Strawberry Season

Yes!

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

• 1/4 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

• 1/4 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.

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 oil

• Salt 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.

Brownies!

Because it's spring, because the sun is shining, because chocolate has healing powers, try this recipe.

Cacao beans, once harvested, fermented, and roasted, are a particularly potent source of healing antioxidants. 

Georgetown University studies show that flavonols, antioxidants found in chocolate, help lower your levels of "bad" LDL cholesterol and boost "good" HDL cholesterol. They ease inflammation and help prevent clotting and arterial plaque formation.

Natural unsweetened cocoa powder has the highest level of cocoa flavonols and is the healthiest form of chocolate. 

Try to buy organic, Fair Trade–certified cocoa powder. Fair Trade certification aims to protect farmers in developing countries from exploitation by large corporations or from price fluctuations for commodity crops. In order to be Fair Trade–certified, companies are required to pay farmers a fair price for crops, enabling farmers to pay their workers a living wage, avoid using child labor and practice environmentally friendly farming methods.

Brownies

You will need: 

• 1 1/2 cups rice OR spelt flour

• 2 tablespoons flaxseed meal (i.e. ground flaxseeds)

• 1/4 cup organic cocoa powder

• pinch salt

• 1/2 teaspoon cinnamon

• 3/4 cup maple syrup

• 1 teaspoon vanilla extract

• 1/4 cup sunflower oil

• 1/4 cup boiling water

Preheat your oven to 350 degrees. 

Grease an 8″ x 8″ brownie pan.

In a large mixing bowl, combine the flour, cocoa, cinnamon and salt together.

Add the maple, vanilla, and oil into the dry ingredients and mix well. 

The batter will be clumpy. 

Add the hot water and mix until batter becomes thick.

Pour into brownie pan and bake for 40-50 minutes or until a toothpick/knife comes out clean.

Allow to sit in the pan and cool for about 20 minutes.



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Spinach for spring

A wonderful spring vegetable, spinach is growing in many farmers' greenhouses right now. Enjoy its mineral rich content and know that your digestive tract will thank you for eating green fiber! You can substitute chard if you like, which is another delicious green member of the chenopodium family.

SPINACH ROSEMARY SOUP

Rosemary adds a complex flavor to this simple soup while helping to boost brain function and immunity.

You will need:

• 2 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, chopped

• 2 tablespoons rosemary, fresh

• 1/2 teaspoon nutmeg

• sea salt and black pepper to taste

• 2 cups red potatoes, rinsed and cubed

• 4 cups chicken or vegetable broth

• 6 cups fresh spinach (or chard)

To prepare:

Add oil to a large saucepan over medium heat. 

Add onion, garlic, rosemary, nutmeg, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 5 minutes. 

Pour in broth.. Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more.

Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired.

Serve the soup garnished with nutmeg, if desired, and topped with a spoonful of yogurt (cow or almond).

MUNG BEAN AND SPINACH STEW

This fresh spring stew will nourish you and re-vitalize your senses! Breathe in the aromas of ginger and chiles and savor their digestive power.

You will need:

• 3 tablespoons coconut oil

• 1/2 tablespoon minced ginger

• 2 cloves minced garlic

• 1/2 teaspoon chile powder

• 1 teaspoon smoked paprika

• 2 teaspoons Tamari or soy sauce

• 4 cups mung beans, soaked overnight and cooked

• 1 cup water

• 1/2 cup fresh cilantro

• 2 cups fresh spinach

• 1 cup cooked quinoa

• 1/3 cup toasted pumpkin seeds

To serve:

• Freshly squeezed lime juice

• Cilantro 

To prepare:

Rinse and drain mung beans. Cook in 8 cups water, skimming any foam that rises to the top. Once tender, drain and rinse once more.

Rinse and cook quinoa in 2 cups water with a pinch of salt.

