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Berrylicious “Crobbler”

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Ever heard of a crobbler before? Probably not! This dessert is truly a “Tiffany original.” Inspired by the Northwest’s luscious berries, a crobbler is a cross between a crisp and a cobbler, making for one scrumptious dessert! The antioxidants that you’ll receive from a serving of this will give your body a lovely health kick. Enjoy!

Preparation Time: 5-8 minutes Cook time: 30 minutes | Yields: 6 servings

Topping

1 cup of gluten free flour (I like a mix of 1/3 coconut flour and 2/3 brown rice flour) and 1⁄4 cup almond meal OR gluten free oats
1⁄4 cup unrefined cane sugar (or 1/3 cup xylitol)
1 teaspoon baking powder
1⁄4 teaspoon salt
3 tablespoons organic butter or ghee
1 beaten egg
3 1⁄2 tablespoons milk (I prefer Hemp milk or gluten free rice milk)

Filling

5 cups of berries, apples, and/or pears (a little rhubarb is also nice if you like it a bit more tart). Frozen berries work just fine, you might just have to use a bit more arrowroot powder to get the right thickness.
1/3 cup agave syrup (or about 20 drops of stevia)
2 tablespoons lemon juice
2 to 3 tablespoons arrowroot powder

1. Preheat the oven to 400 degrees F. In a medium saucepan heat the fruit, agave, lemon juice, and arrowroot powder. Cook until the mixture gets thick and hot (10 minutes or so).

2. In a mixing bowl combine the flours, almond meal (or GF oats), sweetener, baking powder, and salt. Cut in the butter until you have just small pebble sized bits of butter.

3. In a small bowl whisk together the milk and the egg and then add it to the flour and mix.

4. Pour the fruit mixture into an 8X8 baking dish. Top the fruit with dollops of the topping mixture or just crumble it over the top.

5. Bake 20 to 25 minutes until golden on top. Let it cool at least 10 minutes. Try serving with “Coconut Bliss” frozen dessert (if you can find this product in your area).

Wild Baby Greens Salad with Raspberry Vinaigrette and Candied Walnuts

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While spring and summer are typically the best time of the year to enjoy salads, I just can’t help but enjoy this salad as long as I can get my hands on some fresh baby greens. It is so delicious! And so healthy! Learn how to make this tasty dressing and how to candy your own walnuts with healthy ingredients.

This salad tastes like spring in your mouth! I just love it! This recipe also includes a quick and easy way to “candy” walnuts. Walnuts are great for the brain, they can decrease inflammation in the body, and they can increase immune function. They are also used in Chinese medicine to “enrich sperm” and support the kidneys and adrenals.

Preparation Time: 5 minutes | Cook Time: 5 to 8 minutes | Yields: 4 servings

6 cups mixed baby greens
1 cup raw walnut halves
½ teaspoon sea salt
1/8 cup dark agave syrup

Vinaigrette:

½ cup raspberries (fresh or frozen and thawed are fine)
2 to 3 tablespoons unrefined olive oil
1 tablespoon balsamic vinegar
1 to 2 tablespoons raspberry balsamic vinegar (if this is unavailable, just use regular balsamic)
Optional: 1 to 3 tablespoons agave or maple syrup (this will make the dressing less
tart if you prefer it that way)

1. Put the raspberries and vinegar in the blender and blend on high; add in the olive oil while the blender is on and let it blend another 30 seconds to one minute, until everything is smooth.
2. Put the clean greens either in mixing bowl or on separate serving plates.
3. Heat the walnuts in a small skillet over med/low heat. Stir every minute or so and
cook until toasted and fragrant, but not burned (5 or so minutes). Add salt and then
the agave syrup.
4. Stir the walnut mixture and then turn off the heat. Continue to stir until the nuts are “candied.”
5. Pour the dressing over the greens and then top with the walnuts. They are nice served
warm on top of the cool salad. Try this with sliced or grated apple. I have also
enjoyed this salad with a bit of feta cheese on top. Mmmmm!

SMOOTHIES: Sunny Summer Recipes

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Summer Smoothie Recipes

2 cups apricots

1/2  teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 teaspoon vanilla extract

1-1/2 cups almond milk

greens

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 1 cup blueberries

1 large banana

1-1/2 cups of nut milk or water

greens

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1-1/2 cups berries

flesh and water of 1 young coconut

small handful of basil leaves

spinach

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 3-1/2 cups watermelon

1 inch fresh ginger

2 tablespoons chia seeds (optional, for a thicker smoothie)

greens

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 1 mango

1 banana

1-1/2 cups water

greens

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1 cup unhulled strawberries

1 cup frozen unhulled strawberries

1 cup cashew milk

basil

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 1-1/2 cups red papaya

1 cup inner rib celery leaves

romaine lettuce leaves from the middle of the head

1-1/2 cups water

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2 plums

1 peach

1 teaspoon vanilla extract

1-1/2 cups of water or almond milk

greens

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 1-1/2 cups red or green grapes

2 cups melon (any variety)

greens

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 1 cup of guava or feijoa (pineapple guava)

flesh and water of 1 young coconut

zest and juice of 1 lemon or lime

greens

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 1 cup unhulled strawberries

2 bananas

1 cup water

handful of mint or other green

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 1 cup pitted cherries

1 banana

1 to 2 tablespoons raw cacao

1-1/2 cups water or nut milk

greens

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 2 bananas

1 cup raspberries

zest of 1 lemon

1-1/2 cups water

greens

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 2-1/2 cups cantaloupe

1 cup unhulled strawberries

mint

greens

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 3 bananas

2 tablespoons raw cacao

1-1/2 cups water or nut milk

mint

greens

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 1 mango

2 oranges, peeled

1 cup water

greens

passion fruit pulp, to top the finished smoothie