Recipes / Root Chakra / Treats / Vegan

Agave nectar ginger strawberry carpaccio

I made this beautiful strawberry carpaccio yesterday to bring to a picnic my neighbour organized in her garden. Bearing in mind that we are having a heatwave here in the UK, and yesterday was the hottest day of the year so far, this fresh cooling recipe was a fabulous choice to cool us down.

This recipe proves that you don’t need to spend hours in the kitchen to wow your friends. It is a simple but impressive dessert recipe that would impress (and please) even your foodiest friends. The agave nectar and ginger sauce is definitely the wow factor in this recipe. Surely, ginger and strawberry are a match made in heaven!


According to Ayurveda, the food we eat plays an essential role in regulating our body temperature, and some foods and drinks can cool you down or warm you up.

In general, foods with high water content keep your body hydrated and therefore, they help your body to cool from inside. This is why strawberries, which are 92 per cent water, are your best friends on days with high temperatures.

Strawberries are also a high antioxidant food, rich in vitamin C, B, potassium and flavonoids. Also, strawberries have heart-healthy properties and help the digestive system, which makes them a wonderful healing food. And their seeds on their exterior are a source of small amounts of omega-3 fatty acids!

Did you know their gorgeous red colour make the perfect fruit to feed the Root chakra?


I used to hate strawberries. I know, hate is a strong word, but, honestly, I couldn’t stand the smell, the texture and their seeds on their exterior. I was a teenager when my mum revealed to me one day that she felt a strong dislike for strawberries when she was pregnant with me.

Oh, now all makes sense.

But everything changed when I decided to give another chance to strawberries.

It was summer, probably on the hottest day of that year on a beach in Barcelona. I thought icy cold drinks and popsicles were my only options to beat the heat, but then, my friend took out of her portable cooler a bowl of big fresh strawberries. She offered me saying: let’s have strawberries, they will cool us down.

Oh my! They tasted heavenly to me.

Just like this strawberry carpaccio but with the addition of the sweet gingery flavour.

Go organic. Most strawberries are treated with high amounts of pesticides and fungicides so buying them organically is the only way to avoid chemical contamination.

Happy cooking,

Agave nectar ginger strawberry carpaccio

This delicious strawberry carpaccio marinated in agave nectar and ginger sauce will impress even your foodiest friends!
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine International
Servings 4 people


  • 500 gr organic strawberries cut very thin
  • 2.5 / 1 cm / in fresh ginger minced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp agave nectar or organic honey
  • nuts or pistachios chopped (optional)


  • Whisk together the minced ginger, agave nectar, and olive oil in a bowl until well combined.
  • Cut the strawberries very thin and place them flat on a plate. Pour over the ginger sauce and let it marinate for 30 minutes in the fridge. Sprinkle with chopped nuts or pistachios (optional)
Keyword Vegan, Vegetarian

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About Author

Hello! My name is Laura. I'm a holistic counsellor and an Intuitive Eating coach, currently studying nutrition & lifestyle coaching. With a flair for food and cooking, you'll find me making a mess in my kitchen creating and photographing colourful meals.