The Rural Voice, 2003-06, Page 46Rural Living
Enjoy strawberries morning 'til night
Selected by Bonnie Gropp
With June comes the taste of sweet,
juicy strawberries. On their own
they're not just delicious, but low in
calories. As an excellent source of
Vitamin C they can be part of your
nutritional requirement served up
from morning to night in a variety of
healthy, and perhaps a few less
healthy, though no less delectable
ways.
VERY BERRY WAKE-UP
SHAKE
2 1/2 cups (625 mL) hulled
strawberries
1 cup (250 mL) low-fat milk or
vanilla soy beverage
3/4 cup (175 mL) low-fat fruit
yogurt (raspberry, blueberry,
strawberry, banana)
2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) wheat germ or
instant oatmeal (optional)
In blender, process strawberries,
milk, yogurt, honey and wheat germ
if using, until smooth. Serve
immediately.
BROWN RICE AND
STRAWBERRY SALAD
2 cups (500 mL) chicken or
vegetable stock
1 cup (250 mL) whole grain
brown rice
1/3 cup (75 mL) each coarsely
chopped pecans, sunflower seeds and
pumpkin seeds
1/4 cup (50 mL) each cider
vinegar and vegetable oil
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) ground or cracked
pepper
3 cups (750 mL) quartered, hulled
strawberries
3 green onions, trimmed and
sliced
1/2 cup (125 mL) torn fresh basil
1/3 cup (75 mL) slivered dried
apricots
In medium saucepan, bring stock
and rice to boil; cover, reduce heat to
medium -low and cook for 20 to 25
minutes or just until tender. Drain off
42 THE RURAL VOICE
For a nutrition -packed lunch, stir up Brown Rice and Strawberry Salad, a meal
in a bowl starring cooked brown rice and fresh berries tossed with a cider
vinegar and honey dressing.
any liquid and let cool.
Meanwhile, in dry medium skillet,
toast pecans, sunflower seeds and
pumpkin seeds for 2 to 3 minutes; let
cool.
In bowl or jar, mix or shake
together vinegar, oil, honey and
Pepper.
Five to 10 minutes before serving,
pour dressing over berries and toss to
coat. Add toasted nuts, seeds, green
Inions and basil to rice; stir in
strawberry mixture and apricots.
Serve at room temperature on lettuce -
lined plates and garnish with fanned
strawberries and basil leaves if
desired.
SPICED PORK TENDERLOIN
WITH GINGER STRAWBERRY
SAUCE
1 tbsp (15 mL) vegetable oil
1 1/2 tsp (7 mL) each ground
cumin and coriander
1/2 tsp (2 mL) ground cinnamon
pinch cayenne pepper
1 1/2 Ib (750 g) pork tenderloin
In small bowl, mix together oil,
cumin, coriander, cinnamon and
cayenne; brush all over pork
tenderloin. Let stand for 20 minutes.
Place on grill over medium heat;
close lid and cook for 18 to 25
minutes or until just a hint of pink
remains,(or until temperature reaches
160°F/70°C on meat thermometer)
turning halfway through. Remove to
cutting board; let stand tented with
foil for 10 to 15 minutes before
diagonally slicing into 1/2 -inch
(1 cm) thick slices.
Ginger Strawberry Sauce:
3/4 cup (175 mL) apple jelly
2 tbsp (25 mL) lemon juice
1 1/2 tsp (7 mL) grated fresh
gingerroot (or 1/2 tsp/2 mL ground
ginger)
2 cups (500 mL) sliced hulled
strawberries
Meanwhile in medium saucepan,
heat jelly, lemon juice and ginger,
stirring to melt jelly. Turn off heat;
stir in strawberries. Spoon some
sauce onto plates; arrange meat slices
over top. Drizzle remaining sauce
over meat.
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