Strawberries are rich in phenols, including the anthocyanins that give this summer fruit its bright-red color and antioxidant potency. Antioxidants protect the body’s cell structure from oxidative stress and other damage. Ellagitannins, another phenol in strawberries, has been associated with lower rates of cancer. Dark chocolate also contains phenols (cocoa phenols). Studies suggest that in addition to being antioxidants, plant phenols promote healthy blood pressure. When it comes to nutrition, dark chocolate shines-white and milk chocolate, while tasty, don’t provide the same benefits. But like any chocolate, it’s easy to overdo—enjoy small tastes.
Both celery and strawberries are rich in vitamin C, which supports healthy immune function, and fiber, which improves digestion in a variety of ways. Vinegars are a great way to add low-sodium flavor to salads and vegetables and, as they are high in acetic acid, they may well improve the absorption of the calcium in dark green leafy vegetables and other plants. Vinegar has been explored as an antiglycemic (which helps stabilize blood sugar), and may be helpful for individuals with type 2 diabetes.
Makes about 15
6 ounces dark chocolate
1 ½ tablespoons butter or 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.