Taking a Break for Blueberries

April 9th, 2012 · Lisa · gluten-free, raw, Recipes, Snacks, Sweet · Comments
Scorecards, stats and performance indicators only tell a small part of any story.If you were measuring my output in recipes, photos and inspiring posts I would be in a downward spiral lately. But, I promise in this case, it is the measure that is misplaced. I’ve been working overtime and saving up some spectacular culinary successes to share with you all.I have a long list of good reasons to tell you about why I haven’t been posting as regularly but I’d rather share the fun results of my efforts as they become available rather than entice you with anticipation and nothing tangible. But, of course, stay tuned for more details 🙂

This weekend I enjoyed four long days away from my office. I had time to sleep off a head cold, restock my pantry and make copious notes on cacao splashed note pads.
I sat with a friend by the lake for hours, I dropped off a care package of vegan food to a new Mom, and I played with the Easter Giraffe during a visit with my family. (Bunnies are cute but this guy is ridiculously adorable).
For me, Spring is always a time to reassess, reorganize and recommit. I’ve been reviewing my goals for 2012 and reworking my schedule to invest the time I need to make those dreams a reality.
I’ve finished my first food photography course.

Playing with raw layered cakes (this is a raspberry and beet “red velvet” version, I’ve been working on) was an interesting challenge.

I sent off the menu of recipes for the Raw Confections Class I’m teaching for Meghan Telpner (another 2012 goal). I enjoyed playing with some new flavour combinations, eating all the results was delicious but demanding task.

Nicole and I launched our Treat of the Month Club (yup, check that off for 2012 too). We’ve been quite delighted by the response and can’t wait to share the first package of sweet samples with everyone at the end of the month.

Lately, my kitchen has been a workspace. A place to write up notes, track new techniques, discover interesting combinations and to capture the moment in breathtaking photos.

I love it all but it is a shift in focus, away from relaxing, nourishing meals.

So, on the day I tackled my taxes. I made this.

Simple. Sweet. Special.

One spoonful at a time, the chaos of life was kept at bay. I sat in quiet contemplation of the glorious combination of blueberries, dates and ginger.

I encourage you all to whip up a something special, find a spot in the Spring sunshine, and savour.

Banana Soft Serve with Blueberry Cheesecake Swirl
Serves 2-4


1 cup blueberries, fresh or defrosted
1 tsp lemon zest
2 Medjool dates, pitted
2 tsp coconut oil, melted

¼ cup almonds
½ cup walnuts or pecans
pinch of sea salt
½ – 1 tsp freshly grated ginger
4 Medjool dates, pitted

Soft Serve:
2 ripe bananas, peeled and frozen
1 tsp lemon juice 

In a food processor, combine the blueberries, zest and dates, blend until smooth. Add the coconut oil and process until well combined. Chill in the refrigerator for 20 minutes to thicken.

In a food processor, pulse the nuts and sea salt into a fine meal. Add the dates and grated ginger then pulse until well combined.

In a blender or food processor, blend the bananas until a creamy, ice cream-like, consistency is achieved. Add the lemon juice and pulse to combine. To assemble, divide the soft serve between four bowls or glasses. Add 1/4 cup of strawberry swirl and 2 TBSP of crust to each bowl. Swirl the mixture gently with a spoon. Or add each layer separately for a more elegant look.

With all this recipe testing, I’m glad I’ve tackled another one of my goals for 2012 – join a running group. On that note, the sunshine and waterfront trail is calling.

Happy Monday.

1 Comment

  1. Posted September 7, 2012 at 1:38 pm

    Thank you for doing what you do best..

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