Strawberry Trifle

by Tiffany Hinton

This easy-to-make summer dessert recipe features this sweet seasonal fruit, that offers many health benefits, including antioxidants and vitamin C.

YIELD: 10 HALF-CUP SERVINGS

1 pre-made angel food cake (gluten-free, baked from scratch or store-bought)

24 oz frozen or fresh organic strawberries, thawed and sliced

3 cups vanilla pudding (from scratch or premade)

3 cups whipped cream (or vegan whipped cream)

Fresh strawberries for garnish

Tear angel food cake into medium pieces, about 2-inch cubes. Layer cake, strawberries, pudding and whipped cream in a large, clear, glass bowl. Continue irregular layers, filling the bowl. Top the entire dessert with a solid layer of whipped cream. Slice a few fresh strawberries for garnish.

It is strawberry season in the Midwest. This means the berries in the greater Chicago area are fresh, ripe and ready for picking. There are many pick-your-own farms, farmers markets, farm stands, CSAs and grocery stores to purchase fresh local strawberries. Remember to ask the local farmer how the berries were grown when looking for organic.

doctor in the kitchen…

Creamy Green Basil Smoothie

by Dr. Sarah Axtell

Refrigerate overnight or at least 4 hours before serving.

Recipe courtesy of Tiffany Hinton, founder of Cultivating Guts. Connect online at @iamtiffanyhinton and listen to her podcast, Cultivating Guts, on Spotify or iTunes.

This creamy green basil smoothie is bursting with a sweet herby flavor of summer. Strawberries are a relatively low sugar fruit and are packed with antioxidants and fiber. While many smoothies are full of higher-sugar fruits such as bananas, mango and pineapple, this smoothie is full of fat, fiber and protein. This helps to stabilize blood sugar levels and keep oneself feeling full for hours.

2 cups spinach

4-5 frozen strawberries

4 large fresh basil leaves

¼ avocado or a few chunks of frozen avocado

2 tsp lemon juice

1 scoop vanilla plant-based protein powder

12-16 oz unsweetened almond milk

Add all ingredients to a blender and blend at high speed until smooth and creamy. Add more liquid if desired.

Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood. See ad on page 35.