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

Serves one

Ingredients

2. Gluten-Free Strawberry Muffins

Makes 12 muffins

Ingredients

• 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

Directions

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

Ingredients

• 2 cups strawberries, stemmed and chopped
• 1/4 cup maple syrup
• 2 tablespoons chia seeds
• Water as needed

Directions

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.

Related on EcoSalon
Vegan Strawberry Mousse
Easy, No-Bake Acai Truffle Recipe
11 Perfect Juicy and Ripe Recipes for Summer Berries

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This shrub drink is a delightful pick-me-up made with fresh fruit, sugar and vinegar.

What’s a shrub? In two words: drinking vinegar. Before refrigeration was invented, shrubs were an excellent way to preserve fruit. Fresh fruit was mixed was sugar and fermented over several days creating to create a thick syrup that could then be added to water and cocktails.

Shrubs don’t have to be alcoholic and are certainly not girly. You can finally serve a pretty pink drink that both men and women can enjoy together. Though similar in color, this shrub drink is a far cry from a Cosmopolitan.

The sweetness of fruit and sourness of the vinegar makes a refreshing combination when added to tall glass of seltzer. The tangy flavor in similar to other fermented drinks like kombucha.

A typical shrub cocktail revolves around the syrup. Usually made with fresh fruit, sugar and vinegar, the shrub syrup can be made in a variety of ways. Shrub enthusiasts will first make their own fruit vinegar. That vinegar is then added to a combination of fresh fruit and sugar left to sit out and ferment over a few days. This strawberry rhubarb shrub enlists a less traditional but time-saving technique of cooking the fruit, vinegar and sugar together, rather than waiting a week for fermentation. Add this shrub syrup to an iced glass of seltzer for a thirst-quenching aperitif. Make the shrub syrup up to three days before and store in the fridge. The combination of strawberry and rhubarb is perfect with a botanical gin like Hendrick’s or Magellan in this cocktail.

Quick and Easy Strawberry Rhubarb Shrub Drink  

Serves 4

Ingredients

1 cup chopped fresh rhubarb
1 cup chopped fresh strawberries
1 cup sugar
¾ cup apple cider vinegar
4 oz. Hendrick’s gin
24 oz. seltzer
ice
4 mason jars

Directions

Combine the rhubarb, strawberries, sugar and apple cider vinegar in a small saucepan. Bring to a boil, then reduce heat to a simmer for about ten minutes, stirring constantly until the fruit begins to break down. Remove from heat and allow the fruit soak for 15 minutes, stir again

Use a fine mesh sieve to strain the liquid from the pulp and chill in an air-tight container in the fridge for at least 2 hours.

Fill each mason jar with 3-4 medium ice cubes and 1 ounce of the strawberry rhubarb liquid. Then add 1 ounce gin, stir with a spoon and then top off with 4 ounces selzer. Serve with a straw.

Related on Eco Salon

How to Make Your Own Drinking Vinegar 

Raspberry Rhubarb Muffins 

9 Homemade Cocktail Mixers 

Photos by Ally-Jane 

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Taste summer with every little bite and savor the slow, sweet life.

Nothing says summer like strawberry shortcake. Sure, there’s sand, sunscreen and bikinis. But nothing encapsulates the sweetness, coolness and delightful deliciousness of the season like a bite of this American classic.

On a recent lunchtime picnic in midtown Manhattan, our EcoSalon editor-in-chief gathered with a few friends to simply celebrate and savor the sweet life together. As we lingered over this vegan and gluten-free shortcake—naturally taking many a food porn photo op—time seemed to stand still. We truly tasted the essence of slow food. Three hours later, we seemed to float from our seats, back to our businesses and filled with the joys of good friends and good food. They are, after all, the perfect pairing.

An adventurer’s note:
Making this seasonal treat vegan is like diving into a science lab—but local, fresh and organic. Lucky for you, I’ve conducted all the in-kitchen experiments, so all you need to do is follow along. The most fun and challenging part, you may find, is to create a vegan version of heavy whipping cream. I started with a coconut-based creamer, and then blended in prepared (dissolved, cooled and gelatinized) agar-agar—a red algae based thickening agent. Not only does it give just the right texture, thickness and creaminess to the mix, it’s also reported to provide a healthy dose of minerals and fiber, all the while suppressing the appetite. With those benefits to boot, it’s the perfect complement to a beach time sweet treat.

