Berries, Berries Everywhere

If you’re like me you love picking berries. There is something meditative about the process of gently pulling ripe berries from the vine while leaving those not yet ready to be picked. This weekend the berry focus was blueberries. I went to my CSA, Bradley Farms right here in Lanesborough and the blueberry bushes were heavy with berries. 24 pints later my freezer is well stocked for the mid winter lack of fresh local berry blues. I even picked again today with my daughter. And since I gave a talk this morning I decided to make a blueberry buckle for the occasion that was a hit…recipe to follow.

blueberry

a couple weeks ago I made this little fruit tart with mixed berries and kiwi that was also pretty yummy.

fruit tart

AND…I made this delicious cherry cheesecake when my daughter Hannah came to visit from sun scorched California last weekend. It is a gluten free recipe with almond meal crust.

cherry cheesecake

I am continuously struck by nature’s generosity. This year in Massachusetts it seems that berries in particular have been very happy. Last month we picked cherries and red raspberries locally. All the rain has been a plus for the berry patches (well not strawberries) so I complain much less about a long string of rainy days. The blackberry patch I cultivate in my own yard that may look just wild to passersby has offered up over 5 pounds of fruit for me to pick along with much to share with the birds and chipmunks who favor fresh berries like me.

raspberry cherries 

A wise teacher once told me that if I eat what the animals eat I will have optimal health. I thought about that (being a baker it was hard to take in) and it has proven to be true. As much as I love fresh baked goods including breads and pastries, I know that sooner or later I don’t feel well when I over indulge. True confession time, I am at that point!

So for now the baking will cease as I reclaim my clarity and energy with more whole grains and fresh vegetables and less sweet treats. I will practice what I teach and have a sympathetic ear to those who also experience the sweet over load. It’s all good because my freezer if full of potential desserts for future days.

garden

I send prayers of gratitude to all that has given of itself on this day.

The strong beans, and the hardy grains, the beautiful leafy green plants and the sweet juicy fruits.

I thank the sun that warmed and vitalized them, just as it does me,

and the Earth that held and nourished them, as it does me,

and the waters that bathed and refreshed them, as they do for me,

I thank the fire that transformed them, just as I wish to be transformed by the fire of Spirit.

I thank the hands that grew and prepared this food, just as I thank all those that have touched me in so many ways. 

                                                                                    Sedonia Cahill

Leanne’s Blueberry Buckle

 Topping:

 ¼ cup whole oats

¼ cup garbanzo bean flour

¼ cup flax meal

¼ cup maple sugar

Nutmeg about ½ tsp

6 Tbsp Earth Balance butter

 Cake:

 ¾ cup brown rice flour

¾ cup garbanzo bean flour

¼ cup flax meal

1 tsp baking powder

½ tsp baking soda

Pinch sea salt

6 Tbsp Earth Balance butter

1/3 cup maple sugar

Lemon zest from half lemon

½ cup Greek yogurt

2 eggs (or if vegan use 1/3 cup applesauce)

2 – 3 cups fresh blueberries

 Preheat oven to 350 degrees. Prepare a 9 inch square glass baking pan with Spectrum organic all vegetable shortening.

 To make topping place oats in magic bullet or food processor and pulse until ground. Add garbanzo bean flour, flax meal, maple sugar and nutmeg to the oats. Then add cold Earth Balance and blend until crumbly. Place in freezer until ready to use.

 For the cake sift together the flours, baking powder and soda and salt. In a large mixing bowl cream the Earth Balance, maple sugar, lemon zest until light and fluffy. Add eggs one at a time (or applesauce if vegan) and thoroughly blend.

 Alternate adding dry ingredients and yogurt and almond milk until all are blended well together. Once fully blended fold in half the blueberries. Transfer mixture to prepared cake pan. Top with remaining blueberries and then top with crumb mixture. Bake for approximately 50 minutes until brown and the center if firm when pressed down.

Enjoy and remember those leafy greens out in the garden too

http://leanne_yinger.healthcoach.integrativenutrition.com

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