seasonal plant-based recipes
I was able to pick about 5 pounds of dewberries several weeks ago before the weather turned to scorching hot. Since I had so many, I decided to go with two different types of dewberry jam. Lemony Dewberry Darjeeling Jam and Wild Dewberry Bourbon Jam are now available in my etsy shop in mini 4-oz jars for $4 each! Here are a few pictures to make you drool…
Amidst all the traveling and working that seems to be the norm as of late, I almost forgot about the anniversary (or blog-iversary) of my blog! I started it exactly one year ago today, not really knowing what to expect. It’s been an interesting challenge and something I’ve really grown to love.
I’ve said here before that I’m not the best photographer (and don’t have the best camera), but I can at least say that I’ve improved a bit over the past year. To me, photography is the most complicated thing I do for this blog. I can sit here all day coming up with new recipes, but when it comes time to photograph them, I feel way out of my element. I can gladly say that the past year has made me more comfortable behind the lense, but I still have a loooong way to go!
I wish I could share some sort of anniversary cake or dessert in honor of this little corner of the web I can call my own. Perhaps that will come this weekend when I can spend a few days in my kitchen. But, for now, I’ll leave you with something that requires less than 5 ingredients and tastes pretty amazing. If you’ve never had walnut butter, well, it’s like peanut butter only better! To add to the already awesome walnutt-y flavor, I added in a bit of fleur de sel and a good dollop of honey. This is the kind of nut butter you can stand in your kitchen eating with a spoon. I feel confident in saying that because it is how about half of the walnut butter I made was enjoyed…
Salted Honey Walnut Butter
notes: this makes about 1 cup of walnut butter and can be made in either a food processor or a high speed blender like a Blendtec or Vitamix. Once made, the walnut butter can be stored in an airtight container at room temperature. If you don’t plan on using it up within a week, place in the fridge and it will last several months.
2 cups raw walnut halves
about 1 tbsp of raw honey
good pinch of fleur de sel or other sea salt
neutral tasting oil, if needed
Process the walnuts in a blender or food processor until a smooth, nut-butter forms (it will take a bit of stopping and scraping down the sides). If your walnuts seem to be a bit dry, you can add a bit of oil until the nut butter looks creamier. Add the honey and the fleur de sel, and blend once more until everything is combined. Taste the walnut butter, and add more salt or honey if desired. Enjoy!
