I love coffee so much. I love how it smells and how it tastes and all the different ways to prepare it… Sad for me that drinking it gives me horrible stomach aches, so I avoid it (mostly), while enjoying the smell wherever and whenever I can. At the end of this post you’ll find a recipe for a coffee grind exfoliator which is not only a great coffee smell fix  but it will also leave your skin feeling smooth, your bathtub looking nasty, and just might give you a minuscule dose of caffeine through your skin cells.

But first… All about coffee, what do you want first? The bad news or the good news? Like life, both will come at the same time.

The Coffee News:
Eighty percent of American adults drink an annual rate of 28 gallons per capita. Coffee ingestion on average is about a third of that of tap water in North America and Europe. Worldwide, 6.7 million metric tons of coffee were produced annually in 1998–2000, and the forecast is a rise to seven million metric tons annually by the end of 2010.

Brazil is the largest coffee exporting nation, but Vietnam tripled its exports between 1995 and 1999, and became a major producer of robusta beans. Indonesia is the third-largest exporter and the largest producer of washed arabica coffee. Coffee cultivation requires warm climates and is one of the largest sources of economic income for the continents of Africa and South America and for many countries in warmer parts of the globe. Coffee production and exportation (like most industrial exports) carry a slew of social and political concerns. Most standard (not part of the fair-trade agreement) coffee plantations employ unfair, unsafe and exploitative labor practices.

After petroleum, coffee is the world’s most important legally traded commodity, standing above coal, meat, wheat and sugar.

Commercial cultivation of coffee beans can lead to devastating environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation. According to New Scientist, in industrial coffee farming practices, 140 liters of water are required to yield the amount of coffee beans required to produce one cup of the beverage. Traditional shade-grown cultivation methods using sustainable agriculture can produce similar yields without the water use or environmental impact while providing important habitats for wildlife. Fair-trade, shade-grown, organic and sustainable are all things that you should look for when purchasing coffee.

“Coffee is a warming, bitter-tasting, stimulant with diuretic and purgative properties. Its caffeine, acid, and oils produce different effects. Caffeine stimulates the entire nervous system, stresses the adrenal glands, increases the pulse and blood pressure, raises blood sugar levels, suppresses the appetite, and gives a sense of high energy. Its acids corrode the villi of the small intestine and decreases nutrient absorption; heavy coffee drinkers often suffer from vitamin B shortages and have calcium and other mineral deficiencies. The oils in coffee can increase blood cholesterol.

Stressed adrenals translates in Oriental medicine as depleted kidney energy, reduced sexual vitality, and in the case of pregnancy, increased birth defects. As with any stimulant, coffee aggravates liver function (its acids break down stored fats in the liver) and therefore disturbs sleep and contributes to irritability and anxiety. Coffee, in moderation, reduces Kapha.”
(From The Whole Foods Encyclopedia)

“Coffee consumption has been shown to have minimal or no impact, positive or negative, on cancer development; however, researchers involved in an ongoing 22-year study by the Harvard School of Public Health state that “the overall balance of risks and benefits [of coffee consumption] are on the side of benefits.” Other studies suggest coffee consumption reduces the risk of being affected by Alzheimer’s disease, Parkinson’s disease, heart disease, diabetes mellitus type 2, cirrhosis of the liver, and gout. A longitudinal study in 2009 showed that those who consumed a moderate amount of coffee or tea (3–5 cups per day) at midlife were less likely to develop dementia and Alzheimer’s disease in late-life compared with those who drank little coffee or avoided it altogether.

Scientific studies have examined the relationship between coffee consumption and an array of medical conditions. Findings have been contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting regarding the potentially harmful effects of coffee consumption. Variations in findings, however, can be at least partially resolved by considering the method of preparation. Coffee prepared using paper filters removes oily components called diterpenes that are present in unfiltered coffee. Two types of diterpenes are present in coffee: kahweol and cafestol, both of which have been associated with increased risk of coronary heart disease via elevation of low-density lipoprotein (LDL) levels in blood. Metal filters, on the other hand, do not remove the oily components of coffee.”
(Health Effects of Coffee: Wikipedia)

Ok… And now for the recipe.

