Greek Yogurt with Nuts and Strawberries

Rinse the five strawberries under cold running water and remove the hulls. Cut the fruit into equal quarters with a knife. Coarsely chop the handful of unsalted and raw nuts with a chef's knife, so the larger pieces will be easier to eat.

Take a large bowl and scoop the two hundred grams of organic Greek yogurt into it. Smooth the top of the yogurt with the back of a spoon. Distribute the strawberry quarters and the coarsely chopped nuts evenly over the yogurt base.

Sprinkle the tablespoon of hemp seeds over the prepared bowl. Finish by distributing the pinch of cinnamon as a garnish over the yogurt, which also helps maintain stable blood sugar levels.

Place the bowl directly on the table. Serve the dish immediately and chilled, so the texture of the fresh strawberries, the crispy nuts, and the creamy yogurt shine through best.