Rae Udy

RECIPES: Strawberry Syrup, Whole Wheat Bagel French Toast, Strawberry Salsa, Fresh Strawberry Dessert

By Rae Udy

Wild strawberries cover one hill of my families property. We look forward each Spring to the wave of tiny red berries spotting the ground. Timing is everything if we want to beat the wild critters to the naturally sweet treats. Although these strawberries are about the size of small marbles they pack an intense and delightful flavor. Our first outing this year garnered over a cup and the more we pick the more we get.
Although strawberries have become available almost year-round, they are at the peak of their season from April through July when they are the most delicious and abundant.
Strawberries are one of the foods most commonly associated with allergic reactions. Some of the most common symptoms include eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing, gastrointestinal disturbances, depression, hyperactivity and insomnia.
Strawberries are an excellent source of vitamin C and manganese. They are also a very good source of dietary fiber and iodine. Strawberries are also a good source of potassium, vitamin B2, vitamin B5, vitamin B6, omega-3 fatty acids, magnesium, copper and vitamin K.
Strawberries also contain an array of beneficial phytonutrients, including flavonoids, anthocyanidins and ellagic acid. Studies have shown strawberries are effective in preventing the initiation of esophageal cancer, helping inflammation of blood platelets, and strengthening of capillaries in the human body.
Start your day with Strawberry Syrup over Whole Wheat Bagel French Toast. Strawberry Salsa is perfect for lunch with chips and cheese. Dessert couldn’t be easier to fix than Fresh Strawberry Dessert.
Sources:
www.ars.usda.gov/research/publication/Publications.htm?seq_
www.whfoods.com/genpage.php?tname=foodspice&dbid=32 (The World’s Healthiest Foods website)

STRAWBERRY SYRUP
2 cups fresh or frozen and thawed strawberries
¼ (one-quarter) cup honey
2 tablespoons orange juice
1 teaspoon grated orange peel
Combine all ingredients in blender or food processor. Process on low speed until smooth. Serve over pancakes, waffles, frozen yogurt or sliced fruit. Yields about one cup syrup.

WHOLE WHEAT BAGEL FRENCH TOAST
2 eggs
¼ (one-quarter) cup milk
1 tablespoon sugar
¼ (one-quarter) teaspoon vanilla extract
1/8 teaspoon cinnamon
3 whole wheat bagels
3 ounces low-fat cream cheese
Blend eggs, milk, sugar, vanilla, cinnamon. Cut bagels in half. Place in egg mixture and let soak several minutes. Broil on about 3-4 minutes each side until golden brown. Remove from oven or broiler. Spread with cream cheese and drizzle with Strawberry Syrup. Serves three to six.

STRAWBERRY SALSA
1 pint fresh strawberries, hulled and sliced
2 sweet red peppers, medium-sized, seeded, diced
1 green bell pepper, medium-sized, seeded, diced
1 Anaheim pepper, large-sized, seeded, chopped
2 tomatoes, medium-sized, fresh, diced
¼ (one-quarter) cup finely chopped cilantro
½ (one-half) cup honey
½ (one-half) cup fresh lemon juice
1 teaspoon crushed dried red chili pepper, if desired
1 teaspoon salt
½ (one-half) teaspoon black pepper
Combine all ingredients and mix well. Refrigerate overnight to allow flavors to blend. Serve as a dip with chips, crackers or crisp vegetables. Yields three cups.

FRESH STRAWBERRY DESSERT
1 cup plain non-fat yogurt
¼ (one-quarter) cup firmly packed brown sugar
½ (one-half) teaspoon ground cinnamon
1 teaspoon vanilla extract
2 pints fresh strawberries, hulled, and cut in bite-sized pieces
2 tablespoons pecan pieces, lightly toasted
In a small bowl, whisk yogurt, brown sugar, cinnamon and vanilla until fully mixed. Refrigerate for at least one hour to make the sauce slightly firm. Divide berries evenly into four dessert dishes. Spoon one-quarter cup sauce over each serving. Top with nuts and serve immediately. Yields four servings.