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.
Here's how the recipe looks, inspired by Alicia's:
4C sliced peaches
1 1/4C tart cherry juice
1tsp lemon juice
2tsp vanilla extract
pinch of sea salt
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
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! ;)
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!!!
Here's the recipe:
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
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
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.
In good health,