Damn Good Crock Pot Beef Stew

Thank you, God- for crock pots, stews, soups and whatever else you can cook-up, leave and then serve wonderfully a few hours later. But really this is my favorite crock pot meal for some reason- it is so simple, yet completely nourishing and satisfying. And worth swearing over- it's that damn good!

This time of year the bones need warming-up at most meal times. I'll confess soup and stew are on my brain majority of the time for meal planning. It only feeds into my day-dreaming about opening up a soup and bread shop some day.... ahhhh :) A girls gotta have dreams and goals, amiright?!

Maybe some of you wonder why I care about vegan (no eggs or dairy) options for many of my baked goods, but still consume meat and feel OK about posting a recipe where beef is a main ingredient. I will tell you... Although, I respect and value the views of any person on their food/consumers journey- me and my family eat solely based on what we do not have allergies/sensitivities to in our house. So we are not paleo, vegan, GAPS, AIP, keto, or whatever trending names for diets are out there currently.We eat what we have found to not cause hives, breathing issues, digestive distress, IBS, headaches, and the list goes on for our sensitive issues. So we are not under any real diet label- it isn't easy or straight forward, but I work damn hard to provide nutritious food for myself and family that will help us promote the best health, balance and peace in our house. And this involves meat sometimes. Because no one is allergic to meat in our house ;) THANK GOD! But we choose the best options available to us if possible, which means pasture-or grass-fed, without the use of pesticides or antibiotics, and hopefully from a local farmer as well. So the beef stew meat I use in this recipe I buy from a local farmer that sells at our local farmers market. I can get it for 6 dollars a pound and buy meat for this meal under 20 dollars that will last us 2-3 nights of food. So I call it a "frugal meal", yet it is still a treat in our house because we do not really eat beef at this caliber more than once or twice a month.  So yes, I get food and diet and nutrition has LOTS of opinions on the matter- trust me- after 10 years of being in the "biz" of food and recipes and holistic health I GET IT! But I always come back to with myself and my clients--- what is your body telling you--- to be best nourished, balanced, and at peace- this is a different answer for every person, so the reminder is to be curious and kind, and not judgmental to yourself or others. OK- I get off my soap box now!!! time for the recipe :)

Damn Good Crock Pot Beef Stew Recipe

{gluten, dairy, soy, nut, seed and sugar-free}

1 very large onion, finely chopped

5 garlic cloves, finely minced

1 TB of grated turmeric

1 TB of grated ginger 

1 bunch of green onions or leaks finely chopped

pinch of sea salt

1-2 TB of avocado or olive oil

In a large pot, sauté the above ingredients until soft. While that is happening, coarsely chop up your potatoes and carrots below...

2 pounds of potatoes chopped into cubes

2 pounds of carrots sliced

3 pounds of grass-fed or pasture raised beef stew meat (most grocers have this meat already designated as "stew" meat)

1 ts. of sea salt/black pepper to taste

Then dump the above carrots and potatoes into the crock pot, when the onion saute mix is soft dump those over the carrots and potatoes and mix together then dump your raw fresh beef stew meat cuts in the same sauté pot and just brown the meat on all sides and use up the oil/onion juices in the pot as well. When the meat is browned on all sides, dump that also in the crock pot with potatoes and carrots and mix well to get an even mixture. Then you can add your fresh herbs and sprinkle and mix those in.

1/2 cup of fresh herbs- I use a combo of thyme, rosemary, sage, oregano if I got it

1/2 cup of fresh chopped parsley 

Then in the same pot you used to saute your onions and brown your meat- add 4 cups of broth, sprinkle in the tapioca flour and the following spices...

4 cups of broth: use either bone broth or veggie...I usually use a mix of both

1 6 ounce can or organic tomato paste

2 TB of tapioca flour

1 TB of dried Italian herb blend

1 ts. of ground garlic powder

sprinkle of sea salt and black pepper

Use a whisk and blend in the tomato paste and flour into the broth and you make a thickened gravy after about 5-7 minutes over high heat. Then pour this gravy over all the holes and crannies of the potato and meat mixture already in the crock pot. It will soak to the bottom of the crock and you will start to see in on the edges of the mixture. Set your cook time on low if you have 8 hours to cook. But f you have 5-6 then put it on high. I usually start mine cooking around 9-10 am in the morning and leave it on high until 3-4pm, and then put it on low or keep warm for the last house of cooking and serve around 5-6 for dinner.

