Eat Yourself Well!
Farmer’s Market Peach Crisp
Peaches are naturally juicy and sweet … so they need very little added to them to be amazing! Take this basic recipe and experiment all Summer – try adding a handful of raspberries … basil … even some grated ginger!
Buy organic peaches for your health and the health of our planet … and ask the growers at your farmer’s market whether they have any “scratch and dent” peaches with bruises or other imperfections. Not only are they a fraction of the price of perfect peaches, they’ll be the fruits that are ripe and ready to use when you get home!
Farmer’s Market Peach Crisp
Ingredients
6-10 medium scratch/dent (or other) peaches
juice of 1 lemon
2 tbsp coconut flour
1 tsp almond extract
1 cup whole oats
½ cup almonds
½ cup walnuts
1/4 cup unsweetened coconut flakes
½ cup brown sugar OR 1/4 cup maple syrup
1/3 cup melted coconut oil
pinch of salt
Preparation
1. Heat oven to 375 degrees.
2. Peel the peaches, remove any soft or bruised areas, and chop into about 4-5 slices per peach
3. Combine the peach slices with the lemon juice, coconut flour, and almond extract in a large bowl. Toss until the peaches are well coated.
4. Put the peaches into a casserole dish or lasagna pan.
5. Add the the oats, almonds, walnuts, and coconut flakes in a processor and pulse to break up into a coarse but fairly even mixture. Be careful here, don’t over-mix or you’ll wind up with nut butter!
6. Put this mix in your bowl, add the coconut oil, brown sugar, and salt, and mix with a spoon.
7. Place this mixture over the peaches.
8. Bake for 35-45 minutes, or until the peaches are bubbling and the topping is lightly browned.
Top with greek yogurt or a small scoop of high-quality vanilla ice cream.
Most important: sit and really ENJOY the amazing taste of summer … preferably sharing with family and friends who share your love of healthy, delicious food!
Fast Fruity Freekeh! – EatYourselfWell for Breakfast
If you haven’t met freekeh yet, welcome … you’ll have a new addiction like mine! Freekeh is an ancient form of cracked green bulgur wheat that packs 11 grams of protein per serving, and twice the fiber of quinoa. And it’s delicious, super-easy to cook, and sooooo versatile. Oh – and super-easy to cook, as it always turns out light and fluffy.
This morning, I cooked two cups but only used a small bit – I’ll be using it all weekend with other dishes as well – salads, pilafs, etc.
Fast Fruity Freekeh
Serves two with leftovers
- 1 cup freekeh (you will have extra, but that’s a VERY good thing – I usually double this, actually, and have leftovers for days)
- 2.5 cups water
- 1/2 cup coconut milk or cream, unsweetened (optional)
- pinch of salt
- 2 fresh or frozen peaches
- 1 cup fresh or frozen cherries
- juice of 1/2 lemon
- Sprinkle of nutmeg
- Optional: nuts or hemp seeds as topping – I used pistachios
Add 1 cup freekeh to the water and coconut milk or cream (if using) and bring to a boil. Cover tightly and cook for 10-12 minutes until all liquid is absorbed. Fluff with fork.
While freekeh is cooking, chop peaches (no need to peel, in my opinion) to the cherries in a small saucepan, squeeze lemon over all, and bring to a boil, stirring frequently. You won’t need to add water or any liquid, the fruits will liquefy. Turn to medium-low and continue cooking until soft, about 12 minutes.
Add freekeh to a small bowl and top with cooked fruits, sprinkle of fresh nutmeg, and nuts/seeds if you are using. Also, if you are using coconut milk/cream, just a bit of that over the top is amazing.
5 Fresh & Fast (and simple) Fig Recipes
Last week, my figs were tiny and green – this week, they’re ripe – ALL of them! Following are a few ways I’m going to make use of these amazing fruits – in addition to eating them right off the tree, when the birds don’t get to them first!
Crispy Broiled Figs: Melt a bit of coconut oil with honey (just a little of each). Lay figs halves on a baking sheet. Brush with melted mix. Broil until the fig tops bubble and start to brown on the edges. Serve as a side dish with veggies, or add a bit of marscapone for a wonderful earthy dessert.
Fig Bruschetta: Finely dice fresh figs, and toss with a splash of balsamic vinegar and one good grind of black pepper. Top toasted baguette slice with a bit of ricotta or marscapone cheese, top with fig mix
Cheesy, Melty Figs: Chop the top half off the fig (reserve for Bruschetta, above :-)) and slightly “open” the bottom half. Add a soft cheese: a nice ripe bleu, robiola, or a bit of brie. Place under broiler until cheese is melted, serve immediately, alone or over mixed greens as a salad.
