two smaller bowls.
- 2 Pile the strawberries on top.
- 3 Drizzle with honey — generously, because May strawberries deserve it.
- 4 Scatter the chia seeds and mint if using.
- 5 Eat immediately, slowly, without your phone. That last instruction is the most important one.
Britt's note
Add a tsp of mini chocolate chips and enjoy this as a light and fresh dessert option for when you are craving something sweet but a little more on the nutrition macro friendly side.
Cook what's in season.
Nourish what you have.
Feed yourself the way you'd feed someone you love.
A deep breath in a beautiful life.
Talk soon.
— Britt
Roasting the squash first changes everything. The sugars concentrate, the edges caramelize, and what could be a flat puree becomes something deeply savory and complex. This soup takes about an hour, most of which is hands-off oven time. Make it Sunday. Eat it all week. It's better by day two anyway.