Recently my friend Carol Horton sent out a query in the form of a blog asking what we are looking for when we go to the internet to read yoga blogs. For some reason I responded that among other things, I like recipes. What? I don’t even really follow recipes. In fact I don’t. I just like looking at them to get ideas about throwing tastes together.
I once frustrated a friend who gave me her signature carrot cake recipe because I slightly altered it (to make it healthier, like that’s not a joke). “Can’t you just do the recipe the way it was given to you the first time before changing it?” she asked. Well, no in fact, I can’t. I have another friend who says you can’t mess with baking as it’s a science. She is a fabulous chef. I have had the nerve to argue with her that this is not true. I have altered her recipes. They are just fine. Even if I followed hers to a T it wouldn’t be exactly the same because of different ovens and pie plates, types of flour and brands of butter, etc. so I don’t even bother. Also, food knows who’s cooking it. It can smell uncertainty. My chef friend is afraid of no food. I am less confident.
I’m putting a recipe on this site because I realize that if I like finding cool ideas for groovy food on a yoga site, you might also.
With that said, please alter this recipe as you see fit and have a blast. I’m making this one for July 4th. On Independence Day we are still lucky to be free to change recipes and cook to our hearts’ delight.
Here’s the easiest version and the one I’ll make today.
Buy the Whole Foods organic pie crust. First, because it’s easy and tastes almost as good as mine. Second; because Whole Foods is in litigation with the USFDA who wants to force them to sell genetically modified food and Whole Foods is fighting. So I support Whole Foods!!!
You can substitute a vegan crust or for you non-gluten folks you could make a crust using nuts and seeds but I don’t know how. When I make my own crust I always use whole wheat pastry flour for a quarter of the crust because it has a nutty, flakiness that seems lovely to me. Pastry flour is lower in gluten so it doesn’t hold together as well and may not be as pretty.
Slice and mix approximately:
One pint of blueberries
One pint of strawberries
One large banana
Heat about a cup of fresh squeezed orange juice. Today I’ll use organic orange strawberry banana as that’s what I have. (Do not eat conventional strawberries, they are pesticide sponges!)
Dissolve about a TBLSP Agar Agar (you can substitute kanten) into cold juice and bring to boil
Heat crust at 375 degrees for 10 minutes (My chef friend Bett likes a browner crust. If she’s coming over, cook yours longer)
Pour fruit into hot crust
Pour hot juice mixture over it
Chill and eat.
Mint leaves are fun on this too. Today I sprinkled organic low fat shredded coconut on the top and threw on some mint from my garden.
I usually sweeten everything with cinnamon. But you can use any sweetener you want if the fruit isn’t sweet enough. Just stir it into the juice. I doubt you need more than a tablespoon or so even if you have a sweet tooth. For that matter, ice cream on the finished product may make you happy!
Whipped cream is awfully great on this and I have been known to whip Marscapone with cinnamon, powdered sugar and Frangelica liquor to make the best whipped topping ever, unless you are a vegan. And if you are, my hat is off to you. Coconut milk ice cream is pretty darn great.
I have a friend who blends Silken tofu with almond extract and agave for toppings. Sometimes she throws in ground almonds. I bet cinnamon would be good in there and throw in a dash of Amaretto if you like.
If anyone has a good flour less crust recipe, I’d sure like to see it!