Peach blueberry spelt cobbler

Peach blueberry spelt cobblerThis is an incredibly quick and easy dessert, that can be adapted to whatever fresh summer fruit you may have on hand.


4-5 medium slightly firm peaches, pitted and cut in chunks(you should get around 4-5 cups)
1/4 cup brown sugar (or coconut sugar)
1 cup fresh or frozen blueberries
1 cup spelt flour or whole wheat pastry flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/3 cup melted coconut oil
3/4 cup unsweetened vanilla almond milk
1 teaspoon vanilla

For topping:
extra blueberries
1 tablespoon brown or coconut sugar


Preheat oven to 375 degrees F. Grease 9×9 inch pan or 2 quart baking dish with nonstick cooking spray.
Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.

In medium bowl, whisk together flour, 1/4 cup brown sugar, baking powder, salt,cinnamon and cardamom. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy. Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler. Sprinkle 1 tablespoon brown or coconut sugar over cobbler.
Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt.

Recipe adapted from


Seafood Lasagna

A diversion from the usual red sauce lasagna, this seafood lasagna uses a Bechamel sauce. Feel free to use whatever seafood you have on hand, adding up to a total of two cups.

Seafood lasagna1/2 cup (1 stick) butter
1/2 cup AP unbleached flour
1/2 tsp. salt
2-3 cloves garlic, crushed or minced
2 cups milk
2 cups chicken broth
1/4 tsp. pepper
1 tsp. dried basil
2 cups mozzarella cheese, shredded
1/2 cup green onions, chopped
15 whole wheat lasagna noodles, pre-cooked for 5 minutes
1 cup ricotta cheese
2/3 cup cooked shrimp
2/3 cup cooked scallops
2/3 cup crabmeat
1/3 cup dry white wine
1/2 cup grated parmesan cheese

Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly.
Spread about 1 1/2 cups of the sauce in an un-greased 9X13 pan. Top with lasagna noodles, overlapping as needed. Spread the ricotta cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. Top with 1/2 cup grated parmesan cheese.
Bake, uncovered at 350F for 35 – 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.

Recipe adapted from

No Bake Cheesecake with Biscoff Cookie Crust and Raspberry Sauce

Cheesecake recipes generally call for Graham crackers for the crust, but I find Biscoff cookies much more interesting and flavorful. If you prefer, you can use Graham crackers – but I do recommend trying the Biscoff.

No-Bake Cheesecake with Biscoff Cookie Crust and Raspberry SauceIngredients:

1 1/2 cups (150 grams) Biscoff cookie crumbs (crushed)
6 tablespoons (85 grams) unsalted butter, melted

Cheesecake Filling
One 8-ounce (227 grams) full-fat cream cheese, at room temperature
1/4 cup (50 grams) organic cane sugar
1 vanilla bean
1 cup (240 ml) heavy whipping cream


In a large bowl, mix together the Biscoff cookie crumbs and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and scrape in the seeds from the vanilla bean.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for several hours, or even overnight.
Serve with raspberry sauce.

Recipe adapted from

Raspberry sauce

1 6 oz. container fresh raspberries
Scant 1 tablespoon organic cane sugar
1/2 teaspoon cornstarch
3 teaspoons water

Place raspberries in a small pot and mash with the back of a wooden spoon and add sugar. In a small bowl, mix cornstarch with water to make a slurry.
Heat raspberry and sugar over medium heat until it starts to boil. Add cornstarch slurry and continue to cook until thickened. Transfer sauce in a small bowl and refrigerate.

Blackberry elderberry thyme sorbet

Blackberry elderberry thyme sorbetINGREDIENTS
4 cups (560 g) blackberries
2 1/2 cups (600 ml) water
2 tablespoons (30 ml) lemon juice (juice from 1 lemon)
1/2 cup (100 to 200g) cane sugar
2 tbsp elderberry syrup
3 sprigs thyme

Rinse the blackberries, then combine in a blender with the water and lemon juice. Purée until smooth, then press the mixture through a sieve to grab the seeds.
In a saucepan, whisk together the blackberry juice, sugar and syrup. Tie together the thyme sprigs and add to the pan. Bring to a boil and reduce to a simmer. Let cook for 1 to 2 minutes, until the sugar is fully dissolved. Remove from the heat, discard the thyme sprigs, and place in the refrigerator to chill completely, at least four hours or overnight.
Freeze the sorbet mixture according to your ice cream maker’s directions.

Recipe adapted from

Lemon poppy seed pound cake

Lemon poppy seed pound cake with olive oilINGREDIENTS
Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
3/4 cup sugar
1/2 cup buttermilk or yogurt
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners’ sugar

Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs.
In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over wax paper. Turn cake right side up.

Whisk together remaining 4 teaspoons lemon juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Recipe adapted from

Grapefruit ginger goat milk sherbet

Grapefruit ginger goat milk sherbetIngredients:
3 cups strained fresh ruby-red grapefruit juice, divided
1/2 cup sugar
1/4 cup grated peeled fresh ginger with juices
1 tablespoon grated grapefruit peel (from 1 grapefruit)
2 tbsp. light corn syrup
1 cup goat milk buttermilk (Add 1 tbsp. vinegar to measuring cup, fill up to 1 cup mark with goat milk. Stir and let sit for 15 minutes at room temperature)
1/2 cup heavy whipping cream

Stir 1 cup grapefruit juice, sugar and ginger with juices in a heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool in the fridge overnight or at least four hours.

Whisk corn syrup, then buttermilk into ginger mixture. Stir in remaining 2 cups juice. Strain mixture into large bowl, pressing on solids to extract juices. Stir in grapefruit peel. Process in ice cream maker according to manufacturer’s instructions. When sherbet is softly set, gradually pour in cream. Process 5 minutes longer to blend well. Transfer sherbet to container; cover and freeze.

Recipe adapted from

Roasted vegetables with goat cheese polenta

Roasted vegetables with goat cheese polentaFor the roasted vegetables:
1 8 oz. package of baby portobello mushroom
1 large red onion, sliced
1 head garlic, dry white layer removed, cloves intact
1 red pepper, diced
1 orange pepper, diced
1 bunch radishes, quartered
2 cups kale, chopped
2-3 tbsp olive oil + more for the pan
3 tsp Herbes de Provance
salt and pepper to taste

For the polenta:
3 cups water
1 cup organic polenta or grits
1/2 cup goat cheese

Preheat oven to 450 degrees Fahrenheit. Oil the bottom of a 13 x 9 inch baking dish. Fill with the cleaned and chopped vegetables except for kale, drizzle with oil, sprinkle Herbes de Provance, salt and pepper, mix well. Roast in the preheated oven for 40-45 minutes, stirring occasionally for even browning.  About 5 minutes before vegetables are done, mix in kale and continue roasting.

About 10 minutes before all the vegetables are done, bring the water to a boil in a pot. Add the polenta and whisk until smooth. Simmer for 10-15 minutes or until the polenta has thickened. Add the goat cheese and and stir until smooth. Serve the polenta immediately with the roasted vegetables.

Recipe adapted from