Toppings to serve: 

I love to serve with a sprinkle of fresh parsley (or cilantro is great too)

Some on my family also love a dollop of sour cream

And most in my family make this a full wonderful mean with a large slice of my bread

I make this meal probably every 3-4 weeks during the winter. And it is a beloved favorite and every time I think- is there a more filling meal? My favorite part of the meal though is the fact I can make it in the morning and have the whole day to go on family adventures or accomplish some other task of the day and just roll into the kitchen at dinner time and serve it up with delight! It must be some form of magic if you ask me. The past few Christmas Eve's I've made this that morning and after a party (or two), an evening church service, then we come home to a warm nourishing meal out of the crock pot and snuggle in for the next 24 hours of magical Christmas. I hope you do something similar so that you have less work in the kitchen. 

Much love, xoxo

Sweet Potato, Kale and Turkey Meatball Soup

This not-so-great picture was snapped on my iPhone a few months ago, it was my last bowl of soup from a magical masterpiece soup I made out of what was leftover in my fridge one day. I snapped a photo as a way to say- "Goodbye...I thought you were amazing! I hope we meet again". I savored and looked forward to every bite. Yes, it was one of the first pots of soup I made in a while since it was newly autumn and I don't tend to make many soups during the hot summer months. So maybe it was just that... "a magical moment of time", loving the fact that "soup season" had returned, OR maybe it was just the perfect amount of leftover ingredients that made this combo so great!

Like I said, it was thrown together with ingredients to empty and clean out the fridge. That is one way to make the grocery budget to last a little longer! I chopped it all up and stirred it all together and I was surprised at it's deliciousness- I savored each bowl for 3 days and then when it was gone....I licked the bowl clean... and cried. So a few weeks later I tried to re-create it, trying to remember exactly what I did and what I added. It just wasn't exactly the same the second time. And I already knew going in...that magic could only happen once in a great while :) BUT it was still pretty fantastic, so I thought it would be worth writing down and sharing with you dear friends. You deserve to give it a whirl too, right?!? Maybe your leftover's soup will give way to a magical moment in time. The take-away is that you should most definitely use up and get creative in the kitchen with your leftovers- you may just never know what could conspire. Happy cooking, friends!

Sweet Potato Kale Turkey Meatball Soup Recipe
1 medium onion finely chopped
1 handful of green onions finely chopped
1-2 TB of grated fresh ginger
1-2 TB of grated fresh tumeric
4-5 garlic cloves finely minced
2-3 cups of bite-sized chopped carrot circles
4-5 cups of bite-sized cubed sweet potatoes
3 TB of finely chopped fresh parsley
3 TB of finely chopped fresh cilantro
2-3 TB of fresh thyme leave
1 TB of dried Italian herb seasoning blend
pinch of (about 1/4 ts.of each) cinnamon, turmeric, ginger, paprika
2 cups of tomato sauce or leftover marinara pasta sauce
3 cups of finely chopped kale
4 cups of vegetable or chicken broth
4 cups of water
juice from 1 lime
spoonful of honey
splash of apple cider vinegar

1 pound organic (or free range) ground turkey
1 pound of free range ground turkey breakfast sausage(seasoned with paprika, garlic, sugar, oregano)

8 ounces of rice pasta noodles (spiral, spaghetti, whatever)


First, chop up your onion and garlic and the rest of the veggies and get them sautéing in a large 8 quart soup pot. Saute until onion and garlic are soft and then add the herbs, kale and keep cooking for a few more minutes and then add in all the liquids. Let cook on medium heat until the sweet potatoes and carrots are soft. While this is cooking together you can...

Mix your thawed ground turkey and sausage together, and add a pinch of sea salt and ground pepper. Then add a sprinkle of Italian seasoning blend and a little ground garlic, ginger and paprika. I add about a 1/2 ts. of each spice and a drizzle of olive oil and mix it all up together and then scoop out 1 TB-sized amounts of meat and roll them into a meatball. Place them on a parchment baking sheet and 2 pounds should make about 24 meatballs. Bake in a 375 degree oven for 20-25 minutes. 

