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Spring is only just arriving here on the Front Range, and local organic produce is mostly limited to spinach, kale and other cold weather greens. Fortunately, deliciously sweet organic strawberries are also arriving at the local grocery stores from some place warmer, at a more affordable price. 

I love strawberries. I add them to smoothies, salads and fruit compote. But they don’t need dressing up. Eating them by hand all on their own is a delicious, perfect snack for school or work. 

It’s a bonus they’re so good for you. Strawberries are packed full of antioxidants, ranking 4th among fruits. A cup of halved fresh strawberries is under 50 calories, and provides three grams of fiber and one gram of protein along with 149 percent of the daily recommended amount of vitamin C.  

Don’t worry about the six grams of sugar. Recent studies have shown that strawberries actually help regulate blood sugar response, and are a good choice for persons with type-2 diabetes. The polyphenols in strawberries also make them a good anti-inflammatory food. Something I should mention is that strawberries are number five on the EWGs Dirty Dozen listof foods heavily contaminated with pesticides. Buy organic or from a low-spray local grower if you can.   

Strawberries are easily the stars of healthy desserts, salads, and snacks. Here’s one of my favorite whole food healthy smoothie recipes.  

Strawberry Spinach Salad in a Glass (one serving)

1 cup fresh or frozen organic strawberries 
2 handfuls organic baby spinach leaves 
3-4 oz. yogurt 

Place all ingredients in a blender and blend on highest speed until smooth and frosty. Pour into a glass and enjoy!