Strawberries (and a Recipe, too)
Strawberries are my favorite fruit. They are also George Mateljan’s favorite fruit.
George Mateljan, the author of The World’s Healthiest Foods and the website www.whfoods.org, rated strawberries as the most nutrient-rich fruit. In this book he rates 100 commonly eaten whole foods according to how many nutrients each type of food supplies per calorie. The higher the rating, the more nutrient-rich the food is per calorie, and strawberries are the highest rated fruit, and also rank higher than all nuts, seeds, beans, legumes, dairy, eggs, and grains.
Strawberries are excellent sources of vitamin C, manganese and fiber. They are rich in antioxidants and can be heart-protective and anti-inflammatory. One cup of strawberries tastes fantastic and only has 43 calories.
Eat organic strawberries
Conventional strawberries were ranked by the Environmental Working Group as the 4th “dirtiest” type of produce in its 2015 rating of 50 popular produce items. Some samples of conventional strawberries contained as many as 13 different pesticides! Eating conventional strawberries for dessert is still better for your health than eating cookies, but your best choice would be organic strawberries such as those just now coming into season.
For our Easter lunch I have often made some tasty gluten-free strawberry cupcakes. Family members who don’t even have to eat gluten-free like I do, thought they were great. I will be eating lots more fresh, organic strawberries plain, in smoothies, in salads and even as a salad dressing. Won’t you join me and buy some this week?
If you need help determining which foods and dietary plan is best for you given your current health, I would be pleased to consult with you. You may find out more information here.
Mateljan, G.(2007). The World’s Healthiest Foods. Seattle, WA.: George Mateljan Foundation.
Strawberry Balsamic Salad Dressing
- 2/3 cup sliced strawberries
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 shallot, chopped
- 2 teaspoons fresh thyme leaves
- 1 1/4 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
Combine all ingredients and 1/4 cup water in a blender and blend until very smooth.