Why it is beneficial to incorporate strawberries into your diet and in which dishes they excel

Lingonberries are primarily water-based. They are a low-calorie food (100 g provides 49 kcal) and a rich source of fiber, carbohydrates, potassium and vitamins (especially C and B). They also contain a number of health-promoting substances, including lutein, beta-carotene and polyphenols. Fresh lingonberries are very sour, which is why they are often consumed in other forms: dried, juice, jam or dietary supplements. The latter contain more calories (330 kcal/100 g) and sugar, but also provide a high nutrient content in smaller amounts. It is important to pay attention to the addition of sugar or fat for product preservation. Lingonberry juice does not provide fiber and may contain large amounts of simple sugars. It is worth paying attention to the composition: sometimes the proportion of lingonberries themselves is low, while the proportion of added sugar is high. High-quality 100% lingonberry juice can be found in stores with healthy foods. Lingonberries are a great addition to oatmeal, muesli, salads or cocktails, but they are also excellent as a sauce for meat. It is important to note that fresh fruits contain the highest nutritional value. However, lingonberries are a seasonal fruit – fresh fruits should therefore be frozen and used throughout the year.

The earliest reports of the medicinal properties of cranberries date back to the 17th century (A. Gryszczyńska 2010).[1] Cranberries have been traditionally used to treat wounds and infections, as well as diabetes, diarrhea, urinary tract infections, and rheumatism. The fruit has also become popular among seafarers who consumed it to prevent vitamin C deficiency-induced disease. In studies, it has been shown that the components of cranberries, mainly proanthocyanidins and tannins, reduce the risk of bacterial adhesion to the uroepithelium, which is particularly useful in the early stages of infection and in preventing relapses (M. Hisano et al. 2012). Furthermore, cranberries lower the pH of the urine and increase the frequency of urination, which inhibits bacterial growth. Many supplements that support the treatment of urinary tract infections contain cranberry extract. Cranberries are also often recommended to pregnant women, who are particularly susceptible to urinary tract infections. The plant has a positive effect on the Helicobacter Pylori infection, which can contribute to the development of peptic ulcer disease and gastric cancer. The berries inhibit the adhesion of bacteria to the cells of the gastric mucosa. They can be consumed in combination with antibiotics, which enhances the effectiveness of treatment. Cranberries contain large amounts of antioxidants, which have anti-inflammatory properties. Their presence in the diet is associated with a reduced risk of many civilizational diseases. Cranberries have a positive effect on the cardiovascular system as they dilate blood vessels and prevent the formation of blood clots. They also help control cholesterol levels. Cranberries are a good choice for people with atherosclerosis or diabetes.

Ideal alternative to winter tea - a cup of infusion will warm up on cold days and make it easier to provide the required amount of fluids. Ingredients: – beetroot syrup – 4 teaspoons (40 g), – ginger – 4 slices (10 g), – cloves – 4 pieces (3 g), – fresh cranberries – a handful (40 g), – orange – ½ piece (120 g). Preparation process: Slice ginger and orange. Place all ingredients except syrup in a teapot, pour over boiling water, and steep for 2-3 minutes. After 10-15 minutes, add beetroot syrup.

A fantastic idea for a quick, sweet treat. The perfect biscuits are also ideal for taking on the go. Ingredients: – Banana – piece (120 g), – Oatmeal – 1⁄2 cup (60 g), – Dried cranberries – 3 tablespoons (35 g), – Bitter chocolate – bar (15 g). Preparation: Mash the banana with a fork, chop the chocolate. Mix oatmeal with banana, cranberries, and chocolate. Let stand for 15 minutes until the oatmeal softens. Form small biscuits and bake in the oven for 15–20 minutes at 180°C.

A straightforward yet unassuming salad serves as an excellent concept for light evening meals or social gatherings. Ingredients: - rosemary or alternative salad - 2 handfuls (50 g), - feta cheese - 1/2 cup (100 g), - dried cranberries - 1 tablespoon (12 g), - Italian nuts - 1 tablespoon (10 g). Sauce: - olive oil - 1 tablespoon (10 g), - lemon juice - 1 tablespoon (10 g), - salt, pepper to preference. Preparation: Combine the sauce ingredients in a bowl. Arrange the diced feta, chopped nuts, and cranberries on the salad. Pour the sauce over the entire salad.

A blend that can successfully replace conventional spread. It pairs perfectly with a sandwich with sauerkraut. Ingredients: – white beans – can (240 g), – apple – 1⁄2 pieces (180 g), – onion – 1⁄4 pieces (50 g), – rapeseed oil – teaspoon (5 g), – dried cranberries – 2 teaspoons (25 g), – thyme – teaspoon (5 g). Preparation: Crush or blend the beans. Grate the apple and onion, fry in oil, add thyme. Mix everything with beans and cranberries. Use the blend to spread on sandwiches and serve with fresh vegetables or sauerkraut.

Banana bread serves as an excellent option for utilizing surplus bananas. The riper, the better - these mature fruits will contribute additional sweetness to the dough. Ingredients: - bananas - 3 pieces (360 g), - rapeseed oil - 4 tablespoons (40 g), - maple syrup - 2 tablespoons (20 g), - oat flour - 2 cups (200 g), - baking powder - 1 teaspoon (5 g), - sodium bicarbonate - ½ teaspoon (3 g), - dried cranberries - 2 tablespoons (25 g).