Fig, Walnut, and Goat Cheese Salad: Cut/crumble all into pieces and toss with mixed greens. Top with a quick mix of balsamic vinegar, dijon mustard, and the best olive oil you can find.
Gingered Fig Martinis (over 21 only): Blend 2 cups figs, 1 small knob of ginger (less for less spicy, more for more) 2 tsp water and the juice of 1/2 to 1 lemon (depending on size) in the blender. Pour over ice in cocktail shaker, add vodka to taste and shake well. Pour into chilled martini glass.
From Jennifer Silverberg at www.EatYourselfWell.com and facebook.com/eatyourselfwell Please maintain link as you copy and share recipe with others!
Popeye’ Secret Smoothie – Delicious Spinach Smoothie
Popeye’s Secret Smoothie
Maca, yogurt, and lime combine to make this refreshingly citrusy – banana adds luscious texture and sweetness. Your kids will love to “drink like Popeye!”
All of the following measures can be used approximately and altered to fit your taste.
Yield: 2
Ingredients:
2 loosely packed cups spinach leaves
1 cup coconut water
1 banana, preferably frozen
1 lime, squeezed (2 if there is very little juice) – or if you don’t have a lime, use lemon
4 tbsp raw organic maca
3/4 cup yogurt, plain (regular or coconut, for a vegan version)
1/4 cup chia
2 dried figs
Honey or maple syrup to taste, if you like your smoothies sweet
To Make: Add all of the ingredients to a high-powered blender, and mix. Tamp down as needed to make sure everything blends completely. Taste and adjust sweetness if needed. Enjoy the rush of power!
From Jennifer Silverberg at www.EatYourselfWell.com and facebook.com/eatyourselfwell Please maintain link as you copy and share recipe with others!
Top Foods for Healthy Teeth!
From Jennifer Silverberg at www.EatYourselfWell.com and facebook.com/eatyourselfwell Please maintain link as you copy and share recipe with others!
Gardening – One great reason why … and three ways to keep it super-simple!
That’s one great reason to try gardening … and then there’s money savings, taste, nutrition, and I could go on and on! However, I struggle with it for years until I realized the three things that made it workable for me (a crazy busy mom with a career or two going on).
1. Forego digging … forever. The best thing I ever did was buy my handheld tiller (I use this super-simple Mantis), which gets me to the fun part, faster. When I used to have to face down hours with the shovel, and the resulting clods of dirt/clay (I live in GA), I tended to put off planting until it was too late. Oh, and your back will thank you, too.
2. Select a manageable number of plants, and stick to those few. When I bought “a little of everything,” and just stuck it in the ground and hoped for the best, about half of it failed. Now, we stick to the 5 (for me, that’s the magic number) foods that my family loves the most in the summer, and then plant greens around them for the fall. You can always trade with friends who are growing other things, and supplement at the farmer’s market.
3. Use soaker hoses. Buy enough non-toxic hoses (here’s why) – once – to lay them down your rows of plants, and leave them there the whole growing season. Dragging a hose all around your garden is a daily … drag. Setting them up once is an hour or so project. After that, all you have to do is turn on the hose for a bit, and then remember to turn it off (set a timer if you’re anything like me).
That’s what helped me – hope it helps you get gardening this season!
From Jennifer Silverberg at www.EatYourselfWell.com and facebook.com/eatyourselfwell Please maintain link as you copy and share recipe with others!
Quinoa Mango Healthy Taco Salad
You get everything in this salad: texture, sweet, salty, fresh, bitter, and spicy – and it takes only a minute or two to prepare, if you have leftover quinoa on hand! If you’re missing one or two ingredients – try it anyway – you may discover a new favorite variation!
Quinoa Mango Taco Salad
2-3 cups chopped romaine lettuce
1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand)
1/4 cup black beans (cooked and drained, or canned and drained)
1/4 cup chopped organic mango (fresh preferred, or frozen is fine)
1 fresh tomato, diced
1 green onion, sliced on the bias
10 organic blue corn chips, crushed
1/2 organic avocado, diced
1/4 cup chopped cilantro
2 tablespoons fresh salsa
To assemble:
In serving bowl, place romaine lettuce on the base, then add strips of quinoa, beans, onion, mango, tomato, cilantro, chips, avocado, and salsa.
Please resist the urge to add “salad dressing” – this does not need additional flavors, it just adds calories and masks the beautiful fresh flavors.
Nature’s Farmaceuticals – Tasty, too!
From Jennifer Silverberg at www.EatYourselfWell.com and facebook.com/eatyourselfwell Please maintain link as you copy and share recipe with others!
Fresh fruits and veggies – truly alive!
