July 2007: Berry Delicious Recipes

These rich yet light pancakes are always a crowd pleaser. Try serving with pure maple syrup, fresh plum or apricot slices, and a sprinkling of cinnamon. It is also delicious served with the Warm Berry Sauce below. I like to grind my own fresh buckwheat flour in my coffee grinder. Just start with raw buckwheat groats then grind into a soft flour; it only takes about a minute!

1 cup buckwheat flour

� cup tapioca flour

1 teaspoons baking powder

� teaspoon baking soda

� teaspoon sea salt

1 � cups rice, hemp, almond, or soy milk

1 organic egg

2 tablespoons melted virgin coconut oil or

organic butter

1 tablespoon maple syrup or agave nectar

virgin coconut oil or organic butter for cooking

In a medium bowl mix together the dry ingredients. In a separate bowl whisk together the wet ingredients. Add the wet to the dry and gently mix until ingredients are combined.

Heat a thick-bottomed stainless steel skillet over medium heat. Add a few teaspoons of coconut oil or butter. When skillet has heated add about � cup of batter. Cook for about 1 to 2 minutes or until top begins to bubble, flip and cook for a minute or so more on the other side. Repeat this process until all of the batter has been used. Add a little coconut oil or butter in between cooking each pancake to prevent sticking. Place pancakes onto a warm plate and serve.

Warm Berry Sauce

Serve this scrumptious sauce over pancakes for breakfast or chocolate cake for dessert. Sauce can be made with only one fruit or a combination of a few, you choose.

2 tablespoons kudzu

1 cup apple or berry juice

2 cups fresh or frozen organic berries

(blueberries, raspberries, strawberries,

blackberries)

2 tablespoons agave nectar or maple syrup

Place the kudzu and juice in a small saucepan to dissolve. Blend the berries in a blender until very smooth. You may choose to strain the seeds through a fine mesh strainer if using raspberries or blackberries. I never do though.

Add the pureed berries to the pot along with the sweetener. Whisk together well then place pot over medium heat. Bring to a simmer, whisking continuously until mixture has thickened and is translucent. Serve warm.

Berry Hazelnut Salad with Honey Poppyseed Vinaigrette

This northwest inspired salad utilizes fresh local greens, hazelnuts, and whatever combination of berries you desire.

Salad:

8 cups fresh organic mixed greens

2 cups mixed fresh berries (strawberries,

blueberries, blackberries, salmonberries,

thimbleberries, raspberries)

� cup hazelnuts, toasted

3 to 4 green onions, sliced into rounds

Dressing:

� cup extra virgin olive oil

3 tablespoons red wine vinegar

1 to 2 tablespoons honey

1 tablespoon poppy seeds

� teaspoon sea salt

Rinse and dry the greens, place into a large salad bowl. Rinse and dry the berries. If using strawberries then slice. Place berries atop the greens. Chop the hazelnuts and add them to the salad along with the green onions.

To make the dressing, place all ingredients into a glass jar, shake well. Pour over the salad just before serving.

*Note: To toast hazelnuts, preheat oven to 350 degrees. Place nuts into a shallow baking dish. Toast in the oven for about 10 minutes. Remove and let cool on a plate before chopping.

Fresh Berry Tart with Nutty Oat Crust

Serve this light dessert in mid summer at the peak of berry season. Berries are not only bursting with flavor but also antioxidants that protect your body from free radical damage and many diseases.

Going Gluten-Free Tip

If you are gluten sensitive then be sure to find a source of Certified Gluten-free Oats.

Crust:

1 cup raw pecans

1 cup rolled oats

1 cup pitted medjool

dates

� cup raw almond

butter

� teaspoon cinnamon

� teaspoon cardamom

Berry Filling:

1 � cups organic berry juice

2 tablespoons kudzu

2 tablespoons maple syrup or agave nectar

2 cups fresh organic berries, such as

raspberries, blueberries, and strawberries

To make the crust place the pecans and rolled oats in a food processor fitted with the "s" blade. Process until ground, then add the pitted medjool dates, raw almond butter, and spices and process until well combined. Place into an 8 x 8 inch square baking dish and firmly press evenly into the bottom of the pan. Place into the refrigerator to chill while you are making the filling.

To make the filling place the berry juice, kudzu, and maple syrup into a small saucepan. Let the kudzu dissolve for about 5 minutes then place pan over medium heat. Bring mixture to a simmer, stirring frequently. Turn heat down and cook until mixture is thick and clear, stirring frequently, for about 10 minutes. Remove from heat and let cool for about 5 minutes. Wash and dry berries and spread evenly over crust, then pour kudzu mixture over the top of the berries. Chill for about 20 minutes before serving. Tart will keep covered in the refrigerator for up to 3 days.