11/14/2008

Contact: Liza Teixeira

California Strawberry Commission

831.724.1301

STRAWBERRIES MAY BOOST BRAIN POWER AND IMPROVE OVERALL HEALTH

Watsonville, Calif.—Strawberries may boost brain power and give kids the help they need to make it through the school day. Students can optimize brain power and move to the top of their class with just a few healthy changes to run-of-the-mill food options. Keep them going this school year with fresh breakfast, lunch and afterschool snacks that will have them trading in the lackluster options they’re used to for strawberries—a super brain food.

Packed with essential vitamins and nutrients like vitamin C, potassium, fiber, folate and powerful antioxidants, strawberries are a natural and healthy fuel source that keeps children at the head of their class all year long. Folate is an essential nutrient and helps maintain a healthy brain. This important B vitamin may also aid in cognitive function.

Aside from being a great brain food, strawberries are also naturally low in sugar. For parents concerned about obesity and diabetes in their children, it’s important to know these powerful berries have less sugar than other popular fruits. In fact, adding strawberries to meal and snack times is the perfect healthy choice for adding kid friendly taste appeal to important whole grains and other healthy necessities.

A balanced diet packed with strawberries can help keep children focused on learning, while improving their attention span, memory, motor skills, learning capacity, brain function and overall health. Adding more nutrient rich strawberries to a child’s diet will give them the extra boost they need to succeed. Try substituting your child’s favorite snack and meal choices for these healthy (and tasty) strawberry options.

Strawberry Pizza

1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)

1 orange

2 packages (3 ounces each) cream cheese, softened

4 teaspoons honey, divided

1 pound fresh California strawberries, stemmed and halved

Mint sprigs, for garnish

Preheat oven to 400 degrees. Stack two biscuits; roll out to a circle about six inches in diameter, 1/8 inch thick. Place on ungreased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make five circles. Bake until lightly browned (6-8 minutes). Loosen biscuits and cool slightly. Finely grate peel from orange. Beat cheese, peel, add two teaspoons of honey; blend thoroughly and set aside. Juice orange into another bowl. Add strawberries and the remaining honey, toss. Increase oven temperature to 425 degrees. Spread biscuits with cheese mixture. Bake until edges of cheese brown lightly. Top with drained strawberries. Yield: 5 servings.

Skinny Strawberry Sandwich

8 ounces Neufchatel cheese or low-fat cream cheese, softened

1 tablespoon honey

1 teaspoon grated lemon zest

4 English muffins, split and toasted

2 cups (about 10 ounces) sliced stemmed California strawberries

Combine cheese, honey and zest until well mixed. Spread one tablespoon cheese mixture on cut side of one muffin half; top with 1/4 cup strawberries. Repeat with remaining ingredients to make eight open-faced sandwiches.

Yield: 4 servings. Tip: Make cheese mixture ahead and store in refrigerator.

Strawberry Shake

1 pound California strawberries, stemmed

2 medium bananas, peeled and cut into 1-inch pieces

3 cups ice cubes, divided

1/2 cup nonfat strawberry or plain yogurt

1/2 cup orange juice

2 tablespoons honey

Place all ingredients except 1 1/2 cups of the ice cubes in blender; blend on high speed until smooth. Add remaining ice; continue to blend until smooth. Serve in tall glasses, dividing equally.

Visit www.calstrawberry.com for more healthy snack and meal ideas.

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