Ground Coffee and Olive Oil Exfoliator

1/2 cup ground organic coffee
1/8 cup either raw cane sugar or rock salt
1/3 cup olive oil
1 tablespoon lemon juice and the zest of one lemon (optional)

Mix together.
Use in the shower or bath as an exfoliator for the body.

Caffeine has been shown in some studies to reduce cellulite and stagnation of the skin. Olive oil is a natural, safe and effective moisturizer, rock salt and sugar are both good, gentle exfoliators. Enjoy.

(okay… but maybe that title is a bit too much.) And for any of you who might be getting a bit tired of all this fig business, (who are you anyway?) This is the last post about figs. I just feel the need to really drive this point home. Figs are so good for you! And they taste amazing. No wonder they’re the food of the gods. Fantastic figs!

Besides bring richer in calcium than cow’s milk, figs contain a significant amount of protein, lots of dietary fiber, high vitamin E and vitamins B2 and B6!

Do you wonder what all those things mean and what they’re good for?

One serving of figs (8 ounces, or about 2-3 fresh figs) contain:

15% RDA of Potassium which helps control high blood pressure
30%RDA Dietary fiber which contributes to lower cholesterol levels and helps in weight loss. In a recent study women who ate more fruit fiber had a 34% decrease in risk of breast cancer.
8% RDA of Calcium promotes bone density and helps absorption of
10% magnesium which decreases symptoms like hypertension and aids in prevention against diabetes and
14% manganese which helps the body assimilate key nutrients, maintains optimal thyroid function and helps maintain blood sugar levels.

Antidiabetic properties have been found in liquid extract from fig leaves, and in one study diabetics who consumed the extract were shown to require decreased amounts of insulin from injection. Fig leaves have also been shown to lower levels of triglycerides (a form in which fats circulate in the bloodstream) and have been shown to be effective in inhibiting certain types of cancer cells.

Enjoy!

It’s starting to rain a lot here in Oregon. The temperature is still pleasant, but winter is definitely on its way. The real news is, our figs have given their last crop for the season. Insert violin music here.

Ok, well in light of this development (winter is upon us). I have decided that my last recipe for this month of figs will be made with dried figs, and therefore a recipe that is easy to make all year round. Dried figs are easy to find in most grocery stores but make sure that when you’re buying them, you try to buy organic and sulfite-free.

Commercially grown dried figs may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life. Sulfur-containing compounds are often added to dried foods like figs as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help preserve dried figs cause adverse reactions in an estimated one out of every 100 people, who turn out to be sulfite sensitive. Sulfite reactions can be particularly acute in people who suffer from asthma. The Federal Food and Drug Administration estimates that 5 percent of asthmatics may suffer a reaction when exposed to sulfites. Foods that are classified as “organic” do not contain sulfites since federal regulations prohibit the use of these preservatives in organically grown or produced foods. Therefore, concern about sulfite exposure is yet another reason to purchase organic foods. -WHFoods

I digress… Dried figs! A fabulous addition to any winter dish, be it stew, salad or simply by themselves. If you soak dried figs (or dried anything) in water for a while they will rehydrate and become wonderfully plump and juicy, even more so if you soak them in warm water or stew them. This tapenade recipe packs a punch for essential fatty acids and B-vitamins (as well as high amounts of other vitamins and minerals,) both of which are essential for maintaining good immunity as well as balanced mental and emotional states of being throughout dark winter months. If you’re more interested in sweet than savory, follow this recipe sans olives and capers for a sweet-tooth satisfying spread.

Fig, Walnut & Olive Tapenade
Makes 1.5 cups

1 cup dried black mission figs
1/2 cup kalamata olives, pitted
1/2 cup walnuts
2 tablespoons molasses
1 tablespoon capers
1 tablespoon crushed, dried rosemary
2 teaspoons honey
sea salt and freshly ground black pepper

Soak dried figs in warm water for 30 minutes.

