13.3.08

This is no creepy breakfast food

After talking about food toxicity, here's one for health - from farm-fresh, luscious, red strawberries.

My cousin arrived from Baguio and brought loads of strawberries. I thought perhaps, aside from making strawberry milkshake for the afternoon snack, I would also prepare crepe with strawberry filling for a very late breakfast. Here’s what I used to do the crepe batter.

4 eggs
1 c. flour
2 tbsp. sugar
1 c. milk
1/4 c. water
1 tbsp. melted butter, cooled

Beat eggs in medium mixing bowl. Gradually add flour and sugar alternately with milk and water, beating until smooth. Beat in melted butter. Refrigerate batter at least one hour before use. When ready to use, lightly butter 6-8 inch non-stick pan. Pour scant 1/4 cup of batter into preheated skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown, turn and cook other side until light brown. Stack with waxed paper between each. Keep covered. Will yield 12 crepes.

Strawberry Filling

¾ cup whipped cream chilled
¼ cup powdered sugar plus extra for sprinkling
¾ cup sliced fresh yummy strawberries

Beat 3/4 cup chilled whipped cream with 1/4 cup powdered sugar in chilled bowl until stiff. Fold in 3/4 cup sliced fresh strawberries. And then spoon in about 2 tablespoons into each crepe; roll up. 2 crepes per serving. Seam side down. Sprinkle with powdered sugar. Take with your morning coffee and later wash with warm honey lemon juice.

Ooohhh lah lah! Healthy!

Speaking of strawberries here's what this website informs us about its nutritional properties.

It is "a superstar when it comes to anti-oxidant power, says Dr. Barry Sears in his book The Top 100 Zone Foods. In addition, 1 cup of strawberries gives you a whopping 140 percent of your recommended daily allowance of vitamin C. Strawberries are also packed with flavonoids, two in particular, called quercetin and kaempferol. Research shows that these two flavonoids help keep bad (LDL) cholesterol from oxidizing and damaging artery walls.

Strawberries also contain ellargic acid also found in raspberries, blackberries, cranberries, grapes, cherries, walnuts, pecans and Brazil nuts which acts as a scavenger to bind cancer-causing chemicals, making them inactive. It inhibits the ability of other chemicals to cause mutations in bacteria. In addition, it prevents binding of carcinogens to DNA and reduces the incidence of cancer in cultured human cells exposed to carcinogens."

And a notable reminder when buying them: "Select strawberries that have a full red color and avoid any that are uncolored or white".

Cheers!

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