summer

Wednesday Wisdom: Keep it Fresh


The moment we've all been waiting for is here. Windows are down, the swimsuits are ready, and the sunscreen has been applied. It’s SUMMER y’all! 

Yeah, yeah, it may have snowed last weekend in the Sierras but I'm fairly certain that was nature's last attempt to keep California drought free. We'll see if it worked. Ever since I was a kid I've been on drought watch so it's rather peculiar to say it's over!  

But summer, sun, and all things hot. With Farmer's Markets in full swing, ripe with summer's most delicious bounty of stone fruits, now is the time to make the freshest of fresh meals. I miss my friendly vendors at Pike Place Market and post-church, Sunday Ballard Farmer's Market in Seattle, but a close third is the Lake Merritt Farmer’s Market, in Oakland. My sweet find of english sweet peas induced a foray into buying all of the verdant veggies: baby kale, english peas, and asparagus. 

This salad is so easy, kid approved, and has a good kick of nutrients to boot. Give it a try today.

INGREDIENTS

  • 6 cups baby kale
  • 1 lb asparagus
  • 1 cup English sweet peas, minus the pod
  • ½ lemon, juiced
  • 2 T olive oil, separated; or just enough to dress (not drown) your greens
  • 2-4 chicken breasts (or a rotisserie chicken)
  • Salt and pepper to taste

DIRECTIONS

Roast, grill, steam or sauté:
1 lb asparagus
1 cup English sweet peas, minus the pod

Grill or roast
2 chicken breasts, preferably marinated in lemon juice for 10 min.

I grilled the asparagus and peas by wrapping them in foil with a bit of olive oil and salt. I then put them on a hot grill for about 15 minutes. You could also roast them in the oven at 400 degrees for the same amount of time. I had a roast chicken, however, an easy way to make chicken is to let it sit in lemon juice, salt and pepper, a minimum of 5 minutes per side. Grill or roast.   

While you’re cooking the asparagus and peas, massage the kale with the lemon, s+p,  and olive oil. Once the veggies are done, toss together with the kale and chicken. Could be topped with shaved Parmesan and pine nuts or almonds.

Wednesday Wisdom - Millions of peaches

a buttery summer skillet cobbler to feast on

a buttery summer skillet cobbler to feast on


It's been awhile friends! I wrote an awesome Wednesday Wisdom post right before Easter and as I was posting it, something happened. I lost it. I was a bit bitter. It may have been my best work yet, and in an instant it was gone forever. It took me some time to recover and then life got it in the way. The kind of life that is somber and you have to internalize some before you face the world again. 

This year, thus far, has proved to be heavy. Not so much more than it has been for me in the past few years, but weightier in the sense that death, cancer, brain tumors, and depression seem to be all around, forcing me to reevaluate my intentions, my goals, and my time. More than anything, I want to be in charge of my time, with the freedom to spend the day with my children when and how I like. Our time now is very stressful and cramped. Too much, "get your shoes on, let's go" or "close your eyes, it's too late to be up" rather than "hey, let's play a game!" I'm also tired of overcomplicating things. Let's keep it simple folks, be kind, love hard, and stay loyal. We're not guaranteed tomorrow.

Oh how I get off track so easily.

To get back in the Wednesday groove, I had my mind set I would recap my time spent two weeks ago with exotic camels, oxygen tanks, and gems of wisdom, ahem, my paleofx weekend in Austin, Texas. But then, I created a delicious, buttery cobbler this Memorial Day weekend and decided to share that with you. When you pick a combined 20 pounds of peaches, 10 pounds of blackberries, and some cherries for change with friends, let's be honest, I'm only focused on the summer bounty of ripening stone fruits.

To preface this recipe, you will want to eat the raw topping. It's that amazing, but please believe me when I tell you the end result is a thousand times better. Be patient dear one.

INGREDIENTS

1 1/2 pounds fresh peaches

1/2 pound blackberry or blueberries

1 tbsp collagen powder or 2 tbsp arrowroot flour

8 tbsp room temperature butter, ghee, or coconut oil (I recommend this Madagascar Vanilla ghee)

1 cup shredded coconut flakes

1/2 cup cassava flour or a nut flour

2 tbsp coconut sugar

1/2 tsp baking powder

2 tbsp raw honey

1 tsp cinnamon

 

DIRECTIONS

Preheat oven to 350F

If you have time and prefer to, peel peaches. Otherwise, remove the pits and slice peaches. Place in a bowl with your preferred berry and toss with the collagen or arrowroot flour.

Stir together the dry ingredients: coconut flakes, cassava flour, baking powder, and coconut sugar. Add in the ghee and honey, using a fork to combine well.

In a skillet, place the fruit mixture and drop the dough to cover the fruit. You can spread out the dough or leave it as it will spread out.

Bake for 40-45 minutes, or until the crumble topping turns golden brown.

Let cool for 10 minutes!

a pre-oven gooey, ghee filled mess

a pre-oven gooey, ghee filled mess