Preheat oven to 35oF. Spread walnuts on a baking tray and place in the oven on the middle shelf. Bake for approximately 5 minutes, take out and stir, bake for 3 minutes more. Walnuts become bitter when they’re cooked for too long, you want the nuts to be roasted but not bitter. Feel free to sample and test.

Drain figs from soaking water and combine with the rest of the ingredients (except for salt and pepper) in a food processor and pulse on high until you’ve formed a tapenade to the consistency you desire. The mixture shouldn’t be totally smooth, leave some texture. Season with salt and pepper.

Enjoy on bread or crackers, crudités, with cheese etc. Tapenade should last refrigerated for about 3 weeks.

You could, in fact, roast any fruit with any kind of strong/ sweet tasting liquid, a couple of spices and a dash of butter and the result would probably be fantastic. That said, there’s something about this particular combination that is quite exquisite. The fig flavour deepens and spreads out into the buttery roasting sauce, which is good enough to want to eat by the spoonful (and you might). I think that Brandy and figs are a perfect match, but Madeira, Porto and a good deep Whiskey are all options you might want to try. The alcohol content burns off pretty much immediately, but if you’re concerned about that non-alcoholic options you might try are a strong steeped tea (black or green), pear nectar or apple juice.

I had planned on making a cardamom whipped cream to accompany my figs, but I turned my back on the food processor for a moment and when I turned around again my cream had gone past whipped straight into butter. I used this butter for the recipe and then I had it this morning on toast and it was lovely. The recipe is simple, add ground spices (I used more cardamom and a dash of anise and cinnamon), bit of vanilla, tablespoon of sugar, add into heavy whipping cream and whip. If you’re ‘hand-whipping’ you’ll probably be ready to call it quits long before you’ve formed a butter. But, if you’re lazy like me and use your food processor it doesn’t take long. Between 90 seconds and 2 minutes.

Brandy Roasted Figs

6 ripe figs
1 tablespoon spiced (as above) or unsalted butter (vegans use coconut oil)
2 tablespoons Brandy or cooking liquid of choice
2 teaspoons of sugar
1 heaping teaspoon of cinnamon
1/8 teaspoon fresh-ground black pepper
pinch of salt

Preheat oven to 300F
Place figs in a small roasting dish and cut a cross hatch on top of each almost all the way to the bottom.
Melt butter in a small saucepan, before the butter is fully melted add sugar, Brandy, salt and spices, stir for a moment so that the mixture is thick and even
Pour mixture over the figs, making sure that the liquid gets into the inside of the figs
Place the figs, uncovered in the oven and roast for 10 minutes. After 10 minutes turn the oven off, but let the figs sit for about 5 minutes as the oven cools.

Serve with garnish of herbs (I used a sprinkle of lemon thyme), toasted nuts or a dollop of cream. And enjoy!

Unripe or green figs are quite hard and when freshly picked they bleed a milky liquid that is sticky and bitter. However, green figs that have been cooked for a long time with ample sugar and spices produce a marvelous treat! Yisil Incir Receli (Green Fig Jam) is a recipe from a Marvelous book I have here by Ghillie Basan called, The Middle Eastern Kitchen.

I have modified the recipe somewhat, using much less sugar and adding a few of my own ingredients like flowers and spices. I’ll list the traditional recipe and then note the changes I made. Enjoy!

Makes roughly 5 cups of jam
Preparation time: 5-10 minutes
Cooking time: 30 minutes

1 pound small, immature green figs, washed and patted dry
2 cups sugar
1 1/4 cup water
juice of 1/2 lemon
Things I added:
2 tablespoons fresh rose petals
1 teaspoon orange flower extract
pinch of sea salt

(I used only 1/2 cup of sugar and still found the figs to be quite sweet. I dislike overly sugary things though and middle eastern desserts are often too sweet for me. Anywhere between 1/2 to 2 cups of sugar should be fine.)

