Tag Archives: strawberry

Summer Foods that Hydrate

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summer hydration fruit and vegetables cherries
Please welcome guest blogger Stefanie Davis for another post on healthy summer eating! 

Summer is here with lots of fun in the sun to be had! Drinking plenty of water is essential to maintain health in this hot season. Water is essential as our primary source of hydration, but food can also be an enjoyable and delicious way to staying cool!  Fresh seasonal fruits and vegetable are available in abundance just waiting to be enjoyed and savored! (The health benefits of eating seasonally can be reviewed here.  Increasing your produce intake improves your body’s hydration and offers natural sugars and electrolytes that replenish your body with what it needs during times of heat and perspiration.

Here are 10 of some of the best foods to help beat the heat of Summer!
(Follow the link for RECIPES)
1. Cucumbers
2. Celery
3. Tomatoes
4. Cauliflower
5. Watermelon
6. Spinach
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8. Carrots
9. Cherries
10. Radishes

Now go have more Summer fun with yummy hydrating recipes in tow! XO

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Hi there, I’m Stefanie from Simple Acres blog. I am a wife to a hard workin’ man, mommy to 3 “littles”, 10 year Registered Dietitian, writer, artist and hopeful inspirer! My passion is to bring the journey of simplicity to others through focusing on the things that really matter….the ones you love, the dreams you BELIEVE, and living in the moment with true JOY! As a RD I believe in  body love and acceptance, intuitive eating and savoring and nourishing the body with wholesome foods! I’m excited to be able to grace the pages of Lilly’s Table and look forward to joining you more as your new personal Dietitian! Please come visit me at Simple Acres and come to know me more personally on my facebook fan page, instagram and twitter! Dovidenia. XO

What a Mama really wants + Strawberry Almond Lentils

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Strawberry Lentil Salad

When you dive into the world of being a mom there is a lot of on the job training. I attempt to keep a routine, but if your children are anything like mine they spend most of their time throwing wild cards your way. Fortunately, their distractions are often cute, sweet + lovable, it is all about balance right? Keeping a schedule is a splendid idea that has helped me in many ways, but I have noticed it must have the flexibility to be completely scratched or overhauled at a moment’s notice.

At home, I have created a few strategies to allow me a bit more peace and sanity. The first is that my husband and I have a completely nerdy weekly meeting. This has lead to some big changes for us. First, we have started to climb our way out of debt as we spend time every week talking about where our money is coming and going. We still have a winding road ahead of us, but for the first time in our relationship we feel in the driver seat of our finances, not the other way around.

With this mini-success, we found ourselves eager to tackle other elements of our life. Simply knowing what is going on with our shared calendar has led to less surprises throughout our week. That all being said, what excites me the most is that we actually talk about our meal plan for the week, too.

Since starting the meal planning service, I usually create new meals + recipes on a regular basis. Because of this, I have often let the creativity of the ingredients and my whimsy lead me on a daily basis. This is my happy place. However, with two children taking turns craving my attention, this has lead to more frustration than not… for all of us. Basically, I have historically been the cliche: the cobbler who’s children have no shoes. I haven’t always meal planned for my family. Yup, kind of embarrassing considering my line of work.

By making my spouse an accountability partner things have changed around here. Our meals are more lovely and coherent. Our children get fired up about dinner (although, let’s be real- not exactly every time, they are wild cards, people!). But, the biggest thing is that I feel more sane and calm. When dinner finally arrives I can actually sit, dine and enjoy my favorite people and munch on some really good food. And one final secret- I don’t always follow the meal plans exactly, (which makes my untamable creative side very happy) but just having a starting point has made our dining experience more realistic, predictable, and enjoyable.

With Mother’s Day around the corner, I have been thinking, isn’t that what most of us mamas want? A little calm? A little more sanity? A bit more relaxing- hey, I love you and all of your wild cards- time with our family?

Considering my own motherly cravings, I have started to uncover ways to make Lilly’s Table embrace the mama lifestyle. I have always been excited about what I create on Lilly’s Table, but I have recently been working very hard to create a program that I hope every mom will love up as you enjoy meal plans that work with your schedule that are built around the seasons, veggies and everything you and your family love. I will be sharing a bit more this month, but put June 1st on your calendar for a whole lot of meal planning fun.

Me and my sweet girl who turns five on Mother's Day!

As I get my ducks in a row, I would greatly appreciate hearing from YOU! Whether you support a mom or are a mother yourself, what do YOU need in order to get a beautiful, seasonal meal on the table every night?

Finally, I am giving the first 20 mamas who sign up for service between now and Mother’s Day the first two months for free. Become a member today and you will be the first to hear about the exciting new changes on Lilly’s Table! Simply use this promo code: wmwfmd.

Of course, I do not want to leave you without a recipe to try. I originally made this recipe for my daughter’s first birthday. She is turning five on Mother’s Day and I am thrilled to be sharing this ‘day I became a mama’ with her. I made the Strawberry Almond Lentils again just the other day and was actually surprised by how few steps and ingredients there were. This toss of lentils is perfect for the sad slightly shrinking strawberries that I find myself pulling out of the back of the fridge wondering how such little sweethearts could have been shoved to the back like that. Who would dare do such a thing? (Please note, I am most likely to be blamed, I get a bit wild when the kitchen muse arrives.)

