Eat to HYDRATE!

To boost your hydration, especially in summer, eat foods with a high water content, like cucumber, yoghurt, tomatoes, lettuce and celery.

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FROZEN YOGHURT BARK

SERVES 4

• 250ml (2 cups) double-cream plain yoghurt
• 30ml (2 tbsp) erythritol
• grated zest of 1 lemon
• 100g raspberries
• 100g pomegranate rubies

1. In a bowl, combine the yoghurt, erythritol and lemon zest. Mix until combined.

2. Line a baking sheet with baking paper. Pour the yoghurt mixture onto the lined baking sheet, and evenly scatter over the berries and pomegranate rubies.

3. Freeze overnight. Remove from the freezer and break into big shards. Eat immediately or keep in a ziplock bag in the freezer.

VIETNAMESE LETTUCE CUPS

SERVES 4

QUICK PICKLE
• 2 snacking cucumbers, sliced into rounds
• 1 small red onion, peeled and sliced thinly
• 4 radishes, sliced thinly
• 45ml (3 tbsp) apple cider vinegar
• 15ml (1 tbsp) water
• 10ml (2 tsp) erythritol
• a pinch of salt

CHICKEN
• 500g deboned, skinless chicken thighs, sliced into strips

• salt
• 2 garlic cloves, peeled and chopped finely
• 6cm piece of ginger root, peeled and grated finely
• 30ml (2 tbsp) soya sauce
• 15ml (1 tbsp) fish sauce
• juice of 1 lime
• 30ml (2 tbsp) olive oil
• 40g peanuts, chopped roughly
• a small handful of coriander leaves, chopped, plus extra to serve

LETTUCE CUPS

• 1 head of cos lettuce, broken apart and washed
• 4 snacking cucumbers, sliced in the length
• 30ml (2 tbsp) olive oil
• juice of 1 lime, plus extra limes to serve
• 30ml (2 tbsp) soya sauce

1. MAKE THE QUICK PICKLE: Combine all the ingredients in a small glass bowl. Allow to marinate for 30 minutes.