The Original – Strawberry Shortcake
from Martha Stewart

Ingredients

• 1 ¾ pounds (6 cups) strawberries—rinsed, hulled and quartered
• 1 ¼ cups + 2 tablespoons sugar
• 3 cups all purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons cold (1 ½ sticks) unsalted butter, cut into small pieces
• 2 cups heavy cream
• 2 large eggs
• ½ teaspoon vanilla extract

The Vegan & Gluten-Free Version – Strawberry Shortcake
Makes approximately 6-8 shortcakes

Ingredients

• 1 ¾ pounds (6 cups) strawberries—rinsed, hulled and quartered (For the fullest flavor, I recommend using local and fresh strawberries.)
• 1 ¼ cups + 2 tablespoons sugar
• 3 cups gluten free flour blend:
• (1 cup sorghum flour)
• (1 cup white rice flour)
• (1/2 cup garbanzo bean flour)
• (1/2 cup potato starch flour, minus 2 tablespoons)
• (2 tablespoons almond flour)
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons cold (1 ½ sticks) unsalted vegan butter, cut into small pieces (I used Earth Balance coconut butter)
• 2 cups coconut cream (I used So Delicious coconut creamer, blended with approximately 3 tablespoons of dissolved agar-agar to thicken)
• 2 egg substitutes (I blended 2 tablespoon ground flax seeds with 6 tablespoons warm water)
• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 375°F
2. In a medium bowl, toss the prepared strawberries with ¾ cup sugar. (I suggest starting with ½ cup and tasting to see if more sweetness is needed.) Let sit to bring out the juices.
3. In a food processor, pulse together your gluten free flour blend. Add the baking powder, ½ cup sugar and the salt, and pulse until combined. Add the cold butter, and pulse until the mixture resembles course meal with some pea size bits of butter remaining (pulse approximately 10-12 times).
4. In a medium bowl, whisk together ½ cream (before the agar agar has been added to thicken) and the egg substitute. Pour over the flour mixture, and pulse until some large clumps begin to form (pulse approximately 20-30 times).
5. Using a half-cup measuring cup, gently pack dough into the cup, invert and tap out on to a lightly buttered or parchment lined baking sheet. Repeat to form 6-8 biscuits.
6. Bake until golden brown, about 20 minutes. Transfer to a rack to cool for at least 15 minutes.
7. Beat the remaining 1 ½ cups cream, with the prepared agar-agar mixture, 2 tablespoons sugar and vanilla until smooth and creamy (Note, this will not form peaks like a traditional heavy whipping cream, however, I assure you the taste and texture will not leave you craving cream.)
8. Slice the biscuits horizontally with a serrated knife. Spoon the strawberries and their liquid over the bottom of each biscuit just before serving. Spoon your whipped cream over the strawberries, and top with the other biscuit half.

Enjoy the sweet moments of summer!

Author Jennifer Barckley making her Strawberry Shortcakes for friends in Bryant Park, New York City

Image: Amy DuFault

The post Vegan This: Strawberry Shortcake appeared first on EcoSalon.

A colorful and gluten free rendition of an American classic.

Full disclosure: standard American pancakes have never been my thing. Except for a backcountry version made with M&M’s, they have never been one of my breakfast standards. On the too sweet, too fluffy and too thick side, classic pancakes are optimal if you’re looking for a sugar high with an immediate crash. Not quite my style.

However, once in awhile you come across a version of a recipe that changes your perspective. A good friend named Lisa, who has an ongoing oatmeal vs. pancake breakfast debate in her household, came up with this one. As she says, when someone says “bowl of oatmeal or stack of pancakes?” oatmeal is regularly the winner, so she found a way to combine the two. The result is convincing even for those of us that aren’t usually wooed by the traditional breakfast.

This version ups the ante, bringing in flaxseeds, blueberries and a dash of cardamom; they’re even good as an afternoon snack if you manage to set a few aside.

Oatmeal and Flaxseed Blueberry Pancakes

Ingredients:

• 1 1/8 cup coconut milk
• 2 eggs
• 1 cup gluten free rolled oats
• 1/4 cup buckwheat flour
• 1/4 cup ground flaxseeds
• 2 tablespoons olive oil
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 cup blueberries
• Coconut oil for frying

Strawberry and Nectarine Medley

Ingredients:

• 3-4 large organic strawberries, sliced
• 1 organic nectarine, sliced and cubed
• zest of one lime
• 1 teaspoon vanilla sugar (place a vanilla bean in a jar of sugar and store in your pantry for easy use)
• 2 tablespoons shredded coconut

Directions

Prepare Strawberry and Nectarine Medley by combining all ingredients in a bowl and setting aside.

