Nourish
STRAWBERRY SEASON IS HERE, AND THIS IS HOW WE’RE CELEBRATING
For most of the year, those massive, tough, tasteless red things grocery stores pass off as strawberries only vaguely resemble the real thing. But for a few glorious months, we’re graced with strawberries the way they’re meant to be: juicy, sweet, bursting with flavor and, ideally, locally grown.
We usually spend the season eating the delicious fruit like candy, and while we fully intend to keep that tradition alive this year, we’re also working strawberries into our meals wherever possible. Here’s how we’ll be celebrating strawberry season this year:
STRAWBERRY COCONUT-LIME SMOOTHIE (pictured above)
INGREDIENTS
1 cup fresh strawberries, chopped
1/2 of an avocado, peeled and pitted
1 Tbs. shredded coconut, unsweetened
1 Tbs. ground flaxseed
1 Tbs. fresh lime juice
1 Tbs. honey
1 1/4 cups raw, all-natural coconut water
INSTRUCTIONS
- Place all ingredients into a high-speed blender and whirl away until smooth.
BUCKWHEAT DUTCH BABY WITH STRAWBERRIES + MINT
INGREDIENTS
3 Tbs. buckwheat flour
3 Tbs. alternative flour (all-purpose, almond flour or whole wheat flour, etc.)
3 Tbs. coconut oil (option to substitute ghee or butter)
2 eggs, beaten
1 Tbs. honey or maple syrup
1/2 c. milk (almond milk, soy milk, cashew milk, etc.)
1/8 tsp. fine sea salt
1 c. strawberries, thinly sliced
1 can coconut milk, chilled
1/4 c. fresh mint
INSTRUCTIONS
- Preheat oven to 400 degrees. In a medium bowl, whisk together the flours, salt, milk, eggs, and honey or maple syrup. Don’t overmix; it’s okay if there are a few lumps. Optional: for additional flavor, add ground cinnamon, ground nutmeg, almond extract or vanilla extract to taste.
- Place the coconut oil into the cast iron skillet and place in the oven until the oil is liquified.
- Remove the skillet from the oven and swirl the pan, letting the oil disperse.
- Pour in the batter and place the skillet back in the oven.
- Bake for about 16-18 minutes until the pancake browns and the edges have lifted.
- Remove from the oven.
- To make the coconut whipped cream, scoop out the coconut fat (the white part, leaving behind the liquid).
- Place in a small bowl and whip with a whisk or use a hand immersion blender. Optional add-ins: 1/2 teaspoon vanilla extract, 1 teaspoon of honey or maple syrup.
- Top pancake with coconut whipped cream, strawberries and mint. Add honey or maple syrup to taste.
- Cut into slices and serve.
STRAWBERRY KALE SALAD WITH MAPLE-BALSAMIC DRESSING
INGREDIENTS
2 ½ Tbs. balsamic vinegar
2 tsp. pure maple syrup
2 tsp. Dijon-style mustard
1 garlic clove, minced
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper to taste
1 large bunch of kale, tough stems removed and leaves torn into bite-size pieces (about 6 cups)
1/4 of a red onion, finely chopped
1 cup fresh strawberries, sliced in half
1 medium avocado, diced
1/4 cup walnuts, crushed
INSTRUCTIONS
- Prepare the dressing by combining the vinegar, syrup, mustard, and garlic, whisking until smooth. Slowly whisk in the olive oil. Season to taste with salt and pepper.
- Place the kale in a large salad bowl. Drizzle with half the dressing. Roll up your sleeves and gently massage the dressing into the kale leaves (this will help them become tender). Add the rest of the ingredients into the bowl, drizzle with the remainder of the dressing, and serve.
You’ll find hundreds more healthy, seasonally inspired dishes in our recipe database!
For most of the year, those massive, tough, tasteless red things grocery stores pass off as strawberries only vaguely resemble the real thing. But for a few glorious months, we’re graced with strawberries the way they’re meant to be: juicy, sweet, bursting with flavor and, ideally, locally grown.
We usually spend the season eating the delicious fruit like candy, and while we fully intend to keep that tradition alive this year, we’re also working strawberries into our meals wherever possible. Here’s how we’ll be celebrating strawberry season this year:
STRAWBERRY COCONUT-LIME SMOOTHIE (pictured above)
INGREDIENTS
1 cup fresh strawberries, chopped
1/2 of an avocado, peeled and pitted
1 Tbs. shredded coconut, unsweetened
1 Tbs. ground flaxseed
1 Tbs. fresh lime juice
1 Tbs. honey
1 1/4 cups raw, all-natural coconut water
INSTRUCTIONS
- Place all ingredients into a high-speed blender and whirl away until smooth.
BUCKWHEAT DUTCH BABY WITH STRAWBERRIES + MINT
INGREDIENTS
3 Tbs. buckwheat flour
3 Tbs. alternative flour (all-purpose, almond flour or whole wheat flour, etc.)
3 Tbs. coconut oil (option to substitute ghee or butter)
2 eggs, beaten
1 Tbs. honey or maple syrup
1/2 c. milk (almond milk, soy milk, cashew milk, etc.)
1/8 tsp. fine sea salt
1 c. strawberries, thinly sliced
1 can coconut milk, chilled
1/4 c. fresh mint
INSTRUCTIONS
- Preheat oven to 400 degrees. In a medium bowl, whisk together the flours, salt, milk, eggs, and honey or maple syrup. Don’t overmix; it’s okay if there are a few lumps. Optional: for additional flavor, add ground cinnamon, ground nutmeg, almond extract or vanilla extract to taste.
- Place the coconut oil into the cast iron skillet and place in the oven until the oil is liquified.
- Remove the skillet from the oven and swirl the pan, letting the oil disperse.
- Pour in the batter and place the skillet back in the oven.
- Bake for about 16-18 minutes until the pancake browns and the edges have lifted.
- Remove from the oven.
- To make the coconut whipped cream, scoop out the coconut fat (the white part, leaving behind the liquid).
- Place in a small bowl and whip with a whisk or use a hand immersion blender. Optional add-ins: 1/2 teaspoon vanilla extract, 1 teaspoon of honey or maple syrup.
- Top pancake with coconut whipped cream, strawberries and mint. Add honey or maple syrup to taste.
- Cut into slices and serve.
STRAWBERRY KALE SALAD WITH MAPLE-BALSAMIC DRESSING
INGREDIENTS
2 ½ Tbs. balsamic vinegar
2 tsp. pure maple syrup
2 tsp. Dijon-style mustard
1 garlic clove, minced
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper to taste
1 large bunch of kale, tough stems removed and leaves torn into bite-size pieces (about 6 cups)
1/4 of a red onion, finely chopped
1 cup fresh strawberries, sliced in half
1 medium avocado, diced
1/4 cup walnuts, crushed
INSTRUCTIONS
- Prepare the dressing by combining the vinegar, syrup, mustard, and garlic, whisking until smooth. Slowly whisk in the olive oil. Season to taste with salt and pepper.
- Place the kale in a large salad bowl. Drizzle with half the dressing. Roll up your sleeves and gently massage the dressing into the kale leaves (this will help them become tender). Add the rest of the ingredients into the bowl, drizzle with the remainder of the dressing, and serve.
You’ll find hundreds more healthy, seasonally inspired dishes in our recipe database!
