I am a fruit fiend at this time of the year. One of my favourite weekly rituals is to go the farmer’s market and choose the best-looking produce that I can find. Obviously, this includes a variety of fruit, straight from the Okanagan Valley. I tend to go for berries, which are beautiful, juicy jewels that make my oatmeal and yogurt so much better and stone fruit, which I love eating on their own, as a snack. Despite the fact that stone fruit are far less reliable than berries- is there anything worse than a mealy peach? – they are my absolute favourite. I typically don’t cook or bake with my summer fruit because they are so delicious raw but when I was faced with making a light dessert for a BBQ last week, I couldn’t think of anything more delicious than a stone fruit, hibiscus fruit salad.
It’s the vegan chocolate mousse battle! You may be asking yourself, why would such a battle ever need to take place? Well, a couple of weeks ago, I was checking out some food videos on YouTube (as I contemplated making more of my own but that’s another story) and came across a Green Kitchen Stories video of some healthy avocado banana chocolate mousse. I was so excited by this healthy chocolate-y treat that I made it immediately (for some of my long time readers, this should come as no surprise to you. I am a total sucker for anything vaguely healthy and super chocolatey). Long story short, I made it, I ate it, and then I fell into an internet search spiral exploring the world of healthy-ish chocolate mousses. There are a lot of recipes. A lot of them go with an avocado base but I was intrigued though by another Green Kitchen Stories recipe that was a chocolate mousse with a black bean base. I was too curious to resist and decided to make that one too.
I’ve been on a bit of a baking spree lately. I actually really enjoy baking but I have very little self-control and try to limit the availability of sweet treats hanging around the house. The other day I was looking for a super healthy cookie recipe and I found this recipe, which was great as a snack, but it did not resemble a cookie in the slightest. It was more of an oat bar. While I appreciated that there were tons of whole, hearty ingredients in them, they didn’t taste like a dessert at all and would never satisfy my mid-afternoon sweet tooth (in retrospect, I think that the “cookie” referred more to the shape of the bar than anything else). Although, on a side note, I did find it hilarious that my boyfriend was enjoying crumbling them into his breakfast cereal until I told him there were beans in them, at which point he was less keen on the “bean cookies”. Needless to say, I was still on the lookout for a healthy-ish cookie. I eventually came across a version of these vegan chocolate almond cookies on My Darling Lemon Thyme. Of course, the chocolate and almond combination immediately caught my eye: they are a match made in heaven. On top of that, I liked how the only non-vegan ingredient in the original recipe was an egg, which is pretty easy to replace. Even though I’m not vegan, I like to have a few vegan desserts in my arsenal to share with friends that are or bring to potlucks.
Part of me can’t bear to do anything other than shove my face with fresh, raw fruit now that everything is in the markets. I love berries a lot but if you made me choose, I think stone fruit would be my favorite. Especially peaches and nectarines. There is probably nothing better than a juicy, sun-warmed peach that pulls perfectly away from the pit. I am so grateful they are back. However, I couldn’t get the idea of poaching peaches in their own juice out of my head. I was watching Masterchef Australia (hooray! I still can’t get enough of that show…) the other day and one of the contestants cooked carrots in their own juice. I thought this was a pretty brilliant idea but because I am not such a fan of cooked carrots (although I am tempted to try them like this! I will report back) I decided that peaches would be a great way to try this intriguing technique. And so, I decided that poached peaches and cream was a very acceptable way to use my beautiful raw peaches.