dLife is excited to bring you professional chef, Type 1 advocate, and author Sam Talbot‘s delicious blackberry salad with mint and honeycomb.
It’s perfect for the holidays, with its vibrant color and refreshing ingredients.
Talbot is the author of two cookbooks, The Sweet Life, Diabetes Without Boundaries, which is geared for anyone that’s looking for healthy lifestyle swaps, and 100% Real, which focuses on clean and fresh eating.
“Diet has a strange connotation,” Talbot, tells dLife, “but if your focus is a healthy lifestyle, you want to look great, you want to feel great, and start to push the boundaries of where food can take you, those books are for you,” he adds.
You can read more about how Talbot pushes the boundaries of living with Type 1 here.
Take one of Talbot’s recipes for a test drive below:
Blackberry Salad with Mint and Honeycomb
Makes: 4 servings.
- 2 Ruby Red grapefruits
- 2 pints blackberries
- (If not blackberries, substitute whatever seasonal berry or fruit that you can score locally.)
- 1 cup quartered strawberries
- ½ cup loosely packed chopped fresh mint leaves
- 2 cups 2% plain organic Greek yogurt
- 4 teaspoon-sized scoops honeycomb
- Using a sharp knife, slice off the skin and pith from one of the grapefruits. Holding it over a medium bowl, cut between the membranes to release the grapefruit segments, and add them to the bowl.
- Squeeze the membranes to get all the juice.
- Grate 1 teaspoon of zest from the second grapefruit and juice the grapefruit into the bowl.
- Add the blackberries and strawberries and toss gently with a rubber spatula to combine.
- Add the mint and gently toss again until it is well distributed.
- Spoon ½ cup of yogurt into each of 4 bowls and top each serving with a spoonful or two of fruit and a bit of honeycomb.
Recipe courtesy of Sam Talbot. Note: Featured image is a representation of the recipe. Be sure to consult your physician or medical professional with any questions and concerns about your specific dietary needs.