Strawberries!

It is that time of year when strawberries are hanging ripe and juicy, 

just waiting to be picked by an eager hand 

and popped into an anticipating mouth.

These are three strawberries on my 6'4" husband's hand. 

Those are some BIG berries!

Each of those giant strawberries was the size of 3 berries.

Yum.

After an evening of processing strawberries for the annual freezer fill-up, 

I made some strawberry syrup for my boys 

and their Saturday whole wheat pancake breakfast feast.

* Toss that store-bought pancake syrup and sugar-laden jam. Your family will love simple, fresh, homemade syrup. 

Whatever is left-over, use that week for almond butter-jam sandwiches for the kiddos!

And I made a quick fruit salad 

to go with their pancakes and our green smoothies. 

Strawberry Green Smoothie

- 2 cups water

- 3 cups of greens (red lettuce, collard)

-> blend 

- 1 cup frozen strawberries

- 1/4 cup ground flax

-> blend to smooth

Easy Summer Fruit Salad

- fresh strawberries

- frozen blueberries

- orange pieces (peeled, cut into slices & separated into small pieces

* optional: top off with soaked raw sunflower seeds and/or chopped raw soaked almonds; avocado is a surprisingly delicious add-in too

Simple Strawberry Syrup

- very ripe strawberries, stemmed & chopped

- honey

- cinnamon

- allspice

-> add all ingredients (sweetener and spices to taste) simmer 30 minutes, stirring frequently; smash berries to a thick pulp; put into jar and use within one week or process in hot water bath for long term canned preservation

If you are new to whole food, vegan, and/or living food eating, 

keep it simple and easy!  

Your taste buds will be delighted, 

your body will be healthier, 

and you will find more success 

in meeting your healthful aspirations.