Mother Earth Living

Meet the Superfruits: Silken Strawberry Whip

Take a look at the compelling new research on the antioxidant properties of common and exotic fruits.
By Karta Purkh Singh Khalsa
July/August 2007


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It’s high in calcium, fiber, and protein but contains no caffeine: what could be sweeter?

Fruit just might be the ultimate food. Delicious and brimming with an array of vitamins and minerals, plus low in calories, fruit goes far beyond a glass of orange juice with breakfast. Recent studies suggest that berries, cherries, grapes, pomegranates and a plethora of exotic tropical goodies may help prevent cancer, heart disease and the age-related brain fuzzies.

But why visit the pharmacy for all this nutrition? Just pull up a chair at the breakfast table. Fifty years of scientific research have shown that the healthiest diets are loaded with fruits and vegetables. For decades, the main reason to eat fruit was thought to be vitamin C. Recently, though, a host of new tongue-twisting nutrient chemicals have dominated the discussion. Now the news is coming at us like an avalanche: More than 65 scientific studies have been published since 2004 on the antioxidants from bilberry (Vaccinium myrtillus) alone.

Silken Strawberry Whip
Makes 1 serving

1½ cups papaya
6 strawberries
1 generous tablespoon avocado
1 tablespoon maple syrup cup water or milk

In a blender, combine all ingredients and blend until smooth. Pour into a glass and enjoy.

Click here for the original article, Meet the Superfruits. 

Recipe source: Lana, Wai. Wai Lana’s Favorite Juices. Malibu, California: Wai Lana Productions, 2003.








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