Strawberries are packed with Vitamins A, B-complex,
& E and minerals such as manganese, iron, and zinc. They are rich in
antioxidants which boosts their ability to rebuild, repair, and rejuvenate the
body. They also have high levels of phenols, which act as an anti-inflammatory
which makes it an essential food for those suffering from autoimmune disorders
such as asthma, chronic fatigue syndrome, fibromyalgia, rheumatoid arthritis,
multiple sclerosis, restless leg syndrome, colitis, COPD, IBS, neuropathy,
Crohn’s disease, lupus, guillain-barre syndrome, and Hashimoto’s thyroiditis.
We have a great recipe for fresh strawberry jam from the Medical Medium.
This homemade strawberry jam not only has an
incredible flavor and aroma; it’s also going to be fresher than any store
bought variety, free of preservatives and refined sugar, and so simple to make!
This recipe gives you two ways of making it—keep it raw or cook it. Both are
delicious and give you an easy way to bring more berries into your diet.
Place the strawberries, coconut sugar, vanilla extract and lemon juice in a
medium-sized bowl. Using the bottom of a glass, mash the strawberries until
they are smooth but chunky. Taste and adjust sweetness. Pour into jars and keep
in the fridge for 3-4 days or freeze in containers.
Alternatively, place the mixture in a saucepan and cook over low heat for 45-50
minutes, until thick and syrupy. Pour into jars and keep in the fridge for 1-2
weeks or freeze in containers. Makes about 2-3 cups of jam