Berry Salad with Yogurt

We have the berries! We been to the local You-Pick field. Eat all of them? Freeze most? Now what?...

Makes 4 servings

Use organic ingredients.

1/4 cup (60 ml) each: honey and water

1/2 cup (120 ml) (dairy-free) yogurt

1 tsp. (5 ml) vanilla extract

1 cup (130 g) each: strawberries, blueberries, blackberries, and raspberries

1 Tbs. (30 g) or more chopped mint leaves

1. In a small saucepan, heat the honey and water over low heat until honey dissolved.

2. Transfer to a small dish and place in the refrigerator to cool.

3. Mix the yogurt and vanilla extract together.

4. Place the berries in a large bowl and pour cooled honey syrup over them. Gently toss.

5. Divide the berry salad evenly among 4 dishes.

6. Top each with 2 Tbs. (30 ml) yogurt mixture.

7. Sprinkle with fresh mint leaves.

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Hungarian Grape-Wine Salad Dessert

Make ahead of time and refrigerate for 2-5 hours. After dinner, bring out this salad dessert!

Szőlőbor saláta desszert (Hungarian)

2 bunches each of organic grapes of two different types (colors), washed and drained

1/2 cup  (120 ml) light, dry red wine

1 Tbs. (15 g) each organic: sugar and ground walnuts

1. Stir the sugar and walnuts into the wine.
2. When the sugar has dissolved, pour over the grapes.
3. Refrigerate for 2-5 hours.
4. Serve in small bowls.

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Berry Crisp

We have a lot of berries from U-Pick. Instead of freezing most of them, a nice dessert would be great tonight.

Serves 12

Preheat the oven to 375F (190C)

1 pound (455 g) organic strawberries, cut in half

6 ounces (175 g) each: two other types of organic berries

1/4 cup (30 g) organic sugar or less or not at all

1/3 cup (45 g) cornstarch

1 cup (130 g) organic rolled oats

1/3 cup (45 g) organic brown sugar (as much or less you desire)

1/3 cup (45 g) (gluten-free) flour

pinch or two each ground: cinnamon and cardamom

6 Tbs. (90 g) cold (dairy-free) butter, cut into small pieces

(dairy-free) ice cream or yogurt

1. Coat a square baking dish with nonstick cooking spray.

2. In a mixing bowl, combine the all the berries, sugar, and cornstarch.

3. Mix carefully and pour into the baking dish.

4. For the topping, in a food processor or by hand with two forks, combine the rolled oats, brown sugar, flour, cinnamon, and cardamom.

5. Add the butter and process/mix about 10-15 minutes, until the mixture is crumbly.

6. Scatter the topping over the berry mixture.

7. Bake 40 minutes until fruit is bubbling and topping is golden.

8. Let stand for 15 minutes.

9. Serve warm, at room temperature, or chilled.

10. Top with ice cream or yogurt.

11. Store leftovers in an airtight container.

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Chia-Berry Banana Pudding

Strange combinations...Delicious just the same.

 

Makes 2 servings

1 very ripe medium organic banana, peeled

1 cup (130 g) fresh or frozen mixed organic berries

1/2 cup (65 g) organic frozen blueberries

2 Tbs. (30 ml) organic maple syrup

1 tsp. (5 ml) vanilla extract

1/4 cup (30 g) chia seeds

optional: sliced organic strawberries and some blueberries

1. Blend in a blender: banana, mixed berries and blueberries, maple syrup, and vanilla, about 45 seconds.

2. Transfer to a wide mouth Mason Jar and stir in the chia seeds.

3. Refrigerate for 1-2 hours or overnight.

4. Serve chilled.

5. Garnish with the strawberries and some blueberries and/or chia seeds if you like.

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Mint Granita

A refreshing after dinner drink. Granita is an Italian version of sorbet ice cream. After dinner, Italians prefer fruit or a granita rather than a complex dessert. 

Granita alla Menta

Serve 6

1 3/4 cups (225 g) organic sugar

1 large bunch of mint, washed (about 2 packed cups/260 g)

juice of 2 organic lemons

2 mint herbs tea bags

1. Put the sugar in a medium saucepan with 2 cups (5 dl) of water.

2. Bring to a simmer until the sugar is dissolved.

3. Stir in the mint and lemon juice.

4. Remove from the heat.

5. Add the tea bags for 15 minutes.

6. Strain and cool.

7. Pour into a wide, shallow metal pan, so the granita comes about an inch (2,5 cm) up the side.

8. Put in the refrigerator.

9. Once the ice crystals begin to form around the sides of the pan, about an hour, scrape the granita with a fork to put the crystals back into the slush.