Trim the knobby stalks off the figs and cut off any imperfections on the skins.

Put the water and the sugar  (and the orange flower extract) in a heavy based pan and bring to a boil, stirring all the time. Stir in the lemon juice and figs and boil rapidly for about 5 minutes.

Reduce the heat and simmer for about 20 minutes (add rose petals), until the syrup thickens and the figs are beautifully tender. During this time your kitchen will begin to smell somewhat similar to how I would imagine it smells in heaven. Divine.

Leave the figs to cool in the syrup, then spoon them into scalded jars. Leave them to stand for a few days before eating them. You may wish to mash them for more of a jam consistency or keep them whole as I did.

Unripe green figs

The fig originated in southwestern Asia and was one of the first cultivated fruits from Asia to the Mediterranean. The ‘Bo’ tree is a species of fig under which Siddhartha Guatama (Buddha) sat and became enlightened, giving birth to the Buddhist tradition.

The edible fig is one of the first plants to be cultivated by humans. Nine subfossil (incomplete in the process of fossilization), parthenocarpic (seedless, or “virgin”) figs dating to about 9400-9200 BC were found in the the Jordan Valley. This find predates the domestication of wheat, barley, and legumes and may be the first known instance of agriculture.

Worldwide, Turkey is the top producer of figs, producing 285,000 tonnes annually. Egypt and other Mediterranean countries are also top exporters, followed by Fresno, California, the top US producer of figs which named itself “The fig capital of the world”.

Culturally we may think of figs for their leaves which were used by Adam and Eve to cover their genitals after they were banished from the Garden of Eden. Fig leaves have been used since by many artists to mask the genitals of their subjects, or in many cases, fig leaves were added to a piece after its completion by an order of papal decree. In fact, it is this association which is the root of the metaphorical expression “fig leaf“, meaning to cover for any thing or behavior that may be considered shameful, with the implication that the cover is only a token gesture and the truth is obvious to all who choose to see it. (Here we have reference to the human capacity for choice; the resulting situation of eating from the tree of knowledge of good and evil, is freedom of choice.)

Considering the metaphorical significance of the leaf, it is interesting to note that the fig fruit is in fact, not a fruit at all, but a flower who’s blossoms are internal and invisible unless bitten into.
“Botanically, the fig is fascinating. Bite into the small opening (ostiole) at the bottom of the fig- dried or fresh- and surrounding the hole you’ll see the threadlike male stamen. Beyond that opening, hundreds of seeds fill the fig’s cavity. Imagine these when immature as hundreds of miniature buds, which blossomed, were pollinated (although some varieties self-pollinate), and then matured into seeds. It reminds me of a secret harem hidden inside the oval fruit.”
- Rebecca Wood from The New Whole Foods Encyclopedia

"Strong man Benjamin Falk liked to impersonate mythic figures"

For more information on the amazing sex lives of figs, including the Smyrna variety’s pollinization by wasp go here.

Domestically (N. America), most figs have between 1-3 yields per year lasting from mid-spring to early autumn. According to Traditional Chinese Medicine (TCM), figs are neutral in their thermal properties and are beneficial for harmonizing the body’s energy, in Ayurveda figs are tridoshic, but dried figs best balance kapha and fresh figs best balance vata. Figs increase energy, reinforce the stomach, spleen and pancreas and are lubricating to the lungs and large intestine. Medicinally figs are used as a mild laxative and as an expectorant for a dry cough. Figs aid digestion by cleansing and soothing the intestine.

Ounce for ounce figs are higher in calcium than cow’s milk and contain a fair amount of protein. According to the USDA data for the Mission variety, dried figs are the richest plant source in fiber, copper, manganese, potassium, calcium and vitamin K and contain smaller amounts of other nutrients. Many of these minerals need adequate amounts of the other minerals to be assimilated by the human body. Figs contain adequate amounts of minerals for proper absorption. They are also a good source of antioxidants, flavonoids and polyphenols.

