Frozen meals were a novelty when they were first introduced back in the 1950’s. They appealed to a society that desired convenience. And who could blame their fascination? What could be better than setting up your TV table, microwaving your meatloaf, mashed potatoes and gravy and digging in while being mindlessly entertained by your favorite television program? That convenience, although likely built on good intentions,… Read more »
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We are passionate about telling the real story behind the link between preventable health conditions and the food we eat. We believe it should be easier to make good food choices, and we want to empower people to do just that. Nearly 38% of adults meet the criteria for obesity, and if you add the criteria for overweight, the number jumps to 71%. (1) Being overweight or obese puts … Read more »
Since the freezer was introduced as a household appliance in 1940, it has revolutionized the way food is stored in the home. Frozen foods were at one time a luxury, but became commonplace with the invention of a freezer component to the household refrigerator. By freezing various foods, whether … Read more »
Let’s face it, out of season produce can be a tasteless and costly experience. I’m convinced that for some folks, it’s the reason they don’t like a lot of vegetables. The fruits and veggies listed below are especially unimpressive and pricey out of season. Freeze them in season to enjoy their peak flavor and… Read more »
This time of year, you’ll be hard pressed to find good quality fresh strawberries at the grocery store. If you do, you end up paying a premium for strawberries that have been flown in from hundreds or thousands of miles away. California and Florida product most of the commercial strawberries in the US. While the strawberry growing season in these states runs from January to November, peak season is April through June. Outside of these months, the berries you find in supermarkets tend to be priced higher, and taste less sweet.
So how do you enjoy the sweet flavor of summer berries all year long? Make use of frozen strawberries.
Why Go Frozen
Frozen strawberries are flash-frozen as soon as they are picked, locking in the vitamins and minerals. This makes them just as nutritious as fresh, if not more so. The minute a berry is picked, it starts to lose nutritional value. In the winter months the fresh berries in the grocery store have been transported a long distance and may have less than 50% of the original nutrients. By choosing frozen strawberries you’ll be getting more vitamins, minerals and antioxidants.
Strawberries are packed with fiber, vitamins, and antioxidants. Just one serving of strawberries – eight berries – provides more vitamin C than an orange. Strawberries are also a good source of potassium, folate, fiber, and polyphenols, a type of antioxidant.
The best time to freeze your own strawberries is during peak berry season, from April to June. Buy a few extra quarts and freeze them to keep for the winter months. First hull the berries by removing the stem and lay them in a single layer on a baking sheet. Put them in the freezer overnight, or until they are solid, then transfer them to a plastic storage bag or container. Frozen strawberries will keep up to six months. You can also purchase pre-frozen berries, look for brands with just one ingredient – strawberries.
How to Use Frozen Strawberries
Here are six of my favorite ways to use frozen strawberries.
- Put them in a smoothie or milkshake. Try this Clementine Strawberry Smoothie or Strawberry Cream Vegan Milkshake.
- Make strawberry “nice” cream. A great alternative to ice cream, frozen blended berries make a creamy and naturally sweet dessert. Try Strawberry-Banana Frozen Yogurt or Roasted Strawberry Cheesecake Sherbet.
- Bake strawberry muffins. Frozen berries work well in baked goods like muffins or quick breads, like these Strawberry Chocolate Chip Muffins.
- Make strawberry jam. Once you try fresh strawberry jam, you won’t be going back to the canned stuff that’s full of sugar. Use it on toast, sandwiches, or in oatmeal and yogurt parfaits. This 3-ingredient Strawberry Chia Jam is simple and quick.
- Bake a fruit cobbler. There’s no need to thaw the berries before baking, so recipes like Triple Berry Cobbler or Very Berry Cobbler come together in just minutes.
- Cook them down into a sauce. This Simple Fruit Compote is the perfect topping for pancakes, waffles, and even chicken.
Share your favorite recipes using frozen strawberries in the comments below and be sure to sign-up for Luvo’s newsletter for more nutritious recipes and exclusive giveaways.
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