Looking for a unique, refreshing beverage using strawberries? Try this strawberry horchata recipe from Mama Latina Tips. Not only is it yummy and satisfying, it’s an easy way to incorporate a serving of 8 strawberries into your diet.
Plus, since California strawberries are available all year long, you can make this throughout the year. Try it out!
1 small cinnamon stick (or about 1-1/2 tsp ground cinnamon)
1 cup almond beverage
½ tsp vanilla extract
1¼ lbs of strawberries, plus a few extra for garnishing, washed and hulled
6 cups of water
Mix rice flour, cinnamon stick and almond beverage in a blender or food processor until cinnamon is completely pulverized. Pour into a small pot and warm over medium-high heat until it starts to boil. Add vanilla extract, turn the heat off and set aside.
In a food processor or blender, combine strawberries (remember to leave a few extra for garnishing), condensed milk and one cup of water. Mix until well integrated and as smooth as possible.
Strain rice flour mixture into the water, pour the strawberry-condensed milk mixture and mix well. Adjust for sweetness.
Either cut in half or chop strawberries to garnish the glasses.
This Spicy Strawberry Watermelon Gazpacho had roasted cumin seeds, fennel seeds and a few dashes of hot sauce for that lovely earthy spicy flavor. I just mixed everything and let it sit in the refrigerator for an hour or so, before blending it to a smooth consistency. Making gazpacho is so easy! It’s a perfect summer treat for sure.
1 tbsp cumin seeds
1 tbsp fennel seeds
3 cups hulled and quartered strawberries
1 cup diced watermelon
1 cup diced tomato
¼ cup diced red onion
3 tbsp extra virgin olive oil
1½ tsp tabasco or hot sauce
1 tbsp red wine vinegar
1 tbsp kosher salt plus more to sprinkle while serving
Few basil leaves and slices of strawberries for garnish
Place a small pan on medium high heat and when it’s hot enough, scatter the fennel seeds and cumin seeds. Dry roast for a few seconds by shaking the pan every now and then. Once the color of the spices changes to a mildly darker shade, switch off the heat. Put the roasted spice in a mortar pestle and crush it to a fine dust.
Take a big mixing bowl and drop the strawberries, watermelon, tomatoes, half of the onion, roasted and powdered spice, hot sauce, vinegar, salt and extra virgin olive oil. Mix it properly. Cover the bowl with a clear wrap and let it sit in the refrigerator for 2 hours.
Take it out of the refrigerator and blend it to a smooth consistency.
Garnish with rest of the chopped red onion, strawberry slices and basil leaves. Sprinkle some kosher salt on top and drizzle extra virgin olive oil.
½ cup (about 2 ounces) sliced stemmed California strawberries
2 tbsp rice vinegar
1 tbsp Asian sesame oil
1 tbsp sugar
2 tsp Vietnamese fish sauce
½ tsp chili flakes
¾ lb cooked shelled shrimp
¾ tsp seasoned rice vinegar
8 spring roll wrappers
16 mint leaves
16 cilantro sprigs
¾ cup (about 3 ounces) quartered stemmed California strawberries
1 cup peeled, seeded cucumber cut into 2 x ¼ x ⅛-inch strips
To make Strawberry Dipping Sauce, in blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in but still visible. To make Spring Rolls, in bowl, toss shrimp with vinegar; set aside.
Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls.
Serve each roll with 1 tablespoon strawberry Dipping Sauce. Makes 8 spring rolls.
Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.
Diabetes Exchanges: Starch 0.5, Fruit 0.25, Very Lean Meat 1.5, Fat 0.5
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This Strawberry Ricotta Crostini Recipe is a great snack.
It’s always a good time for entertaining and I love using strawberries to create simple, light party snacks that my guests will love. I’m a firm believer that hosting gatherings should be fun for me in addition to the attendees so I never want to stress out over complicated appetizers. Fresh, flavorful ingredients are key. For this easy Strawberry Ricotta Crostini Recipe I’ve macerated sliced strawberries in citrus juice and paired them with ricotta cheese that’s full of fresh herbs.
This is a light snack that won’t be overly filling in warmer weather. And it’s healthy! Research suggests eating just 1 cup of strawberries a day may improve heart health, lower blood pressure, reduce the risk of some cancers and support brain function. How cool is that?
I used a combination of herbs from my garden (basil, mint and sage) but feel free to experiment. For example, if you are not a fan of sage, simply omit it! If you really love mint, add extra to taste.
½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage)
½ tsp kosher salt
¼ tsp freshly ground black pepper
3 cups strawberries, hulled and sliced thin
1 tsp fresh squeezed lemon juice
1 tbsp fresh squeezed orange juice
thinly sliced fresh mint or basil for garnish
Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until crisp, 7-10 minutes.
