Being a superfood junkie, as I am, you know that I am all over the berries when they start showing their sweet, shiny curves at the market. Locally grown, seasonal, and delicious superfoods are as sexy to me as a man in bottom delighting jeans, a just small enough white t-shirt just and flip flops. I’ll take a heaping serving of both, thank you very much.
Dinner on Sunday is the way we go with my family and I am usually pooped out come Sunday night as my Sunday is like most people’s Wednesday in my work week and I am often put in charge of one dish or another. When, after a particularly hectic day, my momma declared “Meghan, you are in charge of dessert”, I did that thing that parents the world over hate that their kids do. I walked into my parents kitchen, opened the fridge, stared in and waited for a pile of ingredients to dance their merry dance together and proclaim themselves the perfect combination of things to make the perfect thing with.
Of course this didn’t happen and so I opened the freezer and found a massive bag of fresh, local strawberries that my mother had stocked up on and frozen. Into the power blender (a food processor would work too) those sweet strawberries, added a touch of honey for the sweet toothed and I had the absolutely, most perfect dessert.
One thing you might like to know about strawberries, that you might not know already is that the ellagitannin content of strawberries has been associated with decreased rates of cancer death. In one study, strawberries topped a list of eight foods most linked to lower rates of cancer deaths among a group of over 1,000 elderly people. Those eating the most strawberries were three times less likely to develop cancer compared to those eating few or no strawberries. There’s a sweet medicine I can swallow. Now- just make sure you’re munching on the organic variety. Strawberries fall into the dirty dozen category.
Strawberry Sorbet Love
Serving Size: 4
4 cups strawberries, frozen
2 Tbs honey (optional)
1/4 cup dairy-free chocolate chips or cacao nibs
1/4 cup toasted coconut flakes
Other Delicious Ideas
Blueberries, Mango, Papaya, Pineapple
In a high speed blender or food processor, blend together the frozen berries and optional sweetener
Divide equally into four glass dishes
Add 1 Tbs each of chocolate chips and coconut to each dish
Serve
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