22 Sep Strawberries

Strawberries

are a heart shaped fruit speckled with its own seeds that are grown all year round in all States of Australia especially throughout spring. In Australia there are several varieties; Millewa, Lowanna, Kiewa, Kalinda, Bunyarra, Adina, Tallara, Festival and Rubygem.
1. Helps burn stored fat: The red coloring contains anthocyanins, which stimulate the burning of stored fat. When a group of animals was fed a high-fat diet along with anthocyanins, they gained 24 percent less weight than the animals eating the high-fat diet without added anthocyanins. (The Journal of Agriculture and Food Chemistry)
2. Boost short term memory: The anthocyanins boost short term memory by 100 percent in eight weeks. (The Journal of Agricultural and Food Chemistry)
3. Low in Calories – High in Fibre: One cup contains only 54 calories.
4. Ease Inflammation: Strawberries lower blood levels of C-reactive protein (CRP), a signal of inflammation in the body. In a study, women who ate 16 or more strawberries per week were 14 percent less likely to have elevated levels of CRP. (Harvard School of Public Health.)
5. Lower cardiovascular disease: Flavonoids — which are responsible for the colour and flavour of strawberries — lower the risk for heart disease.
6. Promote bone health: Strawberries contain potassium, vitamin K and magnesium which are important for bone health.
7. Prevent oesophageal cancer: Studies show freeze-dried strawberry powder may help prevent human oesophageal cancer.
8. Anti-aging properties: Strawberries are filled with biotin, which helps build strong hair and nails. They also contain the antioxidant ellagic acid, which protects the elastic fibres in our skin to prevent sagging.
9. Good for weight loss: The compound nitrate found promotes blood flow and oxygen in our body, which is great for weight loss.
10. Promote eye health: Eating three or more servings of fruit like strawberries may lower the risk of macular degeneration, a condition resulting in vision loss. (Archives of Ophthalmology)
Source Link: http://www.care2.com/greenliving/10-super-health-benefits-of-strawberries.html
Eat them as they are after taking off green top, add them to desserts, smoothies and jams or jellies.

Recipe: Raw strawberry cheesecake

from taste.com.au
Base
• 1 cup macadamia nuts
• 1/2 cup walnuts
• 1/2 cup pitted dates
• 1/4 cup shredded coconut
• Pinch of Himalayan pink salt
Filling
• 3 cups raw cashews (soaked for 2-4 hours and then drained)
• 3/4 cup lemon juice
• 3/4 to 1 cup coconut nectar
• 3/4 cup coconut oil
• 1 vanilla bean, split and scraped
Topping
• 2 cups frozen strawberries
• 1/2 cup pitted dates
• 1 cup sliced fresh strawberries, plus 1 cup whole strawberries, to serve
Method
1. Lightly grease the 22cm round springform tin with coconut oil and line base and sides with baking paper. Place all ingredients for the crust except for the dates in a food processor until you get the texture of crumbs. Add dates and pulse until well combined. Press into the base of the spring form tin and pop into the freezer while you prepare the other components of the cheesecake
2. In a blender, blend all the ingredients for the filling at high speed until smooth. Pour onto the base layer and return to the freezer until set enough to pour strawberry mixture on top.
3. Wash out the blender and blend the frozen strawberries and dates on high speed until smooth. Pour on top of the cheesecake layer and return to the freezer for 4 hours or overnight.
4. To serve, sit at room temp for 10-15 minutes. Carefully remove the sides of the springform tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin). Gently peel away baking paper from base and sides.
5. Arrange sliced strawberries on top to serve. Keep cheesecake frozen when not being served.