Raspberry Vinaigrette and Vegan/Raw Cobbler


Berries, all summer long! And at Cornucopia’s farmers’ market you don’t have to worry about moldy or mushy berries because all berries are fresh, straight from the garden. This is the closest you can come to picking them yourself! Eat them within a couple days…if you can make it home with any at all!

But, this is what makes berries so YUMMY!

Strawberries boast the most of your daily requirement of vitamin C, while blackberries contain most of your daily requirement of manganese. Blueberries, along with Strawberries, carry surprisingly good amounts of Vitamin E. Berries also contain high amounts of antioxidant compounds in the form of phytonutrients. Beautiful Berries, complete with beautiful components.


Raspberry Vinaigrette Salad

1/2 cup rice wine vinegar

1 shallot, chopped

1 tablespoon dijon mustard

1 tablespoon honey

1/2 teaspoon salt

1/3 cup fresh raspberries

1 1/2 cups olive oil (Try Malibu Olive Oil Company!)

Put all ingredients in a blender and blend until smooth, then add the oil in a slow stream until it emulsifies.

Good over organic greens w/ Avocado, pear tomato, any organic berries such as Blueberries, Blackberries, Raspberries!

Optional, sprinkle a little feta on top.
[Recipe and photo courtesy of Kathy Escobar]

Vegan-Raw Berry Cobbler

4 cups fresh blackberries, blueberries, and quartered strawberries
3/4 cups pitted dates
1 tablespoon fresh lemon juice
2 cups crumble (recipe follows)

Place 1 1/2 cups of the berries, along with the dates and lemon juice, in a food processor until smooth. Remove from the food processor and mix with the remaining berries.
To assemble with crisp, press a thin layer of the crumble topping, approx. 1/2 cup, into a 8 inch square baking dish.
Spread the filling on top using a rubber spatula.
Using your hands, knead pieces of the remaining Crumble topping until they stick together. Lay these pieces of topping on the berry filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature, or warm in a slow oven. Crisp with keep for 3 days in the refrigerator.

Crumble topping:
2 cups raw walnuts or pecans
1/2 cup unsweetened dried coconut
1/4 teaspoon each of ground cinnamon, nutmeg, and salt
8 pitted dates

In food processor, process the nuts, coconut, salt, and spices until coarsely ground. Don’t over process.

To heat without cooking: Preheat oven to 200 degrees. Turn off oven and place crisp in oven for 15 minutes.


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