This strawberry yogurt bowl is easy to make. It's light. It tastes lovely, and the combination of protein, fat, and carbohydrates provides satiating energy. It takes about five minutes of active time in the kitchen, meaning that you're able to eat wholesome, nourishing foods that don't require a lot of time.

Rate this Recipe

5 from 2 votes

4 servings

Strawberry Yogurt Bowl with Sweet Spices, Pine Nuts and Mint

Prep Time5

Total Time8 5

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Ingredients

12 ounces strawberries
2 tablespoons honey
¼ teaspoon vanilla extract
¼ teaspoon ground coriander
⅛ teaspoon ground fennel
1 teaspoon bee pollen
¼ cup pine nuts
6 mint leaves
4 cups Greek-style strained yogurt

Instructions

Hull the strawberries, and then quarter them. Drop them into mixing bowl. Drizzle the honey over the strawberries, sprinkle in the vanilla, coriander and fennel, and mix them gently together so that each strawberry is coated in honey. Transfer them to a jar with a tight-fitting lid, and refrigerate them overnight.
Pour yogurt into four, individual bowls. Top with the macerated strawberries. Sprinkle bee pollen and pine nuts evenly over the strawberries. Slice the mint very thinly, and toss it on top of the yogurt and strawberries. Serve immediately

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Comments

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Mary Bee says

July 04, 2015 at 12:44 am

I love how thoroughly written your posts are. It's great to see that you're substantiating your claims with evidence, giving people the chance to do their own research, and making sure to specify when evidence is slim about the supposed benefits of a particular food.

I don't know if bee pollen in particular helps my allergies at all, but I do love eating it with my yogurt. I add it to my tea, along with honey and lemon, whenever I get sick. Maybe it doesn't help, but it makes me feel better, and it certainly doesn't hurt. I think it would only help with allergies if the pollen included pollens from species to which you're specifically allergic, and even then, only if you ate sufficient quantities - e.g., if you put it on everything you ate. Most people can't afford that. 😉 I'll just keep sprinkling it in my tea and yogurt.

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Anna says

June 26, 2015 at 9:14 am

this looks so beautiful and delicious!!!

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Lauren | The Soaked Bean says

June 21, 2015 at 8:09 pm

Gorgeous post, Jenny & a happy Summer Solstice to you!

I'm curious about bee-pollen -- here in Switzerland, many bee-keepers say that in order to receive any benefits from the pollen, you must take it sub-lingually (like a B12 supplement) first thing in the morning, before eating or drinking anything. It's confusing because so many nutritionally-minded folks (myself included) in the U.S. add to it yogurts, smoothies & the like. Have you (or anyone else out there) heard anything in this vein?

<3

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- Jenny says
  
  June 22, 2015 at 2:43 am
  
  Hi Lauren! I don't think there's enough (or any) research differentiating between sublingual use of pollen vs. eating it. I don't imagine that the position of the beekeepers would be born out if there was any research. The only thing I can think of is that many things are absorbed faster subliguinally (like B12 or melatonin supplements) though I'm not certain that's true of bee pollen.
Sarah Atshan says

June 20, 2015 at 4:36 pm

Oh man, I love mint and pine nuts with strawberries. I do a salad with those plus sumac and golden brown halloumi. Such great favor combos.
I don't often use bee pollen in my cooking, and the sweet faint floral note you describe sounds perfect paired with the other spices. I need to pick up more strawberries to try this out. Thanks for the recipe Jenny.

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