Oh my.  I can’t believe it has been since Memorial Day weekend since my last post.  I sincerely apologize for my absence in the cyber world.  I’ve been very busy working on the membership site so I simply haven’t had much time for blogging.  I have also been out enjoying the summer activities as much as possible.  On another note, my camera cord broke (again) so that is why I haven’t had any photos of my own food lately.  The above photo comes from Corbis.com.

So I woke up Saturday morning and decided to make a peach crumble type of thing for breakfast.  The night before I had combined a very ripe peach with some cinnamon and chunks of coconut butter.  It was extremely tasty and reminded me of a messy looking crumble.  I wanted it to look a bit more “presentable” and have a bit more crunch, so I came up with the following recipe.  (Which was gone by noon by the way.)  My husband even said he liked the crumble topping better than the kind you bake.

So, enjoy this lovely no-bake, raw and extremely tasty Raw Peach Crumble.  Oh yeah, it is GAPS, SCD and Paleo friendly.  It also has no refined sugar, just dates and peaches for sweetening.  Also free of eggs, dairy, and gluten.  If you can’t eat nuts, you can try it with just the coconut butter like I did at first but you’ll have to play with it if you use the dates.

Raw Peach Crumble Recipe:
Servings: 6
20 minutes
This is great for the peach season – you do not even need to bake it which is great for summer!

* 4 peaches, sliced
* 1 1/2 teaspoons cinnamon, divided
* 2 teaspoons lemon juice
* 1/2 cup raw cashews, soaked and dehydrated
* 1/4 cup Artisana coconut butter
* 4 dates, pitted
* 1 pinch sea salt (optional)

Steps:

1.  In an 8 x 8 casserole dish, add the peach slices, 3/4 – 1 tsp cinnamon and lemon juice.  Stir to combine.  Using a spoon, evenly distribute the peaches in the baking dish.

2.  In a food processor, add the cashews and pulse until coarsely chopped.  Add the coconut butter, dates, 1/2 tsp. cinnamon and a pinch of salt.  Process until well combined and crumbly.

3.  Pour the crumble evenly over the peaches.  Enjoy!

Tips:

You can use almonds or any other kinds of nut in place of the cashews.  You could also try sunflower or pumpkin seeds.

This will also work great with ripe plums, berries, mango and any other fruit which is soft.

Tropical Traditions also makes a coconut cream concentrate which you could use in place of the coconut butter.

 

 

 

Once upon a time, it was a warm and sunny day in the middle of March in Maryland.  Ah, boy did it feel good after the long and cold winter we had experienced.  It gave us hope that spring was here and that the ridiculously cold winter had decided to finally give up its firm grip.  We opened the windows and let in the fresh air.  When dinner came, I looked in the fridge and remembered something I had been thinking about – gluten free pasta salad made out of zucchini noodles and anything else I might have on hand.  It turned into a zucchini AND carrot noodle salad because I only had one zucchini.  But this made it all the more colorful.  I added black olives, tomatoes and fresh parsley, some cooked chicken and a simple salad dressing.

Yes, spring was here and it felt wonderful.  Well, for a couple of days that is.  I am really trying not to be a grump about the fact that it is freezing outside (maybe not litterally, but it feels like it!)  But I am really not happy about it!

But I can at least share my recipe with you in case you already have some nice warm weather, or you simply want to have some hope that someday soon we will be enjoying pasta salads and other warm weather meals!

The great thing about this salad is that it is very versatile.  If you can’t eat tomatoes, you can use veggies like cooked green beans, sugar snap peas, or cooked asparagus.

Recipe for:  Zucchini Pasta Chicken and Vegetable Salad (grain-free, rice-free, dairy-free, gluten-free, soy-free)

You will need a julianne peeler for this recipe to make long, thin noodles.  But you can also use a regular vegetable peeler to make wider noodles.

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