It’s finally spring and after a long winter we are really excited to welcome the warmth and sunny days of summer. As a foodie lover, I’m pretty excited to finally been able to get my produce from the nearby farms and local farmer’s market.
In my opinion, nothing can beat the freshness and taste of local produced fruits and vegetables. Not to mention, they are also more affordable when compared to the prices in the grocery stores. I always try to support the nearby farms and I’ve made some really good friends in the process.
Since berries will be in season soon, I’ve decided to share a healthy and delicious strawberry recipe. This is perfect for snacks, desserts and to serve at parties. Have you ever heard someone saying NO to chocolate? Hardly!
Strawberries are known as summery, juicy, flavorful and nutritious. They are an excellent source of Vitamin C, and high in antioxidants and fiber. Strawberries may help prevent cancers. The most delicious are the locally grown varieties. Strawberries should be kept at room temperature or in the refrigerator. Choose strawberries that are a uniform, dark, red color. Eat them within a few days.
Dark chocolate is known as a source energy, vitamins, minerals, antioxidants, and healthy fats. Make sure to buy dark chocolate with at least an 85% cocoa content and low sugar levels.
Coconut are a great source of fiber, vitamins, minerals and amino acids. For people who are trying to avoid dairy, coconut products make a great replacement for creams and butters. In the Philippines they are also called the “tree of life” and used to make candies, milk, pastries and even ice cream. The extracted oil is used as a moisturizer for the hair and skin. Today, coconut oil is even being explored as a potential biofuel.
I’m really looking forward to the warmth of the coming months and do hope all you a great summer!!
- 1 lb. of fresh strawberries with leaves, washed and dried completely using paper towels
- 100 grams. of dark chocolate
- 2 tbsp. of maple syrup or honey
- ½ cup of shredded coconut
- Muffin paper liners or waxed paper
- 100 grams semi-sweet chocolate chips
- 2 tbsp of shortening or butter
- In low heat, melt the chocolate in a regular pot or a sauce pan, stirring frequently.
- Insert a toothpick at the top of each strawberry.
- Hold each strawberry by the stem and dip the bottom half into the melted chocolate. Sprinkle with shredded coconut.
- Place each strawberry in a muffin paper liner or waxed paper.
- Refrigerate until chocolate is firm.