From FTY Autumn Newsletter a variation on a recipe from “Vegetable Soups From Deborah Madison’s Kitchen”.

Smoky Tomato Bisque

Serves 4
Preparation time 45 minutes

2 tablespoons olive oil
1 large yellow onion, thinly sliced
5 garlic cloves, slivered
1 tablespoon Spanish smoked paprika (more to taste)
4 pounds of ripe Beefsteak tomatoes, cut into chunks
4 slices of bread, torn into pieces
4 slices of bread, cut into cubes
1/4 cup fresh basil
1 teaspoon sugar
1/2 cup cream (vegans use coconut milk)

olive oil for frying
sea salt and freshly ground pepper
chopped, fresh parsley for garnish

Heat oil in a large, heavy bottomed pot, add onion and cook for 2 minutes, add garlic and cook for one minute more. Then add the paprika, tomato, torn pieces of bread, basil, sugar, 1/2 teaspoon of salt and 4 cups of water. Bring to a boil and then cover and simmer about 20 minutes or until the tomato has broken down.

Pass the soup through a food mill if you have one or stir through a fine sieve, pressing the juices out and removing the pulp. Return the soup to the stove, taste for salt, add more paprika one pinch at a time if you want more smokiness, and season with fresh pepper.

Stir in the cream.

Toss the cubes of bread with a little olive oil and a pinch of salt. Crisp the croutons on the oven at 350F until golden brown, about 5-8 minutes. Add the croutons to the soup and serve with a pinch of fresh parsley.

Ooh Basil! I’m still going strong with “l’herb royal“ and concocted a whole basil mezze platter. Basil- quinoa bread (wheat free… I used oat flour which is fine for people with wheat sensitivities but not fine for those who are truly gluten intolerant…), Fresh herb charmoula, olive tapenade (both with basil of course) and a little onion confit.

The bread is slightly sweet with a great texture and just a sweet lingering taste of basil. If you really want to bring in the herb’s flavour serve it with a bit of basil infused olive oil on the side. Bon Ap!

Basil Zucchini Bread

**Optional** You might try including toasted nuts or dried fruit

Preheat oven to 350F

Mix all wet ingredients together including zucchini. Whisk together dry ingredients.

Gradually add the dry ingredients to the wet, mixing thoroughly. Pour batter into a greased 9x4x3 inch loaf baking pan.

Bake for about 1 hour or until knife inserted in the center comes out clean.

**Substitutions**
To make this recipe vegan try replacing the eggs with 3/4 cup applesauce or 1/2 cup pureed pumpkin plus 1/4 cup water. Replace raw honey with Grade A Maple Syrup

For a gluten free option I recommend either Bob’s Redmill Gluten-free baking mix or equal parts rice and sorghum flour… Remember that for gluten-free baking you will need to add binder. You can add xanthan gum at about 1/8-1/4 teaspoon per cup of gluten-free flour (follow producer’s directions) and you may find that the recipe is better with slightly more liquid. To reduce dryness and grittiness in gluten-free baking try substituting coconut milk for water.

Recipes makes one 9×4 inch loaf or about 10 slices.

Basil (Ocimum basilicum) is a tender, low-growing culinary herb that is a member of the mint family. Basil is originally native to Iran, India and other tropical regions of Asia and has been cultivated there for more than 5,000 years.

Basil has often been called the “King of herbs” or “l’herbe royal” by many cookbook authors and has a taste reminiscent of its cousin mint, but with notes of anise, cinnamon, clove and lemon. Basil is a pungent, warming herb that helps in restoring balance to the organs of the body, especially complaints related to the stomach or the lungs. Basil is used to treat mild depression, headaches and menstrual pain. It helps to calm anxious nerves, aids digestion and is used to treat fevers, constipation, nausea, insomnia, fatigue and the flu. It is effective against bacterial infections and intestinal parasites and apparently can be quite effective as a mosquito repellent when planted around windows and doors. Basil seeds have an opposite thermal affect than the leaves, and when soaked in water the seeds become a gelatinous, cooling beverage.

