spring

Swings and Farmers Market Finds

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Neil and I were woken up this morning by the howling of our cat outside our door (don’t worry she was fine she just wanted us to wake up and give her attention).  We started off with some yummy tofu scramble (which I forgot to photograph) as part of my 7 day 6 day Breakfast Challenge for a warm up class for my Health Coach program.  Each morning we will eat something different and evaluate how we felt immediately after eating it and two hours later.  It is supposed to be 7 days but the first day was scrambled eggs so we skipped to the second day which was to our delight tofu scramble.  If you want more info you can check out hubbys blog.  After breakfast we decided to get out and take advantage of the beautiful day so we headed out to the playground because even big kids like to swing.


After we goofed around on the swings we took a nice 2.35 mile walk around Montpelier and up to the Saturday Farmers Market. We have missed every other Saturday Farmers Market because it seems to only be on the Saturdays that we aren’t in town. I’ll be glad when it’s May and the market is every Saturday not every other. When we arrived we stopped at and tried the sugar on snow because well it’s getting to be sugaring time in Vermont!

Then we went inside to see what produce/items that we could pick up this week.  We found Jerusalem Artichokes and Sunflower Shoots.

Since we were feeling kind of hungry we decided to pick up a snack of Butterfly Bakery Raspberry Almond Cookies and a cup of Lavender Rose Kombucha.  This Kombucha was really tasty, some of the best I have ever had!

Now I’m off to shower, make some lunch and then I think it’s time to get back out in this glorious sun! I also need to figure out a recipe for these Jerusalem Artichokes. Do you have a favorite Jerusalem Artichoke recipe?

Also don’t forget to enter to win the Namaste Foods giveaway! They are generously giving away a bag full of gluten free goodies.

It’s Spring! Beers, BBQing and Blueberry Pie

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Spring has finally sprung and that means BBQing, hiking, camping and lots of SUN! Last night was such a beautiful night we couldn’t pass up doing our 3.25 mile hike/walk at Hubbard Park.  After that we came back for some BBQing and beers. I decided to prep our meal ahead of time so that when we got back from our hike/walk we could get right to grilling and I wouldn’t be in the kitchen getting things ready while Neil was out doing the manly grilling.  We stood around and grilled up some yummy skewers of mushrooms and peppers, onion and sweet potato rounds and some Korean BBQ marinated tempeh. I love smelling like smoke after grilling on our charcoal grill….oh dreaming of camping.

We had a little Ezekiel Pita Bread on the side to catch all the yummy sauce drippings and a nice cold glass To Unibroue Trios Pistoles-SO GOOD! To end our yummy meal we shared a piece of Blueberry Crumble Pie

Blueberry Crumble Pie

You will need a whole wheat or spelt pie crust for this recipe.

Preheat oven to 350F

Filling:

  • 3 cups frozen blueberries
  • 1 T lemon juice
  • 1 T arrowroot (you can also use cornstarch)
  • 2 T palm sugar (you could also use sucant)
  • pinch of cinnamon

Place all ingredients in a medium pot over medium heat and cook until bubbly.  The pour into a prepared whole wheat pie crust.

Topping:

  • 1/4 cup almond meal (you could use flour)
  • 1/4 cup rolled oats
  • 2 T brown sugar
  • 2 T vegan shortening

Using your fingers mix all of this together until it is crumbly.  Then sprinkle over the blueberry filling. Place the pie in the oven and bake for 40 minutes or until golden brown and bubbly. Set to the side and let cool.  While it is cooling make the Lemon Glaze.

Lemon Glaze:

  • 2 Cups powdered Sugar
  • 1 T lemon juice
  • 1 t vanilla
  • 2 T soy milk

Drizzle this on top of the cooled Blueberry Crumble Pie, save any remaining glaze to drizzle over slices when serving.