Rub a Dub Dub

Food for you and the people you love

Tag: Peach

Raw Blackberry Crumble + 90 Days of Goodness

Raw Blackberry Crumble 1

I’ve made it to week six and I am doing it tough. What am I doing tough? I challenged myself to a 90 day post-birth healthy eating bonanza. Why am I doing it tough? Because I challenged myself to a 90 day post-birth healthy eating bonanza.

It’s not because the food has been inedible. In fact quite the opposite, the food has been amazing (see this salad, this beautiful dukkah and peach dish from My New Roots, and this super easy and quick brekkie bar (sans chocolate) to get an idea of what’s been going into my tummy). And I’ve never eaten this well and consistently for this long in my life. I’m not counting calories or focusing on fat/carb/protein ratios etc. I’m simply planning my three meals a day and prioritising fruits, vegetables, quality vego protein (such as nuts, a small amount of dairy, soy, bee pollen, hemp) and wholegrains as well as avoiding processed sugars, alcohol (ahem..sometimes) and I’d like to say coffee but that would be lying. My days are filled with fruit, nuts and seeds for breakfast, bright and super fresh salads for lunch and light, simple dinners and my body is stoked about it. The benefits seem to be outweighing the challenges at this point…my post pregnancy skin is as happy and clear as it could be, the baby weight is slowly but surely starting to go and my energy levels are high. So if this is the case why am I finding it so hard? Because committing to an eating plan and to changing habits (seriously, who doesn’t want something sweet after a meal?) is hard and takes time. Especially the habits that you’ve had for what seems like a lifetime.

But I’m doing it. And I’m talking about it. When it gets hard – people hear about it (sorry Dario). And it helps. And I’m not beating myself up when I don’t meet the expectations that I’ve made for myself (well not too much anyway). I am learning to pick myself up and make the best of the situation. And speaking of making the best of things…from hardship has come unexpected inspiration! I have recipes swimming around in my head all the time and every time I eat something new and fresh, more come along. And some time in the next…uh…decade…when I eventually get the chance to sit down and write some of it up I’ll blog it! And here’s one of them. Eat it for dessert, brekkie, snack – who cares – because it is so darn good for you and that’s what I think it’s all about.

Raw Blackberry Crumble 2

Raw Blackberry Crumble

Serves 2-3

Filling

1 cup frozen blueberries

1/2 cup fresh blackberries (plus a few extra for garnishing)

1 vanilla bean, seeds scraped

juice of one lime

1 peach, roughly chopped

1 tsp cinnamon

Topping

1/2 cup pecans

1 cup almonds

1 tsp cinnamon

1 dessert spoon of rapadura sugar or chopped dates

1/2 tsp salt

Place the topping ingredients in a food processor and pulse until it makes a rough crumble. Don’t over process. Put into a bowl/container and set aside. Clean out the food processor and pulse the filling ingredients to combine. I kept it quite chunky however if you like more of a puree I think it would work to process it for a bit longer. Divide the filling between bowls and top with the nut mixture. Garnish with a few extra blackberries. Serve immediately.

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A Happy Happy Boxing Day and a Simple Peach Salsa

Aurelia 2013

Dario recently expressed his discontent with having to trawl through long winded food blogger ramblings before finally arriving at the recipe. I must admit, he has a point. I too am susceptible to a good natter prior to divulging a recipe and so I intend to change that one day. Maybe next post. Today I will indulge, as I feel it only fair to introduce our new baby! Life is very good – Aurelia arrived 40 minutes into Boxing Day and we are feeling very chuffed with ourselves. I am just as much in love with her as I was (and still am!) with Raff and I am constantly amazed at how a newborn human can already have made such an impression on me.

We have been blessed with lots of family visiting over the past few weeks – the house has been humming with loved ones hovering and at the ready to help – washing dishes, cooking food and occupying the toddler while Dario and I have spent our past week getting to know this tiny little thing (and at 2.7kgs I really mean tiny!). I can’t believe I’ve had time to even think about a post and it gives a good indication of how much having support makes a difference and just how lucky we are to have family that will do this for us. Have I mentioned that life is good?

Aurelia 1

Below is a salsa I made the day Dario’s family arrived (a few days before giving birth). I have been obsessed with fruit and herbs lately and I don’t think you can overdo either of them in this dish.

I hope you’ve all had a peaceful Christmas and New Year. This week I embark on a 90 day food and exercise overhaul (What’s that? Taking on too much post birth you say? Yup. Can’t help myself? Yup.) so stay tuned for updates!

Peach Salsa 2

Simple Peach Salsa

Inspired by Sprouted Kitchen’s Grape Salsa on Goat Cheese Crostini

2 peaches, diced

1 red capsicum, diced

1 small bunch of fresh coriander, roughly chopped

1 handful finely chopped chives

1/2 red onion

1 small chilli, deseeded and diced

salt to taste

1 tbsp sherry/red wine vinegar

Combine all ingredients in a medium sized bowl and serve immediately. Makes enough for a side dish for 4 people.

Peach Salsa 1

Peach Salsa 3

Learning to have fruit for dessert

As far as I am concerned a dessert isn’t dessert if it doesn’t involve chocolate or chocolate related ingredients. So to be honest, I really wasn’t sure why I decided to do this as my first dessert post.

It definitely didn’t come from a desire to be healthy even though it’s a pretty decent option if you are trying to be that way. And it wasn’t because I was trying not to eat chocolate – I wouldn’t be so silly. If I’m going to be honest, it was probably for no other reason than I was positive blackberries and peaches would look really beautiful together (plus I had been walking through the farmer’s markets on the weekend and the new season peaches practically begged me to buy them). I initially felt guilty that I was making recipe choices based on how they would photograph rather than what they tasted like – until I made it. I realised that in many cases there is a genuine connection between the physical beauty of food and how it tastes (no wonder photography and food go hand in hand). This dessert is simple, elegant, adaptable and showcases just how amazing fruit can look (oh and taste).

And most importantly, after making and eating this dessert I am now considering that maybe, just maybe I could make an exception to the ‘chocolate only for dessert’ rule once in a while. Maybe.

Also, I found out that this is incredibly delightful served cold with greek style natural yoghurt for breakfast the following morning. Another plus!

Grilled Blackberries and Peaches with Vanilla Marscapone and Almond Granola

Serves 4-5

Inspired by a Jamie Oliver strawberry version

Grilled fruit

6 ripe peaches or nectarines (or another softish, seasonal fruit), quartered

2 cups organic blackberries

2 tbsp agave syrup

2 tbsp marsala

several slices of fresh ginger, peeled

marscapone cheese(check ingredients if you want gluten free)

seeds from half a vanilla pod

Heat oven grill on high. Gently combine blackberries and peaches in a bowl with the agave syrup, marsala and ginger. Lay fruit in a shallow baking dish and grill until fruit is soft, approximately 4-5 minutes.

Serve with marscapone cheese whipped with the seeds from half a vanilla pod.

I made the almond granola quickly as I was running out of time. If I had more time I would have preferred to make this from Heidi Swanson’s amazing recipe collection. How good does it look!?

Almond granola

1/2 cup almonds

1/4 cup sunflower seeds

1/2 cup walnuts

1/2 cup rolled oats (can remove if you want this gluten free)

2 tbsp agave syrup

1 tbsp raw honey

Roughly chop or process the nuts and seeds and place in a medium bowl. Mix with the honey and agave syrup and bake on a tray in the oven until golden, approximately 10 minutes at 180 degrees Celsius. (Watch it as it will burn)