Basil is best used fresh as it loses most of its taste when dried or kept too long in the refrigerator. Typically basil is added to a cooked dish at the last minute to maintain its flavor and fragrance as heat will also quickly cause the herb to lose its flavor. Basil is best grown outdoors in hot weather with lots of sun. In northern, colder climates the herb will grow as an annual during the warmer months. As with most herbs, basil can be grown inside as a potted herb and should be placed on a windowsill, preferably sun-facing.

"Basil Pesto"

Prominently featured in Italian cuisine, basil is also an important ingredient in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia and Laos. There are over 50 different varieties of basil, which are usually green, but sometimes purple. Sweet Basil is the herb commonly used in Italian food, Thai Basil and Lemon Basil are used more in Southeast Asian cooking and Tulsi or Holy Basil is widely recognized as a medicinal or healing plant that is commonly used in Ayurvedic medicine to treat ailments such as common colds, headaches, stomach disorders, inflammation, heart disease, various forms of poisoning, and malaria.

Tulsi Basil also has an important role within the Vaishnavite tradition of Hinduism. Tulsi (Sanskrit for “the incomparable one”,) is often regarded as a consort of Vishnu and devotees perform worship involving Tulsi plants or leaves. Tulsi (Holy) Basil also has religious significance in the Orthodox Churches of Greece, Serbia, Macedonia and Romania, where it is used to prepare holy water and pots of basil are often placed below church altars. Holy Basil is said to have been found around Christ’s tomb after his resurrection. In Europe, basil is placed in the hands of the dead to ensure a safe journey. In India, they place it in the mouth of the dying to ensure they reach God. The ancient Egyptians and ancient Greeks believed that it would open the gates of heaven for a person passing on.

"Tulsi being decorated for an Indian Ceremony"

“O God, grant us a deeper sense of fellowship with all living this, our little brothers and sisters to whom in common with us you have given this earth as home. We recall with regret that in the past we have acted high-handedly and cruelly in exercising our domain over them. Thus, the voice of the earth which should have risen to you in song has turned into a groan of travail. May we realize that all these creatures also live for themselves and for you – not for us alone. They too love the goodness of life, as we do, and serve you better in their way than we do in ours. Amen. “ -Saint Basil of Caesarea, Bishop, Doctor

Find the right amount of crunch in the crisp put it in the oven and Bam! Perfect early summer dessert. It’s the solstice (today) and father’s day too. Blessings to all the fathers out there, may your lives be filled with sweetness.

Here’s the recipe:

Berry Basil Rhubarb Crisp Recipe

Fruit:

2 cups ripe strawberries (sliced)

1 cup blueberries

handful of rasberries

8 stalks of rhubarb cut into 1/2″ pieces

6 large basil leaves cut into ribbons

1 tablespoon minced ginger

1/4 cup natural cane sugar

1 tablespoon plus one teaspoon arrowroot (or cornstarch)

1/4 teaspoon vanilla

1 teaspoon coconut oil (or butter)

Crisp:

3/4 cup Bob’s Redmill gluten free baking flour mix

3/4 cup whole rolled oats

1/2 cup natural cane sugar

1/2 teaspoon cinnamon

pinch of salt

1/3 cup coconut oil (melted) (you can also use butter here)

1/3 cup kefir or soya yogurt (applesauce would work too)

Preheat oven to 400F degrees.

In a small saucepan heat one teaspoon of coconut oil and sauté rhubarb for about two minutes or slightly tender, add the slivers of basil in the last 30 seconds or so with a tiny pinch of salt.

Combine sautéed rhubarb with fruit in a small bowl

In a separate bowl whisk together the 1/4 cup sugar, and the arrowroot. Sprinkle the mixture over the fruit, add the vanilla and toss gently until all the fruit is coated evenly. Pour the fruit mixture into an 8-inch square baking dish or a similarly sized, heavy-bottom tart pan.