In a large bowl, whisk eggs together with coconut milk and olive oil.

In a separate bowl. mix together dry ingredients. Add to egg and coconut milk mixture. Stir in blueberries.

Drop about a quarter of a cup into a hot frying pan, greased with coconut oil. Flip the pancakes when the top is bubbly and the edges are slightly dry.

Top with fruit and a dash of powdered sugar if you’re really looking to impress.

Want more food inspiration? Check out the rest of our Sunday Recipe series.

The post Sunday Recipe: Oatmeal and Flaxseed Blueberry Pancakes with Strawberry and Nectarine Medley appeared first on EcoSalon.

The strawberry comes out of the shortcake and onto your next salad.

As Summer approaches, fresh salads are looking a lot more appetizing. For me, the only way salads don’t get old fast, is if I have a steady arsenal of dressings at my disposal. With strawberries coming into season, what better time to make a homemade version of strawberry balsamic vinaigrette?

For this vinaigrette, I roast the veggies to optimize their flavor before mixing them with the rest of the ingredients. The sweet and savory elements of this dressing work perfectly together, so it’s really no wonder why mass marketing has caught on and packaged it. Sure you could easily snatch this off any grocery store shelf, but nothing beats homemade (especially when it’s this easy to make).

Strawberries pack more than just taste. They are rich in antioxidants, fight against inflammatory disorders, prevent cancer, promote healthy eyes, contain 136% of the RDA of vitamin C in just one cup, and contribute to bone health. Strawberries are also an excellent source of magnesium, which helps to reduce cardiovascular disease.

Roasted Strawberry Balsamic Vinaigrette

Makes 1.5 cups

Ingredients:

• 2 cups strawberries
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tsp mustard
• 1 tsp honey
• 1 garlic clove
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

Stem 2 cups of strawberries and slice each in half.

Place on a baking sheet and pop into the oven at 400 degrees Fahrenheit for 25 minutes, or until the strawberries caramelize and soften.

Allow the strawberries to cool down. When they reach room temperature, combine them in a food processor with the remaining ingredients.

Blend until smooth. Chill before serving.

It will be hard to refrain from drinking this like a smoothie.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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My teeth are killing me. Seriously, last night I woke up in the middle of the night to down some Motrin. Italics are necessary for emphasis because I don’t have kids or cats (am badly allergic to the ones that don’t use diapers). So me waking up in the middle of the night is akin to being raised from the dead. What brought me out of my usual nighttime haze? Tougher than usual workouts? Eating someone disagreeable? Watching reality TV right before bed? Nah, I’ve just been using whitening strips on my teeth.

Yes, I know. Whitening strips. Color me “duh.” But I’m getting married soon and decided since we went and hired the fancy photographer and all, I might as well flash him the pearliest whites possible. And my product of choice rated a relatively low hazard rating from the Environmental Working Group’s database. (Though the packaging rates an “I’m somehow recycling as much of this ridiculous over-packaging as possible, so help me God”.) And so, I went ahead with the project.

Now, I have sensitive teeth under the best of circumstances. A vigorous, ahem, “over-brusher,” I’ve done as more damage to my gums than any reader would ever care to hear about someone else’s gums. And the company does warn that “some people may experience sensitivity when using this product – it is temporary and not harmful.” But I didn’t think I’d be able to feel sensitivity from the very roots of my soul.

So for now, the whitening strips are being set aside, and I’m seeking gentler ways to a whiter smile. It turns out Mother Nature has some great alternative to self-inflicted tooth torture. Malic acid is an active ingredient in many sour or tart foods. It also acts as an astringent to buff away stains from coffee, tea and more. Malic acid is found in ripe grapes, so consider snacking on the tart fruits for a whiter smile.

Also, strawberries and baking soda combine to make an excellent tooth whitener. The gang at Health.com recommends combining one ripe strawberry, crushed, with ½ teaspoon of baking soda. Blend the mixture and, using a toothbrush, brush onto your teeth for five minutes. Then brush off with toothpaste and floss to remove any strawberry seeds.

But heed the warning of strawberries. Adina Carrel, DMD, is a Manhattan dentist. As she told Health.com, “this is a fast, cheap way to brighten your smile,” though she urges user to do this just once a week. According to Carrel, “be careful not to use this too often, though, as the acid could damage the enamel on your teeth.”

