Strawberry Banana Smoothie

1 cup almond or coconut milk (unsweetened)
½ cup chopped organic strawberries
1 frozen banana
1 tbsp hemp seeds

Blend all ingredients until smooth.


Strawberry Cocktail

Serves 4
½ lb organic strawberries, hulled and chopped
½ cup cranberry juice
2 tbsp honey
½ tsp ground ginger
2 cups sparkling mineral water
Ice and mint sprigs to serve
4 whole strawberries for garnish

Place the strawberries, cranberry juice, honey, and ginger in a blender for 30 seconds and blend until smooth. Add the sparkling mineral water, ice, and mint. Pour into glasses, garnish and serve immediately.


Strawberry Fool

Serves 4
1 pint organic strawberries, hulled and chopped
½ cup powdered sugar
1 1/14 cups low-fat plain greek yogurt
2 egg whites
Strawberry slices and mint sprigs to decorate

Place chopped strawberries in a blender and blend until smooth.

Place the yogurt in a bowl and stir in the strawberry mixture. Whisk the egg whites until peaks form and fold in gently. Spoon into serving glasses and chill for 1 hour. Decorate and serve.


Strawberry and Feta Salad

1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 cup canola oil
1 head romaine lettuce, torn
1 pint organic strawberries, sliced
1 cup cubed or crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and canola oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese.

Cover with the dressing mixture, and toss to serve.


Strawberry Thyme Butter

½ cup organic strawberries
¼ tsp thyme minced
½ cup butter
Salt to taste

In a blender or food processor, puree the strawberries and thyme coarsely. Add the butter and salt and blend until fairly smooth. Serve at room temperature.

This can be made one day in advance and refrigerated in a tightly covered container. Allow to become room temperature before serving.


Strawberries with Balsamic Vinegar

1 pint organic strawberries
2 tbsp sugar
2 tbsp balsamic vinegar
Mint sprigs for garnish

Hull the strawberries and cut them into quarters lengthwise.
Place in a bowl and toss with the vinegar and sugar.

Cover and allow to rest on the counter for about an hour so that the berries will “juice” then chill in the fridge for another hour.

Toss again before serving.