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The Yoga of Strawberry Eating

Thursday, July 7, 2011

It's strawberry season here in Haliburton County and what a fantastic time of  year! I think the posture I do most right now is the Strawberry Eating Yoga Pose.  I have mastered it, and believe that it is a pose that everyone can do!  All have to you do is eat as many strawberries, in as many different ways as possible, as often as you can during the season. Strawberries on top of pancakes, with ice cream, with yogurt and granola, in a green leafy salad, mixed up in a smoothie, cooked in muffins,  mixed with shortcake and whipping cream, and my all time favourite - strawberries dipped in chocolate. How about some homemade strawberry jam, or a delicious strawberry pie? My daughter likes to freeze strawberries and use them as ice cubes in her lemonade.  We keep a bowl on the counter and just pop one all on it's own.  There are so many variations of this great posture.  Beginners and advanced strawberry lovers can participate.   Life just doesn't get any yummier.  Unless of course you freeze the fresh Ontario Strawberries and then pull them out in the middle of the cold winter day in January and you get that Strawberry Eating Yoga Pose feeling all over again.

I especially enjoy the sweet smell of strawberries when they are fresh picked.  Whether you get them at the local farmers market, pick them yourself or go to the  grocery store they are all yummy.  The best news is that strawberries are not only a perfect early-summer treat, they're also powerful little packages of nutrition, full of antioxidants, Vitamin C, and cancer-fighting phenols.  I love  a food that is delicious to eat and is good for you.  Below is a recipe that I got one time when I was at the Kripalu Centre for Yoga and Health in Lennox Mass.  I modify it and substitute ingredients depending on what I have in the kitchen.  It's another possibility for enjoying these delightful little berries.  Good luck perfecting your newest and most important pose!

Strawberry Rice Salad:

For the salad

1 cup cooked white basmati rice

½ cup diced frozen mango, thawed

¼ cup sliced dates

½ cup fresh sliced strawberries

¼ cup sliced celery

For the dressing

¼ cup mayonnaise

2 teaspoons champagne vinegar

1 teaspoon apple cider vinegar

2 teaspoons honey

Pinch of sea salt

Whisk dressing ingredients in a large mixing bowl. Add salad ingredients and

toss. Best  served at room temperature.

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