Whether you live in the Northern or Southern Hemisphere, the summer season is on your mind. For those in the Northern Hemisphere, you’re bidding summer your last goodbyes (side note: today is the last day of summer!!) and for those in the Southern Hemisphere, you’re getting ready for the warmer weather to come.
San Francisco is pretty weird in that we get our warmest weather during the months of September and October. Our famous Indian Summer means that we get to hold on to our sandals and sunnies a little while longer before the crisp air of autumn takes over.
Today’s recipe features strawberries, dates and matcha green tea.
Strawberries are definitely a superfood. They are rich in antioxidants, vitamin C, anti-cancer benefits and anti-inflammatory. Strawberries contain the lowest in sugar of all fruits, which keeps blood sugar stable.
Matcha green tea is another food that offers a lot. It’s also rich in antioxidants, anti-inflammatory, supports metabolism, provides energy, regulates blood sugar, supports longevity, cancer-preventive, boosts metabolism and aids detoxification.
This sorbet is naturally sweetened with fresh dates to keep it free of refined sugars.
– 1 cup frozen strawberries
– 1 teaspoon matcha green tea powder
– 1-2 medjool dates
– 1/3 cup coconut water
– Juice of 1/2 lemon
– Pinch of sea salt
1. Place all ingredients in a high-speed blender and blend until smooth. You might need to stop blender and use a spatula to push ingredients down from time to time (if using a Vitamix, just use the tamper to keep things moving).
2. Once smooth, place in the freezer for about 20 minutes to firm up, sprinkle on your favorite toppings (we used coconut flakes), then enjoy!
Recipe by Giovanna Garcia // Photography by Micaela Hoo
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