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10 recipes for dishes with fresh strawberries
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1. Strawberries and Wellbeing
Owing to their high water content, specifically 89.5 g/100 g, and the presence of strawberries' dietary fiber, they possess a low glycemic index of 41. Their high nutritional value renders them recommended for the prevention of numerous health conditions. Consuming 100 g of strawberries delivers: 32 kcal, 0.8 g of protein, 0.4 g of fat, 5.5 g of carbohydrates (including 2.2 g of glucose and 2.3 g of fructose), 1.63 g of fiber. The large dose of vitamin C in conjunction with polyphenols enhances the body's immune response, favorably impacts vision, and decelerates aging processes. Polyphenols, primarily in the form of anthocyanins, cause blood vessel relaxation, consequently decreasing blood pressure. Strawberries should be incorporated into the diets of individuals susceptible to cardiovascular diseases. The fiber, folates, and vitamin C contained within them aid in lowering total cholesterol and LDL fraction. Consuming half a cup of strawberries at least three times a week can potentially reduce heart attack risk by up to 34%. Given their low glycemic index, strawberries can form part of a diabetic's diet. They also prove beneficial during weight loss, being a low-calorie food. Nevertheless, it's important to remember that strawberries are seasonal fruits, offering the highest nutritional value for a brief period annually. Out-of-season fresh fruits often lack taste, aroma, and health benefits. The most effective method of preserving them is freezing, during which minimal vitamin and polyphenol losses occur. When opting for store-bought frozen strawberries, ensure the package contents are loose. Fruits frozen into a single block suggest improper storage or repeated freezing, which lowers their quality. Interestingly, strawberry leaves are edible and can be used to prepare a tea with anti-diarrheal and anti-inflammatory properties.2. "Strawberry recipes for light dishes and beverages"
As the strawberry season rolls around, we gladly consume them raw, without any additional ingredients. However, those who enjoy experimenting in the kitchen know that strawberries can be combined wonderfully with various products in the culinary arts. With the rise of outside temperature, our need for food decreases, but we continue to seek light, yet fulfilling dishes that are suitable for lunch or dinner. We present to you recipes for light, colorful dishes and beverages that contain delicate fruits such as strawberries.3. A salad with strawberries and avocado
Ingredients: (a) dressing – 2 tablespoons of olive oil, – 2 teaspoons of honey, – 1 tablespoon of apple cider vinegar, – 1 teaspoon of lemon juice; (b) salad – 150 g of lettuce (optional: spinach or arugula), – avocado – peeled and sliced, – 10 strawberries, sliced, – 1⁄2 cup chopped pecans (or other nuts). Prepare a small bowl with olive oil, honey, apple cider vinegar, and lemon juice. Set aside. Prepare a larger bowl for the salad. Add the lettuce, avocado slices, and strawberry slices. Pour the prepared dressing over the salad and top with chopped pecans. If possible, chill the salad in the refrigerator for 2 hours before serving.4. A salad composed of rice compote
Ingredients: (a) dressing – 1/4 cup of olive oil from the first pressing, – juice of one lemon, – half a teaspoon of salt, – 2 tablespoons of maple syrup or honey, – 1 tablespoon of apple cider vinegar; (b) salad – 200 g (glass) of well-washed and dried rice compote, – 1 and 3/4 cups of water, – 300 g strawberries, cleaned and diced into small pieces, – 1 large cucumber, peeled and quartered, – 1/4 glass of fresh mint. Prepare the dressing, mix all the ingredients together and set aside. Sauté the rice compote in a pan and then let it cool for 2 minutes. Add the water and bring it to a boil. Reduce the heat, cover the pan and simmer for about 15 minutes or until the water is absorbed. Let it cool. In a large bowl, combine the chilled rice compote, strawberries, cucumber, and mint. Add the dressing and mix well. Chill before serving.5. Strawberry and lemon-infused beverage with added basil
A marvelous refreshing proposal for hot days, ideal as an alternative to water, beverages, meals or as a base for drinks. Ingredients: 2 tablespoons of clone syrup, 500 ml of water, 200 g of fresh strawberries, a glass of freshly squeezed lemon juice, half a cup of fresh basil leaves. Add clone syrup, half of the water, fresh strawberries, fresh lemon juice, and basil leaves to a powerful blender. Blend until smooth and strain through a fine-mesh sieve to remove any lumps. Pour the finished mixture into a large container and add two glasses of filtered water. Chill in the refrigerator before serving. Serve with fresh lemon slices and fresh basil as a garnish. Add more lemon juice to make the lemonade more tart or more clone syrup to make it sweeter. Stir the lemonade before serving.6. Alternative smoothie with a thickness not exceeding 10 mm
