June 25, 2014

Strawberry Season

It is here.
These delightful ruby fruits are sure to bring the feeling of summer to any moment.
Try these recipes to savor strawberry season.

Strawberry Shortcake

For the strawberries, mix together and set aside:
1 1/2 pounds strawberries, stemmed and quartered
2 tablespoons raw honey
1 teaspoon cinnamon
1 teaspoon lemon juice​​

For the shortcake, preheat oven to 375 degrees.
Mix together:
1 cup cornmeal
1 cup oat flour
1/2 cup coconut flour
1 teaspoon each: baking soda and baking powder
pinch salt
1/2 teaspoon each: cardamom, nutmeg and cinnamon

Cut in 1/4 cup coconut oil in small pieces and toss well, so that little pea-sized pearls of coconut oil are coated in the flour mixture.

Add and mix to incorporate:
juice of 1/2 lemon
2 tablespoons maple syrup
1 teaspoon vanilla extract
If dough is too try, add a few spoonfuls of cold water.

Oil a cookie sheet, shape dough into balls, and flatten slightly into hockey puck shapes on the cookie sheet.
Bake at 375 for 15 minutes, or until a knife tests clean.
Top with strawberries and whipped coconut cream if you like.

​​Whipped Coconut Cream

You will need:
1 cup​ coconut milk
1 teaspoon vanilla extract
zest of 1 lemon
2 tablespoons raw honey
2 tablespoons coconut butter
Whip together with immersion blender or in a food processor.

Strawberry Basil Salad

You will need:4 cups strawberries, quartered (about 1 pound)
2 tablespoons fresh basil, chopped
2 teaspoons balsamic vinegar
2 medium cucumbers, peeled, halved lengthwise, and sliced (about 2 cups)
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Mix all ingredients together. Chill for 1/2 hour before serving.

Strawberry Lemon Balm Quinoa

Rinse and cook 1 cup quinoa in 2 cups water.
As quinoa cooks, add:
1 teaspoon salt1 tablespoon coconut oil

1/2 teaspoon each: nutmeg and coriander

Meanwhile, chop 2 cups strawberries and 1 cup fresh lemon balm leaves.

Add to the quinoa towards the end of cooking and cover so that the cooking steam melds the flavors.

Enjoy with grilled chicken or tempeh!

June 23, 2014

Summer Dinners

Happy Summer!
The days are long and lovely. It's time to spend time outside and soak up the green world all around us.
Try these picnic-friendly recipes to invigorate you after a long day and enjoy the evening outdoors. Thanks to Saveur for this recipe inspiration.

Kohlrabi Potato Salad

This traditional Swedish recipe is unique and delicious. Kohlrabi, a Brassica family cultivar, tastes like a cross between cabbage and broccoli.

You will need:
1 pound potatoes or any kind
4 tablespoons unsalted butter
1 small kohlrabi, chopped
1 cup roughly chopped kohlrabi leaves
⅓ cup roughly chopped dill
Salt and freshly ground black pepper, to taste

Steam potatoes in until tender, 18–20 minutes; set aside. 

Melt butter in a 12" skillet over medium-high heat. Add kohlrabi pieces; cook, stirring occasionally, until crisp-tender, 5–7 minutes. Add reserved potatoes, the chopped kohlrabi leaves, dill, salt, and pepper; cook until leaves are wilted, 1–2 minutes more. Serve warm or at room temperature.

Corn Salad

A classic Midwest United States recipe that reminds me of my mother's Kansan heritage.

You will need:
½ cup apple cider vinegar
¼ cup olive oilSalt and freshly ground black pepper, to taste
2 cups fresh peas
3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved
2 stalks celery, finely chopped
1 medium yellow onion, finely chopped
1 avocado, chopped

Whisk vinegar, oil, salt, and pepper in a large bowl; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1–2 minutes. Drain and add to bowl along with remaining ingredients; toss to combine. Let sit for 30 minutes before serving.


A healthy take on the traditional Pennsylvania Dutch recipe, these will delight a crowd of picnic-goers.

You will need:
1 cup maple syrup
1 teaspoon vanilla extract
2 eggs (OR 4 tablespoons flaxseed meal dissolved in 1/4 cup warm water)
6 tablespoons butter, melted
2 cups flour (spelt, rice, or whole wheat), plus more for pan
1 teaspoon each: baking powder and baking soda
pinch salt
1/2 teaspoon each: nutmeg and cinnamon

Heat oven to 350°. Oil a 9″ x 13″ baking pan; set aside.
Whisk together maple, vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth.
Add flour, powder, salt, spices and stir until just combined.
Spread batter in prepared pan. Bake for about 20 minutes.
Cool, slice and enjoy! These are a great base for fresh berries and fruit salads, too.

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