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Red Food Energy: Strawberry (Fragaria × ananassa)

By Gwen Nyhus Stewart

Strawberry-Lemon Punch

2 cups (500 mL) frozen orange juice concentrate; thawed
1 pkg. frozen sliced strawberries; half thawed with juice
3/4 cup (175 mL) frozen lemonade concentrate
4 1/2 cups (1 L) carbonated water
4 1/2 cups (1 L) ginger ale

Thinly slice oranges and lemons, for garnish. Combine orange juice, strawberries, and frozen lemonade in a punch bowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with orange and lemon slices.

Yield: 20 Servings

Salsa with Strawberries

1/2 red onion
1 jalapeno pepper
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
4 tbsp. (60 mL) fresh coriander leaves
2 cups (500 mL) strawberries
5 tbsp. (75 mL) fresh orange juice
1 tbsp. (30 mL) fresh lemon juice
2 tbsp. (30 mL) olive oil
sea salt, to taste

freshly ground black pepper, to taste

Finely chop the onion, peppers and coriander. Hull and slice the strawberries. Place all ingredients in a large bowl, tossing gently to combine. Cover and refrigerate 2 - 4 hours. Serve at room temperature.

Strawberry Cinnamon Muffins

2 eggs
2/3 cup (150 mL) sugar
1/2 cup (125 mL) milk
1/4 cup (50 mL) plain yoghurt
1 tsp. (5 mL) vanilla
1/2 stick butter, melted and cooled
2 cups (500 mL) flour
1 tbsp. (15 mL) baking powder
1/4 tsp. (1 mL) sea salt
1/4 tsp. (1 mL) cinnamon
1 1/2 cups (750 mL) strawberries, hulled and cut in chunks

Preheat oven to 375° F (200° C). Grease muffin tins or line with paper cups.

In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yoghurt, vanilla, and melted butter. Gently whisk.

In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.

Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until toothpick comes out clean. Invert and cool on rack.

Strawberry Rhubarb Crumble Pie

1 1/4 cups (375 mL) granulated sugar

3 tbsp. (45 mL) all-purpose flour

pinch of salt

1 egg, lightly beaten

2 cups (500 mL) chopped rhubarb

2 cups (500 mL) chopped strawberries

1 9-inch unbaked pie shell (bought or homemade)

2 tbsp. (30 mL) butter

Crumble Topping:

3/4 cup (175 mL) all-purpose flour

1/2 cup (125 mL) packed brown sugar

1/3 cup (75 mL) butter

Crumble Topping: In a bowl, whisk flour with sugar. With pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. Set aside.

In another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. Add rhubarb and strawberries; toss to coat. Scrape into pie shell, then dot with butter. Sprinkle crumble topping evenly over filling. Bake in oven at 425° F (220° C) for 10 minutes. Reduce heat to 350° F (175° C) and bake until topping is golden and filling is bubbly, approximately 40 minutes. Let pie cool on rack.

Strawberry Smoothie

1/2 cup (125 mL) non-fat milk

1/2 cup (125 mL) fat-free plain yoghurt

1/2 frozen banana, peeled and chopped

2 tbsp. (30 mL) powdered protein supplement

1 1/2 tbsp. (22.5 mL) flax seed

1 tsp. (5 mL) honey

1/2 cup (125 mL) frozen strawberries

In a blender, blend the milk, yoghurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.

See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8, Colour Energy, Plants, and Recipes pages 68 - 71for information about using red in the garden and recipes.)

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