Nothing says summer in Southern California like strawberries. Grown locally, full of vitamin C and other important nutrients, and delicious any time of day, now is the time to eat strawberries.
Strawberries’ main antioxidant is pelargonidin, an anthocyanin providing their rich red hue. Along with Vitamin C, these antioxidants provide a strong anti-inflammatory punch and may increase insulin sensitivity in the body, helping better manage blood sugars. Research into the MIND diet, a diet studied for its beneficial effects on aging and the brain, shows that those who consumed strawberries, and other berries, at least 2 or more times a week, along with making other beneficial nutritional choices, maintained the cognition of someone much younger.
Berries are delicious at all meals. Try adding them to yogurt, oatmeal, or having along with some peanut butter toast. At lunch, cut up some strawberries and banana as a treat. At dinner, they are delicious in salads or as a sweet ending to the meal.
If you have never tried strawberries in a salad, give this dish a try. The combination of greens, berries, and citrus is refreshing and makes it possible to absorb the iron in the veggies. Enjoy!
Strawberry and Greens Salad
2 cups raw baby spinach, washed and dried
2 cups raw arugula, washed and dried
2 carrots, washed and peeled
1 cup strawberries, washed, dried, and cut in half
¼ cup extra virgin olive oil
1 tbsp minced shallot
2 tbsp fresh squeezed lemon juice
1 tsp Dijon mustard
In a large salad bowl, toss together spinach and arugula leaves. Using a peeler, cut long ribbons of carrot into greens. Add strawberries. Mix dressing ingredients well, pour over salad and toss salad gently. Serve and enjoy!