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Sensational Strawberries!
It feels like strawberries are in season for about a day. They're here and gone in the blink of an eye and if you don't get on the Strawberry Express, forget it. No strawberries for you! Unless you listen to me and buy them all now. If you stock up now, you can bake, cook, jam, jelly, and sauce to your hearts content. Seriously, where else can you stock up on vitamin C, magnesium, and fiber in one stop? Oh, and did I mention they're only 43 calories a cup? I'll take 50! If there were a mayor of Fruit Town, it would most likely be a strawberry. Yes, these are the things I waste my time thinking about. Now, I'm off to make enough strawberry sauce to last me through the apocolypse. Cheers!

Check out some of the recipes that I'm lovin' right now:

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I already touched on the fact that strawberries won't be around for long but what if you want to make the magic last? Well, that's when canning and freezing come in handy. I'm not the craftiest gal on the block but when it comes to food, I don't play around. If there's any way to make the sweetness of a perfect strawberry last a little longer, I'm in. After I've stuffed myself with as many fresh strawberries as possible, I freeze the rest for year-round smoothies. Strawberries retain their bright flavors when frozen, and really shine when mixed with all manners of fruits, juices, milks, ice creams, and more. My current favorite is a Strawberry Banana Milkshake Smoothie. Part milkshake, part smoothie, 100 percent delicious. You'll want one for breakfast. And dessert. That's how a milkshake smoothie works, folks!

What You Need:

10 large strawberries, fresh or frozen
1 banana
3/4 cup almond milk
1/2 cup vanilla coconut yogurt
2 cups ice

What You Do:

Combine all ingredients in a covered blender and blend until the ice melts.

Each week, we highlight a member of the VegWeb community who goes above and beyond to make VegWeb a truly excellent place to spend time on the internet.

This week, meet "gnarls_baudelaire!"

VegWebber since? 2006

What do you do when you're not on VegWeb? I'm an actress. I go on auditions, act in films, and work at a restaurant.

Favorite VegWeb recipe to make for non-vegans? Chocolate chip cookies!

#1 cooking secret/tip? To make extra-creamy hummus, blend the tahini before adding the chickpeas, and add a handful of chickpeas at a time until you reach the desired consistency. You won't even end up using the whole can.

French fries or ice cream? Ice cream, duh.

Read gnarls_baudelaire's entire interview and tell her how awesome she is in the Superstar VegWebber thread!

Good luck!

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