We consumed bowls and
bowls of fresh strawberries with breakfast, lunch and dinner, but I also cooked with them a bunch (see some of the results here and here).
After a day of recipe creation, testing and prepping then finally getting my kitchen cleaned up — in walks my father with several pounds
of fresh strawberries from our strawberry patch.
Blood samples were taken from 12 healthy individuals who ate 500
grams of fresh strawberries each day, after 4, 8, 12, 16, and 30 days later.
Well, I'm finally here in NC and have
loads of fresh strawberries and immediately thought of this recipe but couldn't remember where I'd seen it!
A Kona Coffee Blend with the
flavor of fresh strawberries dipped in rich creamy white chocolate transforms this coffee into a truly decadent experience.
It's made of coconut and almond meringue golden crust filled with mascarpone cream and lots
of fresh strawberries on top.
Strawberry Basil Truffles combine the vibrant
taste of fresh strawberries with the refreshing herbal flavor of basil for a unique, gourmet truffle experience.
My favorite is: 1/4 — 1/2 cup of milk (depends on how much frozen stuff is in the blender) 1/4 cup greek yogurt dash of cinnamon
handful of fresh strawberries handful of frozen pineapple handful of frozen mango a few basil leaves spoonful of chia seed two big handfuls of spinach
Since the heat of summer is finally here and with it the
abundance of fresh strawberries, blackberries, gooseberries, and blueberries, this post is all about berry ice cream.