End of Summer BLUESjen
Yes it’s among us, the end of summer. Mid-September is here and just like that, another New York City summer has flown by. But as New Yorkers, we won’t let go of summer until it’s pried from our cold, gloved hands! To make the most of the time between now and those beautiful fall veggies and fruit, we’ve prepared several fun and wholesome recipe ideas to squeeze the last drop out of those summer berries.
With minimal prep time and the simplest of ingredients, each one of these preparations pack a nutritional punch to ease inflammation and fight free radicals. These gluten, dairy, soy, egg and grain free delights are sure to take away the seasonal blues and remind you of warm and sunny days gone pie!
A great tip to preserve those summer berries even longer: buy in bulk and freeze to fight the winter months.
The following recipes are thanks to two of the beautiful ladies of Jennifer’s Way Bakery, Ana and Ali.
Grain-Free Blueberry Pie
Makes one 7” pie
Grain Free Pie Crust
3/4 cup palm shortening solid coconut oil
1-1/2 cup tapioca starch
3/4 cup arrowroot starch
1/2 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup cold water
1-1/2 tablespoons maple syrup
2 cups blueberries
1/4 cup cane sugar
2 tablespoons arrowroot starch
1 tablespoon maple syrup
– Place coconut oil in the refrigerator for at least 20 minutes. Preheat oven to 350°F.
– In large bowl mix together blueberries, cane sugar, arrowroot starch, maple and set aside.
– In another large bowl, combine all flours and with a fork, sift through it to get out any lumps. Add salt and cinnamon and mix. Then add cold butter, water, and maple syrup and mix until a dough forms (you can do this by hand or in a food processor). This will NOT be like regular dough.
– This dough is best pressed into shape in a pie pan. You can wet your hands with water and press dough into a smooth shape. Once pressed into pie pan, refrigerate for 10 mins.
– Once chilled, bake dough for 10 mins and remove from oven.
– Pour filling into your pie pan and cover with parchment paper and cook for 10 mins covered and 5 minutes uncovered.
– Cool and serve.
Blueberry, Mandarin Orange and Spinach Salad
Makes 1 serving
3 cups spinach leaves
½ to ¾ cup mandarin orange wedges
One cup fresh wild blueberries
⅓ cup coarsely chopped pecans
For the pecan glaze:
1 tablespoon of maple syrup
Sprinkle with sugar to taste
For the dressing:
1/2 tablespoon ACV
1/2 tablespoon EVOO
1 tablespoon fresh orange juice
1 teaspoons of sugar
– Heat oven to 350°F.
– Line cookie sheet with parchment.
– In small bowl, toss pecans and syrup until evenly coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar, or to taste.
– Bake 8 minutes, stirring occasionally, until pecans are lightly toasted.
– Allow to cool completely before adding to salad.
– As the pecans bake, take a small bowl and beat orange juice, vinegar, oil and 2 teaspoons sugar with fork until completely incorporated.
– In large salad bowl, toss spinach, blueberries and mandarin wedges. Pour dressing over salad and toss. Garnish with your candied pecans and it’s ready to serve!
Berry Ginger Cooler!
Makes 1 serving
Half ginger root, shredded
As many blueberries your heart desires
12 oz seltzer water
3-4 ice cubes
– In a drinking glass muddle together 2-3 raspberries, a couple blueberries and the shredded ginger.
– Add ice cubes and toss in the rest of the berries.
– Pour seltzer water over mix and enjoy!