To make the crisp combine the oats, flour-mix, sugar, and cinnamon together in a bowl and whisk everything together. Stir in the coconut oil and then the yogurt and mix until everything comes together in a doughy texture. Sprinkle and crumble the mixture evenly over the fruit and rhubarb mixture.

Place the baking dish in the oven on the middle rack and bake for 15-20 minutes or until the top is golden. Enjoy warm or cold with whipped cream, ice cream or as is.

The strawberry is an ancient plant that is native to Europe and North America. It has a cooling thermal nature a musky aroma and a sweet/sour slightly acidic flavor. It is somewhat an unusual fruit in that its seeds are embedded on its surface. California provides 80 percent of the nations strawberries. Strawberries are one of the foods that are permitted irradiation.

Strawberries are one of the first fruits to appear in the spring and they are an excellent springtime cleansing tonic, beneficial to the ‘spleen-pancreas’ meridian in Chinese medicine. Strawberries are used to break down excess toxins in the liver, improve appetite, moisten the lungs and generate body fluids. They are used for thirst, sore throat and hoarseness. Eating a few strawberries before meals helps to treat poor digestion accompanied by abdominal pain and swelling. Strawberries are used to relieve urinary difficulties.

Strawberries are very rich in silicon and they have just as much vitamin C as oranges, as well as vitamin A, some complex B-vitamins, potassium and fiber, and are therefore very useful for arterial and connective tissue repair. To strengthen the teeth and gums and to help remove tartar, cut a strawberry in half and rub onto the teeth and gums, leave for 45 minutes and then rinse with warm water.

Some people suffer allergic reactions to strawberries and this is often the case if the berries are not vine ripened. Strawberries do not ripen naturally off the vine, therefore buying out of season or out of region berries will mean that they have very little flavor (and are almost guaranteed to be irradiated). The peak season for strawberries is late spring through early summer. It is best to buy local and organic, they will be the most aromatic and flavorful. When buying, look for the berries that are fully red and slightly soft with the hulls intact. Do not remove the green caps until after washing the fruit and just before serving.

The month of June in Oregon is quite fantastic. I can’t believe the abundance of fresh food everywhere I go… Not only in my garden, but grocery stores, roadside stands and farmer’s markets abound with overwhelming varieties of greens, spring onions, herbs, and in the last week the berries have begun taking front stage in the fruit displays. Strawberries are what’s ripe right now, but raspberries and blueberries are quickly following suite! So the ingredient(s) of the month is/are Berries (plural) in all their bounty and abundance!

This month I will post 3 recipes for 3 berry varieties beginning with a super-simple dessert recipe inspired by this month’s Jello-o Mold contest ; )

Strawberry Ginger Kanten with Spicy Cacao Sauce

(I know this recipe is kind of funny… Who would do a fruit kanten with a sauce? Well- it turned out lovely, surprising fluidity with the textures, and the sauce could also be omitted, or just eaten on the side, if you wanted something a bit more traditional).

For those of you who might not be familiar with “Kanten” it is a vegan option similar to Jello-o but instead of gelatin the binder is a seaweed called Agar. The texture is nearly identical though not as rubbery as gelatin, agar is tasteless so whatever your kanten ingredients are will shine forth just fine… and it’s good for you and… it’s not made with ground horse hooves (eew) like gelatin. You can purchase Agar in flake or powder form or buy kanten bars from most health food stores and many asian markets.

3 cups strawberries cut in slices plus a few whole for garnish
1.5 cups juice (I used Santa Cruz Organic Limeade, but almost any fruit juice you like will do)
1/2 cup fresh lime juice
1/4 cup candied ginger cut into small pieces
1.5 teaspoon vanilla extract
4 tablespoons unsweetened cacao powder
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
sea salt
2 bars kanten or equivalent

Following the instructions for the kanten or agar, dissolve in cold water completely and set aside.
Combine fruit juice and lime juice in a medium sauce pan and bring to a boil, don’t boil for long, just turn to simmer. Add 1 teaspoon vanilla and candied ginger and cook for one minute. If you have a more demanding sweet tooth you may choose to add extra maple syrup now. Make sure your heat is at low, add 2 cups of strawberries and a small pinch of sea salt, stir well and remove from heat. Mix in dissolved agar completely. Pour mixture into bowls or molds and place in refrigerator to cool. Allow them to cool completely (about 3 hours) they will harden as they cool.

