Apple Oat Crisp

SEASONAL Fruit Crisp – Enjoy this fruit crisp for breakfast as well as a guilt-free dessert. Fruit alone is sweet, however most fruit crisp recipes contain added sugar or honey. The extra sweetness in this recipe comes from the juice from an orange. The almond flour and flaxmeal add flavorful fat and bonus nutrition. Increase the protein content by topping your crisp with yogurt, kefir or cottage cheese. Vary the fruit based on what’s in season.

Makes 6 servings

3 large apples or 5 medium, cored and sliced into thin slices
½  Teaspoon cinnamon
3-4 Tablespoons lemon juice (about 1 lemon) 
1/2 Cup rolled Oats
1/3 cup walnuts
¼ Cup Almond Flour
¼ cup unsweetened shredded coconut
2 Tablespoons Flax meal, Wheat germ or more Oats or Almond Flour
½ Teaspoon Combination of Cinnamon, nutmeg, pumpkin pie spice.
½ Cup Orange Juice (make your own with 1-2 fresh oranges)
Butter, oil or oil spray to prepare pan 

Preheat oven to 350
Butter, oil or spray a small baking pan
Mix apple slices with lemon and cinnamon and layer in dish.
Mix oats, almond flour, coconut, walnuts, flaxmeal and spices together.
Distribute oat mixture on top of the apple slices.
Pour orange juice over the apples.

Bake 350 for 20 minutes.
Serve warm with Yogurt, Kefir or Cream.

NOTES:
Flaxmeal and walnuts contain vegetarian sources of Omega 3 – you can also other sources such as add chia seeds and hemp seeds.
Substitute other fruit in season (berries, persimmon, peaches…)

Meat or Meatless?

Meat or Meatless? Does it matter to you? What about a blend of meat and vegetables? This is what I prefer to make although I can create totally plant based versions. My focus has always been to recommend what works best for the physical and emotional health of my clients, our planet and a diet that can be sustained. Although it may seem sexy to be a vegetarian or someone who follow a specific diet, it may not be necessary to achieve wellness…..although our planet needs us to eat less meat.

Listen to your Heart

Years ago, I took a bread making class from Ed Espe Brown at Green Gulch Farm and Buddhist Center. This was before I practiced yoga and meditation; it was to learn about creating bread with the renown author of the Tassjara Bread Book.  Ed is a Soto Zen Buddhist priest, teacher, chef and author of a newer book, No Recipe. And although some of this book is about not needing recipes to cook, it is about mindfulness with many stories from Ed’s years of being a chef at various retreat centers.  Ed suggests that we listen to our heart to learn what to cook and eat,  enjoy time in the kitchen, learn about where food comes from and value the people who produce our food. 

Crustless Mini Quiches

Prep Time: 10-20 minutes

Cook Time: 20-25 minutes (Total time will vary with appliance and setting.)

Level of Difficulty: Easy

Ingredients

1-2 tablespoons olive oil

2-3 cups chopped filling (see below)

6 large eggs from organic or pasture raised chickens

¼ cup milk ½ cup grated cheese or goat cheese (optional)

Herbs of your choice: rosemary, thyme, parsley, basil, tarragon, curry powder, turmeric

Ideas for Fillings

leeks, asparagus and gruyereonion, red/green cabbage and caraway seeds

broccoli and cheddarswiss chard, onion, fennel and feta cheese

caramelized onions, brussel sprouts and bleu cheese

zucchini, corn, tomatoes and pepper jack cheese

mushrooms, sundried tomatoes and goat cheese

Method

Preheat oven to 350° and prepare a 9-inch pie pan or 8-inch square pan with butter or cooking spray. In a medium skillet, heat 1 tablespoon of olive oil and sauté your chosen vegetable filling over medium high heat until soft. Beat eggs with milk and season with herbs, salt and pepper. Add sautéed ingredients and stir to mix the filling with the eggs. Add in cheese if using; save some cheese for the topping.

Bake for 20-25 minutes and serve with a green salad.The options are endless! This is perfect for breakfast, lunch or dinner. It is easy to make-ahead and is perfect leftover.

Floral Summer Rolls

The Forest Feast by Erin Gleeson