Tag: fruit

Summertime

Honey Poppyseed Mixed Greens with Summer Plums

by RebeccaLeave a Comment on Honey Poppyseed Mixed Greens with Summer Plums

Wondering what to do with DIY whole-grain mustard, besides eat a sandwich?  I may have been chronically faulted for my obsession with sandwiches–but there is something I do love using whole-grain mustard for even more.  And that’s salad dressing.  My theory on salad dressing is why buy a whole bottle, when you can have more choice (and better taste) in making it yourself?  And it takes seconds to whip up a fresh batch.  Literally.

Add the best summery fresh plums, toss some mixed greens together, add a nice glass of wine (I’m drinking this) and you have the makings of simply the perfect summer starter.

Simple.  Quick.  And if you’re really feeling lazy, grill up a nice chicken or steak, and you have a meal.  Which leaves us all enjoying summer even more!

Honey Poppy seed Mixed Greens with Summer Plums, adapted from Celebrate the Rain
  • 2 Tbs. honey
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. + 2 tsp. balsamic vinegar
  • 1 Tbs. whole-grain mustard
  • 1/2 tsp. poppy seeds
  • Squeeze of lemon juice
  • Salt and freshly ground pepper
  • Mixed greens
  • Dark plums, thinly sliced

Whisk the dressing ingredients together. Toss loosely with greens in bowl.  Plate the salads.  Add the plums.

Spring, Summertime

good-morning (almost summer) sunday muesli.

by Rebecca1 Comment on good-morning (almost summer) sunday muesli.

 

I’ve admitted it before, perhaps more than once.  I have a fondness for oats. and breakfast cereals.  and muesli.

And perhaps because I’ve woken (for a second day in a row) to sunshine and a blast of warm air, I’m in the mood for a light, cool, refreshingly summer-y breakfast.

Cue the pineapple, blueberries, oranges, and oats!

Pineapple, Orange, Blueberry Muesli
2 1/2 cups oats
1/4 cup oat bran
1/4 cup flax seed meal
~2/3 cup dried pineapple, candied orange peel, and blueberries
~1/3 cup raw cashews, toasted and chopped
  • Toss all ingredients into a container to mix evenly.  Use your hands to separate the mixed fruits.  The candied orange is especially sweet, so use a light hand.
     
  • Serve with yogurt and more (fresh) fruit, if desired!
Spring

Days of Boundless Energy (Bars)

by RebeccaLeave a Comment on Days of Boundless Energy (Bars)

Yesterday I had a revelation.  I had three whole hours of quality sit-down-do-nothing time on my hands.   It was truly marvelous.  There were no phone calls, no important emails, nothing pressing for my mind to guilt me into doing.  Simplicity.  It came after a morning jam-packed with physical labor.  The kind where I got to get dirty, outside, gardening in the aid of  others.  This splendid act is likely what pushed me to spend the following hours sprawled in abandon.

But after a sudden reflection on the busy-busy that occurs daily, I realize there are certain things that keep me going.  One of those is energy bars.  I’ve been an advocate for oats and fruit since the beginning , I think.  I cannot remember a moment in life where I did not relish the quiet textures of oats mixed with dried fruits.  Growing up, my dad and us kids would have oatmeal with “stinkbugs” (raisins) for breakfast regularly.  Since I recall always wanting this morning dish, and never having changed since, I guess I am a true oat-aficionado at heart.  With that, I’ve also been an eater of granola (and snack) bars for some time, always as a quick pick-me-up to get through the busy hours of the day.  Over time, I’ve gradually moved down the sweet scale of snack bars, until I can stand only the barest hint of sweet lightness.  These bars satisfy on those measures.

Blueberry-Raisin-Coconut Granola Bars
3 oz. raw cashews
1/2 cup brown rice syrup
1 1/4 cups old-fashioned oats
1 1/4 cups rye flakes
1/2 tsp. salt
1/2 tsp. baking powder
2 eggs
1 tsp. vanilla extract
1/4 cup raisins
1/4 cup dried blueberries
small handful unsweetened coconut flakes
  • Preheat oven to 350 degrees F.  In a food processor, puree raw cashews and brown rice syrup until thick and smooth.  Transfer to a medium bowl and mix in eggs and vanilla.
  • Combine oats, rye flakes, salt, and baking powder and mix in with wet ingredients.
  • Stir in coconut, and dried fruit.  Transfer mixture to a 9-x-9 in. baking dish.  Bake for 20 minutes or until still slightly soft when you push into the bars.