We’ve been having some 90+ degree days here in Seattle and for us.. well, that’s pretty hot. We start melting. Especially since no one has air conditioning. Anyway, we put on fans, eat icy treats and pretend we can deal with the heat.
I plant myself in the shade while the kids splash and run around.. I like to think we look like we’re in the serene setting a Pottery Barn summer catalog.. you know the double fold showing a gorgeous patio with a large glassy pool and beautiful outdoor furniture with lush greenery in the background? But really it’s just the blue plastic kiddie pool and my chaise lounger on the yellow straw that is Seattle grass in summer.
Anyway, if you have some leftover Watermelon Granita, add some vodka or tequila, shake it up and call it a summer frozen refresher. The natural watermelon flavor says summer!
As mentioned in my blog post on the topic last week, Blackberry season is in full swing and so much fun! The berries are fun to pick, eat and make yummy things with. Today, a Blackberry Crisp.. pretty much paleo, but add some vanilla ice cream for some non-paleo, but totally delicious, goodness!
4 cups blackberries
1/4 cup sweetener like honey or sugar as needed (if you have very ripe blackberries this may not be needed and you can certainly make it without sweetener for a slightly tarter crisp)
For the topping
1 cup almond meal
1/2 cup golden flax meal (or any ground flax)
1 Tbsp honey
1/4 cup butter
1/2 tsp cinnamon
Vanilla Ice Cream and mint leaves for garnish
Rinse blackberries, drain well and pour into glass baking dish (9×11″ works well) and drizzle with some honey or sprinkle with sugar (as needed)
Mix topping ingredients with a fork until butter is distributed and ingredients are combined well
Sprinkle topping evenly over berries
Bake @ 350 for 35-45 minutes with tinfoil on. Remove tinfoil and bake for another 10 minutes as needed or until crust is a golden brown.
Enjoy with your favorite vanilla ice cream or drizzled with some cold coconut milk
It’s blackberry season in Seattle! The season can be pretty long depending on weather. A bunch can have flowers, little green berries, ripening red berries and juicy sweet blackberries all at once! 🙂
Blackberries are known for their fiber and nutrients (like vitamin C and K) and antioxidant properties.. and of course, their tastiness! They are a great berry for pies, cobblers, crisps, shakes, cordial and other drinks.
We have a lot of recipes with blackberries on this blog, simply type in the keyword on our homepage! Because blackberries tend to grow wherever the vines reach, it’s a great activity for big and small.. berries are often found at or near ground level. Pick, eat, enjoy! And I’ll be posting more recipes as the summer goes on! 🙂
This is a perfect summer drink! Pick fruits that are in season.. I used peaches, cherries, raspberries and blackberries.. but you could add some citrus fruit, other stone fruit or other berries! Serve chilled.. lovely on a hot summer day!
1 bottle white wine
1/2 cup triple sec (or brandy, or rum)
1-2 cups chopped summer fruit or berries
1/2 cup peach juice
Mix all ingredients and refrigerate until ready to serve
You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂
6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
2 lbs fresh strawberries, hulled
2 Tbsp arrowroot powder (this is a thickener)
1/4 cup freshly squeezed orange juice
1 cup unsweetened shredded coconut
1/4 cup golden flax meal
2 Tbsp coconut flour
1/4 cup coconut oil or butter
2 Tbsp honey
Oven to 350
For filling: place rhubarb and strawberries in a large bowl
In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
For topping: pulse together shredded coconut, flax, coconut flour in food processor
Add oil or butter and honey and pulse until dough forms
Sprinkle topping over fruit
Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