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CALIFORNIA STRAWBERRIES: A NUTRITION STAR
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Mar 31, 2011
A NUTRITION STAR
Great tasting and available now at grocery stores across Canada!
TORONTO, ON, March 2011 – Arriving in Canada straight from the celebrity capital of the world, California strawberries are a superfruit for every day. Fresh from California fields, these mouth-watering berries pack a nutritional punch and are taking a leading role in Canadian diets this nutrition month.
In addition to great taste, worldwide research studies continue to indicate that strawberries promote overall good health – including disease prevention and anti-aging. A true "superfruit," California strawberries boast high levels of vitamin C, fibre, B-vitamins, potassium and folic acid. The antioxidants, flavonoids and phytonutrients found in strawberries may also regulate blood pressure levels, while reducing the risk of heart disease, cancer and cognitive decline.
With California strawberries available now at local supermarkets across Canada, it is a great time to incorporate these celebrity berries into a healthy daily diet.
"Strawberries are packed with important nutrients that contribute to better overall health," says Yogeeta Sharma, registered dietitian. "They are also fat-free, contain few calories, and are low in sugar and sodium."
California strawberries are very versatile and can be eaten every day. Traditionally eaten as a snack or used in desserts, now is the time to move California strawberries to the centre of the plate and make them the star ingredient of appetizers, entrees, and salads.
Here are some nutritious recipes that will make you a superstar among family and friends.
For more information about the California Strawberry Commission visit:
Recipe and image courtesy of the California Strawberry Commission
2½ cups (625 mL)fresh California strawberries,
stemmed and quartered
½ cup (125mL)chopped celery
½ cup (125mL)chopped cilantro
1 tsp (5mL)minced jalapeño peppers
2 tbsp (30mL)lime juice 3avocados, peeled, seeded and cut into 1/2-inch dice 77-inch flour or corn tortillas
6 tbsp (90mL)crumbled mild feta cheese 1lime, cut into 6 wedges salt chili powder
Heat oven to 400°F (200°C). In large bowl, mix together strawberries, celery, cilantro, jalapeño peppers and lime juice. Add avocados; fold together gently.
Season with salt. Arrange tortillas on oven rack in one layer.
Toast about 10 minutes or until crisp and starting to brown. Remove from oven and place one tortilla on each plate. Divide strawberry mixture equally among the six plates and place the mixture in centre of each tortilla.
Sprinkle each tostada with chili powder and 1tbsp (15 mL) of feta cheese. Garnish with 1 cilantro sprig and 1 lime wedge.