About the time the meatballs are done, they will be ready to add to the soup. Dump those in hot from the oven and add the pasta. Stir in the pasta and let it get soft in the broth from the soup for 10-15 minutes. Then the noodles will be soft and you are ready to serve up. You can top with a fresh herb for serving. I would say parsley or cilantro would taste best. 

I made this soup with turkey meatballs because I had those in the fridge to use up. But you could easily make this soup vegan by taking out the meat and adding in leftover pre-cooked beans (garbanzo or white would be my first choices) or cooked green lentils. It would be easy to dump those in from the cans too if you have those as pantry items. 

A great thing about this soup is the leftovers. The sweet potatoes start to break down and make the soup very creamy and thick. The first day cooking you can still get it to be a little creamy if you start to mush up some of the cooked sweet potatoes. But over time the sweet potatoes just start to melt into the soup by themselves and it makes it extra yummy!

Happy cooking, let those creative juices flow and make a masterpiece soup out of what you got!

Much love, xoxo

Sweet Potato Lentil Chili

It's a few days after Thanksgiving now... the leftovers have started to disappear... and you are *almost* maxed out on good food. So much goodness. I always say the best part of Thanksgiving food is the leftovers (well, and the stuffing ;) But the leftovers do eventually end and you may have decided to make a turkey soup or pot pie or have your bones simmering and making stock. But, you may be also looking for a simple meal that is meat-free, and full of protein and nutrients. This chili recipe also helps use up some of those sweet potatoes you got on sale, and it will feed an army if you still have family and friends at home. Or it could be an easy warm-up on the crock pot if you need to refuel after Christmas shopping runs.

I actually made this recipe a few weeks back and was just pondering it again because it was so warming and full of great flavors and nutrients. It is such a cozy meal when the Christmas lights are being turned on and the magical scene of Christmas is being gathered in your home once more.

I love putting together a simple, nourishing meal for those I love, and this one is at the top.

Sweet Potato Lentil Chili Recipe
{gluten and dairy-free, vegan}

2 TB of avocado oil for sautéing
1 large onion, finely chopped
5-6 cloves of minced or finely chopped garlic cloves
1 TB of minced fresh ginger
1 TB of minced fresh turmeric
1 pound or 2 cups of chopped carrot
4 cups of pealed and cubed sweet potato chunks
1 28 ounce can of crushed organic tomatoes
4 cups of vegetable broth
4 cups of pure water
1 1/2 cup of washed, dry green lentils
2 TB of chili powder
1 ts. ground cinnamon
2 ts. ground cumin
2 ts. of dried cilantro
1 ts. smoked paprika
freshly chopped thyme and cilantro (1-2 TB of each)
1/2-1 cup of finely chopped kale or other greens
3 cups of cooked black beans / (2) 15 ounce cans

In a large soup pot, a 8-10 quart pot, saute the onion, garlic, turmeric, giner, carrots and sweet potatoes for 5-10 minutes until they get a bit soft. Then add in the crushed tomatoes, broth, water, lentils, spices, and herbs. Then let it come to a boil and add in the black beans. Cook on medium heat for 40-50 minutes until the lentils are soft and the you can add additional herbs, or serve up and top with avocado slices and more fresh herbs. 

Some topping/serving ideas:
diced avocado and fresh cilantro or green onion
sour cream or greek yogurt

Hope you are finding ways to be warm and nourished this week. Much love as always, xoxo

Sweet Potato Quinoa Nuggets

Another sweet potato treat. These nuggets are perfect for a half pint's dinner, or let's be honest, they are perfect for two full grown adults to share as a snack, dinner or fun appetizer too. Super simple ingredients and full of nutrition, protein and flavor. Healthy food doesn't have to be hard to swallow and eating crappy processed food shouldn't be a crutch to fall on. 

Friends, you deserve to feed your life goodness. Yes, I am referring to food, but also all forms of life, hope and good. Your body and life will give back to you what you put in it and if you are feeding it processed crap, then what do you expect?!

So choose life and goodness today. And whip some of these sweet and crunchy sweet potato nuggets to spice it up a bit. This dish could also be a fun finger food at any holiday party. Or perhaps a great addition to any game-day spread. You can serve with your favorite aolli, ketchup, BBQ, or even a Greek yogurt (or vegan alternative). I mixed up some veganaise, organic ketchup and a dash of chili powder to my serving plate. I love sweet potatoes with a little kick of spice. 

