I love, love, love strawberries! When Art and I bought our house out in the country several years ago, along with it came a huge vegetable garden, fruit trees, and a small strawberry patch. Strawberries just happen to be one of my favourite fruits and this summer I’ve been experimenting with whole food, plant base recipes using our own strawberries. Keeping with our principles of not using any chemicals on our property, these organic berries are so tasty that it’s hard to resist the temptation of not eating them all before I get to my kitchen to use them.
So I thought I would share some of the ways that you can use these delightful tasty fruits in your every day meals while they are in season.
Ingredients: Lemon Cashew Cream (soak the cashews for at least 4 hours before using)
-1 cup of unsalted cashews
-1/2 cup of water
-1 tsp of freshly grated lemon zest
-1 tbsp of freshly squeezed lemon juice
-2 cups, chopped strawberries
-2 tbsp, sucanat
-2 tbsp, balsamic vinegar
-whole wheat bread
-chopped fresh basil
Soak the cashews for at least 4 hours and cover completely with water. Soak at room temperature. Drain, and rinse. Place in a high speed blender along with ½ cup of water, lemon zest, and lemon juice.
- Blend until creamy and smooth. Transfer to a bowl and refrigerate until chilled. You can store in your refrigerator for up to 3 days.
- To make the bruschetta, combine the strawberries, sucanat and balsamic vinegar in a bowl.
- Toast the bread and spread with cashew cream.
- Toss the bread with the strawberry mixture and sprinkle with basil and pepper. Add more balsamic vinegar if needed.
-32 ozs strawberries (hulled and halved)
-1/2 lemon (a medium)
-2 tbsps whole wheat white flour or whole wheat pastry flour
-2 tbsps sucanat
-1 tsp vanilla extract
-1 pinch salt
-1/2 cup rolled oats
-1/2 cup whole wheat white flour or whole wheat pastry flour
-1/2 cup pecans (chopped raw)
-1/2 cup sucant
-1/2 tsp cinnamon
-1/4 tsp salt
1.Preheat the oven to 350.
2. For the filling, add the strawberries, lemon juice, sucanat, vanilla, and salt to a medium bowl. Toss until combines. Transfer to a baking dish and spread evenly.
3. For the topping, add the oats, flour, pecans, sucant, cinnamon, and salt, to a medium bowl.
4. Sprinkle the topping over the strawberry mix.
5. Transfer to the oven and bake for 30-35 minutes or until the top is golden brown
6. Let stand and serve.
Strawberry Pecan French Toast
-1 cup chopped fresh strawberries
-1/2 cup cashew cream
-1/4 cup chopped pecans
-8 slices of thick bread (or 16 mini slices for smaller toasts)
-2 large bananas, sliced
-1 tablespoon sucant
-1 1/2 teaspoons vanilla extract
-3/4 cup vanilla almond milk
-1/2 cup of raw cacao (optional)
- Stir together the strawberries cashew cream and chopped pecans until fully combined. Set aside.
- Blend the sliced bananas, sucant, vanilla extract and almond milk (raw cacao optional) in a blender or food processor until fully combined, approximately 30 seconds.
- Pour the batter blend into a large bowl.
- Spread the strawberry mix on one slice of bread, all the way to the edges.
- Sandwich another slice of bread on top of the strawberry-covered slice.
- Press down firmly around the edges to help the bread stick together.
- Dip one side of the sandwich in the batter, then the other side.
- Cook the toast on a griddle or a prepared skillet until brown, approximately 3-4 minutes on each side. Reduce the heat if you find that the toast is browning too quickly.
- Serve warm.
Eat clean & live green!
Your Compassionate Coach,