Clean and hull 2 cups of fresh strawberries. Dry them off and put them in a plastic bag or on a small tray in the freezer for an hour.
In a small saucepan, bring 1 cup of water and ½ cup dried hibiscus flowers to a boil. Turn heat down slightly and gently boil for 4-5 minutes, then remove from heat and allow to come to room temperature.
Once the juice is room temperature, pour through a fine mesh sieve into a measuring cup. Press the flowers to get all the juice out. You should have about ½ cup concentrated juice. Discard the flowers. Set aside until your strawberries come out of the freezer.
Add strawberries, hibiscus juice, 3 tablespoons brown rice syrup and ½ cup water or coconut water to a blender and blend on high until you have a smooth consistency.
Pour into popsicle molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
Notes: To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.
Check out this unique – and tasty – strawberry ceviche avocado boats recipe from our friend Kendra Cordoza at Paleo Pazarazzi!
We’re always looking for new, unexpected ways to incorporate strawberries into our diets. Just one serving of eight strawberries is packed full of vitamin C, potassium, folate, fiber and antioxidants. How could we not want to enjoy eight strawberries a day?
½ c. lime juice (enough to cover shrimp so they cook evenly)
Salt and pepper to taste
Cut avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
Chop shrimp into bite sized pieces. In a medium, shallow container, add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
Add the ceviche to the center of each avocado boat. Garnish with more cilantro, lime juice, strawberries and red pepper flakes if desired. Serve chilled.
When it’s time to break out your coziest pajamas, hang with your family and eat all the foods, it may seem like there’s no way to avoid a sugar overload. While it may feel like pies, cakes, and cookies are the focus (and major temptation), you can totally get your sugar fix by using this naturally sweet strawberry snack.
While I love them ‘just as they are,’ (hi, Bridget Jones fans!) they’re also a great addition or substitute to traditional ingredients in your favorite sweet and savory recipes. And, bonus, clinical research suggests that eating just one serving of eight strawberries is good for the whole body. They’re packed with potent nutrients that support brain health, diabetes management, and heart health, and reduce the risk of some cancers.
The brain health part is especially significant this November because it’s National Alzheimer’s Disease Awareness Month. A recent study in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years. Strawberries also feature prominently in The MIND Diet, an eating plan that may reduce the risk of getting Alzheimer’s disease, according to researchers at Rush University. The MIND diet is rich in berries, vegetables, whole grains, and nuts, and limits red meats, butter and stick margarine, cheese, pastries and sweets, and fried or fast food.
This is a dessert that you can feel good about eating and serving to your family this winter. It’s rich in protein, calcium, and vitamin C…and it looks pretty too. It combines some of my favorite foods: peanut butter and jelly and chocolate dipped strawberries. Instead of dipping strawberries in chocolate, you swirl them into a warm peanut butter fondue (see you later bread and jelly!).
While these peanut butter yogurt-dipped berries are a sweet treat, they steer clear of all the ‘unhealthy’ ingredients on the MIND Diet list and combine some of the ‘brain-healthy’ food groups: berries, nuts, and whole grains (if you choose to roll them in a low-sugar granola).
We’re used to tossing strawberries into our shopping carts, but new research shows that America’s favorite fruit may also keep us at our healthiest. Since November is both American Diabetes Month and National Alzheimer’s Disease Awareness Month, we thought we’d share the good news that eating strawberries regularly can be an effective way to help prevent and manage diseases that affect millions of Americans and their families.
New research conducted at the USDA Human Nutrition Research Center on Aging at Tufts suggests that dietary intervention with strawberry fruit may be an effective means of combating age-related cognitive decline. And that’s not all. Research also shows strawberries can play a role in management and prevention when it comes to diabetes as well. Harvard University researchers unveiled this year at the American Diabetes Association’s 75th Scientific Session the results of a Women’s Health Study showing that compared to women who rarely or never ate strawberries, those who ate strawberries at least once a month had a lower risk for developing diabetes.
Because of the many benefits that strawberries provide, health professionals and dietitians recommend eating strawberries regularly, as part of a healthy diet. To see how many different ways you can add strawberries to your meals, visit www.californiastrawberries.com, and be sure to check out the video of dietitian Regan Jones as she prepares healthy Strawberry Turkey Pinwheels that the whole family will love!
This quick and easy pinwheel recipe pairs the natural sweetness of strawberries with whole grain bread plus protein-rich goat cheese and turkey to keep you feeling fuller longer It’s a well-balanced, tasty snack and the perfect addition to your Diabetes Meal Plan. Yield: 1 serving (serving size: 4 pinwheels)
2 fresh California strawberries
1 piece of 100% whole wheat or other whole grain bread (choose a wide loaf for best results)
½ tablespoon goat cheese, at room temperature (may substitute ⅓-less-fat cream cheese, if preferred)
1 thin slice low-sodium roasted turkey breast
2 to 3 spinach leaves
fresh California strawberries
piece of 100% whole wheat or other whole grain bread (choose a wide loaf for best results)
/2 tablespoon goat cheese, at room temperature (may substitute ⅓-less-fat cream cheese, if preferred)
thin slice low-sodium roasted turkey breast
to 3 spinach leaves
Trim ends off of strawberries; cut into pieces and mash with a fork.
Trim short ends of bread slice. Spread goat cheese over half of bread slice; layer with mashed strawberries, turkey and spinach leaves.
Starting with the short side of the bread, carefully roll up bread and press firmly roll up firmly with hands.
When I was a kid, I used to LOVE strawberry milk. Thinking about it now, I kind of cringe – tons of sugar, artificial color and flavor, and who knows what else. But then I thought – why not create a healthy homemade version of our old classic favorite, this time using real strawberries? Just in time for back to school season, too!
Unlike the processed strawberry milk on the market, this creamy, delicious version includes real California strawberries. Strawberries have more vitamin C than an orange and are packed with essential vitamins, dietary fiber, potassium and health-promoting phytochemicals. In fact, did you know that 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? Sweet. Now that is an after school snack everyone can feel good about!
For a unique take on strawberry milk, this recipe is actually dairy free and made with homemade cashew milk! Have you ever tried to make cashew milk at home before? Turns out it’s quite easy – all you need are cashews, water, and a high speed blender! The first step is to soak the cashews in water overnight so they become soft and are more easily blended. The next morning, simply drain them and rinse. Then, you are ready to make cashew milk!
Pop the softened cashews into a blender with more water (full recipe details below), and blend until smooth (usually a couple minutes). Then, add your strawberries and a little pure maple syrup to taste. If you’d like the milk sweeter, add a full tablespoon of maple syrup. For less sweet, try a half tablespoon. Up to you! Blend another couple minutes until smooth.
Depending on how efficient your blender is, you may want to strain the strawberry milk before serving. This is optional!
Serve cold and enjoy! This creamy and slightly sweet treat will make a great healthy afternoon snack for both kids and parents. Any leftovers can be stored in an airtight container in the fridge for about a week; just shake it before serving in case settling occurs.
If you’re not feeling the cashew milk thing, don’t have cashews on hand, or don’t want to wait until tomorrow to make this recipe (because the cashews need overnight soaking), feel free to simply make this recipe using whole milk or any store bought alternative milk (like almond or soy milk). Just skip steps 1 and 2 of the recipe, and add about 3 cups of your choice of milk to the blender with the strawberries and pure maple syrup. The possibilities are endless!