Sweet Potato Quinoa Nuggets Recipe

{gluten, dairy, nut and egg-free, vegan}

2 cups pre-cooked quinoa (cook 1 cup dry quinoa and with 2 cups veggie broth for added flavor)

3 cups of pre-baked sweet potato mash (bake 2-3 small sweet potatoes in foil at 350 degrees for 1 hour)

1 cup of garbanzo bean flour

1/2 cup nutritional yeast (optional: added for flavor only)

2 TB of olive oil

1 ts. of each paprika, chili powder, garlic powder, tumeric, cumin, sea salt and black pepper

1/2 - 1 cup of finely chopped kale

2-3 TB of finely chopped fresh cilantro

Mix all of the above ingredients together in a large mixing bowl. 

The 'dough' will almost be like a sticky cookie dough. Then form small TB sized patties in your hands and  place the nuggets on parchment paper on a baking sheet. Drizzle the nuggets with olive oil and even press down with a measuring cup to help them flatten and have a flatter or more even surface.

Bake at 375 degrees for 30 minutes. You can flip them half way if you want them to have even crispy sides. This recipe should make about 35-40 nuggets depending on how big you make them.

They come out crispy on the outside and chewy soft in the middle. Serve with your favorite dips: ketchup, BBQ, vegan mayo, mustard, plain or Greek yogurt....the list can go on....

Kids will love these finger foods too. Just make it fun for them to dip them in a yummy sauce or yogurt. Or have them help you mix up the batter and get their hands dirty too. That is the one thing that I have found with my picky 3 year old eater is that if he helps make it there is a higher chance we will actually eat it too! And even if you don't have any little ones to share this with, I hope you try these nutritious treats out and have fun too!

Much love and ENJOY!

Sweet Potato Gnocchi (gluten and dairy free)

Tis the season for sweet potatoes. They are on sale at your local market. You can buy them jumbo, small, organic, or conventional. Most all are on sale this month for the big day in two weeks...yes, Thanksgiving is quickly approaching. Let's just say, I have been known to stock pile sweet potatoes in November. They are just so loving and beautiful. I mean...it's a vegetable...and it's sweet too. Well, without shame I have bought many pounds again this season and have a few sweet potato recipes up my sleeve. This one is more than perfect for a cold fall evening at home.

Homemade gnocchi is a favorite comfort food around here. A family favorite for sure. I even call my son my gnocchi, translation: potato dumpling. And, my husband says kind things about my cooking and baking most days of the week. But this dish....it gets an extra whomping of compliments. And that of course makes me want to make it again and again. For my man. But also because it is so darn delicious. And it makes me feel like I am some kinda Italian momma with a special ingredient to never be shared outside "the family". And yet, here I share it with you ;)

Pretty simple too. Only a few ingredients. And I have a few step by step pics to help you out too. So roll up your sleeves and get your apron on...this one's gunna get your hands and counters dirty!

Sweet Potato Gnocchi Recipe

{gluten and dairy free}

2 cups of baked sweet potato mash

3 farm fresh eggs

1 1/2 cup (plus another 1/2 cup for dusting and cutting, so 2 cups total) of all purpose GF flour*

1/2 cup of nutritional yeast

1 ts. of sea salt

1 ts. of garlic powder

1/2 ts. of black pepper

1 ts. of Italian herb seasoning (or 1 TB of fresh chopped sage)

*Flour notes:

I used a favorite Namaste brand- bought from Costco on a special 5lb bag for 9 dollars deal. BARGAIN! Super easy to have around if you need a GF flour to fall back on or even just get special for the holiday treats and baking going to happen this season. Go check it out if you are a Costco member like me. 

If you don't have a favorite all-purpose GF flour on hand, then mix up 2 cups of flour using: 

2/3 cup of each 

brown rice flour 

potato or tapioca starch

and then lastly either millet or sorghum flour 

That mix should just about do it perfectly for this recipe.

First step: Bake 1 jumbo or 2-3 small sweet potatoes in the oven, wrapped in foil, at 350 degrees for 1 hour to 90 minutes to get super soft and buttery. Then, let it cool to almost room temperature and cut and scoop out the sweet potato insides to add to a large mixing bowl.

Second step: Add all of the above recipe ingredients. Only 1 1/2 cup of the flour and save 1/2 cup of flour for your cutting board.