10. Keep freezing and scrapping every 1/2 hour to an hour, until it completely frozen in light, fluffy crystals, about 6 hours.

10. Top with a mint leaf.

Yes, Sì, you can and should do this the day beforehand.

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Grilled Peaches, Apricot Chutney, with Feta or Goat Cheese

Peaches can be an appetizer, dessert, or side-dish.

Use organic ingredients:
peaches
apricot chutney
(dairy-free) feta or goat cheese
optional: lightly chopped walnuts

1. Place the sliced peaches face down on a grill.
2. Cook about 5-7 minutes. They can be charred but not burned.
3. Turn them over.
4. Put a tablespoon (30 g) spread chutney on each half.
5. Cook another 5 minutes.
6. Before serving, crumble about a Tbs. (30 g) of cheese over each piece, and optional walnuts

                   Peach Trees                                                        

  

&    Fruit

  

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Grilled Cinnamon Peaches

A summer treat!

Serves 4

Preheat the grill to medium

4 organic peaches, cut in half and pitted

1 Tbs. (15 ml) coconut oil, melted

1 Tbs. (15 g) cinnamon, plus a little more for garnish

1 cup (240 ml) plain organic (dairy-free) yogurt or Greek yogurt

organic honey

1. Lightly brush cut sides of the peaches with coconut oil and sprinkle with cinnamon.

2. Place peaches, cut side down, on the grill.

3. Grill for 4-5 minutes, until just softened. Do not move them while grilling.

4. Carefully flip them over and grill the other side for 3 minutes, until tender.

5. Remove from the pan and arrange on a platter.

6. Spoon yogurt into the centers of the peaches and drizzle with honey. 

7. Sprinkle with additional cinnamon and serve hot.

Here are some other recipes:
https://veggiefernandezs.blogspot.com/2019/06/peaches-recipes.html

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Guava Hand Pies

Americans living in Cuba in the 1900s carried guava paste in wooden boxes, hence the name

Pan con timbal

(bread with wood)

Serves 4-6

an hour to rise and an hour to freeze 

Preheat the oven to 425F (220C)

2 1/2 cups (300 g) all-purpose flour

1 Tbs. (15 g) organic sugar

1 tsp. (5 g) sea salt

1 cup (200 g) cold unsalted butter

about 3 Tbs. (45 ml) ice-cold water

8 ounces (225 g) each: organic cream cheese (chilled) and guava paste

1 organic egg

1. Whisk together the four, sugar, and salt in a large bowl.

2. Add the butter and use a pasty blender or your fingers to work it into the flour.

3. Add the water, 1 Tbs. (15 ml) at a time and mix with your hands or a rubber spatula until the dough comes together.

4. Divide the dough into two chunks and flatten each into a disk.

5. Wrap each in plastic wrap and refrigerate for at least an hour.

6. Roll out one disk of dough to abut 1/4 inch (6 mm) thick on a well-floured board. Form into 6 by 12-inch (15 x 29 cm) rectangle.

7. Cut it into eight 3-inch (8 cm) squares.

8. Line a baking sheet with parchment paper.

9. Transfer the squares to the sheet and cover with plastic wrap while you roll out and cut the second disk of dough, giving you 16 squares of dough.

10. Slice the guava paste into 1/4-inch (6 mm) thick pieces roughly 2 x 2 inches (5 x 5 cm).

11. Slice the cream cheese in the same way.

12. Beat the egg with 1 Tbs. (15 ml) of water.

13. Working with 8 squares of pasty dough, place a slice of guava paste and a slice of cream cheer in the center of each square.

14. Using pasty brush, brush the egg wash around the edge of each square, then top with another rusty square and seal each parcel tightly, crimping the edges with a fork.

15. Place the pies on the parchment-lined baking sheet and freeze for an hour.

16. Brush the frozen pies all over with egg wash and bake for 10 minutes.

17. Lower the heat to 350F (175C) and bake another 30 minutes, until golden brown.

18. Let cool slightly before serving or serve at room temperature.

-modified ¡cuba!

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Berry Pudding

We do not have dessert that often, but we do have a lot of wild berries from the U-pick field near our house.
Use...

