vegetarian Archives | Page 125 of 128

It’s officially summer. The solstice came and went and now it’s 100 degrees all of the sudden. It’s as if mother nature was waiting for that precise moment to turn the heat up to unbearable. I’ve been dreading it for several weeks, but I’m a Texan born and raised so dealing with the heat is in my blood. Time to quit whining about it and just take it as it comes.

After I get past the initial shock and drenching sweat it brings, I remember all the things I love about summer. Summer produce (arguably the best all year round) explodes at the farmer’s markets. I buy way too many blueberries and peaches, but I always seem to end up eating them all or making them into jam before they go bad. Ominous storms roll through in the summer, bringing beautiful grey clouds and a welcome temporary drop in temperatures. Sometimes there’s nothing better than a good summer storm to drench the earth and cool it off for a bit. Life seems to become less complicated and focused on simpler things like good ice cream and lounging in the shade.

Although I tend to rely less on my oven and more on raw foods and un-fussy preparations during the summer, I couldn’t resist making up a quick crumble with the trio of berries resting in my fridge last weekend. I had a lime lying around, so I combined the zest with the berries to give it an extra punch of flavor. And, to cool things off a bit, I served it with a spiced coconut yogurt. I baked up the crumble just in time to enjoy a fleeting summer storm, rolling through and offering a bit of relief from the sun.

Mixed Berry Crumble with Spiced Coconut Yogurt
notes: I made my crumble in my cast iron pan, but feel free to use any baking dish of a similar size. Just make sure to lightly grease it with oil. You may have some crumble topping left over, but don’t throw it out! You can freeze it and save it for the next crumble or for adding to the top of muffins, pancakes, etc. The crumble should serve 6 people.

crumble
3 1/2 to 4 cups mixed berries (I used blueberries, raspberries, and cherries)
6 tbsp coconut sugar, divided
zest of 1 organic un-waxed lime
3/4 cup whole rolled oats
1/2 cup of oat flour (or any flour of your choice)
pinch of salt
1/8 tsp ground cloves
heaping 1/4 cup chopped pecans
1/4 cup coconut oil at room temperature (solid)

spiced coconut yogurt
1 6 to 8 oz container plain coconut milk yogurt
1/2 to 1 tbsp pure maple syrup (or honey if not making it vegan)
1/8 tsp each of ground cloves and ground cardamom

Preheat your oven to 350 degrees. Toss the berries, 2 tbsp of the coconut sugar, and lime zest together in a bowl and set aside. In a separate bowl, mix together the oats, flour, salt, sugar, ground cloves, and pecans until combined. Add the coconut oil and mash it into the dry mixture with a fork or your fingers until the crumble topping forms. Pour the berries and their accumulated juices into a seasoned cast iron pan (or a lightly greased baking dish) and spread them out into an even layer. Spread the crumble mixture over the top of the berries in an even layer (you may have some left over). Bake the crumble at 350 degrees for 30 to 35 minutes until the topping is golden and the filling is bubbly.

While the crumble is cooling, combine all of the ingredients for the spiced coconut yogurt. Taste and adjust for sweetness or spices. Serve along side or on top of the crumble. Enjoy!

Traveling a lot for work = eating out a lot = a growing craving for whole foods and raw vegetables/fruits. This little equation is why I don’t have any lovely baked goods for you today. But, I promise to get on that as soon as the weekend arrives! 🙂

When I’m home, I don’t really eat meat (I rarely buy it at the store) or processed foods. I eat a lot of grains, fruits, and veggies. After being gone for several days, I was craving something raw, fresh, and delicious. This salad came together with the few things I had in my fridge, plus a homemade mustard-y vinaigrette. It was rather simple, but a revelation in taste. It’s light, crisp, refreshing, tangy, salty, and sweet all at once. If you’ve never tried a salad with shredded brussel sprouts, consider this your introduction.

Shredded Brussel Sprout Salad
I ate this entire thing for my lunch, but it can serve 2 as a side. To make it vegan, leave out the feta.

7 or 8 large brussel sprouts, cleaned and trimmed/core removed
1 orange
2 handfuls of sliced almonds, toasted
feta cheese (optional)
smoked sea salt or fleur de sel

1 tbsp mustard
1 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp agave

After you have washed and trimmed your brussel sprouts, use a sharp knife to remove the core. Thinly slice the brussel sprouts and set them aside. Peel your orange and cut it into segments (I did this by peeling my orange with a knife and then cutting out the wedges from between each membrane, also referred to as a “supreme”). Put the brussel sprouts in a bowl and separate the leaves with your fingers. Top with the oranges, almonds, and feta if using. In a small clean bowl or jar, mix the mustard, vinegar, oil, and agave. Drizzle a bit of the dressing over the salad, sprinkle with sea salt, and Enjoy!