Happy Summer!!! Oh wait. Am I 3 weeks too early? Well, my afternoon sweat would have had me fooled. That is the funny thing about Vancouver, the morning is cool and cloudy and then by 3-4pm, you are deeply regretting your wardrobe choice and thinking about how appropriate it would be to be in a bra in the West End. I really do not think I would be the main attraction here. I would probably get a lot more looks that would direct me to St. Paul’s.
Life is bumping along here. Have I talked about my grief and loss lately? I am still struggling to find someone that I can somewhat accept as a replacement for my current caregiver for D. We are so sad to lose her, but so happy for her to start her own family. Stupid empathy. Why did I learn how to use that skill?? I never seems to serve me. JK. Empathy is amazing, teach your kids how to be empathetic. Cause nobody wants to be the parent of that A-hole kid who has no empathy and pokes kids in the eyes with sticks and laughs. Unless you are the parent doing the exact same thing. Then you need help. I charge 250 an hour and will see you shortly.
So, like I said, summer is upon us and more importantly, today is my dad’s birthday!! So this recipe is dedicated to him. I have a fond memory of my dad and I in Tofino. We were talking surf lessons and were talking about what we had for breakfast. He said, “my daughter made a blackberry crisp from fresh blackberries we picked. It is so good”. That memory has always stayed close to my heart. My dad and I are very close and today I have made him this crisp, Paleo style, so he can kick ass at his Crossfit in the morning and say the same thing. When he makes it himself this time. Lazy bugger. Happy Birthday Dad!
Fig and Raspberry Crisp
12 fresh Mission figs, tops snipped and sliced into quarters
2-3 cups of raspberries
¼ cup of coconut sugar
2 Tbsp. of tapioca starch
1 cup of shredded, unsweetened coconut
¼ cup of each: hemp hearts, pumpkin seeds, sesame seeds, ground flaxseed
1 Tbsp. of tapioca starch
2 Tbsp. of coconut sugar
1 Tbsp. of cinnamon
1/3 cup of coconut oil, melted
- Preheat the oven to 350.
- Toss all of the ingredients for the fruit base into a bowl and combine well. The white of the tapioca starch should be gone and it will look like a gooey coating.
- Toss all the topping ingredients, except the coconut oil together. The pour the melted coconut oil over top. Mix well.
- Spread the topping evenly over the fruit base.
- Put the crisp in the oven for 30 minutes.
- Then eat it for dessert, or breakfast. Or as dessert for breakfast. NOM. I love dessert for breakfast.