       

      blackberries                     blueberries                    

      

                                                                      strawberries                              or    raspberries

A. Pudding:
2 organic egg yolks (save the whites for the sauce), beaten
1 tsp. (5 ml) cream of tartar
3/4 cup (dairy-free) milk
2 cups (gluten-free) flour
1 tsp (5 g) baking soda (sodium bicarbonate)
1/4 tsp. (1,2 g) sea salt

1. Mix well and heat in a double boiler over boiling water.
2. Cover and steam for about an hour.

B. Sauce:
2 cups (400 g) crushed berries (Why not mix them?)
 (juice and all)
whites of 2 organic eggs, beaten stiff
1 1/4 cup (250 g) organic sugar beaten with 1/3 cup (65 g) (dairy-free) butter

1. Blend together gently with a mixer or eggbeater.

C. Serving:
1. When the bread has finished steaming, slice and serve with the berry sauce.

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Avocado Salad Parfaits

Your guests or just for yourself and family, will enjoy this dessert, side-dish, or snack.

Ensalada de Aguacate (Spanish)

Salade à l'avocat Parfaits (French)

Makes 4-5 servings

A. Dressing / Aliño / Sauce :

juice from half a medium organic lemon

1 minced garlic clove

1 tsp. (5 ml) olive oil (omit for an oil-free dressing)

uno/un 1. Put all the ingredients in a small bowl and whisk to emulsify.

B. Salad / Ensalada / Salade :

10-14 organic cherry tomatoes, cut in half or quartered

1 medium to large organic avocado, pit removed*, peeled and diced 

dos/deux 2. Pour all of the ingredients in a medium-size bowl.
tres/trois 3. Pour in the dressing and gently stir.
cuatro/quatre 4. Cover and refrigerante 30-60 minutes before serving

C. Serving / Sirviendo / Servir :
cinco/ cinq 5. Spoon into pretty glasses with a lemon wedge.

*Save the pit. Puncher with three toothpicks, place in water, until roots and small stock appear, plant and grow a plant. It will not produce fruit.)

-modified Vegan-ease

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Avocado Ice Cream

If you like avocados and ice cream, try combining them in an easy, no-ice-cream-maker recipe.

Freeze 4 hours

1 large avocado

1 cup (250 ml) of half-and-half cream

2/3 cup (160 ml) powder sugar

1/2 tsp. (2,5 ml) organic lemon zest

1/3 cup (80 ml) organic lemon juice

1. Purée the ingredients.

2. Pour the mixture in a 2 qts. (190 ml) baking dish.

3. Cover and freeze 4 hours.

4. Let is stand at room temperature for 15 minutes before serving.

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Berry Basil Dumplings

Dumplings are found from Africa to Middle East to Asia across to Caribbean and Latin America, hope up to North America and over to Europe. The small pieces of dough is made from either flour, potatoes, or bread and might be stuffed with meat, fish, vegetables, or why not coated with fruit? Boiled, steamed, simmered, fried, or baked all will do. Here they just soak in the warm berry juice.

Makes 6 servings

1 quart (470 l) organic berries: take your pick from A-Z

1 cup + 1 Tbs. (255 g) each: water and organic sugar

3 Tbs. (45 ml) chopped basil

1 tsp. (5 ml) organic lemon zest

2 tsp. (10 ml) each: aluminum free baking powder and organic lemon juice

1 1/2 cups (360 ml) (gluten free) flour

1/4 tsp. (1,2 ml) nutmeg

sea salt

4 Tbs. (dairy free) butter

2/3 cups (160 ml) organic half and half or dairy free coconut cream

1. In a saucepan, combine berries, 1 cup (240 ml) sugar, water, basil, lemon, and 1/4 tsp. (1,2 ml) salt.

2. Bring to a boil, lower heat and simmer until the berries are soft and thickened, about 15 minutes.

3. In a bowl, combine flour, 1 Tbs. (15 ml) sugar, baking powder, 1/2 tsp (2,4 ml) salt, and nutmeg.

4. Cut the butter with a blender until mixture is coarse crumbs.

5. Stir in half and half/coconut cream. Do not work the dough too much.

6. Drop tablespoon-size (15 ml) dumplings into the simmering berries.

7. Cover tightly, cook 15 minutes. Do not remove the cover during the cooking time.

8. Eat by themselves or drip some berries over the top.

-modified "Herb Quarterly"

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Avocado Almond Pudding

If you really want to add a conversation piece to an after dinner...

Makes 4

I.

2 very ripe organic avocados

1/4 cup (60 ml) organic honey

1 Tbs. (15 ml) vanilla extract

2 tsp. (10 ml) almond extract

1. Pulse in a food process or blender.

II.

1 cup (240 ml) unsweetened organic almond milk

1. Gradually pour into the blender.

2. Process until completely smooth and creamy.

3. Taste and a bit more honey if needed.

III.

1. Spoon pudding into serving bowls or small glasses.

2. Refrigerate 30 minutes.

3. Top with whipped cream (or leave off for dairy-free guest) and sliced, toasted organic almonds.

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Berry Cheesecake...not baked!