Here is the picture of my super big bag of Namaste GF flour from Costco. I like having it around for recipes just like this one. Or as a sub for most "normal" recipes that call for all-purpose flour.

Step three: Take a wood spoon and mix all the ingredients together, but not too well as to make it too soft. Then cover a counter top with a large piece of parchment, dust the paper with 1/2 cup flour and plop out the dough and pat down into a large square or oval. Then cut into 4 close to equal parts.

Step four: Take each section and roll out the corner of dough into a large log. Like 12- 15 inches long and 1 inch thick. Take a pastry knife or clean blade knife and cut 1 inch thick pillows from your dough log. Then roll with a gnocchi paddle or a fork can work too. Or just forget it being "fancy" and go all rustic and messy look.

Each piece should be separated and ready for dropping into a pot of boiling salted waters.

Step five: Boil a large pan or pot of sea salted water and drop the dough pillow or logs into the boiling water. After hanging out in water for a few minutes they will float to the top and you will having floating gnocchi ready to put out.

Use a pasta ladle with holes to drain water and pull gnocchi from the pot. Lay on a dry sheet pan or plate for drying.

Then lastly, serve with your favorite marinara sauce topped over lightly or drench the gnocchi in a bowl with lots of yummy sauce to lick up. You can also fry the finished gnocchi in some brown butter and sage if you prefer.

If you want to make it easy. Serve it with a saved canned jar of marinara or a store bought favorite for this occasion.

Serve and enjoy! This recipe is enough for 4 adult servings. Easily doubled and can be frozen as well.

Hope you enjoy! Serve with a side of greens or salad and you have yourself one great meal. One to comfort and warm you after a long cold day.

Much love to you! xoxo

PB&J Blueberry Crisp

Well... if you haven't noticed I have been neglecting the blog. Not really intentionally. It just happened. The past few weeks have been absolutely gorgeous here in Michigan and it just seems foolish to be indoors or not be on a grand adventure. And that is just what we have been up too. Two weeks ago we spent a very long week in Michigan's Upper Peninsula. I have only been there a few times, and never been to the tippy top. But this trip we went all the way up to the most northern point, called Copper Harbor. There are no words for the beauty that was all around us. We took day trips all over the region involving beach days, waterfalls, mountain trails, and yes, believe it or not, more berry picking.

There is something very healing and therapeutic about large bodies of water, fresh air and sun. It is like a healing suave that rushes over the body and spirit and brings more oxygen and life to your being. And the many colors of blue that radiant from the sky and waters is just breath taking and magnificent. So to add to your healing journey and eating real fresh foods, make sure you find some time to experience God's beauty in nature and let it bring more life and healing to your soul.

So, I'm sorry to be absent as of late, but can you blame me?!

Schedules, school and fall are right around the corner. And in the meantime finding the last minute summer adventures that await you are a must.

And, this simple crisp was a last minute...vacation assembled... masterpiece. Yes, another crisp...but this one is my favorite because it's super simple and the flavors are a combo I adore. I can't believe it has taken me this long to put these ingredients together. All that fresh clean air got to my head, I guess...in a good way!

Like I said, we found a local organic blueberry patch. (If you live in or around Houghton, Michigan then look for signs around Chassel on US-41 It is off of Klingsville Road from 41. This organic berry farm is called, Opa's and is off the beaten road a bit). These berries are grown right from the Keweenaw Bay off of Lake Superior. The blueberries mirror the lake's blue and the size and amount of these berries is really astounding. I have been picking blueberries in lower Michigan for almost 15 years and I have never seen such beauties. Some were as big as cherries and super juicy and sweet too. I was in love... to say the least.

So this crisp was created after a long day of adventures and put together with a few simple ingredients that I had with me while traveling. I do not know why I have not put seed (or nut) butter with berries before like this. It is a perfect pair, just like the classic PB&J. It has a way of melting your heart and making you feel like a child again. Perfect pair for a perfect treat. Now all you need might be a nice glass of your favorite chilled no-dairy milk (mine are either Hemp or Coconut). Or of course there is always some coconut ice cream too...

