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Written by Tera on June 3, 2012 – -
by Guest Blogger
Mmmm, it is summer-time and strawberries are here! No wonder these sweet, juicy red berries are so popular. They are tasty and healthy at the same time. Strawberries are rich in antioxidants, high in Vitamin C, and also contain phenolic phytonutrients including ellagitannins and anthocyanins which are heart-healthy and anti-inflammatory.
Our family loves to go strawberry picking at the beginning of summer and sometimes those berries actually make it home instead of right into our mouths. Be sure to pick the reddest and ripest ones, as strawberries do not continue to ripen after they have been picked. Fully ripe strawberries taste the sweetest and have the maximum punch of nutrients, vitamins, antioxidants and enzymes. As with most berries, it is always best to select organic strawberries or pick from a familiar farm where you know the berries to be free of pesticides. Strawberries are very perishable, so it is best to consume them within two or three days after picking or purchasing.
What to do with all those strawberries that make it home? Hmmm… eat some. Freeze some for smoothies. Did I say eat them? Seriously, my childhood memories of jam-making and pie-making come to mind immediately. Yum!! Want to make memories just as yummy but healthier? Well, I’ve got quite a few quick ways to enjoy those strawberries. Plus, I’ve added some beauty-enhancing tips to use the ones that may be a little too ripe.
This is a healthy and yummy alternative to sugar-laden jars of jam and jelly. This is perfect over raw crepes, raw ice kream and other desserts. My daughter’s favorite is manna bread with fresh raw almond butter and this strawberry jam drizzled over it. Now that’s a yummy PBJ!
1 cup strawberries
1 Tbsp honey
Dehydrate sliced strawberries for 6-7 hours. Place dehydrated strawberries and 1 Tbsp honey in your food processor with an S-blade. Process until slightly lumpy and the texture of jam.
One of our favorite desserts for Memorial Day and 4th of July here in the US is this delicious berry dessert with coconut cream.
Throw all ingredients except the berries into the blender and blend until smooth and creamy. In a dessert dish or a wine glass, layer blueberries, coconut cream, sliced strawberries, another layer of coconut cream, blueberries again, a final dollop of coconut cream and place a beautiful whole, ripe strawberry on top. DELICIOUS!
This can also be layered in a glass pie dish and frozen for a yummy frozen pie treat. The possibilities are endless. With just a few dates and nuts ground together, a pie crust is created, layer fresh sliced strawberries, drizzle with strawberry jam from above and top with a dollop of coconut cream from above.
For loads of other raw food recipes and fresh ideas for healthy desserts the whole family will love, check out the book, Decadent Desserts by Angelina Elliott! This master raw food cheesecake wizard whips up some of her very best sweet treats in this hugely popular raw food dessert book. Grap your copy today as part of our Raw Food Starter Series of e-books and knock socks off at the summer picnics this year!