Increasing the nutritional value of butter with strawberries!
“Have you ever” was all I could say when I stumbled across this most divine “Strawberry Honey Butter” recipe.
Good quality butter carries high value in our home as a prime ingredient for many recipes, but adding an ingredient that made the butter explode on my tongue, made me sit down for a while to mindfully savour the moment. Being a nutritional therapist, my thoughts had to consider the nutritional compounds that was so easily added to my much loved butter such as vitamin C, manganese, magnesium, dietary fibre, omega 3 and carotenoids such as Beta-carotene, Lutein and Zeaxanthin. For this post I served the strawberry butter on activated charcoal bread to create a dramatic display.
Ingredients
- 250 g best quality butter
- 80 ml raw honey
- ½ teaspoon lemon zest
- ¼ teaspoon Himalayan salt
- ½ cup strawberries (cleaned and chopped)
Method
- Combine the butter, honey, lemons zest and salt in a food processor.
- Process for about 20 seconds, scraping down the sides halfway through until the mixture is light and fluffy.
- Add the strawberries and blend until they have broken down and are well-incorporated in the butter but still chunky.
- Serve with charcoal bread, cheese straws or a bacon and egg breakfast.
