August -- Strawberries & Blueberries

Strawberries were first cultivated in ancient Rome.  They are now the most popular berry fruit in the world.  Strawberries are packed with vitamins and high levels of antioxidants.  They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium.  One serving, about eight strawberries, provides more vitamin C than an orange.

Blueberries are native to North America and are ranked the highest of any fruit for antioxidants.  One cup delivers 14% of the daily dose of fiber and about a quarter of the recommended daily intake of vitamin C.

Serves 12    Calories 227 

BLUEBERRY ZUCCHINI MUFFINS  (adapted from allrecipes.com)

1 ½ cups flour (can use half whole wheat and half unbleached if desired)
¼  cup white sugar
¼  cup brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
½ cup olive oil (can substitute applesauce for less calories)
¼ cup milk (can substitute almond, soy or coconut milk)
1 egg
1 ½ tsp. vanilla extract
1 cup shredded zucchini
1 cup fresh blueberries
½ cup chopped pecans

Preheat oven to 350 degrees F.  Grease 12 muffin cups or line with paper liners.

Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl.  Whisk olive oil, milk, egg and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened.  Fold zucchini, blueberries and pecans into batter. Fill prepared muffin cups ⅔ full with batter.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

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BLUEBERRY APPLE CRISP  (adapted from allrecipes.com)

Crust:

• 2 cups whole wheat flour (can substitute 2 cups ground almonds or pecans for gluten intolerant)
  
• 1 ½ cup rolled oats
  
• 1 cube cold butter cubed
  
• ½ cup brown sugar
  
• 1 tsp ground cinnamon
  
• ¼ tsp. salt
  

Place in bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3-5 minutes.  Refrigerate until ready to use.

Filling:

• 4 apples - peeled, cored and sliced
  
• 5 cups fresh or frozen blueberries
  
• ⅓ cup brown sugar
  
• 2 Tbsp. whole wheat flour
• 1 lemon, zested & juiced
• 1 tsp. ground cinnamon
  
• ½ tsp. ground nutmeg
  

Serves 12  Calories 375

Preheat oven to 375 degrees F.  Grease a 9X13 inch baking dish with butter.  Combine apples, blueberries, and all filling ingredients in a large bowl.  Transfer to prepared baking dish.  Sprinkle crumble mixture over fruit mixture.  Bake in preheated oven until topping is browned and fruit is bubbly; 35-45 minutes.

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VEGAN STRAWBERRY COCONUT CHOCOLATE CHIP ICE CREAM  
(adapted from snixykichen.com)

2  cups chopped fresh strawberries
1 tsp. fresh lemon juice
½ cup plus 3 Tbsp. raw turbinado sugar, divided
1 (14oz) can coconut cream (Available at Trader Joe’s)
1 (13.66 oz) can full fat coconut milk
2 Tbsp. light corn syrup
1 Tbsp. coconut oil
1 tsp pure vanilla extract
5 oz chopped chocolate (if desired)

Directions: 

1. Stir the chopped strawberries, lemon juice and 3 Tbsp of turbinado sugar together in a medium bowl.  Mash the strawberries together.  Cover and set bowl in fridge while the rest of the ingredients are prepared.
2. Warm coconut cream, coconut milk, remaining ½ cup of sugar, corn syrup, coconut oil, and vanilla in a medium pot over medium heat, stirring occasionally.  When the cream begins to simmer, remove from heat.  Cover and let the mixture steep for 20 minutess
3. Pour the cream and all but ¼ cup of strawberries into a blender or food processor and puree until smooth.  
4. Pour the cream and the reserved ¼ cup strawberries into a bowl and put in fridge until cold.  Or put the mixture in a 1 gallon ziplock bag, seal it and submerge in ice water until cold (about 30 minutes).
   
5. Pour strawberry ice cream base into your ice cream maker and follow directions.  Add chopped chocolate as the ice cream is hardening, if desired.  
   
6. Pack the ice cream into an air-tight storage container and freeze for at least 4 hours or preferably overnight.

Yield: 2 quarts

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STRAWBERRY JAM   (adapted from Bon Appetit)

1 lb. fresh (or frozen, thawed) hulled, quartered strawberries
1/3 cup sugar
1 large Granny Smith apple, peeled, coarsely grated
1 Tblsp. fresh lemon juice

Combine 1 lb. strawberries and ⅔ cup sugar in a large heavy skillet.  Stir in the coarsely grated apple.  Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves.  Simmer until jam is thickened, 10-15 minutes.  Stir in 1 Tbls. fresh lemon juice.  Transfer to a bowl or jar; let cool.  Cover and chill until set, about 2 hours.  Keep chilled; serve within 2 weeks.   
Makes about 1 ½ cups

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RHUBARB STRAWBERRY CRUNCH (adapted from allrecipes.com)

⅔ cup sugar
3 Tblsp flour
4 cups sliced fresh strawberries
4 cups diced rhubarb
1 tsp cinnamon
zest of one juicing orange

In a large bowl, mix the above.  Place the mixture in a 9X13 inch baking dish.

Topping: 
3/4 cup flour (or use ground almonds)
½ cup brown sugar
¾ cup butter
¾ cup rolled oats

Mix above until crumbly, using a pastry cutter.  Crumble on top of the rhubarb and strawberry mixture.
Bake at 375 degrees for 45 minutes, or until crisp and lightly browned.

Servings: 10-12     Calories: 240

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