Recipe

Strawberry Season

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The strawberries on the farm are actually on the decline but they have been so lush, so juicy, so delicious, and so very welcome as the first fruit of spring. Eating seasonally can be frustrating and disappointing sometimes- it takes time to adjust from on-demand eating to eating what the earth and season provide. However, with patience comes great reward. Having a juicy berry after not having juicy berries for months! Words cannot describe.

So, what to do with the berries when they’re in season? Who can eat them? People with a vata constitution can enjoy with pleasure while pitta and kapha should enjoy with a little moderation (and pleasure). As a fruit, it’s best to consume strawberries alone or cooked. Last week, I shared this recipe for a just-sweet-enough, berry-forward, and simple bar at a cooking class. Give it a try and let me know what you think!

Strawberry Oat Bars

16 small bars

 1 cup rolled oats

¼ cup almond meal

½ cup flour of choice (whole wheat, oat, or rye work nicely)

1/3 cup natural sugar

¼ tsp salt

6 tbsp coconut oil, melted

1 tbsp lemon juice

2 cups of diced fruit (strawberry, raspberry, peaches, rhubarb, a mix!)

 Heat oven to 375oF. Prepare an 8x8 in baking pan with parchment.

 In a medium bowl, combine oats, flour, almond meal, and sugar. Mix well. Pour melted coconut oil over the mixture and stir until clumps form. Press half of the mixture into the prepared pan. Distribute fruit evenly and sprinkle lemon juice over fruit. Add additional crumble over fruit.

Bake for 30-40 minutes until fruit is bubbly and top is golden.

 If using juicier fruit, add 1 tbsp of corn starch to the fruit. Baking time will be longer for larger or firmer fruit.