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.

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.

Collard Wraps

Early Summer Salad all wrapped up!

Burritos, eggrolls, crepes, summer rolls, sandwiches in a flour tortilla… food in its own edible package. These are all so yummy and so not on my list of foods to eat. There be gluten, Captain! ( my favorite Star Trek movie was the one about the whales. This is my homage to the scene where Mr. Scott, always my favorite, managed to beam these beautiful whales aboard the ship. Sorry, I digress ) Why not wrap it all up in a vegetable package. Collard greens fit that bill nicely, due to their size and “toughness” and as a side benefit they are packed with good nutrition and mostly can be found fresh year round.

The only limit to the possibilities here is  your imagination and what you have available. Use seasonal vegetables. Add beans. Get creative with the herbs and spices. Don’t like chicken ? I was wishing I had some shrimp. It certainly can be vegetarian or vegan with the addition of tofu or cheese.

Early Summer salad Collard Wraps

one serving ( I could have eaten another one), just multiply by how many people you want to serve

2 large collard greens leaves, trimmed and steamed ( cut out the tough part of the stem, you want to be able to fold it), cooled ( i used a pinch of salt in the steaming water)

for the salad:

Total of 1 – 1 1/2 cups of the following ingredients – thinly sliced fennel, mung bean sprouts, sunflower sprouts, daikon radish, grated carrots, scallions, basil, mint. ( go wild! celery would be good, summer squash, peas, red radishes, bell pepper. just keep the pieces small)

4 oz. chopped cooked chicken ( oh please make sure you used pasture raised, free range chickens. They may be hard to find but oh so worth it!)

for the dressing:

2 T. tahini

salt and pepper to taste

1 tsp. raw honey

1 T fresh squeezed lime juice

1/2 tsp. grated fresh ginger

for the dipping sauce:

1/4 c. whole milk yoghurt

curry powder to taste ( again, use your imagination. chili powder ? cilantro? rosemary or thyme? garlic ?

To assemble:

Lay out the steamed collard green on a clean surface. Smear a Tablespoon or so of the tahini mixture across a portion of the green. You will need a bit at the top of the leaf to help seal the final fold. Top that with a handful of the salad mix. Top with 2 oz of the chicken. Fold in the sides of the leave and roll from the bottom. I only got one fold . It works a bit better if the leaf is still damp from the steaming. Make it tight and neat to keep the filling in.

Dip into the sauce and eat. Easy! Delicious and good for you!

This post is part of the Tuesday Twister on GNOWFLINS .