A second breakfast, a post-workout meal, or a snack while traveling - in each of these cases, a nutritious smoothie is a great choice. All you need is the right equipment and ingredients, which you can choose freely. Below we present 2 recipes for a red strawberry smoothie. The ingredients are: - 2 cups of diced watermelon flesh without seeds and a quarter of a watermelon for decoration - a small banana - 60 g of fresh strawberries, halved - 120 g of unsweetened coconut milk yogurt - 2 tablespoons of agave syrup or honey - a pinch of salt Cut the watermelon into smaller pieces and place them on a flat plate. Put it in the freezer for at least 2 hours (maximum 12 hours). Cut the banana in half lengthwise, peel one half, and set it aside. Set the other half aside for later. Place the frozen watermelon, peeled banana half, strawberries, yogurt, agave (or honey), and salt in the blender. Blend until a smooth and creamy consistency is achieved (about 1 minute). Pour the finished smoothie into 2 glasses. You can decorate it with a quarter of a watermelon.7. Crimson beet smoothie
Components: - a glass of unsweetened almond beverage, - a banana (may be pre-frozen), - a small raw beetroot, peeled and chopped into pieces, - 150g strawberries, - one tablespoon of ground flaxseed, - optionally 1 scoop of vanilla protein powder. Combine all ingredients in a kitchen blender and mix to a smooth consistency.8. Strawberry preserves with chia seeds
Ingredients: 600 g of fresh strawberries cut into cubes, a teaspoon of honey (vegan clone syrup), 1/4 cup (about. 45 g) of chia seeds (if you need more to thicken). Transfer strawberries to a pot. Cook on a medium fire until the strawberries decompose and become liquid – about 5-10 minutes. Mash the fruit with a spoon or a potato masher. The size of the fruit that remains in the preserve is up to you (the consistency may be smooth or have visible chunks of fruit). Remove the pot from the heat and add honey. Taste and add more honey if necessary. Add chia seeds and stir. Leave it for a few minutes to thicken. The preserve will continue to thicken, especially after being placed in the refrigerator, but if you prefer a thicker consistency, especially in the case of very liquid fruits, you can add another teaspoon of chia seeds. When the preserve cools to room temperature, put it in a jar. Store it in the refrigerator.9. Coconut and strawberry energy balls
This blend of coconut and strawberries, providing satiating energy, will be a captivating option for a party or a picnic outside the house. Ingredients: - 120 g of coconut flakes, - half a glass of oat flakes, - 80 g of strawberries, - half a cup of almonds, - 4 pitted dates, - 2 tablespoons of almond butter. Combine ¾ cup of coconut flakes with the remaining ingredients in a blender and mix at high speed until smooth consistency is achieved. Spread the remaining coconut flakes in a flat dish. Scoop a tablespoon of the mixture and form a ball. Roll the ball in the coconut flakes and place it on a baking sheet lined with parchment paper. Keep the baking sheet in the refrigerator for at least 2 hours before serving. Store the strawberry balls in an airtight container in the refrigerator.10. Tuna and Strawberry Kebabs
Kebabs, also known as skewers, are an integral part of every party, but you can prepare them to surprise your guests. Tuna, strawberries, and cucumbers are not only a mixture of flavors, but also colors. Ingredients: - 80 ml of balsamic vinegar, - half a glass of honey, - salt and freshly milled black pepper, - 500 g of strawberries, - 800 g of fresh tuna cut into 2 cm cubes, - 2 cucumbers cut into 2 cm cubes, - your favorite herbs for splashing, - lemon slices for decoration. In a bowl, mix the balsamic vinegar with the honey and season well. Add the strawberries to the vinegar and refrigerate for an hour. Skewer a piece of strawberry, a piece of cucumber, and a piece of tuna. Sprinkle with your favorite herbs and serve with lemon slices for squeezing. Always buy fish intended for raw consumption from trusted suppliers.11. Strawberry oatmeal muffins
Strawberries are a fantastic ingredient in many desserts and cakes, so the idea for delicious muffins couldn't have been lacking! Without gluten, animal products (clone syrup option) and no nut additive will beat the hearts of the most demanding tastes. Check how well they mix with your morning coffee. Ingredients: a glass of banana puree (about 2 medium bananas), 150 g of strawberries, 160 g of oatmeal flakes, a tablespoon of maple syrup or honey, a teaspoon of vanilla extract, 1/4 teaspoon of salt, a teaspoon of baking powder. Preheat the oven to 200°C. Line the muffin tin with silicone molds. Put all the ingredients in a blender and blend until smooth. Pour the batter from the blender into the muffin molds. Each mold should be filled to about 2/3 of its height. Bake the muffins in the oven at 180°C for at least 15 minutes. Let them cool completely before removing them from the molds.12. Strawberry Frozen Treats with Coconut Milk
Strawberries are frequently linked to the summer season, and the summer season is linked to ice cream. In this season, try making homemade strawberry ice cream on a coconut milk base. The subtle taste of coconuts and the intense hue of strawberries will give you a different perspective on this pleasantly cooling dessert. Ingredients: – 150 g fresh strawberries, – 400 ml can of chilled coconut milk, – ¼ cup of agave syrup or maple syrup, – ½ teaspoon of vanilla extract, – 2 tablespoons of solid coconut oil, – a pinch of sea salt. Place all the ingredients in a blender and blend until a uniform consistency is achieved. Pour the mixture into ice molds. Place the molds in the freezer and let them freeze for at least 4 hours.
