The sun is shining, summer is very nearly upon us so this month we have lovely Ruth who writes at Let Her Eat Clean celebrating everything that is great about British strawberries.
Over to Ruth…
Nothing says summer quite like a strawberry, does it? Picnics. Wimbledon. Pimms. The iconic red berry makes its way into some of the hottest events of the year. We’re now just a couple of Moroccan and Spanish punnets away from English strawberry season being in full swing. How will you be eating yours? And just what makes the humble English strawberry such a wonder?
Do you remember at the start of the year we took a closer look at Sirtfoods? You might also remember that strawberries feature in the list of top twenty Sirtfoods – foods that cleverly mimic the effects of fasting and exercise. Strawberries are especially brilliant at supporting the body to deal with sugary carbohydrates. They have a teeny tiny sugar content themselves (just one teaspoon per 100g) and if we add strawberries to far sweeter treats they are able to support the body to switch that treat into a slower release of energy rather than one that spikes our blood sugar. Clever, eh?
Strawberries are also loaded with vitamins, minerals and antioxidants. Antioxidants can help keep our bodies in tip top condition and ward off chronic diseases. Specifically, anthocyanins are the antioxidants that give strawberries their ruby red colour and a cup of strawberries can provide us with almost all our recommended vitamin C intake. Strawberries can also provide folate and magnesium as well as being a superb source of fibre.
British strawberries are heralded for their super sweet, beautiful flavour but also by buying local we’re all keeping food miles to a minimum, supporting our country’s farmers and with less transportation from farm to table all those nutrients stand a better chance of staying in tact and delivering maximum health benefits.
How do you eat yours? Here’s a selection of some of our favourite recipes that you too might like to try this strawberry season.
Almost too pretty to eat, these Strawberries and Cream Ice Pops from Capture by Lucy are such a beautifully simple treat and a guaranteed centre court head turner.
I absolutely love strawberries in a salad and usually have mine with some gooey blue cheese and crunchy baby spinach leaves. This Scallop Strawberry salad from Natural Kitchen Adventures caught my eye as something a bit different and wonderfully fancy that takes less than 15 minutes to prepare. More time to enjoy sundowners of a summer evening! Perfect.
Safe to say The Foodie Couple well and truly have a sweet strawberry classic covered with this glazed tart is it just me or does everyone else think of Paul Hollywood whenever a recipe calls for crème pat…? And talking of Paul Hollywood, how’s about this for a showstopper and a half from Victoria Sponge Pease Pudding? and what’s not to love about a fantasy cake favourite from Mrs Bishop’s Bakes and Banter?
There are also some truly fantastic recipes in the latest Sirtfood Diet book to hit the shelves and the authors have kindly shared this little gem with us. A perfect barbecue accompaniment – Strawberry Buckwheat Tabbouleh.
Ingredients – makes one portion / serves one
- 50 g buckwheat
- 1 tbsp ground tumeric
- 80 g avocado
- 65 g tomato
- 20 g red onion
- 25 g Medjool dates, pitted
- 1 tbsp capers
- 30 g parsley
- 100 g strawberries, hulled
- 1 tbsp extra virgin olive oil
- juice of 1/2 lemo
- 30 g rocket
- Cook the buckwheat with the turmeric according to the packet instructions. Drain and keep to one side to cool.
- Finely chop the avocado, tomato, red onion, dates, capers and parsley and mix with the cool buckwheat.
- Slice the strawberries and gently mix into the salad with the oil and lemon juice.
- Serve on a bed of rocket.
So, when it comes to strawberries, how do you eat yours?