In a world where nothing lasts forever, 2017 is going to be a year of creating things that do. Art, memories, legacies. I don’t ‘do’ New Years Resolutions’ on the premise that we don’t need a new year, a new month, a new day (a new chapter) to start a fresh, keep a promise, be who we were born to be. Start today, because there is no time like the present. And let 2017 be the year that we banish the belief that we are not good enough, thin enough….enough; period. We are enough, now, always. We need to embrace us.
2017….is going to be a year of creating.
Blueberry Coconut Smoothie
♡ 1½ cups frozen blueberries
♡ ½ cup canned coconut milk (semi-frozen)
♡ 1 tablespoon fresh mint leaves.
♡ 1 teaspoon (or more) fresh lime juice.
♡ 1 teaspoon (or more) coconut sugar
♡ 1 tbsp coconut chips
Cherry + Blueberry Crumble
For the blueberry filling
♡ 150 g fresh blueberries
♡ 150g fresh, pitted cherries
♡ 1/2 cup granulated sugar
♡ 2 tablespoons all-purpose flour
♡ 1 to 2 tablespoons lemon juice, depending on how tart the blueberries
♡ 1/4 teaspoon salt
For the crumble
♡ 3/4 cup all-purpose flour
♡ 1/2 cup gluten free oats
♡ 1/2 cup light or dark brown sugar
♡ 1/2 teaspoon vanilla extract
♡ 1/2 teaspoon kosher salt
♡ 70g unsalted, vegan butter, cut into cubes and softened at room temperature
1. Preheat the oven to 375°F (190°C). Adjust the oven rack to the center position. Generously butter a 9-inch pie plate.
2. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
3. In a large bowl, stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter, using your fingertips or a pastry cutter, and mix until well combined. Crumble the topping over the berries in clumps of varying sizes.
4. Bake the blueberry crumble until the berry filling is bubbling and the crisp oat topping is set and browned in places, 25 to 35 minutes. Let the crumble cool a little (but not a lot) before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or wherever you choose.