Farmers’ Market Flowers

Another foggy day in Santa Cruz County, California!

Oy! I have a good case of California Coastal summer seasonal affective disorder. Need sunshine soon! ( I am heading up to Mt. Shasta in August, where it will be very hot and sunny so I am to be cured.)

Here are some photos of the flowers in the market today to cheer you up if you need some sun and guaranteed to make you happy even if you don’t need more sunshine and warmth.

Raw Food Challenge

What’s been cooking in my kitchen lately ?

I was presented with the idea of doing a cleanse/raw food challenge as an opportunity to give my digestive system a break from starchy carbohydrates, heavy meat, cooked food, and as an opportunity to change things up and maybe kickstart some weight loss. I bravely decided to do 10 days of raw food. This is not a vegan raw diet. I am including raw dairy, raw fish, and raw egg yolks. Read about the benefits of eating raw eggs here. I emphasize that they MUST be pastured eggs, local and fresh.

Currently I am at the half way point. So far, so good. I have been face to face with lots of food cravings. I have found myself staring at cookies or at the deli counter in the grocery stores. I have not been hungry and I have eaten some really good and interesting things.

In doing some research on some raw breakfast ideas, I came across a few recipes for Chia seed “pudding”. Chia seeds are an excellent source of amino acids as well as having the interesting quality of turning gelatinous when soaked. Taking what I liked from those recipes, I came up with this delicious pudding that really could be eaten anytime of day.

Chia Seed Pudding

1 cup raw milk ( this could be any kind of nut or seed milk, coconut milk, raw cow’s milk, goat… I used goat’s milk kefir as I wanted the probiotic benefits of the kefir)

1/3 c chia seeds

1/4 c chopped dried figs ( next time, I will leave this out and just mix with fresh fruit)

1 tsp. raw local honey ( or more, depending on your sweet tooth)

the seeds and scrapings from half a vanilla bean ( or if you don’t care about it all being raw, 1 tsp. of vanilla extract)

1 T. flax oil

MIx all the above ingredients in a jar with a good fitting lid. Leave in the refrigerator overnight. Shake it a few times, if you have time . In the morning, it will be nice and thick and the seeds will have swollen and softened. Eat as is, or mix with a raw egg yolk or two, and serve on top of a cup or so of fresh fruit of your choice.

( This would be good with some cinnamon or ground ginger added. You could add a few spoonsful of raw cacao or carob powder, too.)

This post is part of GNOWFGLINS  Tuesday Twister. Please head over there and read the other fabulous posts.

Gluten Free Blackberry Scones

Summer fruit abundance!

Many of my personal chef clients have special dietary needs such as gluten intolerance. As I do also, this works well for me. I have done a lot of experimentation over the years, searching for satisfying healthy ingredients. I did baking this winter and spring for a local cafe and made scones every week. Then I often used frozen blackberries. Now, we are in the height of summer fruit season and the farmers’ markets are overflowing with beautiful berries, as well as the stone fruits such as cherries and peaches, both of which would be yummy in this scone recipe. All berries, especially the dark ones, are high in antioxidants and so good for you and so satisfying.

In my own personal dietary path, I generally avoid flours of all kinds, not just the ones containing gluten. I have a hard time digesting refined carbohydrates if I eat too much. There also seems to be an almost addictive element there for me.  But, a baked good now and then is something to look forward to and savor.

Gluten Free Blackberry Scones

1 1/2 c. Almond meal ( I use Bob’s Red Mill)

1 c. Gluten Free baking mix ( again, I use Bob’s Red Mill)

1/2 tsp. salt

1/2 tsp. baking soda

1/6 cup melted coconut oil ( 3 T)

1/6 cup melted butter ( 3 T )

3 – 4 T. raw local honey, depending on your sweet tooth and the sweetness of the berries

2 pastured eggs

1 c. fresh local organic blackberries ( of course ALL of your ingredients should be organic)

Preheat oven to 350º F. Prepare a baking sheet by lining it with parchment paper or a silicon mat. Mix all the dry ingredients. Add the blackberries and stir. Add the remaining ingredients, mixing gently. The dough will be sticky. Spoon it into mounds on the baking sheet. This recipe makes 6 large scones. Sometimes, I make 12 smaller ones. Bake for 12 – 15 minutes. I usually turn the baking sheet halfway through the baking to help ensure evenness.

You could substitute many other kinds of fruit. Strawberries, cherries, blueberries, peaches, or a combination. Just make sure the pieces are a nice small size.

So, make yourself and your loved ones a batch of scones. Take a break and sit a moment and enjoy the summer with a scone and an iced tea/coffee/coffee substitute. Life is sweet.

This post is part of the GNOWFGLINS  Tuesday Twister and Slightly Indulgent Tuesdays. Check out the other interesting reads, please.