2 pints strawberries, rinsed, trimmed & halved or quartered (depending on berry size)
handful of rhubarb stalks, cut in half lengthwise and diced to desired size (matched to strawberries’)
1 cup coconut sugar (or 3/4 cup cane sugar)
Optional: 1 Tbsp lemon juice, 1/2 tsp vanilla, 1/2 tsp cinnamon.
Combine ingredients in heavy-bottomed pot and set over a low flame. Stir and let simmer until fruit softens and starts to release juices. To preserve color, add a squeeze of lemon juice. To jazz it up, add vanilla and/or cinnamon. Once jam starts to thicken, taste for sweetness and adjust. Turn off flame and leave to cool off. Store in refrigerator.
1lb medium-sized sunchokes, peeled and halved
2/3 cup cherry tomatoes, halved
1/3 cup black olives, pitted & halved
handful of mint leaves (or basil), coarsely chopped
1/2 cup radishes, trimmed & halved
2 sprigs of green onion, chopped
3 Tbs olive or sunflower oil
lemon, juice of
In a pot, cover sunchokes with water, add 1/2 lemon juice and bring to boil. Lower flame and continue cooking for approximately 7 minutes or until a fork goes through sunchokes easily (take care not to have them be too soft). Drain, give a few minutes to cool off and combine with ingredients remaining ingredients. Enjoy!!
For a protein kick, add smoked trout or baked salmon.
1/4 cup coconut (or coconut) oil
1 cup almond flour
1/3 cup quinoa (or spelt) flour
1 cup sugar
4 eggs, separated
2 1/2 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp orange juice
1/4 tsp sea salt
Preheat oven to 350ºF. Line bottom and sides of 9″ round pan with parchment paper and brush with oil. Combine dry ingredients, reserving 2/3 sugar, in a bowl. In another bowl, combine reserved sugar and egg yolks, using an electric mixer. Whip until mixture is thick, about 5 minutes. Beat in coconut oil, lemon zest and juices. Fold in dry ingredients. In clean and dry bowl, beat egg whites until white peaks are formed. Fold in 1/3 off egg-white mixture into batter. Gradually, fold in remainder. Pour batter into pan. Bake 35-40 minutes. Remove from oven and allow to cool. Invert to remove from pan and set right side up.
1 cup pitted dates (or dried apricots or prunes)
3 cups oat flour (or oats ground in food processor)
3 cups rolled oats
3/4 cup chopped walnuts or pecans
1/2 cup olive oil
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cardamon (optional)
While preparing and measuring ingredients, soak dates (or other dried fruit) in hot/boiled water for about 20 minutes (water should just cover the fruit). Preheat oven to 350ºF. Either grease or line with parchment paper a 7″x7″ pan. Combine all dry ingredients in a large bowl. Combine all wet ingredients (not dates) in another. Add wet ingredients to dry and mix well. With an immersion blender, purée dates into paste. Press half the batter mixture into pan and spread date purée evenly. Cover with remaining batter and press down lightly. Bake for 30 minutes or until lightly browned. Let cool and set. Cut into squares. The squares will harden overnight and will be perfect to portion out into travel snacks or enjoyed throughout the day.
1 cup yellow cornmeal
1 Tbsp coconut sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup pumpkin purée
1 large egg beaten
2 Tbsp olive oil
Mix dry ingredients together in a bowl. Add remaining ingredients, blending everything well. Onto a well-heated & slightly oiled pan ladle batter in desired sizing. Flip pancakes when top is almost dry. Once cooked through, serve drizzled with maple syrup.