This weekend was my grandson’s high school graduation in State College, PA.Â While there, we went to the Strawberry Festival in nearby Lemont. Even though Philadelphia is less than 200 miles from State College, it is light years away in terms of culture shock. I had forgotten this now that I am in a large city. I felt that I was in a movie from an earlier time. Actually, the slower pace allowed me to relax, which is an important part of staying healthy.
Apropos to that sentence is that the strawberry festival reminded me that strawberries are in season. I checked the Internet and came up with some facts about these red berries. In www.nutritiondata.com, I learned that the good part about this food is that it is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese. However, the negative aspect is that a large portion of the calories in this food come from sugars. But, all things in moderation, so adding strawberries to your fruit salad or having a strawberry smoothie for breakfast seems good to me and good for me!
Here are some festival goers enjoying a bowl of strawberries with cream.
Since I am going on vacation this week and may not have time to make a new strawberry dish, I thought I would repost some of my strawberry recipes from previous postings. Since some of you may be new to Menupause, these will be “new to you” and a review for veteran readers. Either way, enjoy strawberries in season!
The book is my big cookbook, The Whole Foods Experience, soon to be an ebook. If you want a hard copy, email me, please: email@example.com.
4 oz. juice (pomegranate, apple, or orange)
4 oz. filtered (cold) water
one cup washed, trimmed organic strawberries, sliced
one small banana (fresh or frozen), sliced
one T. protein powder (I used Vanilla Spirutein)
Place all ingredients in blender and buzz until smooth. ENJOY!
1-2 Kiwi, peeled
1/2 Pineapple, peeled & cored
(Can also use any other seasonal fruits)
Unsweetened, dried coconut, toasted or untoasted (optional)
1. Wash all fruit well. Cut and trim where necessary. Slice into bite-sized pieces. Squeeze a little lemon juice onto fruit once it is cut.
2. Alternating strawberries with other fruits, assemble short skewers in a colorful way.
3. Roll in unsweetened, dried coconut. (This is optional, but adds color and crunch to ka-bobs.)
4. Serve as soon as possible, as is, or with yogurt as a topping. (See below)
PINK PUDDING Yogurt TOPPING
3-5 frozen, organic strawberries
1/2 frozen banana
1/2 cup plain or strawberry yogurt
1 tsp. almond or vanilla extract
Maple syrup to taste, if using plain yogurt
Place all ingredients in blender and buzz til smooth and pourable.
If very thick, it can be used as a pudding. If too thick to pour for fruit salad, add more yogurt.
Pour over fresh fruit salad made from leftover fruit for ka-bobs, shown in the bowl.
Reminder: Please freeze some organic strawberries for future recipes using mixed berries. Since there is no way to peel them and they are on the list of the Dirty Dozen (heavily sprayed)Â from the Environmental Working Group, please buy organic strawberries.