Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.
If you want a sweet treat without heaping on the sugar, look no further than nutritionist Angela Dowden’s recipe for griddled bananas and blueberries.
Dowden says: “Bananas contain prebiotics which feed your good gut bacteria. Slightly less ripe bananas have more prebiotics than overripe ones.”
Griddled bananas with blueberries
Serves: 4
Ingredients:
4 bananas, unpeeled
8 tbsp fat-free Greek yogurt
4 tbsp oatmeal or fine porridge oats
125g blueberries
Runny honey, to serve
Method:
1. Heat a ridged griddle pan over a medium-hot heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.
2. Transfer the bananas to serving dishes and, using a sharp knife, cut open lengthways. Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries. Serve immediately, drizzled with a little honey.
Recipe from ‘The Cortisol Fix Recipe Book’ by Angela Dowden (Hamlyn, £18.99).
