Originally published in April 2014

As someone who loves to bake (and once baked for a living), there always seems to be an enormous amount of bittersweet chocolate and sugar spilling out of my kitchen cupboards. The cold winter months didn’t help things, and I found myself consuming more comfort food than was necessary. I had a long hard talk with myself, and the journey of balance and moderation began. It’s been hard to move away from all the sweets, but slowly I’m finding good, whole foods to replace them.

When Kate asked me to share some of my go-to recipes here on Wit & Delight, this strawberry-basil smoothie was the first thing that popped into my head. I’ve been making other variations of it quite frequently, but this strawberry and basil combination has become my absolute favorite. It’s just like summer in a cup, and I find myself craving it every afternoon.

Strawberry-Basil Smoothie Recipe

Serves 2-3

I like to use frozen strawberries here; they make the smoothie wonderfully cold, and then there is no need for ice (which will water the drink down a bit). If you’d rather use fresh berries you sure can, but you will need a add a handful of ice also. I like a lot of basil in this beverage and add 1/3 cup, but if you just want a subtle hint of it, add 1/4 cup or less. It also tastes delicious without the basil.

Ingredients

2 cups yogurt
10 ounces frozen strawberries (see note above)
1/4-1/3 cup fresh basil (see note above)
1 tablespoon honey
2 teaspoons vanilla

Directions

In a blender, combine all the ingredients. Blend until smooth. Pour into glasses and serve.