strawberries everywhere!

we went to the strawberry festival at Wilson’s Farm over the weekend and bought oodles of strawberries.  my husband, gil, loves all things strawberries.  i also bought some strawberries after work on friday at the copley farmer’s market.  my plan is to make some ice cream, jam, and vinaigrette out of these delightful gems.  my refrigerator is overflowing at the moment with fresh veggies & fruits from both markets.  i think i went a little overboard.

Strawberry Frozen Yogurt   

1 pound strawberries, rinsed and hulled

3 tablespoons light agave nectar

2 teaspoon kirsch

1 cup 0% greek yogurt

1 teaspoon fresh lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the agave and kirsch. And let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart

Recipe adapted from David Lebovitz

Strawberry balsamic vinaigrette

ingredients

▪   ½ cup chopped strawberries

▪   1 tablespoon balsamic vinegar

▪   3 tablespoons avocado oil

▪   1 teaspoon fresh lemon juice

▪   1 teaspoon light agave nectar

▪   Salt and pepper, to taste

Directions

Whisk together all the ingredients and pour over your favorite salad, meats, and even vanilla ice cream.

QUICK strawberry JAM WITH AGAVE NECTAR

▪    3 cups fresh strawberries, rinsed and hulled

▪    3/4 cup light agave nectar

▪    1 teaspoon arrowroot powder

▪    Juice of half a lemon

▪    2 tsp. spiced rum (optional–YES, the alcohol burns off. If you have creme de cassis, use that instead!)

2 tsp. maple syrup (optional–but good)

Combine all ingredients into a pot.  Bring to a boil while stirring constantly. Once it boils turn down the heat and simmer for 25 minutes (don’t stop stirring it!).  pour into mason jars.

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About emashita

Nearly two years ago, I was diagnosed with pre-diabetes. My life didn’t change much, but in April of 2011, I became very ill and was diagnosed with full on diabetes. It was a bit of a wake-up call for me and I quickly changed my eating habits. I scoured the internet for information about what to eat and what to avoid when it comes to a diabetic lifestyle. I cut out refined sugars, glutens, rice and pretty much all starches. After 90 days, I went in for blood work and was told that I was free and clear of diabetes. To live a healthy lifestyle inside and out is challenging and rewarding all at once. I started this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site.
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