Morning-After Superfruit Salad

You can vary the fruit used according to your taste and the season, but the following recipe makes a fabulous summer fruit salad to top up your vitamin C levels and help cure any hangovers. The blended yoghurt and fruit make a delicious fresh smoothie for pouring over the fruit salad and along with the seeds provides protein and essential fats, which help the heart, skin, brain and hormones. This dish should be served straightaway.

Serves 4


seeds of half a pomegranate

12 handfuls strawberries, hulled and chopped 8 handfuls blueberries

2 bananas, thinly sliced

4 apricots or plums, or 2 peaches or nectarines, stoned and chopped

12 tbsp live natural yoghurt, kefir (see page 59) or soya yoghurt

8 handfuls fresh berries of your choice

a little xylitol or agave syrup (or honey) to taste 4 tbsp ground or pre-cracked linseeds

2 tbsp pumpkin seeds 2 tbsp sunflower seeds 2 tbsp wheatgerm


1 Mix the pomegranate seeds, strawberries, blueberries, bananas and apricots together and divide between four bowls.

2 Blend the yoghurt or kefir with the other fresh berries and, if required, sweeten to taste with the xylitol, agave syrup.

3 Pour the blended fruit yoghurt over the fruit salad, and sprinkle the seeds and wheatgerm on top.

Cook’s Notes

Gluten-free, wheat-free, dairy-free if you use soya yoghurt • V

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