Spring = Strawberries! In a season of transition from the typically "cold" fruits rich in fiber like apples, pears, and oranges to the summer fruits rich in water and minerals (peach, watermelon, melon), a fruit emerges that becomes the symbol of spring rebirth: the strawberry.
The strawberry plant (Fragaria) gives us a "false fruit." Like the apple or pear, it is easy to grow because it has a stolon-like branching system that tends to expand very quickly, seeking the right soil to attach and grow. The first strawberry cultivation began in France in the 18th century, followed by rapid expansion in the Mediterranean scrubland, precisely because of the fruit's ease of growth.
The fruit (or rather, false fruit) is rich in nutrients, particularly vitamin C and anthocyanins. The sugar content is lower than that of some fruits in its family (Rosaceae, such as apples, pears, or apricots), but it should be carefully considered in your diet (about 7g of sugars per 100g of strawberries).
Among the nutritional precautions to consider, remember that strawberries can stimulate the release of histamine; therefore, they should be limited in cases of intestinal dysbiosis. Furthermore, for people who suffer from allergies to certain types of pollen, strawberries fall within the physiological mechanism of allergic cross-reactions, just like many of the Rosaceae mentioned above.
Used over the centuries in many recipes, both sweet and savory, strawberries are now also used by performance athletes (combined with rice) to stimulate a delicious carbohydrate boost before or after exercise.
We will now look at a delicious recipe. Ingredients for 2 people:
- 4-6 Wasa slices (whole wheat or grain) or 6 rice cakes;
- 340g plain Greek yogurt (or Skyr);
- 150g fresh strawberries;
- 1 cup espresso (diluted with a little water if you prefer a milder flavor);
- optional: 1 teaspoon honey or maple syrup, or a few drops of stevia;
- a pinch of unsweetened cocoa powder or cinnamon;
METHOD
In a bowl, beat the Greek yogurt (or Skyr) with a hand or electric whisk for a couple of minutes along with the sweetener of your choice. This will make it airier and more mousse-like. Wash and thinly slice the strawberries. Quickly dip the Wasa slices (or cakes) in the cold or lukewarm coffee. Don't soak them too long, or they'll become too soft; they should retain a slight crunch. In two large glasses or a small container, alternate layers of Wasa/crushed biscuits, a generous layer of whipped yogurt, and strawberries.
Continue until all the ingredients are used up (usually 2 or 3 layers). Dust the surface with bitter cocoa, cinnamon, or chopped pistachios, and garnish with a few strawberry slices.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Enjoy your breakfast!
(Article by Dr. Paolo Gallo)
