Archive for the ‘fruit’ Category


peachy yum-yum (easy peach cobbler)

August 6, 2014

6 peaches
2 T lemon juice
2 T corn starch
1/2 c sugar

boil 1 minute & pour into 2-qt. casserole dish

preheat oven to 400

separately, cut 3 T butter into 1 T sugar, 1 1/2 t baking powder, 1/2 t salt (opt) and 1 cup flour.
stir in 1/2 c cold milk and 1/4-1/2 t pumpkin pie spice or cinnamon.
drop by spoonfuls into peach mixture.
sprinkle brown sugar over the top and bake at 400 for 25-30 min.


i forgot to write down the name of this (“peach cobbler”). i rushed over to a friend’s with it. when they asked me what it was called, i said “peachy yum-yum” without thinking about it.

the cobbler is like biscuit dough. the peach syrup that forms from cooking the peaches for just one minute is thick, red, rich, and habit-forming.

this is a great and easy method for softening underripe peaches. highly recommended, even if you skip the biscuit dough on top and just snack on some peaches and sugar.


from pick your own: peach recipes


mango salsa

May 4, 2014

put part of a jalapeno, part of an onion (scallions, green onions, wild leeks, red onions – can’t go wrong here,) and some roasted garlic (raw if you prefer) into the food processor (to taste)

add lime juice and a lot of cilantro

add two mangoes and a sweet red or orange bell pepper


serve with absolutely everything on earth


and literally everything else

today’s teriyaki chicken wings go well with it. so does tomorrow’s fish cake. even burgers can be made magical by this sweet and sour hot sauce.

blend it completely as a marinade, or leave it chunky as a salsa for dipping.


cranberry sauce with red wine and figs

November 28, 2013

water as needed
1 splash – 1 cup of red wine
half a packet of dried figs (about 10-12)
a half-cup to a cup of fresh, frozen, or dried cranberries, cherries, and whatever else you have
just a bit of fresh orange zest, orange juice, or candied orange
one quick squeeze of a fresh lemon
a pinch powdered allspice or cinnamon
a t apple cider or red wine vinegar
if you need a sweetener, use whatever you like – honey, sugar, etc.

bring to a boil and simmer until sweet and tender. continue adding water, as the figs will soak up a lot of liquid.

if you prefer it thicker, add a pinch of potato starch or corn starch.


modified from david lebowitz‘s version


spicy minted melon and berry salad

July 18, 2013

found a bunch of recipes from when i first started cooking!

1/3 c sugar
1/4 c whole mint leaves
1 jalapeno, seeded, cut in half
1/2 honeydew melon, seeded (other melons are great, too) and cut into bite-sized pieces or balled (or both)
1 c blueberries or purple grapes, seeded
1 T lime juice
1 T chopped mint leaves

boil 1/2 c water with sugar, whole mint leaves, and pepper. simmer 5 mins. cool.

combine everything.


from jewish food digest by yaoraha, 1998


grilled mangos

June 15, 2013

One of my new favorite foods. You must try it to believe how wonderful mangos can be when they caramelize a bit on top.

Cut mangos into a few long pieces and grill on a high flame for not very long at all.

Amazing! I can’t recommend this enough.

Applications are endless – grilled mango and tomato salsa, grilled mangos to top grilled burgers, grilled mangos topped with cold vanilla ice cream – but good luck not eating it straight off the grill.


raw banana cream pie

June 1, 2013

225 g raw macadamia nuts or cashews, divided [approx 1 1/2 c, heaped]
1/2 c coconut oil, melted
100 g dry figs, fresh dates or a combination [approx 6 figs or 7 dates]
scant 1/4 c lemon juice
1 ripe banana
1/2 c coconut milk
1/2 c rice or nut milk
2 tsp vanilla bean paste
1/2 tsp sea salt

soak some nuts overnight, rinse, drain.

