Yay! Are you proud, I finally changed the header. I do not know why it takes me so long, but it just has to be perfect before I post it. You would think I would be on top of things during my favorite season, but it seems to be just the opposite unfortunately. Anyway, let us get back to this beautiful recipe! I have been waiting to try my hand at a galette for quite a while now, but I am so glad I waited until fall! To me, freshly baked pastries are an essential part of this glorious season. The feel of the crisp fall air and colorful leaves  accompanied by a warm flaky crust stuffed with freshly baked fruit, what can be better than that? Now, I know some of you are wondering what exactly is a galette? A galette is literally a cross between a pie and a tart with a flaky crust and a delicious filling. Galettes are much easier than dealing with a pie, no more worries about torn dough or imperfect edges, because that is what galettes are all about. Irregular edges = more character. 

Plums come around at the end of summer and the beginning of fall around here. If you are lucky you might even find a local tree growing about. Though packed with nutrition, fresh and juicy plums are usually eaten in dried forms (prunes) for convenience. Though both plums and prunes are loaded with health benefits, nothing beats a fresh plum ripe for the picking. Plums provide a hefty dose of vitamin C, which aids with iron absorption. These super fruits are also high in polyphenols as well as antioxidants! Additionally, studies have shown that eating fruit (like plums) can help your eyesight as you age. With over 2000 varieties of plums available worldwide, there is  nothing stopping you from grabbing some yourself. 

Just giddy for ghee! Ghee is a type of clarified butter which originated from South Asia. With its deep nutty, caramelized flavor ghee is perfect for baking. Because of its higher smoke point, in comparison to butter, ghee is usually preferred for sautéing. Though ghee is traditionally used in South Asian dishes, it has recently become available throughout the world. To make ghee, butter is boiled down so that its residue can be removed. Because of this process, ghee can be stored on the shelf without refrigeration! Ghee is usually found in the specialty foods/ organic foods section of the grocery store (my local store actually places it near the honey). 

Vegan, Nut Free 

Ingredients:

1 cup rye flour* 

1/2 cup sorghum flour

1/2 cup chilled coconut oil or ghee (I liked the taste the ghee provided better) 

2 tbs coconut sugar

1/2 tsp sea salt

Filling:

about 3 cups sliced fresh plums (any variety is fine)

2 tbs raw honey or agave 

1 tbs sorghum flour

Instructions:

For the dough, combine the flours, cold water, oil/ghee, coconut sugar and salt in a blender or food processor and pulse until a dough begins to form. Add more cold water a little at a time if needed. Roll the dough into a ball and place it covered in the refrigerator for about 30 minutes to harden up while you prepare the filling. If you end up leaving it overnight, make sure to set it out about 1 hour ahead of time in order to soften. 

Preheat your oven to 375F degrees. 

For the filling, thinly slice your plums and toss them with about 2 tbs honey and 1 tbs sorghum flour. Set aside. 

To assemble, roll the dough into a circular shape, about 1/8 in thick. After draining any excessive amount of juice from the plums, arrange them on the dough in a circular pattern overlapping slightly. To finish it up, grab one edge of the dough and begin to fold it up towards the center (it doesn't have to be perfect as you can see from mine). Bake your galette for about 30 - 35 minutes. I found that a pizza stone works best, but a pan covered in parchment works as well. Serve with ginger ice cream (below), enjoy! 

* If you have a gluten intolerance, try subbing in some GF oat flour for the rye. 

Gluten Free, Vegan, Nut Free, Low Carb

Ingredients:

1 can full fat coconut milk

1 inch fresh ginger peeled and finely grated

3 tbs raw honey or agave 

about 1/2 cup boxed coconut milk or almond milk 

Instructions:

Whisk together the canned coconut milk, raw honey or agave, and grated ginger in a small mixing bowl. Next, freeze this mixture in ice cube trays overnight. 

The next day, add the frozen cubes and the remaining 1/2 cup boxed coconut milk to a high speed blender and blend until smooth. Add more liquid as needed (my plunger attachment came in handy for this one). Pour your ice cream in a freezer safe container and freeze until ready to serve. Enjoy! 

*This ice cream becomes hard after 5 - 8 hours, so let it sit out for a few minutes before serving time in order to soften.  

Today's Question: What is your favorite type of pie? 

Notice, I have added a google translator on the side bar. I hope it makes things a bit easier!!

Today is the first day of summer, which means budding flowers, a harvest of fresh veggies and weekly trips to the farmers market! One of my favorite summer activities is taking part in a beautiful family strawberry picking! Gorgeous berries as far as the eye can see, strawberry fields forever!  Though strawberries have quite a short growing season around here, I try my best to get as much out of them as possible. What a better combination than sweet, succulent berries and bright, subtle mint? With this fresh and creamy ice cream your family will not be able to wait till next year's season!