In a medium bowl, combine the ricotta, mint, basil, sage, salt and pepper. In a separate medium bowl, combines the strawberries and citrus juices. Cover each bowl and place them in the refrigerator for at least 60 minutes. Stir the berries occasionally.
Spread a generous layer of the herbed ricotta onto each slice of bread. Top with 3-4 strawberries. Top with the fresh herbs. Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).
Check out more California Strawberry Recipes here!
Great for the gatherings with friends and family, this Strawberry Toasts with Mozzarella Recipe is a hit!
Whether it’s practice for holiday season or a casual get together, this recipe is one to try out! Even though a bit of panic set in just as I typed that statement, I know that I have lots to look forward to during holiday months like December. Traditional tree trimming, checking out the beautiful holiday lights in our neighborhood, baking cookies with the kids and, of course, gathering with family, friends and coworkers.
By far, getting together and sharing great foods with friends and loved ones is one of my favorite things to do during this time of year, but let’s be honest, typical food options are not always the healthiest! No matter how strong our willpower may be, it can be extremely challenging to stick to healthy habits, but I’ve got a delicious recipe that can help keep us all on track. It’s light, healthy and will look beautiful on your holiday table!
This recipe features strawberries dressed in a combo of honey and a balsamic vinegar reduction, then roasted in the oven. Roasting brings out a rich, sweet flavor to the strawberries and this pairs perfectly with melted fresh mozzarella cheese on toasted crusty bread.
Besides adding a bright and festive flair to your holiday spread, strawberries are packed with nutrients that benefit the entire body. A serving of eight strawberries has been shown to promote heart health, brain health and even helps with diabetes management. Strawberries have also been shown to reduce the risk of certain cancers. (Source: California Strawberries). The best part? They are naturally sweet, yet low in sugar. A single serving has less than half the sugar of an apple and half the calories of a banana, making them the perfect option for your holiday spread. Though they may be small, strawberries pack a big nutrition and flavor punch to both sweet and savory dishes, so enjoy!
• 1 lb strawberries, cleaned, hulled and cut in half
• ¾ tsp honey
• 2 tsp balsamic reduction
• 8 slices of ciabatta or baguette
• 2 tbsp olive oil
• 4 ounces fresh mozzarella cheese
• Fresh basil
Preheat oven to 375 degrees.
Over medium heat, add balsamic vinegar into a small saucepan. Heat until vinegar boils, then reduce heat a simmer. Stir occasionally to avoid scorching. Simmer for 10-13 minutes, until vinegar has reduced by at least half and consistency is that of syrup. Set aside.
Place prepared strawberries in a large bowl. Add honey and 2 tablespoons of prepared balsamic reduction to strawberries and mix to combine ingredients.
Transfer berries to a parchment lined baking sheet. Arrange in an even layer. Bake berries for 25-30 minutes. When done, set aside and allow to cool slightly.
Check out more California Strawberry Recipes here!
When it comes to healthy eating, there seems to be so many complicated ideas on how to actually execute. Fortunately, healthy eating can be easy and doable, thanks to simply adding a single serving of California Strawberries: 8 A Day, 8 ways.
Clinical research suggests eating just a serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers.
How can you get in 8 strawberries every day? Easy. Here’s 8 ways to eat 8 strawberries a day:
Overnight Strawberry Oats: In a medium-size mason jar, combine 1/2 cup old fashioned oats, 3/4 cup milk and 8 chopped strawberries. Cover and chill overnight in the fridge. Enjoy for a grab and go filling breakfast.
Strawberry Yogurt Parfait: Top 1/2 cup Greek yogurt with 8 chopped or sliced strawberries and 1/4 cup granola.
Smoothie: Blend 1/2 cup ice, 1 banana, 8 strawberries and 3/4 cup milk (more if needed).
Salad: Top spring mix with grilled chicken, sliced almonds, crumbled goat cheese and 8 sliced strawberries. Drizzle with balsamic vinegar for dressing.
PB & Strawberry Roll-Up: Layer a whole grain, high fiber wrap with 2 tablespoons of natural peanut butter and sliced strawberries. Roll up and slice into pinwheels.
Cottage Cheese & Strawberries: Top 3/4 cup cottage cheese with 8 sliced or diced strawberries.
Crackers, Avocado & Strawberries: Top large whole grain crackers with mashed avocado and sliced strawberries.
Strawberry Flatbread: Top mini whole grain naan with fresh basil, sliced strawberries, and fresh mozzarella slices. Broil for 1-2 minutes, watching carefully. Drizzle with a balsamic reduction.
If you’ve never tried some of these combos, I’m telling you that it’s time!
