We’re nearing that time of year when the farms just aren’t producing like they used to. You can still find fresh, quality stuff at the farmers’ market, but let’s be honest: it just isn’t the same as it is at the peak of summer. I bought a couple of flats of raspberries from a berry farmer this weekend and they’re already starting to turn. Sad face. While they’re cheaper than the $4.99 per pint in the store, they’re still too darned expensive to toss and I needed to use up a bunch. I just can’t bring myself to put these wonderful little berries in smoothies, so the natural alternative is to make a dessert.
My last post was also a dessert post. I promise I’m cooking other stuff. Cross my heart. My problem right now is getting a good picture. It’s getting dark earlier (another nasty side effect of summer ending) so I don’t have the natural sunlight to rely on. Forgive the picture here. They were too good not to share.
I’m back and forth on the Whole30 thing. Desserts are not Whole30 approved, even if using approved ingredients. Besides, the added sugar (while minimal in this recipe) also makes it off-limits. I was talking to a friend yesterday and she was asking how the Whole30 was going. The truth is, I have to keep re-starting Day 1. I’ll do great all day long but then get home and have a glass of wine or (like last night) want a dessert. I also justify it in my little head because I eat really clean most of the time, so how much benefit would I really get from a Whole30 anyway? Yes, I see the thinking errors and I know, deep down, I would get a lot of benefit from doing a Whole30. The truth is, I’m just not that committed because I don’t want to restrict myself. I like having a glass of wine. I like having the occasional dessert. So, I am making a decision to have these things instead. That’s the part I want to drive home. Every time we put something in our body, we are not the “victim” of a slip. We make a conscious choice. Stay tuned for a post about preparing yourself to consciously make better food choices.
Last night for dinner we had tilapia, sweet potatoes with porcini mushrooms roasted in coconut milk, and the guys had some leftover barley and peas. These little cobblers were the perfect finish to the meal. They made me watch The Lego Movie. Why? That movie is horrible. Yes, I’m a hater. I already fell asleep through it once, and they make me watch it again? I don’t understand. I treat you well. I feed you. I do nice things for you. Why must you subject me to torture?
2 containers fresh strawberries
Juice of 1 lemon
1 cup raw, unsalted cashews
2 T. pure maple syrup
1⁄4 cup coconut oil, melted
1⁄2 tsp pumpkin pie spice
Preheat oven to 375 degrees. Grease six individual ramekins and arrange on a baking sheet. Set aside.
Toss raspberries in lemon juice in a medium mixing bowl, being careful not to break up the fragile berries. Portion between the six ramekins. Process cashews in a blender until they become a coarse powder. Don’t over process we don’t want cashew butter. Transfer to the empty raspberry bowl. Add maple syrup, coconut oil and pumpkin pie spice and stir well. Portion cashew mixture evenly over the six ramekins of raspberries.
Bake for 30 minutes or until raspberries are bubbly and topping is golden. Let stand at least ten minutes before serving.