Peach and Blueberry Crumble (LID)

Peach and Blueberry Crumble

Fruit crumbles are perfect desserts for LID. They can be made with a variety of fruits. I love the combination of peaches and blueberries.

Peach and Blueberry Crumble

4 peaches
1/2 cup blueberries
2 tablespoons sugar (or to taste)
1/2 cup oats
1/4 cup flour
1/4 cup sliced almonds
2 tablespoons brown sugar
2 – 3 tablespoons coconut oil (can substitute canola oil)

Preheat oven to 350° F.

Cut the peaches in half and remove the pit. Slice or chop the peaches and place in a small baking dish. Add the blueberries to the peaches and sprinkle with the sugar (you can skip the sugar or adjust the amount to suit your taste) and gently stir to combine.

In a bowl, combine the oats, flour, sliced almonds, and brown sugar. Work the coconut oil into the mixture with a fork, pastry cutter, or your hands. Spread evenly over the fruit in the baking dish. Bake at 350° for 30 to 40 minutes, or until the crumble is golden brown and the fruit is bubbly. Serve warm or at room temperature.

Baba Ganoush (LID)

Baba Ganoush

I’ve gotten sooo many eggplants in my CSA boxes over the past several weeks. I’ve been struggling with ways to prepare them. After hearing about my eggplant dilemma, my friend, Donna, directed me to this recipe for Baba Ganoush. I am a big fan of Mediterranean food, but surprisingly, had never had Baba Ganoush. I simplified the recipe a bit and it turned out well. It’s great as a spread or as a dip. I ate it with sweet mini peppers. Yum yum.

Tahini is essential for this recipe. I used Whole Food’s 365 brand tahini. It contains salt, but doesn’t appear to be iodized. From my research, I have concluded that in the United States iodized salt must be labeled as such and that if “salt” is listed in the ingredients list, it’s just plain salt. If you are unsure, you can always call the manufacturer. The phone number is usually on the product. Every product that I have called about has not contained iodized salt and several reps told me that iodized salt must be labeled as such. It is a topic I definitely want to continue to research and find a source (a written law, perhaps) that states how salt must be listed. It’s on my to-do list.

Baba Ganoush

1 large Italian eggplant
1/4 tahini (check labels for salt)
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
pinch ground cumin
non-iodized salt (I use Morton’s Coarse Kosher Salt), to taste
1 tablespoon olive oil

Preheat the oven to 375° F.

Using a fork, pierce the eggplants all over. Place the eggplants on a baking sheet and cook in the oven for 1 hour, turning half-way through cooking. Remove from the oven and let cool.

Cut off the ends of the eggplants and discard. Peel off the skin. Use a spoon to scrape off any flesh left on the backside of the peel. Place the eggplant flesh in a large bowl. Using a fork, mash the eggplant.

Add the 1/4 cup tahini, garlic, 1/4 cup lemon juice, and cumin and mix well. Season with non-iodized salt, then taste and add more tahini and/or lemon juice, if needed.

Spread into a serving dish and drizzle with the olive oil. Serve with pita bread.

Avocado “Cream” (LID)

Avocado "Cream"

Avocado “Cream” is a great way to get the creaminess and lushious fat that normally come from dairy (cheese, cream, sour cream, etc…) while on LID. It freezes well, so buy avocados when you find them on sale and freeze some Avocado “Cream” in individual portions. Use in place of sour cream while on LID.  It goes well with the taquitos and as a dip for Fritos.

Avocado “Cream”

fresh lemon juice (about 1 tablespoon per avocado)
non-iodized salt (I use Morton’s Coarse Kosher Salt)

Cut the avocado(s) in half lengthwise. Remove the seed and scoop the flesh out of the skin with a spoon. Place the avocado flesh In a small food processor and blend with fresh lemon juice (about 1 tablespoon per avocado) and non-iodized salt (to taste) until smooth.