By: Suzanne Brett, RHN – Victoria, BC
By this time of year, there is more sunshine, warmth and the first of the berries are popping through their flowering friends.
Among the first of the berries to arrive are strawberries. If you’re growing your own (and the deer aren’t chomping on them before you get a chance to), awesome! If you’re not, ensure you’re buying organic and as local as possible for the most nutrient dense strawberries.
Most strawberries are sprayed with pesticides and mould resisters abundantly. If you have happy strawberries in your possession that have not been heavily treated, you hold the food that’s 3rd highest in anti-oxidants. Wow!
Strawberries are also great for helping regulate blood sugar and they contain many anti-inflammatory properties. Their nutrient profile consists of lots of Vitamin C, manganese, potassium, magnesium, copper, fiber, iodine, B6, biotin, phosphorus and Omega 3 fatty acids. Yet another WOW! You can bet strawberries are a great way of restoring lost electrolytes.
My favorite way of eating strawberries, aside from while I’m harvesting them off the bush, is with herbs, molasses and balsamic. Yup! Check out my quick and easy strawberry dessert recipe here:
Tarragon Strawberries with Balsamic Molasses:
- 1 pint or 20-25 strawberries
- 1 cup black balsamic (or white balsamic to avoid the reduction step – in which case, eliminate the sugar as well)
- ½ cup molasses
- ½ cup brown sugar
- 1 handful fresh tarragon (winter savory, basil and pineapple sage also work great)
- 1-2 cracks of fresh black pepper
- In a saucepan on medium-low heat, add balsamic and sugar.
- Reduce to nearly half.
- Wash, de-stem and slice strawberries lengthwise.
- Rinse tarragon. Pat dry.
- Remove balsamic reduction from heat and add in molasses.
- Let cool.
- Plate (or bowl) strawberries, drizzle sauce and sprinkle fresh tarragon leaves and cracked black pepper on top.