It’s strawberry season. You can find them in all the supermarkets and farmer’s markets right now at great prices. Why eat them? If you aren’t allergic to strawberries, they have many health benefits.
Strawberries provide vitamin C, vitamin B6, manganese, potassium, magnesium iodine, flavonoids (which possess antioxidants and anti-carcinogenic properties), fiber, copper, folates, phosphorus, biotin, omega-3 fats, anti-inflammatory phytonutrients, and detoxifiers.
So what you say? That means they provide cardiovascular support, cancer prevention, improved cognitive function, reduce high blood pressure, reduce arthritis and gout, help your eyes, boost immunity, slow aging, help regulate blood sugar levels and help fight allergic reactions.
So how can you maximize their benefits? Eat one cup or 8 medium to large organic strawberries three times a week. Purchase organic strawberries that are firm, free of mold and have deep red color with the green leafy top attached. Do not purchase strawberries that are not bright red as they will not ripen further after they’ve been picked. They will usually go bad in two days so purchase them when you are ready to eat or freeze them as they lose their potency as time goes by. Keep them out of the sun and in the refrigerator until you are ready to eat them.
When I see organic strawberries on sale I purchase various containers, wash them, remove the green tops and store them in the freezer for up to one year. This way they’re available for quick daily smoothies or homemade ice cream. I’m currently making daily smoothies for my family using green tea, ground chia seeds, blueberries, ice, romaine lettuce, ½ an avocado and arugula. The first one I made was a bit thick, but we’ve now gotten it down to an enjoyable consistency. We are hoping this will help with our body’s allergy fighting abilities. So go out and enjoy some organic strawberries for your next sweet healthy treat!
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