A Healthy, Gluten-Free, Dinner and Dessert {Recipes}

20150803_172514 What to do with our abundant Peach Harvest?! Bake Dessert, of course!

When I was deep in my Macrobiotic/Vegan eating craze, I looked for any opportunity to eat sweets! Alicia Silverstone's cookbook, "The Kind Diet" was my favorite go-to for super easy, fun, yummy, healthy food!

I loved her recipe, Peach Crumble, and thought of it right away when we harvested our peaches! We didn't have everything on hand, so I made some substitutions and I think it came out even better than I remembered! I made it gluten free by only using brown rice flour (and not quite as much crumble), and I switched out the apple juice for tart cherry juice instead (an extra anti-inflammatory bonus), used only maple syrup and peaches as the sweetener, and opted for coconut oil instead of safflower oil.

peach crumble

peach crumble

Here's how the recipe looks, inspired by Alicia's:

Serves 4-6.

Ingredients:

The Filling:

4C sliced peaches

1 1/4C tart cherry juice

2TBS kuzu

1tsp lemon juice

2tsp vanilla extract

pinch of sea salt

The Topping:

1 1/2C gluten free rolled oats

1C brown rice flour

1/4tsp sea salt

1/4tsp ground cinnamon

3/4C coconut oil

1C maple syrup

1C chopped pecans

Directions:

Preheat oven to 350. Place peaches in 9in baking pan. Reserve 1/4C cherry juice in small bowl. Heat remaining 1 1/2C in saucepan. Place the kuzu in with the reserved cherry juice and stir with a fork until it dissolves. Whisk the kuzu mixture and lemon juice into the hot cherry juice, stirring continually to prevent lumps from forming. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat, and add the vanilla extract and salt. Pour over peaches in the pan.

To make the topping, combine oats, flour, salt, and cinnamon in a large bowl and set aside. Heat th eoil and syrup together in a separate pan, then pour over the flour misture and mix well with a whisk. Stir in the nuts. Crumble the topping over the fruit, then cover the pan with foil and bake for 30min. Remove the foil and bake 15-25min longer or until the topping is golden and the fruit filling bubbles a little.

We also made peach, tomato gazpacho, but we'll have to see when Paul is ready to give up his culinary creation before I share! ;)

sun gold tomatoes

Our Sun Gold Tomatoes are GLORIOUS, as are our zucchini's, so I thought it would be the perfect opportunity to make a Zucchini 'Pasta' dish, inspired by this recipe I received in my inbox from The Joyful Belly last week. Since I didn't have all the ingredients on hand, I decided to make this raw vegan pesto I found online, and add some tomatoes to it, and OMG it was sooo delish!!!

zucchini tomato pesto pasta

Here's the recipe:

Pasta:

2 Zucchini's made into 'zoodles' by slicing them with a veggie peeler on all sides, until you reach the seeds.

1 Summer Squash sliced the same as above

1-2C halved sun gold tomatoes

Pesto:

5 garlic cloves

1 1/2C basil leaves

1/3C olive oil

1/3C nutritional yeast (great B12 boost and cheesy substitute)

1C pumpkin seeds

3/4tsp sea salt

Directions:

Combine veggies in a bowl. You can toss in some olive oil and heat on a saute pan on medium for a few minutes to warm and wilt everything, or just leave it in bowl and eat raw. Add all the pesto ingredients to a blender and add 3/4C water to whizz together. Pour over veggies and enjoy!

So, there you have it, a farm fresh dinner and dessert from our house to yours! May you enjoy the fruits of your labor and get closely connected with food, with the source of prana / life force energy and with yourself through this beautiful practice of self care ~ growing your own food and cooking.

Click here for more menu planning and recipe inspiration.

In good health,

KATE-SIGNATURE