Imaginative kitchen creations and purely sweetened indulgences that inspire my journey and enrich my experience.These dishes are gluten-free and full of flavor, containing natural ingredients and no refined sugar.
Summer has arrived in Austin about a month before its calendar date, giving us a glimpse of what's to come over the next few months. From what I understand, these 90 degree+ days are mild compared to years past, so I'm feeling rather lucky...or at least that's what I'm supposed to be feeling. Either way, I like the heat and have found plenty of ways to manage. For starters, I eat tons of fruit and fresh squeezed juice to stay hydrated. I wear clothes that are simple and allow me to sweat while walking 30 feet from the car to my destination. I keep the oven off except on days that I have a refrigerator full of berries propositioning me to transform their plump, juicy magic into a crisp. These are just a few ways to survive the Texas heat.
Over the weekend, I took a road trip to Nacogdoches to teach a yoga workshop and cooking demo. It may have been the best weekend I've had all year long. I was greeted with open arms, a warm smile, and a heart of gold by Morning Glory Yoga Studio owner, Amy Sanford. We spent the first night making chocolate pie and catching up over kale and fig salad. The following day was filled with yoga, food, fun, hiking, antique shopping, and dinner at the Fredonia Hotel. On Sunday, Amy took me to Appleby Community Farm to pick dewberries and check out the land. Bryan and Cindy have created a beautiful sanctuary of vegetables, herbs, chickens, and pigs on their farm. The experience was inspiring and sent me home with a bundle of berries and greens that I have been thoroughly enjoying since my return. Those Nacogdochians are special people living in one of the most charming towns I have ever visited.
With said dewberries, I made a Summer Berry Crisp that is absolute perfection, grain-free, dairy-free, refined sugar-free, easy to make, and already gone. Talk about a way to end a holiday weekend and launch myself into a four-day week!
Summer Berry Crisp
3 cups berries (I used blueberry and dewberry)
2 tbs. raw honey or pure maple syrup
juice of 1 orange
1 tsp. cinnamon
1/2 tsp. nutmeg
1. Heat oven to 325 degrees.
2. Place berries, honey, orange juice, cinnamon, and nutmeg in a large bowl. Mix well.
3. Transfer mixture to a pie plate or casserole dish. Bake for 25 minutes.