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Sorry about posting two dessert recipes in a row but I just could not resist! I promise an Independence day side dish will be coming up soon. Spoiler alert, add corn to your shopping list! 

Summer is the season of berries! They are probably the one thing I miss when wintertime comes around. The colors, the flavors, fresh desserts, I love it all! This recipe not only goes along with your independence celebration, but it also showcases the bountiful summer berry harvest! 

Blueberries, nothing beats a fresh blueberry right off the vine, not blueberry candy, not packaged blueberry ice pops and definitely not the blueberries that come in muffin mixes! These plump beauties help fight aging, memory loss and are packed with antioxidants, which work with our body's defense system. Blueberries are also on the low part of the glycemic index scale, therefore making them a perfect addition for diabetics. According to whfoods.com blueberries are one of the world's top 150 healthiest foods!

Walnuts, also in the top world's healthiest foods, are packed with a unique type of vitamin E, which has shown to provide important protection from heart problems. Additionally walnuts work to provide both healthy blood vessels and blood pressure. Due to their calcium content, walnuts are also though to benefit bone health. In some recent studies, walnuts have shown to help reduce dat deposits around the waist, which in turn helps fight obesity. 

Greek yogurt is far superior to regular yogurt! More protein, less fat, it has pretty much won me over.This special type of yogurt is strained making it have a creamy and indulgent texture. Greek yogurt also makes for a great substitute for things such as sour cream or cream cheese! Just recently has this unique yogurt come into popularity, even though its been around for quite some time. Greek yogurt has been shown to help digestion by maintaining a healthy gut and even fight against bad breath! 

Gluten Free, Vegan Version, Raw Version, Low Carb

Ingredients:

for the crust:

3/4 cup raw walnuts 

3/4 cup GF rolled oats 

1/4 cup ground flax meal 

1/2 tsp sea salt

2 medjoole dates, pitted

4 tbs coconut oil, melted

for the filling (vegan version below):

3/4 cup greek yogurt

juice of 1/2 lemon

1 -2  tbs agave nectar

fresh blueberries (or blackberries) 

fresh strawberries (or raspberries) 

fresh mint 

Instructions:

For the crust, add the rolled oats to a high speed blender, pulse until finely ground. Next add in the raw walnuts and continue to pulse until finely chopped. Now, add in the dates, coconut oil, flax and salt. Blend this mixture until all ingredients are fully incorporated. Divide this mixture into 4 tart tins or ramekin dishes lined with parchment paper, press in firmly to make a crust. Be careful, this crust is very fragile but the thicker your it is, the better it will hold up. Place the crusts into the freezer for about an hour while you make your filling. 

For the filling, add the greek yogurt, lemon juice and agave to a small bowl, whisk to combine. 

To assemble, remove the tart crusts from the mold and pour about 1/4 of the yogurt mixture into each dish, top with fresh berries and mint. Serve immediately or place in the freezer (without the berries) for a few hours, then add on the toppings. Enjoy! 

*A delicious vegan alternative for the filling in this recipe is my lemon cashew cheesecake! Follow the recipe for the filling here!   

Post by: Rebecca 

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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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