It used to be that when we were out of food, we just ran out to the grocery store and refilled our pantry. Now it entails some serious planning and a check of the bank account balance before venturing out. As food prices continue to rise, those same trips are becoming intimidating. How do we find the food we need, provide good, balanced nutrition to our families, and fix them tasty, interesting meals without breaking the bank? We need to think outside of the box and get creative!
It is a wonderful time of year for “finding” food in different places. Farmers markets offer beautiful, local produce often at much better prices than the grocery store. Much of the produce has been just picked so it is much fresher than what you can get at the store, too! But we can get even more creative. The fruit trees are producing their goods. Plums, apples, pears and even apricots grow in Minnesota, where I am. If you have your own trees, all the better. But if you don’t, and you see a tree that is dropping fruit with no one collecting it, ask the owner. Chances are they will be grateful to have the fruit picked, eliminating a lot of the mess that the rotting fruit will create. Once again, you are eating local produce which in turns creates a much smaller carbon footprint. And it’s free!
My dear friend, Heather stopped by the other day with a huge basket of plums. Beautiful, fragrant and delicious. After picking through what seemed like tons of plums, I set about creating some recipes. A Plum crisp is in the making along with a tasty plum sauce. Heather is a big fan of sorbet so for her, I decided on Cinnamon Plum Sorbet. Plums love Cinnamon. Together make a delicious sorbet with flavor so lively it literally bursts on your tongue. You can substitute plums from the store if your friends are not dropping off bushels of plumbs for you. Make sure you just use the flesh from the inside of the plum as the skins are quite tart.
Cinnamon Plum Sorbet
2 C puree (the insides)
1/2 C Agave (or liquid sweetener of your choice)
1 C Almond Milk*
1/2 t. Cinamon
Place all ingredients in blender and blend until smooth. Pour into ice cream freezer and freeze according to ice cream maker’s directions.
1 C Almonds, soaked at least 6 hours
4 C filtered water
1 vanilla bean.
Drain almonds from soaking water. Add to Vitamix with 4 C of the filtered water, dates and vanilla bean. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes.