1/2 cup rolled oats
1/2 tsp honey
2/3 cup water or milk
small handful nuts
1/2 tsp cinnamon
small pinch sea salt
large handful blueberries
Combine all ingredients except last in blender or food processor. Adjust water as necessary. Transfer to bowl, add blueberries and carry on! This delicacy can be pre-made the night before to enjoy in the morning (just add a bit more liquid).
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.