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Strawberry Lentil Salad

1 cup dry lentils, french, green or beluga
1 cup almonds, raw + whole
1 1/2 cups strawberries
2 tablespoons balsamic vinegar
1 teaspoon honey, optional or your favorite sweetener
5 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 stalks celery, (or chard stalks, or carrots or sweet peppers)
4 green onions, finely minced

Rinse and pick through the lentils. Bring the lentils up to a boil with at least three times the amount of water. Depending on the size of the lentil (tiny red are faster than the larger brown, green or french variety) boil for 15-45 minutes. When the lentil is tender to the bite it is done. Try not to over cook since this is essentially a salad and you don’t want it to be mushy.

Whisk together the vinegar, honey, salt & pepper. Slowly whisk in the olive oil to emulsify. Add the lentils to the dressing as soon as possible to marinate slightly.

Roughly chop the whole almonds into bits and pieces. Spread on a baking sheet and toast at 375 for about 5-10 minutes. Watch them carefully and stir periodically. They can go from raw to burnt very quickly.

Next, wash the strawberries and chop into small pieces. Mince the celery or any other veggies such as carrots or chard stalks.

Gently toss the lentils with the minced almonds, strawberries, celery and green onions.

Serve warm or cooled as a salad.

photo (30)

Please welcome guest blogger, Dr. Kaycie Rosen Grigel of Golden Naturopathic Clinic. 

“Rhubarb is, as we know, the secret of the good life”–Garrison Keillor

The above picture expresses my feeling about rhubarb: One pie, one fork please.  When I heard that quote above on Prairie Home Companion this weekend it just summed it up for me.  There is something special about this hardy, massive plant that just bursts out of the garden shouting “Welcome back to fresh food!”

 We have been battling the critters and the weather out in the garden this year so the pickings right now are slim, but we have a bumper crop of rhubarb which is just begging to become a tart, delicious dessert.  Crumbles are the perfect mix of really easy, kinda decadent and pretty healthy, so you  can throw it together quickly and don’t have to feel bad about having it with yogurt for breakfast the next morning.

Rhubarb Strawberry Crisp (Gluten Free)

Serves 1, or 8-10

filling:
4 cups chopped rhubarb
2 cups sliced strawberries
1/2 cup honey or maple syrup
1 Tbsp corn starch

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Crumble topping:
1 1/2 cups rolled or minute oats
1/3 cup almond meal
1/2 cup brown rice flour
1/4 cup potato starch
1/3 cup dark brown sugar
1/2 tsp salt
2 tsp vanilla
2 Tbsp milk of choice
6 Tbsp melted butter or oil

Preheat oven to 375.  Mix filling ingredients together and put into a deep dish pie plate.  Mix crumble ingredients together until they stick together in little, well, crumbles. If it’s too dry you can add a bit more milk.  Apply evenly atop the filling.  Bake for 45 minutes to 1 hour, until the filling bubbles out the top.

Here in Colorado we’re not quite ready for harvest!

I was leading a medicinal plant walk today through the woods next to my daughter’s school, and one of the kids asked me “what’s the difference between a food and a medicine?”  Ah, I love it when people ask the right question!  In summary, especially when we’re talking about plants the basic difference is that you’re probably not going to be able to make a salad out of a medicinal plant because the chemical constituents are concentrated enough that if you eat enough of it to get caloric benefit it will be either too strong a taste or not good for you.  Another girl then asked the perfect follow-up question: “but can a plant be a food AND a medicine?”

Well of course.  There would be no use for this website otherwise, now would there?  So let’s talk today about one of my favorite medicinal foods; strawberries.  In my line of work, I get to see a good portion of what’s out there on the natural supplement market, either in my own research or through patients, friends, and acquaintances who share their favorites.  Of all the products I see, especially on the multilevel marketing lines, I most frequently see powders and drinks boasting that they contain “superfoods” that have such high concentrations of bioflavonoids just a shot a day will cure heart disease, prevent cancer, reverse diabetes and keep you endlessly young.

Mostly the superfoods in the products mentioned above are deep red and purple berries and fruits from foreign lands.  They do, no doubt, contain high level of antioxidant flavonoids, and these types of chemicals are extremely important for maintaining healthy artery walls and preventing reversing cellular and DNA damage that can lead to cancers.  However, we have super foods that are fresh and locally grown, often right here in our backyard.
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Strawberries are our first berries of the season here in North America, and they contain some of the highest concentration of bioflavonoids of any fruit in the world.  They often top the list of anticancer foods, and the anthocyanadins have been shown to be good at reducing inflammation and pain.  Because they have such high vitamin C content, it is best to eat them fresh and raw to maintain optimal nutritional value.

I do have to point out though, strawberries are one food that I highly recommend eating organic.  Strawberries are highly susceptible to mold and pests, so there are many possible pesticides and fungicides that may be used on strawberries.  Local strawberries are even better, because once they are on the truck, there will be an antifungal “bomb” released in the truck to keep them fresh for transport.  Some good news on this front is that just this March a commonly used pesticide, metlyl iodide, was pulled from the market for use in California.  Methyl iodide is a potent neurotoxin that has been shown to inhibit brain and nerve development for fetuses and young children.  Even so, strawberries are always on the list of the “dirty dozen” because over 60 possible chemicals are used in conventional production.

So, happy late spring to you–enjoy our first fruit of the season!  How lucky for us that we have strawberries as food, as medicine, as our very own superfood.