Summer Food!


Check out this melon I found at Whole Foods the other day!

Definitely the biggest melon I have ever seen! It was called a Casaba Melon.

It actually was not that sweet, but I ate it anyways!

By the way… my famous Carrot Cake works very nicely as cupcakes! I used dried mangos and lime zest in the icing instead of pineapple. Delicious!


Moroccan Apricot Chickpea Tagine

This moroccan stew is delicious. Perfectly sweet and spicy! I served it over millet, but you can serve it over any grain you like.

4 tomatoes chopped (2 cups)

3 c chopped butternut squash

2 zucchinis chopped

1-2 c cooked garbanzo beans (chickpeas)

3 c cauliflower florets

1/2 c chopped onion

1 T chopped garlic

1/4 c chopped roasted almonds

zest of 1 lemon and 2 T lemon juice

1 c dried apricots (chopped after measuring)

1/4 c chopped parsley (or cillantro)

1-2 T moroccan spice blend (ras el hanout is a good one)

2 T tomato paste

In a large pot, water saute the onions and garlic for about 5 mins. Then add all the remaining ingredients except the parsley, lemon juice and almonds and cook on medium low flame with a lide on until the veggies are tender, adding water if needed. Add the parsley, lemon juice and almonds before serving.

Four Berry Crisp with Banana Cashew Ice Cream

This berry crisp is a winner! No one will ever guess it is wheat free, sugar free, oil free and vegan!


4 bags of berries (strawberry, raspberry, blackberry and blueberry)

1/2 c chopped dates

¼ t cinnamon

1 t vanilla

1 orange zest and juice

2 T arrowroot


1/2 c oatmeal

½ c oat bran or oat flour

½-3/4 c water

½ c milk

1 t vanilla

1 T maple extract

1 T lucuma (optional)

1 c dates chopped

¼ c almonds chopped

½ t cinnamon

For the filling:

Put the berries in a pot with all the filling ingredients, except the arrowroot. Cook on medium until the berries release their juices and have broken down (about 10 min). Dissolve the arrowroot with a few tbls of water and mix it into the berry mixture. Stir constantly until the mixture has thickened. Add more arrowroot/water mixture if it is not thick enough. Poor the berries into a 9×9 dish and top it with the topping.

For the topping:

Put the oats, milk, 1/2 c of water, cinnamon, dates, and vanilla into a small pot and cook as you would oatmeal. When the “oatmeal” is done mix in other ingredients and add the extra water only if the mixture seems to dry. It should resemble cookie dough. Press or crumble the mixture over the berries. Bake for 30 mins at 375 degrees F.

Banana Cashew Ice Cream

This ice cream is so easy and does not require an ice cream maker! It also doesn’t freeze solid!

2 frozen bananas chopped

2 T cashew butter

1 T lucuma (optional)

¼ c nondairy milk, only if needed (I used amazake, a sweet rice milk)

1 t vanilla

Place all ingredients in a food processor and process until smooth. Scoop into a sealed container and freeze stirring every hour for about 4 hours.

Submitted to: Wellness Weekend, Potluck Party, Slightly Indulgent Tuesdays



  1. These are all such amazing recipes!!!
    Thanks so much for linking up to the potluck party!

  2. Looks delicious. How many cups in 4 bags? What were the sizes?

    • Most frozen fruit bags are usually 10 oz or 1 1/2 c. So all together, that would be about 6 cups of frozen berries. 😀

  3. mmm!
    Ya, I got one of those melons and it wasn’t sweet=)

  4. But mine was orange inside!

  5. Pingback: Recipe: Homemade Ginger Ale :: MMM (Must Make Monday) | Fox in the Kitchen

  6. The Moroccan Apricot Chickpea Tagine looks delicious but I don’t see the instructions. How do I make this?

    Many thanks and these recipes are awesome!

    • Hi Yvonne,

      The full recipe is right under the pictures for the moroccan tagine. Let me know if you still can not find it!

  7. The Moroccan Tagine looks delicious, and I see all of the ingredients, but how did you cook it and for how long?

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