This succulent green vegetable is in season right now, and comes packed with nutrients like fibre and potassium – this dish is one of my recent favourites.”
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1 Spoon the yogurt into a plastic tub and place it in the freezer for 3–4 hours, or until frozen.
2 Transfer the frozen yogurt to a blender, along with the frozen mixed berries, whey protein and tahini (if using), and blitz. The mixture will become crumb-like to begin with, but keep blitzing and eventually you will have a deliciously smooth, scoopable ice cream. Serve the first portion straight away. Freeze the second portion in a freezer-proof container, then either re-blend to soften before eating, or simply leave it to soften in the tub.
Recipes taken from The Glucose Goddess Method by Jessie Inchauspé (New River Books, RRP £22)
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