Thursday, October 8, 2015
PEAR + BLUEBERRY CRISP with cardamom and ginger
The other day I made a visit to an acupuncturist I see fairly regularly. I may have just lost you there - that needle thing, ya know? Gave me the willies too.
But then I went and it worked and I'm hooked.
On this particular visit, I walked in and immediately started in on a "I love fall so much but my body hates it!" tirade [my kids get their drama from my husband, I swear!]. My skin is dry, my bones are dry, my organs are dry - everything is dry, dry, dry. Except my nose - that's running like an allergy-induced faucet. She patiently sat there and listened, shared a wealth of her knowledge and experience, pinned me, and wrapped up with instructions to "eat more pears. Oh, and dates and fats too". Chinese medicine is brilliant y'all.
In good student fashion I came home with a bag of pears, opened my cupboards, and got to work. I shivered with anticipation as I combed together ingredients. It was as if my body could feel the nourishment before it physically received the nourishment. And here's the kicker - in a moment of intuition bliss I actually wrote the recipe down as it came to me. People, this never happens!
It turned out good. Really good. Breakfast, lunch and dinner good.
So here it is - may food be thy medicine.
Many fall blessings friends.
For the filling:
5 - 6 pears
4 c. blueberries, fresh or frozen
1 1-inch piece of fresh ginger, minced
8 medjool dates, pitted and chopped into small pieces
1 c. water
1/2 c. pure pear juice
For the topping:
2 c. whole, gluten-free oats
2 c. whole, gluten-free oats, roughly ground
1/2 c. coconut sugar
1 tsp. sea salt
1/2 tsp. cardamom
1 c. coconut oil
1/2 c. pure [local if possible] maple syrup
Peel, core, and thinly slice the pears. Place in a 9 x 13 inch glass baking dish. Add blueberries, minced ginger, and chopped dates. Mix with your hands. Add water and juice. Set aside.
Preheat oven to 350 degrees.
In a large glass bowl mix together oats, sugar, sea salt, and cardamom. In a small saucepan melt coconut oil and maple syrup over low heat. Once the oil has completely melted pour it into the oat mix and stir to combine.
Spread evenly the oat topping of the fruit filling.
Bake at 350 degrees for 45 minutes uncovered. After 45 minutes, cover with tinfoil and bake another 15 minutes. Remove from oven and set aside to cool for 15 - 20 minutes before serving.