It’s strawberry season!!! These lovely ladies started flowering a few weeks ago, and their fruit has arrived at last. There’s not much better than popping a few fresh strawberries before, during, after work and basically any time of the day. I think at least half of them end up in my belly instead of my basket during harvest time. Oh well, they’re a fantastic source of antioxidant boosting Vitamin C (more than any other fruit) and manganese, and they’ve got plenty of phytonutrients, potassium, magnesium and omega-3 fatty acids. They’re great for the heart and helping to regulate blood sugar.
These highly perishable fruits (not berries, but who really cares about these silly labels) should be eaten as soon as possible upon harvest! Within 2 days of being picked, their Vitamin C and phytonutrient content is greatly diminished, no matter how well you try and store them. Find a farm near you and get pickin’! I guarantee it’ll taste better than any Driscoll strawberry you find in a grocery store.
They’re great on their own, in a salad, in a dressing, or served atop your favorite breakfast.
1 cup quinoa
1 cup millet
1/2 cup amaranth
Soak your grains overnight.
In the morning, pour the grains & water into a pan, bring it to a boil and then simmer for 20-30 minutes until you reach your desired consistency. I start adding almond/coconut milk after the water is absorbed about 15 minutes in.
Mix in a dab of coconut oil, a pinch of salt and top with strawberries, or anything else that you fancy!
Oh! And stop throwing away those strawberry stems and leaves! You can eat them with the rest of the fruit if you’re fine with the texture, or save them to make strawberry leaf tea. It’s full of trace minerals like vitamin C, calcium, and iron. And it’s often used to improve digestion and balance the alkalinity of your digestive tract.