This dish represents one of the major principles of nutritional therapy. The idea that all organs and processes in the body are interconnected. What affects one will affect another, and so on. To maintain happy hormones, we need to look after our liver and detoxification system. Crucial to that is making sure our tummies are working happily too.
Our digestive systems love
The bacteria in the yogurt top up the resident bacteria in our large intestines - especially needed if there has been a recent digestive upset. These mysterious creatures carry out a myriad of important jobs, from stimulating our immune system to making vitamins and digesting our food. So this dip supports our gut bacteria in two ways: by topping them up and by
Harriet’s Tip: for an even better boost to your bacteria, use kefir instead of yogurt, which is available from health food shops and many supermarkets and is teeming with much more bacteria than yogurt.
As well as being deliciously moreish, an added bonus of this recipe is how easy it is to make. It can be ready in 10 minutes, using ingredients that can largely be pulled from the freezer, cupboard and garden. That makes it stress-free, another essential factor
What you need
- 300g frozen peas or petit pois
- 1 clove garlic
- A large handful of dill leaves, about 15g
- A large handful of fresh mint leaves, about 10g
- 2 generous dessert
spoonsyogurt – from a coconut, cow, goat or sheep
- Juice of 1 lemon, about 4 tablespoons
- A generous pinch of dried
- A couple of tablespoons of good quality extra-virgin olive oil, plus extra for drizzling
- Salt and pepper
Sliced vegetables, such as asparagus and radishes
Fill a kettle with water and
Peel and roughly chop the garlic, followed by the herbs, then add them to the peas along with the yogurt, lemon juice,
Blend for a minute until the mixture is smooth. Taste and adjust the seasoning or lemon if necessary. Pour into a bowl and enjoy with sliced vegetables.
Harriet Bindloss has always loved cooking and feeding family and friends. She trained at Leith’s School of Food and Wine, worked as a private cook, then went on to produce the food pages at House & Garden magazine for five years. Now she uses her experiences and passion for nutrition to feed her most difficult critics, her two young children.