Don’t be afraid to go out on a limb, that’s where the fruit is.
Stretching ourselves into unknown territory is hard, actually it could quite possibly be the hardest thing there is to do at all. If I think about those I admire, It’s always clear that the reason I do so is based on one thing: the fact that someone has been or has done something amazing. Something not many others would dare to do, or maybe, even think possible at all.
Whether it’s my admiration for the balls my parents had to up and quit their university education to pursue a new way of life & homestead 3,000 miles from their home, or whether it’s for my husband, who every day stares into the eyes of blinding pain (he lives with a very serious form of arthritis) and conquers it: the evidence of the strength we all have inside us is something truly awesome. Our ability to lean into life is crazy: if we just decide, and then do it.
There are great legends we all can admire, those we can thank for changing our world and the way we look at it. You know, those folks who made the history books that we quote often and whose products we might all be reading this post on right now. I don’t think it’s that these folks were made of steel, or that they were necessarily stronger than any of us. We are all born with something.
But being willing to get up everyday and do the things that scare us, the things we don’t know, to walk straight into the unpredictable: that takes courage, and it may not be for everyone. It’s okay to not feel okay all the time, and just as a toddler’s legs hurt when they are growing, so too do we. Pain, fear & the strangeness that IS newness is necessary to growth, and to discovering what it is we are all really made of. I am so grateful for those in my life I can look to, flaws and all, for the examples they set for me everyday. My bet is that if you look hard enough, you too will be able to find a few impressive peeps of your own. Cherish those people & learn from them.
It’s all just life after all. Why not live it with the sweetness of adventure, and of always finding new & wonderful things? Here’s a sweet adventure for you to have in the kitchen, whether you are out slaying dragons in the rest of your life or not. But hey, if you are up for it, I might just slay a few with you. Just let me know, K?
Less heavy, flour based desserts in summer means lighter, simpler fare to sweeten our days & nights. Fewer complicated recipes means easy work of making them. Less store-bought pies and pastries means enjoying baking without all the guilt, and fewer waste when the fruit is ripe means more good karma to boot.
More sweet recipes using seasonal bounty means more access to what’s good around us. More two step recipes means goodness comes without loss of time. More love in your food means more honoring its roots, so adding that extra love will be evident in its finish.
Summer Fruit Crisp, Vegan & Gluten-Free:
- (4) cups washed & cut ripe summer fruit (I used equal parts white nectarine, apricot & strawberries)
- (1) tsp cornstarch
- (3) tbsp sugar (white or brown will do)
- (1) tbsp fresh lemon juice
- (1/2) cup crushed or chopped pecans, to a medium fine consistency
- (3/4) cup oats
- (1/4) cup coconut butter (or regular butter)
- (2) tbsp coconut flour (or regular flour)
- (2) tbsp brown sugar
- (1/4) tsp salt
Pre-heat the oven to 350 degrees. Find an 8 or 9 inch round or square pan (or a 9 inch cast iron skillet works wonders).
Wash and slice your fruit with as much love as you can muster – after all the farmers who labored to plant the trees, and water the soil, then the growers who picked the fruit at the perfect time, to the merchant who unpacked it and displayed it, there are a lot of steps and hands involved in getting our food to us – they should be honored. Once you have a nice selection of fruit — anything can be used up here — plums, nectarines, peaches, berries, the combos are endless, combine the fruit very gently with the sugar, corn starch & lemon juice until the sugar & starch are dissolved.
In a separate bowl, combine the crisp topping ingredients and mix with your hands until well combined. To assemble the crisp, simply press the fruit mixture gently into the pan, no oiling necessary here. Press very gently so as not to squish the fruit, but nestle it in nicely. (You know, cozy & all).
Scatter the crisp topping mixture evenly across the top of the fruit, again pressing gently and with love (if you have any left). Bake at 350 for 40-45 minutes, until bubbly & the topping is browned. Once ready, remove from the oven and wait (if you can!) at least an hour or two before eating if you want a firmer texture (of course you can dig right in too!). I personally like to make a crisp in the day for serving later at room temperature, with or without a little ice cream or nut cream.
If you desire a firmer result, throw in an apple to the fruit mixture, but this time of year there is nothing more wonderful than a warm pan of bubbly ripe summer fruit out of the oven.
Sun-kissed and sweetened just for us. Nature really does rock, doesn’t she?
See you all on the flip side as I venture into my first go at official story telling tonight in front of a group of folks that aren’t just my closest friends (*gulp*)..(thankfully a good number of them are though)…here’s to hoping there are souls out there who get as high as I do on the simple things, and even if there isn’t, it’s always a pleasure to share It really does take all kinds, and I’m so honored to be in the company of inspiring open minds.
I hope you are all reveling in the summer sun and fruit-kissed days. Lots (and lots) of love & gratitude as always.
Yours in Less,