Serviceberry and Wildflower Cake Bars - June's Delight

 I made these in honor of the Irises I smelled last week that smelled just like pound cake!  They were growing in a landscape client's garden, so I couldn't harvest them for cooking.  But I've come up with another option that I think will suit just fine - a blend of fresh wildflowers that are blooming at the moment:  

Honeysuckle, Elder, and Rose.  

Eating flowers serves to soothe the soul three times:  first, when you harvest in the sun with the pollinators flitting about, harvesting along with you, then when you are enchanted with the exquisite taste, and last once you digest and incorporate these fleeting floral gems of medicine into your body make-up.

...and native Serviceberries (Juneberries) are also ripening. 

I only have a little bit of Wild Rose to use, the native Rosa virginiana, because I don't want to take all or even a quarter of the flowers from my two small patches.  So, I have substituted a Rose I have trellised on the art studio.  The invasive Multiflora Rose would also be a great one to use, but it just finished blooming here.  You can use any fragrant Rose.

Notice the large spider bottom middle left of rock.  :)

The mixed batter before folding in the wild goodness.

Preheat oven 350.
Mix:
2 c. flour (I used sprouted Red Fife, a type of heirloom wheat, but use whatever you want).
1/2 tspn. salt
1 tspn. baking powder

Then add to the above:
1/2 c. hemp seeds
1 c. finely chopped cashews (measure before chopping, practically make a powder)

A *local* Super food! - and that really makes it Super!

I wish you could scratch and sniff this.  Sweet, heady, powerful, yet gentle.

In a separate bowl mix:
1 c. sugar (organic raw cane is ideal, I try to use organic everything all the time - not only is it healthy, but it supports farming that supports life:  the bees, the water, the air, us...).
3 Tbspn. butter/ghee/or a mild oil like avocado or walnut
2 eggs (please get yours from happy chickens, not from a factory)
1/2 c. hemp milk

Be sure to chop or cut the flowers into smaller pieces.

Then mix the dry ingredients into the wet.  Once mixed well, fold into it the flowers and berries.  You can substitute any other edible flowers or berries you wish.  This is what I used:
2 c. Elder flowers, Honeysuckle flowers, and Rose petals (about equal parts each)
1 c. Serviceberries

Looks like Magic?  It is.

Do not over mix, pour into greased baking dish (about 9" x 13"), spread evenly to sides.  Bake for 30 minutes.  Allow to cool - if you can wait - and cut into squares.   Makes about 24 cake bars.

Then Bliss Out.  These flowers are cooling and relaxing - perfect for June's heat and activity.  Enjoy one, or two, while watching the clouds roll by...

Nom nom.  Late Spring in edible form.

“In every grain of wheat there lies hidden the soul of a star.” - Arthur Machen 'The Great God Pan.'

A catbird was harvesting those just out of my reach; I'm happy to share - they need to eat too.  You have to get to these coveted berries quick; like many of the wild delectables, they don't linger long.

Foraged Fruit Blondies: Persimmon, Autumn-Olive, and Dogwood (Cornelian Cherry) this time.

Autumn Olives

These spectacularly delicious, moist and chewy bars can be made with whatever foraged fruit you can get... or if foraging is not an option at the moment, maybe your local farmer's market will provide.  Utilizing foraged fruit will give you a seasonal taste delight that cannot be had at the grocery store.  Delight your taste buds!  Delight your guests!

Persimmons are just beginning to ripen here in Virginia mid-October.  I expect more and sweeter ones after the first frost this weekend.  I only remove the seeds and the hard calyx at the top of each fruit.  I do not concern myself with the sometimes tough skin, I eat it.  Good for you!

The recipe has many options that you can customize depending on what's at hand.  Maybe you have access to some foraged nuts or seeds at the moment, or just made some acorn flour? 
Experiment, let this be a guide...

I removed the seeds from the Persimmon and Cornelian Cherry.  Then I pureed these with the first set of ingredients.

Preheat 350 degrees.

1 c. coconut oil, melted
1-2 c. sugar - The amount will depend on how much you want this like a dessert and how tart the fruit is that you are using.  For the current recipe I used the full 2 cups because the Cornelian Cherry is very tart and I am aiming for a dessert.
2 tspn. vanilla
2 eggs
approximately 3 cups of fruit - This can be most any type of fresh or dried fruit in any combination.  You want to blend in any soft fruit with the above ingredients, saving any whole fruit you don't want crushed to fold in at the end with the seeds/nuts.  In this batch I blended the Persimmon and Cornelian Cherry and folded in the Autumn-Olives.  If using only dried fruit, use less quantity.  If using a very wet fruit, you may need to cut quantity and add flour.

