Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers
is as close to sublime as food gets!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbls walnut or olive oil
2 Tbls raspberry vinegar
1 Tbls balsamic vinegar
1 Tbls honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbls finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower
beds.)

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and
lavender.

Lemon Balm Berry Ice Cream

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - (we used lemon zest instead)


If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.  Chill and process through an ice cream machine.


*Substitute lemon zest to taste.


ABSOLUTELY WONDERFUL!!!  [Margi]

Marionberry Crisp

Berries make wonderful desserts!  They are filled with vitamins, minerals, antioxidants, and fiber.  Their juicy sweetness delights the taste buds and satisfy any craving for a delicate dessert.  Strawberries, raspberries, boysenberries, huckleberries, elderberries, lingonberries, blueberries and more come in a colorful palette of reds, blues, and purples.  A simple half cup of Marionberries contain 4.4 grams of fiber and only 27 calories.  Nutrient dense, they are not only tasty, but amazingly good for you as well!

A friend grows Marionberries in abundance and shares her crop with friends and family.  Individually frozen berries placed in zip-lock bags keep their fresh flavor and appearance for use during the off-season.  Yesterday I drew a bag of this treasured fruit out of my freezer to create a dessert for a family celebration.  The result?  A healthy and wholesome crisp!

Marionberry Crisp

4 - 6 cups Marionberries

3 - 4 Tbsp. tapioca

Allow berries to thaw.  Add tapioca and let mixture sit for about 30 minutes, so tapioca softens.  Then add:

stevia to taste (the amount used will vary by brand of stevia; I used about 6 packets of NuNaturals powdered stevia)

1/4 cup agave syrup (or to taste)

Mix together well and place in a low baking dish.  Add crumb topping:

1/2 cup coconut oil (or less)

1/4 cup gluten free flour blend (of choice)

3/4 cup gluten free oats

stevia (2 - 3 packets if using NuNatural)

agave syrup (to add moisture and sweeten)

pinch of salt (optional)
1/2 tsp. cinnamon

Blend ingredients together until moistened.  Crumble with hands and sprinkle over berry mixture.  If you would like more 'crisp', double the topping recipe.  Drizzle with agave syrup and place in oven.

Bake at 350 degrees F. for 30 - 40 minutes.  Enjoy!