Overnight oats are so easy to make, so easy to eat the next day and so darn delicious. The natural sweetness of delicious strawberries are really all the flavor you need.
The PB & Strawberry roll-up answers that long debated question, “Should I use jelly or does it have too much sugar?” Problem solved by using naturally sweet, and low in sugar, California strawberries.
While you might not know that avocado and strawberry go fantastic together, you will after trying them on a tasty cracker. This is the perfect afternoon pick-me-up snack.
And the flatbread…the flatbread!!! It’s strawberry magic. The balsamic reduction (I found it already made at the grocery store) is the icing on the cake, or the flatbread. This is a meal or appetizer you can have ready in under 10 minutes.
I’ve found that many of these ideas have become staples in our week as whether school time or the summer months. Thankfully, strawberries are available year-round!
Great for back-to-school time or summer rush, these six fresh strawberry toast recipes make perfect after school snacks or just afternoon delights. These will surely please even your pickiest eater. Not only are these toasts great for little ones, but they’re pretty darn awesome for grown-ups too.
With school in full swing I have been the queen of toasts. It’s a great snack after school and before I take my kids to their practices or games. I’m sure you’ve seen the avocado toast obsession; well I think we need to start the strawberry toast craze.
Strawberries are naturally sweet but low in sugar, which is a win-win for everyone. Strawberries are easy to prepare, available year-round, and deliver exceptional nutrition and health benefits.
The best part is that if you can work a toaster you can make these satisfying snacks for back-to-school or better yet, let your children make them themselves. I have a feeling you might have some of these ingredients in your fridge or be inspired to make your own creations.
Watch this fun video to see all the creative ways you can improve your toast game.
Avocado + Strawberries + Queso Fresco + Olive Oil
This combo is my favorite – I can seriously eat avocado and strawberries with every meal. This toast is topped with slices of creamy avocados, sweet strawberries, salty crumbled queso fresco, and drizzled with olive oil.
Berries + Basil/Mint + Cream Cheese
Cream cheese, strawberry slices, and blackberries topped with basil or mint leaves is a lovely combo.
This one is my daughter’s favorite. She loves exotic flavors and the way the tangy, slightly salty goat cheese works with the balsamic-coated strawberries and pomegranate seeds on the crunchy, toasted bread is a thing of beauty.
Cottage Cheese + Strawberries + Walnuts + Honey
If you are not a fan of cottage cheese substitute with ricotta cheese. It’s a simple and satisfying combo and deliciously sweet with a drizzle of honey.
Mango + Strawberries + Mozzarella + Tajin
I can’t have mango without a sprinkle of Tajin. This is my strawberry toast of choice when I’m feeling homesick.
Strawberries + Almond Butter + Sesame Seeds
This one is my son’s favorite — a protein packed afterschool snack perfect before he heads to football practice. The almond butter will fill you up and keep you satisfied, loaded with vitamin C packed strawberry slices, and the sesame seeds are high in calcium.
Check out more California Strawberry Recipes here!
Begin this school year with a fresh new lunch idea from CA Strawberry Ambassador, Dietitian and Lunchbox-Packing Mom, Holley Grainger: PB & Strawberry Sushi!
All you need is 5 minutes and 3 ingredients! Your kids will love this fun and tasty lunch!
Just use PB & fresh strawberries, or an alternative to nut butters!
It’s hard to believe we are already heading back to school! A new year calls for new backpacks, pencils, binders, and of course lunches. Whether you have been off of lunch duty for the summer, or you have been packing lunch for your kids’ summer camp, it’s always nice to have new lunch ideas. Sure a turkey and cheese sandwich is easy to make, but so are these PB & Strawberry Sushi Rolls. Ready in less than 5 minutes, everyone has time to throw these together. Best of all, I bet you already have most of the ingredients on hand.
All you need is a whole wheat flour tortilla, peanut butter, and strawberries. That’s it! Did you know that strawberries are an excellent source of vitamin C? They even have more vitamin C per serving than an orange! This recipe calls for a cup of strawberries (this is about 8 strawberries). Clinical research suggests that eating a serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers.
Spread the peanut butter onto the tortilla. Add diced strawberries and roll the tortilla inward into a tight long roll. Make sure that you have peanut butter on the edge of the tortilla. This will help your roll stick together and will create a “seal”. Cut into 1 inch pieces with a sharp knife and serve with cut side facing up. You can add some flax or chia seeds to the roll for added nutrients. They can also be made with sunflower, almond, or cashew butter.
Serve with a crisp strawberry salad to add some crunch!
If you want to make this lunch really fun for the kids, send with chopsticks and a note that says, “You’re on a “roll” keep up the good work!” They will be so surprised and love the sweet note from you!