Strawberries in the New England (and many other parts of the world) mark the first days of summer and are a bright, juicy celebration of warmer days ahead. They are an excellent source of vitamin C and manganese, with an added bonus of folate (vitamin B9, very important during pregnancy), potassium, and fiber. They are rich in antioxidants and phytonutrients that aid in cardiovascular health and blood sugar regulation. Whenever possible, choose organic strawberries as the conventionally grown ones are some of the most heavily sprayed fruits according to the Environmental Working Group 's Dirty Dozen list.
It might come as a surprise, but I absolutely believe in taking pleasure from food. People often think nutrition coaching is about deprivation and taking things out of your diet. And, while it is sometimes in your best interest to remove certain things, part of my job is to help you find joy and inspiration from what IS available to you.
This recipe for Strawberries and Cream lets you customize your cream to your particular needs. For some, full-fat, organic cow dairy is a great fit! For people who can't tolerate cow-dairy or who follow a plant-based diet, the coconut cream recipe is for you! And for those with nut allergies, try the aquafaba (chickpea) cream!
Add any of these toppings to fresh organic strawberries (1 pound makes 4-8 servings depending on how big you like your portions):
Cow-dairy Whipped Cream
(adapted from smitten kitchen.com)
Makes about 1 cup of cream
1/2 cup organic heavy cream1 TB dark brown sugar2 TB organic crème fraîche or sour cream1/4 tsp organic vanilla extract (optional)
Place the cream and brown sugar in a bowl and whisk (using an electric mixer or by hand) until it holds soft peaks. Whisk in crème fraîche or sour cream, and vanilla. Keep chilled until needed. This whipped cream will last days in the fridge without needing to be re-whipped.
Coconut Whipped Cream
(adapted from downshiftology.com)
Makes about 4 servings of cream
1 13.5 oz full-fat organic coconut milk, chilled for 1-2 days
1 TB honey, maple syrup or powdered sugar
1 tsp organic pure vanilla extract
Chill your coconut milk can (at least 1-2 days ahead) and mixing bowl (30 minutes ahead especially on warm days).
Once its chilled, scoop the coconut cream from the top of the can and into the mixing bowl. Put the coconut water aside for a smoothie or another use.
Using a hand mixer (electric or analog), whip the coconut cream for about one minute until fluffy. Whip in the sweetener and vanilla extract.
Aquafaba Whipped cream
(adapted from noracooks.com)
Makes about 3 cups of cream
1/2 Cup organic aquafaba (liquid from 1 can of chickpeas)
1/8 tsp cream of tartar
1/2-3/4 Cup powdered sugar
1 tsp pure organic vanilla extract
1. Drain the liquid from a can of chickpeas into a large bowl (save the chickpeas for another use). Add the cream of tartar to the liquid, and begin to beat it with a hand mixer.
Quickly, turn the speed to high and continue to beat until stiff peaks form, about 3-4 minutes.
Add the powdered sugar and vanilla. Turn the mixer on again and beat until fluffy and smooth, about 1 minute.
Serve immediately over fresh organic strawberries (this cream doesn't hold its peaks in the refrigerator)
Happy eating!
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