Grind soaked and un-soaked nuts to a rough paste. Add coconut oil, blend to a smooth paste. Add figs/dates, blend until very smooth. Add lemon juice and one banana, blend smooth. Add milks, vanilla and salt, blend until well combined.

eat with bananas, or layer with sliced bananas in a pie crust or chopped nuts in a pie tin for banana cream pie. the person who blogged this also has a raw pie crust recipe.


from 84th and 3rd


blueberry oatmeal smoothie

May 9, 2013

1/4 cup old-fashioned rolled oats
1 cup almond milk (or other milk)
1/2 cup berries (frozen are ok; i used a combination of blackberries and blueberries)
1 small banana, broken into 3 or 4 pieces
1/4 cup Greek yogurt
handful of fresh strawberries
honey, to taste (~ 1T) (optional)

soak oats in milk when you get up.

make smoothie 15 mins later.


adapted from here


i didn’t have oats (whoops, forgot about my oatmeal-peanut-butter-chocolate-chip cookie baking spree a few weeks ago) so i used a little oat flour. i added the strawberries to the original recipe, and it is totally awesome. a perfect breakfast for a spring morning!


gf strawberries and cream freezer bars

May 9, 2013

i read a recipe for strawberries and cream freezer bars.

it called for cream.

so i googled the name of the recipe + “yogurt” for a healthier version of the recipe, assuming someone had sorted one out.

nobody has!

here’s my version. it’s gluten-free because my best friend is coming to town in a week, and he’s gf.

haven’t tried it yet. i’ll try it next week and post an update! or… YOU should try it and let me know if it’s any good!



1c or a little more pecans (or your favorite nut)
butter or margarine
a few drops molasses
3/4 c brown sugar or your favorite sweetener
2c gf flour

(instead of this crust, you can crumble any cookie you have around. or graham crackers. or whatever.)


2 egg whites
lots of strawberries (2c? more?)
1 c plain or vanilla greek yogurt, or vegan yogurt, or coconut milk
1 lemon
sweetener of your choice (optional)
a little cream cheese (optional)

preheat oven to 350.

first, grind or chop pecans into approximately the size of prepackaged “chopped nuts”
(hand-chopping is not hard. use a knife or a nut-chopper. a food processor will get the work done in a few seconds. or buy them pre-chopped. whatever you like. just get ‘em small!)

combine them with the rest of the “crust” ingredients.

grease a cookie sheet, form one giant cookie 1/4 or 1/2 in thick, and bake for 15 minutes, then crumble. set aside.

while it is baking, beat the egg whites until soft peaks form. gradually add sweetener and yogurt. beat in the juice of 1 lemon and yogurt. fold in strawberries.

line a walled baking dish with half of the crumbled cookie. this will be the crust. pour the filling in second. third, top with the leftover cookie crumbles and some extra nuts if you like.

let freeze four hours or overnight before eating.


i adapted this from the sweetsonian


almost raw vegan double chocolate brownie milkshake

February 24, 2013

this is what i now plan to do with my weekend.

first mix up some double chocolate brownie bites:

1/2 cup cashews, walnuts, or blend
fistful of walnuts
12 Medjool dates (1 cup packed & pitted)
2 tbsp cocoa powder
1/2 tsp pure vanilla extract
1 tbsp pure maple syrup
1/4 tsp kosher salt, or to taste
a few pinches of chocolate chips (opt.)
a few pinches of shredded coconut or coconut flour (opt.)

1. In a food processor, add the nuts (not the fistful of walnuts) and process until a fine crumb. Don’t over-process.

2. Add in dates and process until chunky. Add in the rest of the ingredients (except walnuts) and process until a dough forms. Stop to scrape down the sides of the bowl as necessary. Pulse in walnuts so they remain chunky. Add a bit more liquid sweetener if dough is too dry.

3. Form into balls and store in fridge or freezer.


then, throw some frozen bananas (or ice cream, or both) into the food processor with a scoop of peanut butter, a little bit of cocoa powder, and process until creamy.

throw in your brownie bites from above, and you’ve got a milkshake.


adapted from oh she glows


cold ginger-melon soup

December 22, 2012

puree 2 cantaloupes or muskmelons

stir in
a cup of fresh orange juice
a quarter-cup fresh lime juice
2 tablespoons fresh lemon juice

add a tablespoon of ginger juice or puree
(you can squeeze minced ginger in a cheesecloth to juice it with your hands)

refrigerate for two hours.

garnish with kiwis, strawberries, or fresh mint.


from the joy of cooking


update 8/14

i pureed a mess of cantaloupe with ginger juice, half a ripe nectarine, half a lemon’s juice, and a handful of frozen mixed berries. i think the orange juice must really lend a sunniness to it, because it seemed to be missing something. i think next time, i will add fresh mint and be sure to not skip the oj. it’s more of a drink than a soup. i prefer the blueberry oatmeal smoothie, but this is a good way to use up all that melon from the garden!


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