I have a gigantic bag of frozen blackberries currently taking up way too much space in my freezer, so sorry for all the blackberry recipes this summer. Anyway, I’m a big fan of gelatin. I made a lot of gelatin desserts when my blog first started, but I got into a pie frame of mind for while. I wanted to revisit this technique, just kidding, pinterest made me crave dessert. This was delicious, but I had issues with the homemade almond milk separating. I read if you add more gelatin or if you let the liquid get to room temp then whisk before pouring in the bowls it helps with that issue, plus I blended in blackberries too. I can’t tell you which one worked, but they did and dessert was saved!
When I was a raw vegan, I used to buy the raw basil arugula pesto from the Santa Monica Co-op and eat it by the spoon. This was my attempt to make my own version, although it turned out a bit less creamy and a bit more garlicky, which suits me just fine since I love garlic. If I start to get sick I normally eat some chopped raw garlic with honey, but I might just make this instead, since it tasted so delicious. It will definitely make the garlic go down easy.
I love cucumbers for dipping, but this would also go great with some fresh summer tomatoes. Yummmm.
It’s kinda crazy how easy this is to make, which I love. Plus, my husband loves it when I make this for dinner so we are both happy. I’ll admit, I use a short cut and buy an amazing spice blend from Frontier called Seafood Seasoning (the original with real sea salt). It tastes amazing and it’s all organic so I’m okay with it, and I throw it over the shrimp after I steam them and they taste soooo good. My husband loves this seasoning so much he threw it over the steamed broccoli as well. Not joking.
It’s no surprise that I love my slow cooker. My top three appliances that I use the most would be my slow cooker, food processor, and Vitamix. It’s hard to say which I use the most, but I love my comfort food, and soup is my favorite kind of comfort food even in the summer. It’s just a bonus that it happens to be healthy too 🙂 I made this with bone-in skin-on chicken breasts for the shredded chicken and pastured chicken feet I brought back from my mom’s favorite farm in New Jersey. The chicken feet add gelatin, which makes this dish crazy good for your health so don’t skip it! Trust me your hair, skin, and nails will love you.
You could also skip the chicken breasts and carrots and just drink this as a bone broth with your favorite mug. The herbs used to flavor the broth are all anti-inflammatory, so it not only tastes great but they all have added health benefits as well.
Is there anything tastier than summer peaches? I don’t think so. Which is why I kept this recipe as minimal as possible. If you want to add a sweetener I recommend grade b maple syrup or honey, although I personally feel that’s unnecessary. I’m so happy with the new mold I bought at World Market. With the popsicle sticks, it came out to about $20. So I feel it was definitely worth it for healthy popsicles all through summer.
I love ordering a whole fish at restaurants. It feels like real primal food, as if I were an actual cave “woman”. This was my first time cooking fish whole, so my recipe may not be perfect, but I thought it tasted delicious and moist. Even though you will want to gobble it up quickly, take it slow and beware of fish bones. They can be pretty annoying but bones mean flavor, so I would rather have it than not. I made this with my easy fig salad, which I just posted.
Baked Whole Branzino With Lemon, Rosemary, & Thyme