Strawberries are packed with both vitamin C and antioxidants, but in order to harness these nutrients at their peak, it is best to use strawberries (and other berries) within 2 - 3 days. These powerful berries help fight cancers including breast, cervical, esophageal and colon. Regulation of blood sugar, prevention of type two diabetes and plenty of cardiovascular support are also among the many health benefits of strawberries. 

Coconut milk is a key ingredient in this creamy treat. Though many might deem it impossible to create a dairy free ice cream without sacrificing decadence, the creaminess of coconut milk allows for this to be achieved. This nutritious milk not only contains 22 percent of your recommended daily dose of iron, but it also provides us with both fiber and magnesium! The saturated fats found in coconut milk are unlike the ones found in meats and more like the ones found in human breast milk, which makes it an excellent weight management supplement. Coconut milk has also been found to help lower bad cholesterol as well as benefit heart health. 

Mint, one of my favorite warm weather herbs, I toss it into soups, over yogurt and especially with desserts. This fresh tasting herb can be used in more ways than in gum. Mint can add that extra bit of zing while also providing a necessary contrast of flavor! This awesome herb has been around for along time, and it is to no surprise that it was used for medical purposes. Mint is known for its ability to help ease digestion, suppress headaches, treat cough and other respiratory conditions, clear up skin and of course aid in oral care! 

We have all had to make the decision, cup or cone? As we peered over the counter, glanced at all the colorful ice cream arrangement and thought in our heads "do I want the ice cream to drip all over my hand, or do I want limit myself to a spoon?" (some of us might still make this decision). Well, while the days of those perfectly crispy cloud-like cones are over for me, that does not mean I have to sacrifice that creamy decadence! Now after hearing about all these empowering nutrients packed into this so called dessert, feel free to indulge a little. 

Gluten Free, Vegan, Low Carb

Ingredients:

1 can full fat coconut milk

1 cup fresh strawberries (leaves left on)

2 tbs virgin coconut oil

1/3 cup local raw honey or agave 

1/2 cup packed fresh mint leaves*

1/4 tsp organic mint extract (optional)

1 whole frozen banana, cut into chunks 

1/3 cup almond milk 

Instructions:

Wash and gather all ingredients (except the frozen banana and almond milk), then add them to a high speed blender or food processor. Blend until very smooth (little green should be visible). 

Next, pour your ice cream mixture into ice cube trays or one large freezer safe dish. Freeze the ice cubes until solid or, alternately place your dish into the freezer and break the cream into chunks after freezing. 

Now, add all your frozen cubes into a high speed blender or food processor along with the frozen banana and 1/3 cup almond milk. Blend/ process until smooth. You can serve this immediately or freeze it in a large freezer safe dish for about 4 more hours to firm up. Garnish with fresh mint and enjoy! 

*If you truly do not like mint, do not worry, you really cannot taste it very much it just adds a little bit more freshness to the mix. You can feel free to leave it out though, or sub in another herb such as basil! 

Post by: Rebecca 

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This post is being featured on Our Growing Edge! To see the post, follow this link here and click on the Our Growing Edge badge. 

I try to do something new everyday, this way you never get stuck in a bottomless rut. There is nothing that smells better than some freshly planted herbs, especially if they are completely new to you! Pineapple Sage, Thai Basil and German Thyme are some new additions in my summer garden. Pineapple Sage has a somewhat sweet fruity aftertaste while also providing that classic savory sage taste. Thai Basil has that classic basil taste intertwined with a sweet floral tone. German Thyme provides a slightly bolder and more fragrant than traditional thyme making it an excellent addition to roasted veggies! Since I have never tried these lovely leaves before, a salad was the only way to go. Adding herbs to salads can really help boost the flavors while also letting the true herbal tones shine through! 

Millet is one of my all time favorite grains, similar to quinoa but alone in if itself. This hearty grain adds a clean texture and a mellow nutty tone to any meal! Millet dates back to prehistoric times in both North Africa and many other regions. As stated in Bible

to make use of in unleavened bread. Millet also helps protect against heart failure, breast cancer, gallstones, and diabetes. Additionally this powerful grain has been known to help the body repair tissue. After that list of healthy benefits, millet seems to be more than just for birds! 

Summer truly is the season of berries. Blueberries, raspberries, blackberries and strawberries come alive. In this recipe I chose berries to offset the usual uses of millet. Commonly millet is used in savory dishes as a side dish or in soups and stews. This recipe takes this unique grain to a whole new level. Sweet succulent berries are combined with nutty millet and topped off with a  sweet yet herbal dressing which complements any meal! As most know, berries are a powerhouse full of nutrients. Raspberries, are packed with phytonutrients which in turn helps increase metabolism and promote weight loss. Blueberries, as their color might suggest, provide a hefty dose of antioxidants, which fight against free radicals and help promote a healthy glow to the skin! 

