While January is traditionally a month that celebrates self restraint and purging our bodies of the damage inflicted throughout the holiday season, sometimes it is nice to indulge–at least a little. Dr. Alejandro Junger, author of Clean Eats, Clean and Clean Gut, walks through a series of recipes ranging from breakfast to sides, soups and even my favorite–desserts.
The cliff note version of his mantra on clean eating: Give a man a fish and you will feed him for a day. Teach a man how to fish and you will feed him for a lifetime. While some of the recipes call for items a little outside of my comfort zone, such as mesquite meal (found here: Mesquite Meal Link) and nutritional yeast (found here: Nutritional Yeast), I was drawn to the promise of increased energy and unprocessed foods. Being honest, this book is not for everyone, but as mentioned before, there are several opportunities to dabble in the methodology before taking the leap and purchasing this book. Try Foodgawker — Clean Eat Recipes
After the first several pages, I began my quest for healthier meals, more energy, and just a genuine interest in exploring all things uniquely healthy– and let’s face it, nothing is better during a chilly blizzard than Blackberry Cobbler, especially one that claims to be Paleo-inspired.
Here’s the recipe adapted from Dr. Junger’s Clean Eats:
Yields: 4-6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
4 apples peeled, cored, and cut into large chunks
1 teaspoon ground cinnamon
1/4 teaspoon of stevia powder
1-1 1/2 cups fresh or frozen berries
2 teaspoons coconut oil
2 cups of raw almonds
1/2 cup shredded unsweetened coconut
2 dashes of cinnamon
2 tablespoons coconut nectar or honey
1 tablespoon coconut oil, melted
2 teaspoons vanilla extract
Preheat over to 350 degrees
In large bowl, gently toss the chopped apples with the cinnamon and stevia. Gently stir in the berries– the recipe calls for frozen blackberries, but I opted for the antioxidant berry mix in the freezer case, which includes, raspberries, blackberries and tart cherries.
Oil an 8-inch cake pan with the coconut oil. Spread the apple and berry mixture in the pan–time to make the topping. Note: ensure that the pan is deep enough for the apple/berry mixture
In a food processor, pulse the almonds (you can also use 1 cup of almonds and 1 cup Brazil nuts) until they are crumbly in texture. Add the coconut, cinnamon, coconut nectar/honey, coconut oil and vanilla, and pulse several times until everything is combined, but still chunky.
Sprinkle the topping over the apple and berry mixture. Bake the cobbler for 30 minutes, checking and baking a bit longer if you want softer and mushier apples. The top should be brown and crispy.
There are several iterations for the ingredients in the recipe above–including swapping almonds for walnuts or simply mixing 1 cup of almonds with 1 cup of walnuts–whatever your fancy. Depending on your palate, you could even include on tart berries, such as the cherries or blackberries–any frozen berry mixture will do! This may just be the recipe that motivates us all to pick up the shovels and tackle the 2 feet of snowfall from today’s blizzard.
Bon appetit and stay warm!