Mike and Alia made their annual U-pick berry trip at a nearly farm. They froze many for the winter. But here is a great dessert, and it does not have to be baked!

Serves 4

1 cup (200 g) (gluten- & dairy-free) crumbed graham cracker*

1 cup (200 g) fresh organic berries (your choice)

1 cup (200 g) organic (dairy-free) heavy whipping cream or plain yogurt

1/2 cup (100 g) organic sugar

1/2 tsp. (2,5 ml) vanilla extract

8 ounces (225 g) (dairy-free) cream cheese, softened

springs of mint for garnish

*substitutes: digestive biscuits (cookies, crackers), crunchy shortbread, wheatmeal biscuits, gingersnaps, chocolate or vanilla wafers, 

A. Filling:

1. Divide the graham cracker between 4 glasses. Set aside.
2. Purée the berries in a food processor. Set aside.
3. Heavy cream: Use a mixture to whip it with 1/4 cup (50 g) sugar, and vanilla extract, about two minutes
3. Yogurt: Whisk yogurt, 1/4 cup (50 g) sugar, and vanilla. 
 (a) Place in a bowl.
4. Beat the cream cheese and 1/4 cup (50 g) sugar until smooth, about 3-4 minutes.
5. Keep 1/4 cup (60 ml) of whipped cream.
6. Add the rest to the cream cheese to the mixture, then mix on low speed for another 1-2 minutes.
7. Divide this mixture evenly between 2 bowls.
8. Add tablespoon (15 g) berry purée to 1 bowl and 2-3 Tbs. (30-45 ml) to the other bowl.
9. Mix each bowl to make 2 shades of colored cheesecake filling.

B. To assemble:
1. Spoon the light colored cheesecake mixture over the graham cracker layer.
2. Repeat with the darker colored mixture.
3. Finish with the remaining berry purée.
4. Use the extra whipped cream to top each cheesecake.
5. Garnish with a fresh berry and springs of mint.
6. Refrigerate with any leftovers.

-modified "My Magazine" July 2017

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Chia Muffins

Chia flowering plant (picture) is in the mint family. A 16th century Mexican text stated that it was cultivated by the Aztec. The whole seeds are still used in Paraguay, Bolivia, Argentina, Mexico, and Guatemala in drinks and as food. It is a rich source of B vitamins and niacin.

Makes 12 muffins

Preheat the oven to 350F (175C)

3/4 cups (180 ml) almond milk

3 Tbs. (45 ml) each: chia seeds and organic lemon zest (about 3 large lemons)

1 cup (240 ml) almond meal

1 1/2 cups (360 ml) spelt flour (not gluten-free) or gluten-free rice or teff flour 

1 Tbs. (15 ml) baking powder

1/4 tsp. (1,2 ml) each: sea salt and baking soda

1/8 tsp (0.6 ml) ground turmeric

1/2 cup (120 ml) each organic: maple syrup and apricot nectar (juice)

1/4 cup (1,2 ml) each: melted coconut oil or olive oil and organic lemon juice

3 small organic plums or 3 large organic apricots, pitted and cut into fourths (or use half of each fruit) Frozen or canned will work as well.

1. Line cups in the muffin pan with paper liners.

2. Stir together almond milk and chia seeds. Set aside.

3. Place almond meal in a medium bowl and sift in spelt flour, baking powder, baking soda, and turmeric. Whisk to mix it all.

4. Whisk maple syrup, apricot nectar, oil, lemon juice, lemon zest, and sea salt into the chia seed mixture.

5. Scoop some of the batter into each muffin cup.

6. Lightly press 1 plum or apricot piece into the center of each muffin.

7. Bake 35 minutes or until toothpick inserted in the center of muffins comes out clean and edges are golden color.

8. Cool in the pan about 5 minutes.

9. Transfer to a wire rack to cool.

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Blueberries

Alia and Mike pick their own organic blueberries. What is not eaten are frozen for the winter. Blueberries studies suggest that they decrease the risk of obesity, diabetes, and heat disease, add: maintaining healthy bones, lowering blood pressure, and preventing cancer with all the vitamins and antioxdants stored in these little 
                                                                                                                     

Here are a few ways to enjoy them year around:

Blueberry Pear Ice Popsicles

Serve 4

1 cup (240 ml) (dairy-free) plain organic yogurt
1 cup (200 g) organic blueberries
1 organic diced pear, peace, or pineapple

1. Place the yogurt, berries, and fruit in a blender. Purée.
2. Pour the mixture into cups and place a wooden stick into the middle of each cup.
3. Freeze until completely solid.