After blending together above ingredients, add:
1 c. whole wheat pastry flour (or other flour of your choice)
1/2 tspn. salt
After mixing this, fold in any reserved fruit from above and
1 1/2 c. of nuts and/or seeds - For this batch I used 1c. crushed Pecans and 1/2c. Hemp seeds.

As you can see, I do not bother to remove the Autumn Olive stems, they are soft enough to chew.

Spread into an oiled baking dish about 9" x 12", bake for about an hour, until well browned all over.
These bars are moist and chewy with all the fruity goodness included.
Rich and satisfying.  Enjoy!

These bars are high in fiber, don't let that scare you.  Just chew what you can and swallow it - good for your digestive system and microbiome.

Your local, abundant, and free SuperFood!

 Enjoy your seasonal taste treat!

Going Nuts! - a Recipe: Gluten-free Nutella Crepes

Okay, so I just fixed a crazy good dessert and have to share it with you...

It's so good it'll make your skin turn inside out 

and your socks shoot off to the stars.

~~~

 If you think you can handle this decadent delight, here's how to make it for two:
 

For each crepe-type bottom mix one egg and about 1/4 c. hemp or other milk, whisk until frothy, and pour into a well-greased small skillet (I used about 1/2 Tbspn. coconut oil and a 6" cast-iron skillet).  You need to make sure it will flip and come out of the skillet in one piece, so no skimping on the fat.  Once lightly browned on both sides and cooked through place on a plate, then fix the next one.  While this is cooking chop about 1/4 c. of pecans.

 









Once your "crepes" are ready, spread each one with 2 Tbspn. of nutella (if you are lucky your grocery store will sell an organic, natural version of this hazelnut cocoa spread like mine does).  It's not easy to spread unless warmed - just do the best you can.  Top each with a half of a banana, sliced, then sprinkle on chopped pecans.  Best served warm.

This treat is high enough in calories to have it instead of a meal (about 500).  It's higher in protein and fiber than most desserts thought so you can feel good about it on occasion (about 12 and 3.5 grams, respectively).  I like too that it isn't made with flour.

I'd say Enjoy! but that would be superfluous.  :)

Herbals Truffles - a.k.a. Little Balls of Utter Bliss!

These de-stressing herbal treats move Liver Qi, help digestion,
are high in antioxidants, and are adaptogenic.

Have one as needed, share them with guests, make them as gifts...they taste out of this world.

These are made with Rosebud, Tulsi, Ashwaganda, Tangerine Peel, Cardamom, and Ginger.

So, I am bad about actually using or writing down recipes when I create food and herbal remedies.  With these herbal truffles, I usually just mix ingredients until I feel satisfied with the combination and texture.  This time I did this with my apprentices and made it a point to create a recipe with measured amounts.   That said, please feel free to deviate.

You can start simply with alternating a different nut, or using nut butter, or altering the herbs used.  Just making these seemingly simple changes though can change the consistency and you want them to stick together.  So if needed, add more coconut oil, maybe a little honey if you need its stickiness, or maybe use another fat that will be firm at cold temperatures such as cocoa butter.  If you need it more wet, you could even add some avocado or coconut milk.  Experiment.  If need be start with this exact recipe until you feel comfortable with it, then deviate...

These have no added sugar; dates and raisins were used for sweetness.  These balls have some bitterness, but those of us who enjoy straight tea, black coffee, hoppy beer, or dark chocolate won't mind.  You could try other fruits...I do find dates to be the sweetest and raisins to be nice and gummy adding a good texture.

If you try an experimental batch that you can't seem to get right to roll into balls, add a bit of whole grain flour and a few eggs and bake it.  It's hard to go wrong with these ingredients.

Keep refrigerated.



Here's what to use and how to make the balls pictured above:
Grind all your Herbs and Cacao into powder (or buy them already powdered) before mixing them;
I use a coffee grinder that is not used for coffee. (until I can get one of these that is ....someday) 
Bear in mind that powdered herbs do not last anywhere near as long as whole or cut & sifted ones.
I try not to buy my herbs powdered for this reason, unless I will use them right away, and also because I don't care for the sludge in the bottom of my decoctions.

Mix all dry ingredients together (all ground)
1/2 c. Mei Gui Hua, Rosebuds
1/2 c. Chen Pi, Tangerine peel (you can make your own and can use other organic citrus if you wish)
1/4 c. Ashwaganda
1/2 c. Tulsi
1 Tb. Cardamom
1 ts. Ginger
1 c. raw Cacao
pinch sea salt

Blend "wet" ingredients
6 Dates, pitted and chopped
1/2 c. Raisins
2 Tb. Coconut oil, melted
1/2 tspn. Vanilla
2 c. Walnuts
optional:  about 5 drops of a flower essence, these included Bee Balm.

Then stir or blend both together; it will be dry but should form a sticky ball with pressure once mixed.  You can add a little water for moisture if you need to, but these did not have any added.

On the side mix 1/4 c. ea. Hemp seeds and ground Cacao
After pressing into to ball, roll the ball into this coating.




These balls are more herb than food; for a ball more food than herb, see this recipe.

