Late Summer Blackberry Fool
This is such a refreshing delight, especially at the end of the summer when blackberry season is in full force. However, you can use any berry that is currently sweet and ripe.
Makes 6 servings
Time: 30-60min (including refrigeration time)
3-4 cups blackberries + 12-18 extra (to freeze)
2 tablespoons sugar
1/2 cup heavy whipping cream
2-3 tablespoons sugar
2 cups Greek yogurt (regular plain yogurt works too)
Lime juice and zest
Optional: 1 teaspoon rose water
Toppings: frozen blackberries, chopped pistachio, lime zest
Place the 12-18 individual blackberries on a plate in the freezer until ready to serve. In a small saucepan cook blackberries and 2 tablespoons sugar until broken down and reduced, ~ 10 minutes. Add additional sweetener if desired. Place a fine mesh sieve over a bowl. Pour blackberry mixture through fine mesh sieve to strain the seeds. Use a spoon to scrape the mixture through the sieve. Pour 3-4 tablespoons of the berry sauce into each of the 4-6 glasses (you may have some leftover depending on how many servings you make). Chill in refrigerator.
Meanwhile, beat the heavy cream and 2-3 tablespoons sugar until soft peaks form. Add the yogurt, juice of 1/2 lime, zest of 1/2 lime, and rose water. Continue to whip the yogurt mixture until smooth and creamy, or about 1-2 minutes.
Divide the yogurt mixture into the glasses. Cover and set to cool until right prior to serving. Sprinkle with finely chopped pistachios and lime zest, and top with frozen blackberries.
Note: you can use honey in place of sugar if you like. Adjust the amount based on preference.
Savory Oatmeal with Grated Zucchini & Eggplant
Savory oatmeal is a great alternative to traditional oatmeal because it is rich in protein, quality fat, and provides a serving of veggies! You can use whatever veggies you like in place of zucchini and eggplant. I highly recommend choosing pasture-raised eggs because they contain more nutrients, especially vitamin A and E, compared to conventional alternatives.
Makes 1 serving
Time: 5-10 minutes
½ cup old fashioned rolled oats
1 cup + water
1 cup grated zucchini and eggplant (or any other chopped/grated veggie)
Dulse granules to taste
Salt and fresh ground pepper to taste
Grass-fed butter or olive oil
Optional Toppings: avocado slices, basil, grated cheese, hot sauce, etc
In a medium sauce pan add the rolled oats, water, your choice of veggies and cook until the veggies are tender. You may need to add more water during the cooking process. Season with salt and pepper and your choice of spices. Smoked paprika or curry powder go really well with zucchini and eggplant.
Meanwhile in a cast iron skillet, add your choice of fat, and heat over medium. Fry up two pasture raised eggs. Season with salt and pepper. Transfer the oatmeal into a bowl, top with fried eggs, and top with your choices of toppings.
Note: To keep recipe low FODMAP choose veggies that are safe per the Monash University Low FODMAP app. Do not add onions or garlic.
This dish is delicious with in-season tomatoes and zucchini from the farmer’s market. The tomatoes, hands down, make the dish. Add your choice of protein whether its diced organic Italian chicken sausage or ground grass-fed beef or poultry. If you choose the latter, you will need to be more generous with the salt.
Makes 2 servings.
Time: ~ 15-20 minutes
1 tablespoon extra virgin olive oil
4 large cremini mushrooms, finely chopped
½ medium yellow onion, finely chopped
Your choice of protein (2x chopped organic chicken sausage or ½ lb ground grass-fed meat)
1 teaspoon fennel seeds
Chili flakes to taste
2 large cloves garlic, finely minced
2 large ripe beefsteak tomatoes
2 large yellow zucchini (green is ok too)
½ cup red wine
Salt and fresh ground pepper to taste
2 – 2oz servings of spaghetti pasta (cooked to package instructions)
Toppings: extra virgin olive oil, grated pecorino/parmesan, fresh basil
Bring a large pot of water to boil and cook pasta per package instructions. Julienne the two large zucchini into thin pasta like threads using a julienne peeler. Dice the remaining core and set aside.
Meanwhile, heat a large cast iron pan over medium and add the olive oil. Once warm add the diced mushrooms, yellow onion, diced zucchini core, and your choice of protein. Season with fennel seeds and chili flakes. If using ground meat, season with ½ teaspoon salt. Once the meat is cooked and veggies tender, add the garlic and chopped tomatoes. Stir well and cover with lid. Let simmer on medium low.
After about 5 minutes, add the red wine, stir, and cover with lid to retain moisture. Allow to simmer on low until the tomatoes are completely broken down and the mixture is soupy. Season with additional salt and freshly ground pepper to taste.
Divide the zucchini noodles (zoodles) into two pasta bowls and heat briefly in the microwave for 1-2 minutes or until tender. Top each with 1 serving of cooked spaghetti pasta and stir to combine. Divide the tomato sauce over top and garnish with a drizzle olive oil, grated cheese, and plenty of chopped basil.
Notes: Jovial gluten free spaghetti pasta is one of the best GF alternatives. To keep recipe dairy free simply skip the cheese topping.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.