>> Buy organic whenever possible to avoid high pesticide residues. The redder, the better; they don’t ripen after picking. Refrigerate in a single layer. Wash just before using.
>> For breakfast, combine chopped strawberries, blackberries, walnuts, and cooked oatmeal.
>> Blend strawberries with hazelnut oil and balsamic vinegar; toss with garden-fresh greens and goat cheese; garnish with more berries.
>> Purée fresh or frozen strawberries with silken tofu and sweetener for a light mousse.
>> Serve sliced strawberries atop polenta cake with a dollop of vanilla yogurt, drizzled with honey or chocolate.
>> A top antioxidant pick, strawberries burst with vitamin C, potassium, fiber, and folate, all in a low-calorie bite.
1 cup roughly chopped strawberries
1/4 cup chopped red onion
1/2 small jalapeño pepper, minced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1 medium avocado, roughly chopped
Salt and freshly ground black pepper, to taste
1. Combine all ingredients in a medium bowl. Gently toss until well mixed. Adjust seasoning to taste with salt and pepper. Serve with grilled halibut or shrimp.
|Nutrition Facts Per Serving (1/2 cup):|
|Calories: 101 calories|
|% fat calories: 60|
|Saturated Fat: 1g|
—James Rouse, ND, and Debra Rouse, ND