Image: e3000

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The other day I cut up a cantaloupe with the idea of having it ready-to-go for my yogurt granola breakfasts throughout the week. But then I proceeded to eat nearly the entire thing in one sitting. Oops. I couldn’t help it. It was one of those perfect, fragrant, sweet, firm, juicy specimens, perfectly chilled.

I love melon. I think it’s my favorite of the summer fruits. Obviously I am perfectly happy just eating it, but it’s also pretty versatile in the kitchen – particularly when combined with savory ingredients.

Here are three recipes to make this week with whatever perfect summer melons you find.

Avocados are probably my desert island food. Here’s a salad that seems so unusual at first glance, but if you just take a minute to imagine the tastes and textures together, it makes perfect sense. Creamy, smooth avocado, tart berries, sweet, luscious melon, yum. This recipe from Delish.com has got to be amazing.

Melon aguas frescas are always a taqueria favorite. And then, any melon drink is even better with rum. Here’s a melon mojito recipe from Martha Stewart Living that’s sure to be a hit at your next garden party.

Here’s another recipe from The Kitchn that seems unusual at first glance but makes complete sense. Cool melon salad with hot bacon is really a play on the classic prosciutto-melon pairing with the added benefit of a hot-cold contrast on the tongue.

Image: maesejose

The post 3 Recipes for Summer Melons: Unexpected Salads and a Delightful Cocktail appeared first on EcoSalon.

Strawberries are out in full force, and we bought a flat from the farmer’s market over the weekend. We were mashing the strawberries to make jam when we realized that a Dutch Baby pancake was clearly in order for Sunday brunch.

The “Dutch Baby” originated in Germany, and is made of eggs, flour, sugar and milk. This egg-rich pancake is cooked in the oven and puffs up at the last minute to make a beautiful airy “cake” that’s really more like a popover. It’s also the perfect compliment to fruit.

The secret to the Dutch Baby is to first let the eggs come to room temperature. (You can expedite this process by placing the eggs in a bit of lukewarm water.) After blending the ingredients, wait 15-30 to minutes to ensure the batter is also room temperature before baking.

You will want to have fruit on hand, as well as some fresh whipped cream or plain yogurt to serve with the pancake. This time I included some of the freshly mashed strawberries on top. Delicious!

Dutch Baby Pancake Recipe

Ingredients:

3 large eggs (room-temperature)

6 Tablespoons flour

1 Tablespoon sugar

6 Tablespoons milk

Directions:

1. 1. Preheat oven to 425 degrees.
2. 2. In a blender, whirl eggs, flour, sugar and milk until smooth. Let sit 15-30 minutes.
3. 3. Place 3 Tablespoons butter in Dutch oven or heavy skillet and place in oven to melt. When melted, remove from oven and swirl butter around the bottom and edges of the pan.
4. 4. Pour in batter. Bake about 15 minutes or until puffed and browned around the edges.
5. 5. Cut into 4 wedges and serve with sliced fruit such as strawberries, bananas or peaches along with whipped cream or plain yogurt. Sprinkle with powdered sugar.

Serves 2 – 4

The post Celebrate Strawberry Season with a Dutch Baby Pancake appeared first on EcoSalon.

Strawberries are one of the most important fruits to buy organic. Large-scale farmers often use massive amounts of pesticides to grow strawberries – pesticides that have often been linked to causing cancer.

Ironically, some of the nutrients naturally occurring in strawberries are thought to prevent cancer. All the more reason to be sure to buy strawberries from local, organic farmers, and all the more reason – since strawberries are now in season – to try my own hand at making jam.

I made a test batch using Pomona’s Pectin at a friend’s recommendation. Apparently it requires less sugar than other brands, and it worked like a charm. My first round tasted just like fresh strawberries!

In fact, it tasted so good that in a few weeks I had already gone through almost two jars. I knew that I needed to make more, and what a great gift it would make! I picked up a flat of strawberries for a bargain from the farmer’s market, bought some 8 and 16 oz. jars and set to work.

Although there are other ways of making jam, I used the cooking/canning method since I have all the equipment after canning tomatoes last fall. The initial intimidation I felt using the equipment wore off quickly after a couple sessions.

I recommend experimenting with a few batches to figure out what you like. Just buy some pectin and follow the recipes included in the package. Happy jamming!

The post Healthier and Tastier Living: Make Your Own Strawberry Jam appeared first on EcoSalon.