New Additions

I want to bring your attention to my new blog lists on the sidebar. I have added my good friend Katherine's blog to my blog list as well at the Gluten Free Girl. Katherine is an amazing artist who creates beautifully colored paintings. Her blog often keeps me informed on the goings on in the San Francisco art and dance scene. The Gluten Free Girl is a good resource for anyone trying to kick the gluten habit. I encourage you to check them out.

Summer Fruits are HERE!

With the start of summer fruits entering the the farmer's markets I have been enjoying making the most of it. I wanted to pass on a few ideas for making desserts with healthy substitutions. As I make more things I will post the recipes here.
I wanted to also mention a guideline I follow for purchasing organic. As a rule, I always use organic products as they are available. I especially am diligent about buying organic dairy products such as butter and milk, if you are going drink it. I also only purchase organic eggs.
NOW on to the recipe...

Strawberry Shortcake
2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
1/3 cup of maple syrup
1 cup chilled organic whipping cream
1 teaspoon vanilla extract

Combine strawberries and maple syrup in a bowl, toss to coat. Let stand about 1 hour, tossing occasionally.

As a special treat you may make whipped cream. I do not recommend this on a daily or weekly basis but occasionally it is kind of fun. ; )

Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)

Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.

Biscuits
2 cups brown rice flour
1 tablespoon organic sugar
2 teaspoons non-aluminum baking powder
1/2 teaspoon sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted organic butter, cut into pieces
2/3 cup plus 1 tablespoon chilled soy milk, rice milk or almond milk

Preheat oven to 375°F. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add soy milk, tossing with fork until large moist clumps form. Gather dough into ball. Divide into 4 pieces. Shape each piece into 3-inch round. Transfer to baking sheet, spacing evenly.

Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale). Transfer biscuits to rack and cool to lukewarm. (Can be prepared 6 hours ahead. Cool. Wrap tightly in aluminum foil and store at room temperature. Before serving, rewarm in 350°F oven for 5 minutes.)