Farmers markets are way better than candy stores. They make me giddy with excitement! Did you take a look at the produce? This week I bought a bunch of kale, some bright red ripe tomatoes, teeny baby zucchini, sunny yellow patty pan squash (love the name patty pan, sounds like nursery talk), just picked string beans, a gigundo head of cabbage, a container of blueberries, and a bag of peaches. I settled on the smaller peaches because everyone was hovering around the stand with the colossal ones. Good choice, they turned out to be sweet and juicy.
Surveying my new cache and what Ive already got in the fridge, my head starts buzzing with food ideas and possibilities. Summer food is fresh and easy, uncomplicated. The less ingredients, the better. Healthy too, eating more raw food is just natural this time of year.
The peaches ripened in a bowl on the counter, their sweet perfume permeating the air. I settled on Peach Cobbler. Raw, that's right, uncooked. My inspiration for this dish came from Ani's Raw Food Desserts.
I set out on my mission. Determined not to spend all my money at Whole Foods, I made a quick stop to the bulk food bins. Dried, unsulphered, organic apricots were moist and plump. I picked about a cup of the best ones along with organic walnut halves. The agave nectar, the vanilla, and the cinnamon can be found at Trader Joe's for less money.
This was a snap to make and so yummy it didn't last long. Less time cooking and more time enjoying my kids and the beautiful summer day.
3/4 cup organic unsulfured dried apricots, packed tightly
3/4 cup organic walnuts
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
Filling:
5 cups sliced ripe peaches
1 tbs. alcohol free vanilla
2 tbs. agave nectar
Surveying my new cache and what Ive already got in the fridge, my head starts buzzing with food ideas and possibilities. Summer food is fresh and easy, uncomplicated. The less ingredients, the better. Healthy too, eating more raw food is just natural this time of year.
The peaches ripened in a bowl on the counter, their sweet perfume permeating the air. I settled on Peach Cobbler. Raw, that's right, uncooked. My inspiration for this dish came from Ani's Raw Food Desserts.
I set out on my mission. Determined not to spend all my money at Whole Foods, I made a quick stop to the bulk food bins. Dried, unsulphered, organic apricots were moist and plump. I picked about a cup of the best ones along with organic walnut halves. The agave nectar, the vanilla, and the cinnamon can be found at Trader Joe's for less money.
This was a snap to make and so yummy it didn't last long. Less time cooking and more time enjoying my kids and the beautiful summer day.
Peach Cobbler
Crumble:3/4 cup organic unsulfured dried apricots, packed tightly
3/4 cup organic walnuts
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
Filling:
5 cups sliced ripe peaches
1 tbs. alcohol free vanilla
2 tbs. agave nectar
To make crumble, combine the apricots, walnuts, sea salt, and cinnamon in the bowl of a food processor and process until mixture looks crumbly. To make the filling, combine the peaches, vanilla, and agave nectar in a bowl and mix well. Place peach filling in a serving dish and top with crumble. Serve. This will keep in the fridge for one day. The crumble alone will keep for a couple of weeks, tightly covered in the fridge, and is good to serve on other types of fruit as well.
Enjoy the tastes and smells of summer! Have a beautiful day!
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