As if we needed another reason to indulge with these sweet offering, strawberries have been labeled one of the world’s healthiest foods. When it comes to these berries, we can sooth our sweet tooth while doing our bodies well – the epitome of being both delicious and nutritious.
These ‘berries’ as we have come to know them are members of the rose family, and produced year-round in all types of environments. While they are rich in nutrients, strawberries also have a prosperous history stemming all the way back to 200 B.C. and beyond. First found in southern Europe, France and later cultivated by Native Americans, these berries now grow all over the globe across all cultures and countries. Today, more than 75 percent of the world’s supply is grown in California, which produces more than one billion pounds alone each year. They have become a symbol of the spring because they are often one of the season’s first fruits to appear.
Each year, the average American reports consuming more than 5 lbs. of strawberries (both fresh and preserved). Second only to apples as America’s most popular fresh fruits, strawberries are known for being packed with nutritious value. Just one cup of the fruit – or eight berries – have more than 150 percent of our daily value of vitamin C. In addition, strawberries are some of the best sources for antioxidants and fiber, while also being low in calories. Because of their deep red color, strawberries (along with other deeply colored foods like blueberries) have free radical fighting agents such as anthocyanin pigments. Other beneficial nutrients include potassium and manganese, which help to keep your bones and hormones healthy. Moreover, many studies find that strawberries (and other berries) are proven to help fight cancer and memory loss.
RECIPES BY RIMA BARKETT
Risotto with Strawberries and Brie
Ingredients:
2 cups Rice for Risotto (I suggest Carnaroli or Arborio Nano but you can use any variety you like)
4 ½ cups good quality chicken stock
6 oz. Brie cheese cut in 10 pieces
Preparation:
Heat broth in saucepan over low heat.
In a large saucepan over low heat toast the rice for 2 or 3 minutes mixing often with a wooden spoon.
Add 2 ladleful of warm broth to the rice, stir. Keep stirring and as the liquid dries keep adding more broth, one ladleful at the time. Repeat until all the broth has been used.
When by cutting a kernel of rice you see a tiny white dot in its center, the rice is cooked (about 18 minutes from the start)
Add brie, mix, allow for cheese to melt and let the rice rest for a couple of minutes then serve.
Strawberry Salad with Spinach and Goat Cheese
Ingredients:
Vinaigrette
1/3 cup extra virgin olive oil
1/4 cup raspberry vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
Salad
6 cups prewashed baby spinach
1 cup fresh strawberries washed, cut in small pieces
½ cup pecans
5 oz. herbed goat cheese
Preparation:
To prepare vinaigrette: Add oil, vinegar, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
To prepare salad: Combine spinach, pecans, strawberries in a large bowl; toss with vinaigrette, serve in plates and top with goat cheese.