Goodnight Blueberry Shake

Makes 2 servings

2 cups (5 dl) (dairy-free) plain organic yogurt
2 cups (400 g) organic blueberries, frozen or not

1. Add the yogurt and berries to a blender.
2. Blend until shake consistency.

Blueberry Dressing

about 9 servings

1 1/2 cups (300 g) organic blueberries
9 springs fresh thyme
3 Tbs. (45 ml) each: organic lemon juice and balsamic vinegar
1 Tbs. (15 ml) organic honey
6 Tbs. (90 ml) olive oil

1. Place all the ingredients except the oil in a sauce pan over medium heat. Cook for 10-15 minutes.
 (a) Lightly press down the berries as they cook to break them open.
 (b) Remove the fresh thyme once done.
2. Remove from the heat and allow to cool for a few minutes.
3. Whisk in the oil.
4. Drizzle dressing over chopped summer salad!
 (a) Or if you have frozen berries, over a winter salad!!

Blueberry Sauce

7 ounces (200 g) organic blueberries
2 tsp. (10 ml) organic honey
1 Tbs. (15 ml) balsamic vinegar
2 Tbs. (30 ml) organic lemon juice
pinch or two of black pepper

1. Over medium heat, mix all of the ingredients in a saucepan, cook about 15 minutes.
2. Remove with you are satisfied with the consistency.
3. Let it cook about 20 minutes.
4. Serve over anything!

Blueberry Panini

Makes 1

1 plain (gluten-free) panini
1/2 a ball of (dairy-free) mozzarella or another soft cheese
a little (dairy-free) cream cheese or butter
some Blueberry Sauce
handful of fresh basil leaves

1. Speed the cream cheese on the panini.
2. Cover with slices of mozzarella.
3. Spoon Blueberry Sauce on top.
4. Arrange basil leaves over the top.
5. Brush a little olive oil on the outside of the panini.
6. Grill in a panini maker or a frying pan, until the mozzarella is melted.
7. Berries might be hot, so let it cool a little.

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"Ricotta"

This ricotta is made with tofu. With all the ingredients, it makes a sweet and spicy dessert.

Makes 2 cups (400 g)

1 pound (455 g) organic firm tofu

1 Tbs. (15 ml) each organic: grated orange and lemon zest, and white miso

¼ cup (60 ml) organic: lemon juice and maple syrup

1 ½ tsp. (7,5 ml) nutmeg

¼ tsp. (60 ml) each: powdered ginger and cinnamon

olive oil

organic fruit

1. Press the liquid out of the tofu, rinse, drained and pat dry. Cut into fourths.

2. In a food processor, pulse the tofu.

3. Add the miso, lemon and orange juice, maple syrup, nutmeg, cinnamon, ginger, and orange and lemon zests. Pulse for a minute.

4. Slowly add some oil until smooth and very creamy.

5. In a bowl, add some fruit for a dessert.

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Baked Pears with Nut Butter

Add a little special treat after a meal with baked pears.

Serves 4

Preheat oven to 375F (190C)

2 large organic pears, sliced in half and cored

1 Tbs. (15 ml) organic lemon juice

4 Tbs. (60 ml) organic nut butter (hazel, almond, cashew, etc.)

1-2 Tbs. (15-30 ml) organic honey

1. Drizzle pear halves with lemon juice.

2. Divide the nut butter between the 4 slices of pears

3. Bake 25-35 minutes or until tender.

 (a) If the hazelnut butter begins to brown too much, over loosely with foil.

Try different varieties of pears.

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German Apple Pancakes

Apfelpfannkuchen

A. Pancakes: mix ingredients in a bowl  

3 large organic eggs

¾ cups (180 ml) each: white flour and organic milk (or a gluten-free flour and almond milk)

½ tsp. (2,5 ml) sea salt

1 1/2 Tbs. (45 ml) unsalted organic butter (almond butter-dairy free)

optional: 1/2 cup (120 ml) thin sliced organic apples

B. Filling: mix together and add to pancake mixture

1 pound (450 g) tarted fresh organic apples, chopped

1/4 cup (60 ml) each: melted butter and sugar

powdered cinnamon and nutmeg

C. Cook: 

Pour mixture into a frying pan. Cook until done.

D. Serve with 

Topping:

optional: 2 Tbs. (30 ml) melted butter and/or powdered sugar

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Strawberries with Balsamic and Black Pepper

Black pepper on strawberries? Sure...

1. Drizzle organic strawberries that are cut in half with balsamic.
2. Sprinkle with little black pepper.
         ...Dessert is read!

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