Place minced garlic and ginger in a skillet with coconut oil. Saute on medium heat for 3 minutes, or until fragrant. Add chile, paprika, and tamari. 

Reduce heat to low. Add cooked mung beans and stir together.

Add water, cilantro and spinach.

Cook on medium heat until spinach is wilted, about 3 minutes.

Turn off the heat, stir in the rest of the ingredients, and serve in bowls garnished with fresh cilantro and lemon juice.

Maple Delights for Spring

Call me crazy. I live in northern Vermont, despite the fact that I grew up in Mediterranean Italy. Go figure. 

Truly, though, this state is the best-kept secret ever because of our harsh winters that lead to glorious mud - I mean - spring, then abundant summer and radiant fall. 

Right now, maple sap is running, the birds are singing, and I saw the first signs of the garden beds emerging from under the mountains of snow this morning! It's time to celebrate with maple-inspired spring breakfasts and snacks.

Maple syrup is an incredibly nutritious and mineral-rich food. It is also minimally processed, which helps our bodies metabolize it more slowly than refined sugars without robbing minerals from our blood and bones to digest it. When I drink maple sap from our trees or savor maple syrup in the spring, I truly feel aligned with the seasons.

STEEL CUT OATCAKES

This is my favorite thing to do with leftover oatmeal.

You will need:

• 1 cup rice or spelt flour

• 2 tablespoons maple syrup

• 1/2 teaspoon nutmeg

• 1/2 teaspoon each: baking powder and baking soda

• pinch salt

• 1 cup cooked steel-cut oats*

• 1 large egg, lightly beaten OR 1 tablespoon flaxseed meal soaked briefly in just as much warm water

• 1/2 cup full fat unsweetened yogurt (cow, goat, or almond)

• 1/2 cup milk (cow, oat, or almond)

• 3 tablespoons melted butter or coconut oil

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon lemon juice

*To cook the oats:

Soak overnight in cold water. In the morning, rinse, drain, and cook with twice as much water, stirring often, for 20 minutes. Add vanilla, butter, salt, cinnamon, cardamom, nutmeg and top with almonds and berries if you like. Save leftovers for oatcakes.

To prepare the oatcakes:

In a large bowl, mix together the flour, syrup, nutmeg baking powder, baking soda and salt.

Make a well in the center. Into it, stir together the oats, egg, yogurt, milk, oil, vanilla and lemon juice. 

Stir these wet ingredients into the dry, mixing until incorporated but not completely smooth.

To cook the oatcakes:

Preheat a non-stick or cast iron griddle over medium high heat. Lightly brush with butter or coconut oil. Ladle about 1/4 cup of the batter onto the pan.

Cook until the edges become dry and the center bubbles, about 3 minutes.

Flip and cook on the other side until golden and puffed, about another 2 minutes. Remove to a platter and keep warm in a low oven if needed. Continue until all batter is used.

Serve the oatcakes with fresh or frozen berries heated in a small pot of maple syrup.

COCONUT MAPLE BREAD

This makes a wonderful breakfast with nut butter and jam or a delightful afternoon snack with a cup of dandelion root tea.

You will need:

• 2 tablespoons flaxseed meal soaked briefly in 1/4 cup warm water

• 1 cup coconut milk

• 1 teaspoon vanilla extract

• 3 tablespoons maple syrup

• 1 teaspoon apple cider vinegar

• 1/2 cup coconut flour

• 1 1/2 cups flour - rice or spelt

• 1 teaspoon baking powder

• 1 teaspoon each: cinnamon and ginger

• 1/2 teaspoon each: cardamom and cloves

• pinch salt

• 1 cup shredded, unsweetened coconut

• 3 tablespoons coconut oil, melted

Preheat an oven to 350 degrees.

Soak flaxseed in a large bowl. 

After 5 minutes or so, add coconut milk, vanilla, maple and vinegar.

Add flours, baking powder, spices and salt. Stir in the coconut. 

