CHIA AND BERRIES OVERNIGHT BOWL

Boost your health dramatically with ‘2 Weeks To Feeling Great’, the new book by nutritionist Gabriela Peacock. It has an abundance of advice on what and how to eat for ultimate nourishment and satisfaction. She recommends two two-week plans incorporating intermittent fasting and mindful eating, alongside recipes and guidance on immunity, liver support, digestion, sleep, hormones and energy. I enjoy this easy summer breakfast recipe with chia seeds, which are rich in protein and omega-3. ‘Chia seeds have many health benefits,’ says Peacock, ‘from reducing inflammation to improving skin health and hormone balance. Soaking them overnight makes them easier to digest, allowing their nutrients to be more easily absorbed.’

SERVES 2

85g raspberries

100g natural live or nut yoghurt

200ml almond milk

4 tbsp chia seeds

1 tbsp agave syrup

Squeeze of lemon juice

TO SERVE

Handful mixed berries

Pinch of lemon zest

1. Place the raspberries in a jar or container with a lid and break them up using a fork.

2. Add the yoghurt, milk, chia seeds, agave syrup and lemon juice and mix well.

3. Cover with the lid and refrigerate overnight or for a minimum of 6 hours.

4. Serve in a bowl with a handful of berries and finish with the lemon zest. Swirl through the raspberries for a vivid boost of antioxidants. This recipe is gluten-free and can be made vegan, if using nut or soya-based yoghurt.

‘2 Weeks To Feeling Great’ by Gabriela Peacock (Kyle Books, £20)