Time sure does fly. And boy, do things change over time. I've been reminiscing over the "good old days," and realized I never posted this recipe that I am made from a former yoga retreat I catered in Canada.
This recipe is ideal with farm-fresh berries and plums as it ignites the natural flavors and juices. Its an excellent end of summer recipe to transition into fall with a warmer and heartier and healthier dessert.
This refined sugar free recipe is important to enjoy sweets without the added sugar. Now more than ever it is important to ramp up the immunity, and cardamom spices and berries do that very well!
Crisps are one of the easiest desserts to make, and hope you enjoy this late summer fruit recipe....and Happy Fall! 
Mix filling in a bowl.
Pour filling in a greased pie pan.
Mix the topping and pour even on top of the filling. Bake at 350 degrees.
Enjoy warm!
Join me in OCTOBER for two live zoom cooking classes with Guided Fitness. Menu includes Rigatoni w/ Butternut Squash Sage Pasta Sauce w. Walnuts + Spinach. The other menu includes Curry Pumpkin Soup + Turmeric Tahini Detox Salad.
|
Vegan Apricot Plum Crostata
|
GF Blueberry Strawberry Rhubarb Crisp
|
Vegan Blueberry Breakfast Cake
|
1 Comment
Have you heard about the Scarborough Fair? Most probably have from the popular mid-century Simon + Garfunkel track.
I actually made this recipe several years ago, and completely forgot this post this. I began spending much time in nature, admiring the vibrant green ferns and trees of late summer.
I found this bright green 1960's dress all while continuously hearing The Scarborough Fair song, and discovering how to grow my own food. With the inspiration of all things green and herbal....I decided to make Scarborough Fair potatoes to ignite a sort of "medieval healing" vibe of consuming more herbs with the powerful potato.
I actually made this recipe several years ago, and completely forgot this post this. I began spending much time in nature, admiring the vibrant green ferns and trees of late summer.
I found this bright green 1960's dress all while continuously hearing The Scarborough Fair song, and discovering how to grow my own food. With the inspiration of all things green and herbal....I decided to make Scarborough Fair potatoes to ignite a sort of "medieval healing" vibe of consuming more herbs with the powerful potato.
"Parsley, Sage, Rosemary and Thyme"
Life in 2021 is challenging, and it's going to become more challenging especially in the world of health. Americans have this "distaste" for potatoes, blaming it for being unhealthy, but fails to realize a culture who constantly deep fries potatoes removes all or any nutritious value from the food.
Potatoes are packed with fiber and the compounds: flavonoids, carotenoids and phenolic acids, which act as antioxidants in the body by neutralizing potentially harmful molecules known as free radicals.
Potatoes are packed with fiber and the compounds: flavonoids, carotenoids and phenolic acids, which act as antioxidants in the body by neutralizing potentially harmful molecules known as free radicals.
"Never underestimate the healing power of a quiet moment in a garden."
|
|
Many vintage dresses & items available for purchase on my Etsy shop, The Elizabethan Closet. For more vintage items, let's connect above on the Instagram account!
Scarborough Fair Potatoes
Total Time: 30-40 minutes
Ingredients:
6 cups of fingerling potatoes, washed and halved (or white skinned potatoes)
3 tbsp olive oil
1/4 cup fresh parsley, chopped
1/2 tbsp fresh rosemary, chopped
2 sprigs thyme, leaves removed from stems
salt to taste
Topping
4 sage leaves
4 springs of thyme
1 stick rosemary
Directions:
Preheat oven to 400 degrees, and grease a baking sheet.
Prep the potatoes and the herbs. In a mixing bowl, mix the potatoes, herbs, olive oil and salt. Since sage is a strong flavor, I put that herb on top, but if you like it, chop 1-2 leaves and mix it with the potatoes.
Once mixed, spread on the greased baking sheet. Dab a little oil on your hands and rub it on top of the leaves/stalks of herbs and place the herbs on top of the potatoes.
Bake for 30 minutes, or longer if needed. Remove from oven once edible and slightly crispy.
Let's Connect! Check out my other potato-based recipes below!
Total Time: 30-40 minutes
Ingredients:
6 cups of fingerling potatoes, washed and halved (or white skinned potatoes)
3 tbsp olive oil
1/4 cup fresh parsley, chopped
1/2 tbsp fresh rosemary, chopped
2 sprigs thyme, leaves removed from stems
salt to taste
Topping
4 sage leaves
4 springs of thyme
1 stick rosemary
Directions:
Preheat oven to 400 degrees, and grease a baking sheet.
Prep the potatoes and the herbs. In a mixing bowl, mix the potatoes, herbs, olive oil and salt. Since sage is a strong flavor, I put that herb on top, but if you like it, chop 1-2 leaves and mix it with the potatoes.
Once mixed, spread on the greased baking sheet. Dab a little oil on your hands and rub it on top of the leaves/stalks of herbs and place the herbs on top of the potatoes.
Bake for 30 minutes, or longer if needed. Remove from oven once edible and slightly crispy.
Let's Connect! Check out my other potato-based recipes below!
Vegan Colcannon Irish Potatoes
|
Vegan "Cheesy" Garlic Herbed Cauliflower + Potatoes
|
Vegan Creamy Chive Potatoes
|
Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
Categories
All
Body
Food
Metaphysics
Mind
Soul
Sunspiration
Vegan Recipes
Wellness Travel
YouTube
Archives
April 2022
February 2022
December 2021
November 2021
October 2021
September 2021
August 2021
July 2021
June 2021
May 2021
April 2021
March 2021
February 2021
January 2021
December 2020
November 2020
October 2020
September 2020
August 2020
July 2020
June 2020
May 2020
April 2020
March 2020
February 2020
January 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
September 2018
August 2018
July 2018
June 2018
May 2018
April 2018
March 2018
February 2018
January 2018
December 2017
November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017
April 2017
March 2017
February 2017
January 2017
December 2016
November 2016
October 2016
September 2016
August 2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
September 2015
August 2015
RSS Feed