A strawberry is a superstar when it comes to anti-oxidant power! One cup of strawberries gives you a whopping 140 percent
of your recommended daily allowance of vitamin C. Strawberries are also packed with flavonoids. Two in particular, called
quercetin and kaempferol are exeptionally important. Research shows that these two flavonoids help keep "bad" (LDL) cholesterol from oxidizing and damaging artery walls.
Strawberries also contain ellargic acid — also found in raspberries, blackberries, cranberries, grapes, cherries, walnuts, pecans and Brazil nuts — which acts as a scavenger to "bind" cancer-causing chemicals, making them inactive. It inhibits the ability of other chemicals to cause mutations in bacteria. In addition, it prevents binding of carcinogens to DNA and reduces the incidence of cancer in cultured human cells exposed to carcinogens.
Dr. Gene Spiller, Nutrition and Health Research Center, recently released data showing that when people eat a daily serving of strawberries (about 8 berries; 45 calories) there are significant increases in blood folate levels and decreases in systolic blood pressure, findings that amplify the importance of including strawberries as part of a heart-healthy diet. Strawberries' propensity to decrease systolic blood pressure may reduce the risk of heart disease associated with high blood pressure. Folate reduces levels of homocysteine, an amino acid which may at high levels block arteries.
...And They Taste So Good
While long-term health benefits are compelling, for some, the immediate reward is equally fulfilling. A nutrient
dense fruit, strawberries also have the added benefit of great taste while being high in fiber.
Select strawberries that have a full red color and avoid any that are uncolored or white. And here are some great strawberry recipes
for the low carber!
Strawberry, Shrimp and Feta Salad
For the Salad:
For the Vinaigrette:
- 1/3 cup thinly sliced red onion
- 3/4 pound peeled and deveined raw shrimp
- 2 cups fresh strawberries, stemmed and quartered
- 8 cups mixed salad greens
- 4 ounces crumbled feta cheese
- 1 small cucumber, sliced (about 24 slices)
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 3 tablespoons extra virgin olive oil
- 1/4 cup DaVinci sugar free strawberry syrup
- 1 tablespoon chopped shallots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To make salad:
APPROXIMATE NUTRITION INFORMATION PER SERVING:
In small bowl, toss onion with 1 tablespoon of the vinaigrette; set aside. Over gas or charcoal grill or in
grill pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through.
In another small bowl, toss strawberries with 1 tablespoon of the vinaigrette.
In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly.
Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens. Sprinkle with cheese
and garnish with slices of cucumber, equally divided.
To make vinaigrette:
In small bowl, whisk together ingredients for vinaigrette.
Makes 4 servings. Tips: For a variation, substitute shredded smoked chicken for the shrimp.
Pre-cooked, shelled shrimp may be substituted for grilled shrimp.
304 calories; 17 g fat; 25 g protein; 13 g carbohydrate; 5 g fiber; 8 g NET carbohydrate.
Heat syrups in a saucepan, bringing to a boil and add erythritol, strawberries and ginger. Simmer 1 to 2 minutes.
Remove pan from heat and allow mixture to infuse for about 30 minutes.
APPROXIMATE NUTRITION INFORMATION PER SERVING:
After infusing, remove ginger slices and discard, then purée mixture in a food processor or blender until
smooth. Pass mixture through a sieve, then add the lemon juice and cool mixture to room temperature.
Stir whipping cream and coconut milk into the cooled strawberry mixture. Cover and chill thoroughly.
To serve, spoon strawberry soup into bowls and swirl a little extra cream into each portion if desired.
Garnish with a fresh sliced strawberry! Makes 4 servings.
269 Calories; 25g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Cream Filled Strawberries
- 16 large strawberries
- 1/3 cup mascarpone cheese
- 1/3 cup (80 ml) heavy whipping cream
- 3 tablespoons erythritol
- 1/2 teaspoon pure vanilla extract
You want the strawberries to sit flat. So if they are a little wobbly with the stems left on,
cut the green stems off the strawberries so they will stand upright when placed on your serving
APPROXIMATE NUTRITION INFORMATION PER (4 BERRY) SERVING:
With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of
each strawberry. (The cut should be such that the strawberry will open up but not fall apart.)
Gently, with your fingertips, spread each strawberry apart to make "petals." Set aside while
you make the cream filling.
In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.
Add the erythritol and vanilla and continue to whip until stiff peaks form.
Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip).
Pipe the cream into the strawberries. If not serving immediately, cover, and place in the
refrigerator until serving time.
225 Calories; 22g Fat; 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Copyright © July 2006 Low Carb Luxury