Fold in the melted coconut oil.

Grease a loaf pan. I like to melt coconut oil in the loaf pan in the preheating oven, then pour melted oil into the batter and save a bit for greasing. 

Once the loaf pan is greased, pour in the batter and bake for about 45 minutes. Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a cutting board. Slice thickly and serve as is or with almond butter and maple syrup.

MAPLE ALMOND ORANGE CAKE

This is a fabulous hiking snack and makes an elegant dessert when covered in coconut maple frosting

You will need:

1 1/2 cups sliced almonds

1/2 cup maple syrup

2 sticks butter OR 1/2 cup coconut oil

zest and juice of 1 orange

2 large eggs, lightly beaten OR 2 tablespoon flaxseed meal soaked briefly in just as much warm water

3/4 cup yogurt (cow, goat, or almond)

2 1/2 cups flour - rice or spelt

1 teaspoon baking powder

1/2 teaspoon each: cinnamon and nutmeg

pinch salt

Preheat the oven to 350 degrees.

Toast almonds over very low heat in a dry saute pan until they are golden. 

Save a few almonds to top the cake.

In a large bowl, whisk together the syrup, butter or oil, juice and zest, eggs, and yogurt.

When the mixture is quite smooth, add the flour, baking powder, salt and spices. Mix until the dry ingredients are just incorporated.

Fold in the almonds.

Grease a loaf pan or round cake pan and fill with the batter. Smooth and flatten the top and sprinkle with the reserved almonds.

Bake for about 45 minutes.

Remove the cake from the oven and let it cool in the pan for about 30 minutes before turning out onto a plate or cutting board and serving.

Click this link for maple pecan cookies and grain-free maple treats!

Brussels Sprouts

These adorable tiny cabbages might get a bad rap, but they are a delicious and ideal mid-winter cleansing food.

ROASTED ALMOND BRUSSELS SPROUTS

You will need:

• 2 tablespoons extra virgin olive oil

• 1 tablespoon stone ground brown mustard

• 1 teaspoon caraway seeds

• 1/2 cup almonds, chopped

• 1 pound Brussels sprouts, trimmed and cut in half, rinsed and patted dry

• ¼ teaspoon sea salt

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together the olive oil, mustard, caraway seeds, and almonds. Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan. Season the Brussels sprouts with sea salt and roast for 20 minutes, tossing occasionally.

Enjoy with white bean velouté.

WHITE BEAN VELOUTE

Choose cannellini (white kidney) or Vermont yellow-eye beans.

To soak dry beans, place ½ cup in a large bowl and cover with 1 inch water. Soak for 8 hours or overnight.

Pour beans through strainer and allow to drain.

Rinse with water until liquid runs clear through strainer.

Pour into a stock pot with 3 cups water.

Cover pot and turn heat on high.

Bring to a boil, watching carefully to make sure that beans do not boil over.

Once the pot has come to a boil, remove lid and reduce to medium heat. Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender.

Strain and rinse once more.

If using canned beans, choose ones with no salt added (I like Eden Organics). Strain and rinse before proceeding.

Meanwhile, make caramelized onions (see below).

Once beans are cooked, add:

• ¼ cup olive oil

• 1 tablespoon dried thyme

• Salt and freshly ground black pepper

• Caramelized onions (see below)

Purée in food processor or with immersion blender.

CARAMELIZED ONIONS

Choose 1 large yellow onion. Chop off top and bottom, peel skin and slice in half width-wise.

Place two halves flat on cutting board and slice each one into thin crescent moons. Follow the ridges of the onion when chopping.

Heat 2 Tablespoons olive oil in a skillet that has a matching lid.

When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low, and cover.

Simmer for 10 minutes, stirring occasionally.

Add salt and any desired spices and simmer for 15 more minutes, until onion starts to brown.

Add water if onion is sticking to the bottom of the skillet.

New Year, Healthy Eating

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