PB&J Crisp Recipe 
(gluten, dairy, nut and soy-free)

Berry Jam Filling:
3 cups of fresh (or frozen) blueberries
3 TB of tapioca flour
3 TB of coconut palm sugar
1 fresh lemon squeezed (about 3 TB of juice)

Mix all of the above ingredients together well and then pour into a 9x9 square or circle baking Pyrex pan. Make sure the flour and sugar mixed thoroughly and all berries are covered. If you do not have tapioca flour, arrowroot powder or cornstarch work as a great sub. If you want to try a mix of fresh berries like blackberry, raspberry and blueberry that would be a nice mix or even bend it a bit more with additional cherries. The key to get the PB&J taste is to stick with berries though.

Crisp Topping:
2 cups of certified gluten-free oats (I use Bob's Red Mill)
1/3 cup of natural sunflower seed butter (or your favorite nut butter works too)
1/3 cup of spiced apple butter (or add 1 ts. of apple pie spice to plain apple butter)
1/3 cup of coconut palm sugar
2 TB of light olive oil
dash- 1/2 ts. of sea salt

Mix the above ingredients together in a separate bowl, then sprinkle with a fork or your fingers over the blueberries in the 9x9 pan. Bake in a preheated 350 degree oven for 40-50 minutes. Basically until it smells heavenly and you see the blueberries bubbling over the oats. Pull from the oven and let cool for a few minutes and serve warm.  Tastes best warmed, but you could also add some vegan ice cream or a glass of milk. And make sure you save some leftover for breakfast :)

I hope you enjoy and find yourself in some late summer adventures. When we returned home we found our garden overgrown and ready for a lot of harvesting. I will share some of my garden love and creations in my next post....so much to return too when you get lost in summer fun.

Much love as always!

Fresh Blueberry Pie

Here is a promised blueberry pie recipe. Pretty dang simple and based mostly off of this fresh strawberry pie, yet made with blueberries instead. I have been indulging in blueberries for the past few weeks and have been filling the freezer in a frenzy. The freezer's empty room is filling up quite quickly (ehem, husband, I think we need another freezer ;)

Making smoothies with frozen blueberries is one of my most favorite things. Just a simple coconut milk, blueberries, strawberries, maybe some greens with extra additions like chia, kelp powder and maca root powder. I will have to post a recipe and picture soon to show off a fresh and energizing breakfast. But..... in the meantime, how about another great summer pie recipe?

Please and thank you! I guess I have been on a fresh pie making kick. Truly inspired by the simplicity and beauty of the fresh berry though. I mean, it doesn't get much prettier than this folks! There is hope for the gluten-free pie makers out there. Seriously, get your bum out of the corner and make this yummy pie for your next summer gathering. You can do it, it's simple and fresh, and what more do you need?

Fresh Blueberry Pie Recipe

(gluten, dairy and nut-free)

Pie Crust:

1/2 cup certified gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of certified gluten-free oat flour ground (1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of honey or maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil (or vegan butter substitute)

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the honey and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Blueberry Filling:

2 heaping cups of fresh berries

2 limes freshly squeezed (1/3 cup of juice)

1/3 cup of water

1/3-1/2 cup of local raw honey

10 drops of stevia extract (optional in place of half of the honey)

1 1/2 ts. of agar powder

PLUS:

2 heaping cups of fresh blueberries poured into the bottom of pie crust

In a saucepan, put the above ingredients in and let cook on low heat for 7-10 minutes until it becomes a gooey blueberry mix. The berries should be broken up and the sauce will be extra hot. So let cool for 5-10 minutes until you pour it over the fresh berries on the bottom of the pie crust. Then, just basically pour the hot mixture over the fresh berries in the pie crust, spread over evenly and then let cool for 10 minutes and then put in the fridge for 1-2 hours until chilled. Then serve chilled with a topping of coconut milk ice cream, or coconut milk whipping cream.

Serve chilled and keep in the fridge up to 2-3 days. The pie is with the fresh berries so it will start to loose it's freshness after about 2 days. Make sure to keep covered as well.

Plus, the best part is that you don't have to cook this pie in the oven. Yes, the crust is baked for a few minutes, but no other baking required! Which is just about perfect for these super hot summer days we have been experiencing seemingly without end. 

I hope you are finding recipes and ways to stay cool this week. Don't give up on eating fresh and nourishing foods to help your body cool (watermelon, cucumbers, any greens, fresh berries and veggies). Limit the greasy foods and help your body detox while it is naturally sweating in the heat. But most of all, make sure you drink lots of pure water and then replenish your electrolytes and minerals by eating lots of veggies!

Much love as always!