~~~

Power Balls!

Let's call these power balls because they are loaded with energy.  Their handy carrying and eating size make them great for on the go:  hiking, snacking or lunch at work - and as an appetizer or party food.

1. Mix 1 c. ea. of Dates (about 8-9 dates) - make sure to pit them!
                           Your choice of nuts (a single type or mixed, roasted or raw)
                           Your choice of dried fruit (again a single type or mixed)

2. Blend together in food processor until desired consistency is reached.  This will vary depending on your choice of ingredients.  Also, you can choose to leave it chunky or make it more smooth.  The dates are what help to hold it all together.  Just make sure it is a consistency that will hold together when rolled into a ball.  I have never needed to, but if you feel you need to, feel free to add nut butters or coconut oil to them to moisten them - though not too much else they won't hold together.

3. Roll into balls about 1" - 1 1/2" in diameter.  Makes about 15-25 balls depending on size.

4. Dip in your choice of coating: ground nuts, Cocoa, Cinnamon, Coconut, Cacao nibs, etc.  Just use something in small pieces or powdered.   Optional:  to this you can add powdered herbs such as Ashwaganda, Eleuthro, Cardamom, ...  Use about 2 tspn. of herbs per batch in about 2-3 Tbspn. of coating.  You will need less coating if it is all powder, more if it is a bit chunkier like Coconut.

***If you do add herbs you want to limit your daily consumption to half a batch.***

Rule #1 in Kitchen Alchemy:  Experiment!

Today I am making two types:  Cashew Cranberry Date rolled in Coconut and powdered Gardenia fruit
                                                Walnut Raisin Date rolled in Cocoa and powdered Astragalus root

I chose Gardenia because it is cooling and we will be taking these hiking on an 80 something degree day.
I chose Astragalus to boost our immune systems.  (You don't want to take Astragalus if you have an acute    infection as it can boost the pathogen).  There's more to these herbs than this; if you want to know more, click on the links.

Any leftover powder can be saved and used in oatmeal, or pancakes, or...

Rule #2 in Kitchen Alchemy:  Never waste food.  Always find a use for leftovers.

5. Keep refrigerated (or frozen for longer storage), but it's best for digestion to eat these at room temperature.  If you freeze them they will carry well on a hot day (in a back pack for instance).

As you can see some of those rolled in Coconut on the right are lighter than others; this is because I noticed part of the way through that I was going to run out of coating, so I added more Coconut to the Gardenia powder, making for a lighter coating.  Play with this recipe; there are not hard and fast rules here.  

Rule #3 in Kitchen Alchemy:  Be ready to improvise at all times.  Cooking and Baking are improvisational acts.

I saved the empty bags and containers the nuts and dried fruit came in to store the balls in - along with the wax paper used to lay them out and cool them.

Now!  Time to enjoy.  Share with us your favorite combinations... 

Rule #4 in Kitchen Alchemy:  Enjoy the fruits of your labor.  Sit quietly without distractions and BE with your food.

Kitchen Alchemy: Health-Nut Snack Mix

This is a healthier version of the common snack mix. Here it is pre-baked:

Take a box of organic, multi-grain squares cereal (Cascadian Farms makes a great one) and mix it with 2/3 to 3/4 c. each of these organic nuts:  walnuts, cashews, almonds, peanuts, and pecans.  I used raw nuts as I figure we will be roasting them, so raw ones are going to start with more nutrition (versus roasting them twice).

In a separate container, melt 6 Tbspn. of organic ghee (better for you than butter), then blend with 2 Tbspn. of organic Worcestershire sauce (Annie's Naturals makes a good one), 1 1/2 tspn. sea salt, 3/4 tspn. garlic powder, and 1/2 tspn. onion powder.

Next, stir this into the cereal and nut mix until thoroughly coated. Spread onto large baking sheet and bake for 1 hr., stirring every 15 mins.

This makes about 10 delicious cups of the snack mix - plenty to munch and share!


Option: You can use any nuts or seeds or dried fruit you wish, using about 2 c. total. For instance: pumpkin seeds, hazel nuts, raisins, soynuts, dried cranberries, etc. I went with the classic nut blend in an effort to copy the usual mix - but make it a healthier version.  I can imagine lots of possibilities for different tasting blends.  A sweet and salty mix would be great, or even a coconut and chocolate mix...  You could even try different cereals...

As you've noticed, I recommend using organic ingredients whenever possible as they are better for you and the greater environment.  Enjoy!