Healthy Living Recipes
Deb Morgan: It’s strawberry season! I love strawberries, especially when they are fresh picked. In the Berkshires, we have many strawberry farms—if you are able to visit us this month, consider booking an extra day to explore our wonderful farm culture. Whether you are able to pick your own strawberries, purchase them at your local farmers’ market, or get them at the grocery store, remember to buy extra and freeze what you don’t use immediately. They make a wonderful addition to any smoothie combination. Here are two wonderful ways to enjoy strawberries.
Strawberry Rice Salad
For the salad
1 cup cooked white basmati rice
½ cup diced frozen mango, thawed
¼ cup sliced fresh dates
½ cup fresh sliced strawberries
¼ cup sliced celery
For the dressing
¼ cup Veganaise (egg-less mayonnaise)
2 teaspoons champagne vinegar
1 teaspoon apple cider vinegar
2 teaspoons honey
Pinch of sea salt
Whisk dressing ingredients in a large mixing bowl. Add salad ingredients and toss. Best served at room temperature.
Makes about 15.
6 ounces dark chocolate
1 ½ tablespoons butter or Earth Balance (vegan spread)
⅓ cup heavy cream or soy milk
About 15 whole strawberries, stems intact
Chop chocolate into small pieces and place into a heatproof glass bowl. In a small saucepan, heat milk or cream with butter. As soon as milk comes to a boil, remove from heat. Pour half of milk over chocolate and stir. Pour remaining milk over chocolate and stir until all the chocolate is melted.
Rinse berries and pat dry, keeping their stems intact if possible. Dip each berry three-quarters of the way into the chocolate and set on wax paper. Refrigerate berries until chocolate is hard. Eat within three days.
Find more delicious and nutritious recipes in Kripalu Recipes.