Mixed Berry Almond Crisp Crumble

Warm, simple, and made for summer enjoyment. Simple, fresh seasonal food that asks nothing of us except to be savored.

Ingredients:

🫐 Berry Filling

3 cups mixed berries (blueberries, raspberries, strawberries)
1 tbsp fresh lemon juice
1–2 tbsp maple syrup (optional)
1 tsp vanilla extract
1 tbsp arrowroot or tapioca starch

🌾 Crisp Topping

1 cup almond flour
½ cup gluten-free rolled oats
¼ cup chopped almonds or walnuts
3 tbsp maple syrup or honey
3 tbsp melted coconut oil or butter
½ tsp cinnamon
Pinch of sea salt

Instructions:

Preheat oven to 350°F.

Gently mix berries with lemon juice, vanilla, sweetener, and starch. Pour into a small baking dish.

In a separate bowl, combine topping ingredients until crumbly.

Sprinkle evenly over berries.

Bake 30–35 minutes until golden and bubbling.

Let cool slightly before serving. Best enjoyed warm—perhaps with coconut yogurt, vanilla ice creme, or something simple you love.

Sweet and Spicy Nut Mix

A little sweet, a touch of heat ( optional) and a hint of fresh rosemary. A perfect snack or party favorite! Make sure you buy raw, unsalted fresh nuts! This makes approx 5 1/2 cups to enjoy ( but not at one time!)

Ingredients:

2 cups raw walnut halves or pecans

2 cups of whole raw almonds

1 1/2 cup pepitas

2 tablespoons finely chopped fresh rosemary

2 tablespoons unsalted butter( if salted adjust salt measurement) Vegan option: use olive oil

1 teaspoon of flake salt

1 teaspoon vanilla extract

1/4 teaspoon cayenne pepper. For less spice use cinnamon or pumpkin spice

Instructions:

Preheat the oven to 325 degrees Fahrenheit.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important).

Pour the almonds, pecans and pepitas in a bowl and set it aside.

In another bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you’re using). Gently combine nuts and toss until coated

Put the nut mixture on the prepared baking sheet. Spread the mixture in a single layer on the pan.

Place in the oven, stirring after the first 10 minutes and then every 5 minutes , until the nuts are a deep golden color, 23 to 25 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts cool.)

Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes.

Let the nut mixture cool completely on the pan. Store in a glass jar at room temperature.

Lisa’s Super Salad

Makes 2 servings

Salads, and what yo u dress them with, are full of wonderful, nutritional ingredients that are vital to a healthy body. This recipe is a guide, but think about using up the odds and ends in the fridge. If you don’t have exactly what’s on the list, improvise! You could add some dinner leftovers, a can of chick peas, cooked lentils, nuts, seeds, tofu, tempeh, or beans for a protein punch.

These ingredients are basically the majority of my daily salad base. It is one of the ways you can get in most of your healthy, energizing whole foods daily. The toppings and protein choices may change but it will give you a consistent start to your lunch or dinner planning.

Make extra (keep avocados, onions, tomato’s, and dressing to the side and add in when ready to eat). Leave it in a covered storage bowl for another lunch or meal prep

 Ingredients: 

• 4-6 cups fresh salad greens like romaine, butter lettuce, red-leaf lettuce, arugula, spinach, kale etc …chop it and mix it up! 

• 1/2 avocado, peeled and diced (or use the whole avocado if you like!) 

• 1/2 (or more) tomato, diced OR hand full chopped cherry tomatoes

• 1/2 medium cucumber, chopped into bite-size pieces

• Handful or two of shredded red and green cabbage (about ½-1 cup) 

• 1/2 carrot, chopped or grated

• 3-4 chopped fresh basil sprigs

• 1-2 celery stalks chopped

• 4-5 chopped fresh cilantro sprigs

• ¼-1/2 cup chopped red onion or scallions

• Micro greens and or sprouts of your choice ( I love crunchy pea sprouts) 

• 1 teaspoon hemp seeds (optional) 

• 2 tablespoons toasted sunflower seeds or almonds (spread on a baking sheet and roast at 300 for just a few minutes, they toast fast so keep an eye on them!) OR use them raw.

To Prepare:

• Get a big salad bowl with lots of room. Add the lettuce, arugula, kale, tomato, and cucumber, celery, and whatever other veggies you’re playing with.

• Top with the micro greens, sprouts, avocado, carrot shavings, and herbs.

• Sprinkle with the seeds and nuts.

• Lightly salt & pepper if you like.

• Add in all your goodies (Plant Protein source, grains or other veg) Drizzle the dressing directly onto the salad and toss. Your super salad is ready for you!