There is nothing as wonderful on a sunny spring day as the locally grown, ripe organic strawberries! I consume enormous amounts of these berries and I suggest you should too, provided of course that you are not allergic to them. A caution is also advised if you suffer from seasonal allergies because strawberries have the ability to liberate histamine and aggravate allergic reactions.
Strawberries are not only delicious, they are really good for you. They are rich in vitamin C. Vitamin C is needed to strengthen the immune system and prevent colds, to fight and prevent cancer, to protect the eyes and prevent cataracts, and to support production of collagen and keep your skin young. Other nutrients such as the ellagic acid and various phytonutrients help fight inflammation and prevent cardiovascular disease. Potassium in strawberries helps keep the blood pressure within a healthy range. Strawberries are rich in fiber and help improve digestion. They also help balance blood sugar and prevent sugar spikes.
- 2 cups fresh ripe strawberries, washed and hulled
- 1 cup coconut water
- 1/2 cup Thai style coconut milk
- 1/3 tsp cinnamon
- pinch pink Himalaya salt
- 2-3 ice cubes
- Put all the ingredients into a high speed blender and whiz until smooth. Skip the ice cubes if you are using frozen strawberries.
- Pour smoothie into glasses and enjoy in good company!
Tip: As you see I did not use any additional sweetener. Ripe strawberries are very sweet and do not need anything to make them taste better. Strawberries are very perishable. Eat them as soon as you buy them and if you have to store them for a day or two, keep them in cold fridge or they will gradually lose their vitamin C. Also remember that conventionally grown strawberries are one of the "dirty dozen" foods. Buy organic whenever you can.
In radiant health - passionately raw - Dominique
Yummy, yummy, yummy!