For the sauce

In a blender or food processor place the remaining 1 cup of strawberries and blend on high until a smooth purée. Add cacao powder, 1/2 teaspoon vanilla, maple syrup, cayenne and a tiny pinch of sea salt and blend one more minute.

To serve pour sauce onto chilled plates and use a spoon, kabob spears or small spatula to shape the sauce into fun designs. When the kanten has cooled completely use a flexible rubber spatula to separate the edges from the mold and then turn upside-down on a clean surface to shake out. (Here it’s really best to use a spatula, you can try a butter knife but you’ll get choppy edges- see the picture.)

Carefully place your kanten shape on your sauced up plate with a little more sauce on top, cut garnish strawberries and place them, add a fine sprinkling of cacao over the whole plate and serve immediately.

The ingredient of the month for april is Cashews!! This recipe is specially for Troy (my yoga teaching, surfer extraordinaire friend from Trinidad) who couldn’t eat enough of the stuff when I did a raw dinner while visiting Trinidad. For that dinner I used the hummus as a filling with sprouts, shredded cabbage and carrots and a miso dressing all wrapped up in huge leaves of pak choy that I tied together with fresh chives. This recipe is super simple and delightfully fun to modify. Some suggestions are variations with the oil topping… traditional chickpea hummus is topped with olive oil and paprika, which are both delicious but you might try some other fun variations like walnut oil and ground coriander, truffle oil and sel de mer with garlic scapes is one I really want to try! Other things to try include adding fresh herbs or veggies into the ingredients. Think roasted red pepper, eggplant, spinach… The possibilities are endless. And for those of you who aren’t huge fans of cashews, this recipe will work with any nut (almonds and walnuts are both delicious). Bon ap.

Raw Cashew Hummus

2 cups soaked organic cashews (soaked overnight in filtered water, drained and rinsed)

2-3 tablespoons Organic Tahini

3-4 cloves of minced garlic

Juice of one lemon

Sea salt

Smoked paprika

Good quality oil

Combine soaked cashews, tahini, garlic, lemon juice, and a pinch of sea salt in the food processor and process until desired consistency (some folks like their hummus more chunky or some like it silky smooth). If the hummus is too dry and you can’t get the consistency you want, you can do one or all of the following:

add water in small amounts (by the tablespoon)

add more lemon juice (to taste)

add some oil (you don’t want to add too much during the processing because you will also finish with it and combined with the cashews the dish becomes very rich)

Salt to taste and add more tahini, lemon juice and/or garlic to taste.

Serve with a sprinkling of paprika and a drizzle of oil and top with any finely minced fresh herbs you might have around.

Best served with fresh cut crudites of celery and cucumber to lighten up the dish and compliment the oils.

The cashew (Anacardium Occidentale) is a tree in the flowering plant family Anacardiaceae. The plant is native to northeastern Brazil. The cashew is a relative to poison ivy, poison oak and mangoes. The hard seed surrounding the “nut” contains an irritant latex. The large red, fleshy organs called Cashew “Apples” attract animal dispersers and are sometimes used by humans either eaten raw or crushed or fermented into wine. Cashew Juice is strangely addictive and delicious and can calm an upset stomach. The oil of the cashew nut can be used topically as an anti-fungal and for treating cracked heels. The seeds can be ground up into powders and used as an antivenom for snake bites! The top three producers and exporters of Cashew are Nigeria, Vietnam and India. For more information about Cashews read the Wikipedia article here.

Check in with Feed The Yogi for this month’s Cashew Recipes! We’ll be making raw cashew hummus and a cashew cream dessert custard. Yum Yum!