Sage is known for its use in warm savory dishes, but it can also be gracefully combined with sweet flavors as well. This common herb has been used for many years in herbal medicine due to its ability to aid better brain function and anti-inflammatory properties. The Greeks and Romans used it to preserve meat while the Chinese enjoyed sage tea! The scientific name for sage derived from Latin (salvere) literally means "to be saved". 

Gluten Free, Vegan

Ingredients:

1 1/2 cups uncooked millet or quinoa 

1/3 cup fresh blueberries

1/3 cup fresh raspberries

1/3 cup fresh yellow raspberries 

1 large handful arugula 

Dressing: 

1/4 cup fresh pineapple sage leaves*

3 tbs fresh thyme leaves

3 tbs olive oil

3 tbs red wine vinegar

juice of one lemon

2 tbs raw honey or agave 

sea salt + black pepper to taste

Instructions:

To cook your millet, add about 1 3/4 cup filtered water (or 2 cups for quinoa), bring to a boil then, turn off heat. Leave the pot over the burner and allow for the millet to soak up all the liquid. Once the millet is done, place the pot in the refrigerator for about 4 hours or overnight to completely cool.    

To make the dressing, add all dressing ingredients to a high-speed blender and blend until smooth. Taste and add more salt or pepper if needed. 

To assemble, wash all fruits. Fluff the millet with a fork and add in 1/2 of the berries along with all the arugula, toss to combine. Next, add in the herbal dressing and continue to toss and combine. Place this in the refrigerator for about 1 hour for best flavor results (this is not necessary but recommended).  Before serving, add on the rest of the berries and a few more sprigs of thyme. Enjoy!

*Feel free to add on some of your own toppings! Roasted almonds, walnuts or raw hemp seeds would all be delicious! 
*If you cannot find pineapple sage, feel free to use normal sage, but I would use it sparingly since it is not as sweet. You can also simply replace sage with another herb, such as basil!  

Post by: Rebecca 

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All I am going to say is that lavender and lemon are made for each other. The zesty flavor of lemon and the sweet herbal sent of lavender are one of my favorite combinations. I have to admit spring fever has finally hit me and despite the cold weather I am craving some homemade ice cream. This ice cream combines both these wonderful flavors to create a whole new unique dessert sensation. Coconut milk makes this ice cream guilt free to boot, what more could you ask for?

Lavender, a common garden herb, gives this recipe a sweet yet herbal tone while also unifying the underlying flavors. This fragrant herb is mainly used for aromatherapy to help in relaxation, sooth migraines, and even benefit those with dementia or Alzheimer’s. It can also be used in anything from savory desserts to sweet baked goods! Lavender can be found in most health food stores in the form of a tea, but I also find it easy to grow in my garden at home!

Lemon not only provides a contrast in the flavors of this recipe but also a healthy dose of nutrients. This vibrant fruit is known to help in detoxification while also providing a hefty dose of Vitamin C. Lemons can also protect against rheumatoid arthritis and immune system health.

Coconut milk is the star ingredient in this recipe; it provides a creamy ice cream- like texture and flavor while at the same time being good for your health! Coconut milk provides tons of healthy fats, which can actually (ironically) aid in weight loss. I enjoy using coconut milk in anything from smoothies to spicy curries. This creamy milk can now be found in almost all grocery stores in the Asian food section. 

Gluten Free, Vegan, Low Carb

Ingredients:

2 cans full fat coconut milk, chilled

1/2 tsp xanthan gum 

juice of about 3 -4 lemons

1 1/2 tsp lemon zest

1/3 cup raw honey

1-2 lavender tea bags (I used 1)

Instructions:

Pour about 1/2 cup liquid coconut milk (the part below the cream) to a small bowl and add in the xanthan gum, quickly whisk to combine. 

Add the rest of the coconut milk to a large pot and heat to a simmer. Next, toss in the lavender tea bag (I removed the string off of my tea bag) and continue to simmer for about 30 seconds. Remove the pot from the burner and add in the raw honey, lemon juice, xanthan/milk mixture and zest. Continue to whisk and combine until the mixture is fully incorporated. 

Let the mixture cool to room temperature (leaving the tea bag in to soak) then place it in the fridge over night (or about 4 hours). Once the mixture is fully cooled, place it in an ice cream maker and follow the makers instructions. To finish it up, place your ice cream in the freezer for about an hour. Serve garnished with fresh lavender and lemon slices, enjoy! 

Alternately you can also freeze the ice cream mixture in small ice cube trays, then blend it along with about 1/2 cup almond milk in a high speed blender until smooth. 

Post by: Rebecca

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