We are currently in the midst of strawberry season. While strawberries are grown from January to November, their peak and most natural season is from April to June. So get yourself a few boxes of organic strawberries and indulge in these antioxidant-powerhouse berries while you can.
Strawberries are packed with polyphenols (antioxidants), vitamins, and minerals. They offer only 47 calories per cup as well as 220 milligrams potassium, 3 grams dietary fiber, 1 gram protein, and 141% of the RDA of vitamin C in the same serving size. They are delicious and filling enough to eat on their own, but try the following strawberry recipes to integrate them into your diet in a more creative way. Enjoy!
3 Strawberry Recipes
1. Strawberry Smoothie Bowl
- 1 banana, frozen
- 1-1/2 cups frozen strawberries
- 1/2 cup coconut milk
- Toppings: chia seeds, fresh fruit, dried nuts/seeds
Add the banana, strawberries and coconut milk into a blender and puree until smooth. Transfer the mixture to a bowl and top with your choice of superfoods, nuts, dried fruits, seeds, or fresh fruits.
2. Gluten-Free Strawberry Muffins
Makes 12 muffins
- 1 cup mashed banana
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/3 cup homemade almond milk
- 1/2 cup coconut sugar
- 2 tablespoons coconut nectar or raw honey
- 2 teaspoons vanilla extract
- 3/4 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup buckwheat flour
- 1/4 cup arrowroot starch
- 1/8 cup ground flax seeds
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 cups chopped fresh strawberries + 2 tablespoons buckwheat flour
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with muffin papers.
In a large bowl, stir together the wet ingredients. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and fold together until just incorporated.
In a small bowl toss the chopped strawberries with the two tablespoons buckwheat flour until the strawberries are evenly coated.
Carefully fold the strawberries into the batter, making sure not to over mix. Evenly distribute the batter among the muffin tins. Bake for 25 to 30 minutes, or until the muffins are lightly browned and set (an inserted toothpick comes out clean). Let cool before removing the muffins from the tin and serving.
3. Strawberry Chia Jam
Makes two cups
- 2 cups strawberries, stemmed and chopped
- 1/4 cup maple syrup
- 2 tablespoons chia seeds
- Water as needed
Add the strawberries, maple syrup, and chia seeds into a blender. Blend on medium speed until smooth. Add in water as needed to help blending.
Transfer the mixture to a saucepan over medium heat and bring to a boil. reduce head to a low and simmer for five minutes. Stir constantly.
Remove the mixture from the heat and pour into a mason jar. Let cool completely before sealing and storing in the refrigerator. The jam will stay fresh for one week.