Summer is officially here. I spent solstice on the beaches of Spain, admiring the Mediterranean Ocean. In a world that seems so ugly, Palma de Mallorca restored my mind, body and soul. The ocean reminded me of how beautiful and amazing life is. More than ever, it is time to channel our thoughts toward the beautiful parts of life.
I made this crisp before flying to Europe. My client training schedule got so intense that I didn't have time to upload it prior to leaving. So if you have rhubarb still at your local markets, I suggest trying this sugar-free crisp.
It's no secret that America is a sugar and salt nation. Now, this is changing world-wide as the rest of the west adopts American habits. But the one quality I love most about Europe is to enjoy treats without overindulging in copious amounts of sugar. Desserts are sweet, some are naturally sweet, but it's nice to enjoy a treat without worrying about your blood sugar levels.
It is my hope with my Mind Body Soul Food blog to inspire people to get back to the basics of cooking and to "retrain" your tongue and palate to enjoy food that is not laden with sugar and salt. This is an important issue as we have now bred a generation of overweight children.
For the most part, Europeans are much thinner than Americans. But this is changing. The obesity epidemic is becoming a world-wide problem as more cultures adopt processed and boxed foods. Ironically, we live in a world of starvation and obesity (nutrient deprivation). There must be a balance, and one way to balance this extremism is by cooking in your own home.
Inspired by the beautiful pink and purple flowers of summer, I hope you enjoy this refined sugar-free dessert to stay healthy and wholesome this summer season.
Vegan & Refined Sugar Free Blueberry Strawberry Rhubarb Crisp
Prep Time: 7 minutes
Cooking Time: 25-28 minutes
Makes: One 9-inch pie pan
1.5 cup rhubarb, washed and chopped
1.5 cup strawberries, washed and chopped
2 cups of blueberries, washed
1/4 tsp baking soda
1.5 tsp corn starch
3 tbsp agave nectar
1 tbsp lemon juice
2 cups rolled oats
1/2 cup gluten free all purpose flour (or almond or pastry flour)
2.5 tbsp agave nectar
1/2 cup coconut oil, melted
pinch of salt
Preheat the oven to 350 degrees.
Wash and prep the fruit and mix the first seven ingredients into a bowl and set aside.
For the crust, mix the rolled oats, flour and salt together in a separate bowl. Next, mix in the melted coconut oil and agave nectar. Pour the fruit into the bottom of a 9-inch pie pan. Use a spatula to even out the fruit. Next, pour the crust ingredients on top of the fruit and even it out with a spoon or spatula. Bake for 25 to 28 minutes at 350-degrees.
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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