Food of the Week [Part I]: Sexy Strawberries at Her Active Life

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Food of the Week [Part I]: Sexy Strawberries

Posted May 18, 2008 at 04:00 PM by Katie Drummond

Section: Her Nutrition, Healthy Eating, Recipes, Special Features, Food of the Week

berry It shouldn’t be hard for you to get excited about trying some new recipes with this week’s Food of the Week. Unlike some of our more unusual selections like quinoa or swiss chard, we’re bringing you a ubiquitous seasonal berry this time around - say hello to the strawberry, perfectly ripe in the spring and summer months!

Put away your bags of frozen berries and embrace the fresh, succulent variety this week. For most, the rich red of strawberries brings to mind flavorful summer fruits - but the color has another thing going for it. The color of strawberries comes from the presence of vital phytonutrients. The unique combination of phytonutrients in strawberries makes them a powerful anti-oxidant, as well as an anti-cancer and heart-boosting berry. In one study, strawberries topped a list of eight foods linked to lower rates of cancer deaths among a group of over 1,000 seniors. Those eating the most strawberries were three times less likely to develop cancer when compared to those eating few or no strawberries.

Your mom probably told you that carrots would help your eyesight, but did she mention strawberries, as well? She should have, because research shows that three servings of fruit like strawberries a day is definitely protective against the most severe form of macular degeneration. In fact, fruit was found to offer greater protective benefits than any vegetable in the study - and that goes for carrots, too. A serving of strawberries is easy to incorporate into your day - three to four on top of your morning cereal, mixed into a parfait with soy yogurt and nuts for a midday snack or topped with chocolate for a sexy dessert!

Speaking of dessert, nothing says summer like strawberry shortcake. Try this vegan version tonight!

Recipe Profile

Perfect For:A light, fluffy finish to a tasty spring meal

Prep Time: 1 hour

Servings: 6-8

Ingredients:

4 cups sliced strawberries
2 tbsp sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp baking soda
4 tbsp margarine
1/2 cup soy milk mixed with 3/4 tbsp lemon juice
1 1/2 cup nondairy whipping cream

In a bowl, stir together the berries and the sugar, then set aside. Next, combine the flour with the baking powder, cream of tartar and baking soda. Cut in the margarine, and then make a well in the middle of the mixture and pour in the soy milk. Stir gently until just mixed.

Divide the dough into 6-8 small chunks, and drop each onto a greased baking sheet. Bake at 450 degrees for 10 minutes.

Once cooled, split each cake into two (cut like a sandwich). Fill the middle with berries and cream, then replace the top and add a few berries and cream to finish each cake off.