Monday, June 25, 2012

Sights of Summer and Sweet Spoonfuls


After another long rainy spell, the sunshine and heat are back! I just love summer, don't you? I feel much more vibrant, healthy, and alive when I can be outside taking in nature and sun.

In addition to a lovely light summery dessert, here are snapshots of some of my favourite parts about summer...

A wild rose starting to open. I'm always amazed at the colors mother nature provides.

Little purple wild flower that most people consider a weed.

Pretty little lady bug!

Fully open wild rose.

Wild flower called a lupin - they come in shades of purple, white, and pink.

Mushroom in the yard that I call the Fairy Mushroom :)

I made a table centerpiece with the lupins and wild rose petals (I also made rose water with them).

The lake at my parents place - one of my favorite places on earth. It's so peaceful.

Bon fires on the beach with friends.

Big bon fires!

Jet ski rides!

Rainbows!

Beach days with the girls.


What do you enjoy best about summer?


Now onto a recipe. Remember the Mango Mousse Tarts with Coconut Cream that I made recently? I loved the mousse so much that I decided to make it with apricots and make a minor adjustment to enjoy it as pudding.


Creamy Apricot Peach Pudding
Nut Free

I lessened the amount of coconut oil to create a pudding more than a mousse. The peach essence really pops the flavor of this! If you don't have access to it I recommend trying half apricots and half peaches in the recipe to get a bit of a peachy flavor. Or try some orange zest! You know the deal, use the recipe as a guide and play around to get something you like.

2 cups diced apricots
1/2 cup irish moss gel (click on link)
1/2 cup full fat coconut milk*
10 drops stevia, or to taste
2 tablespoons agave 
2 tablespoons melted coconut oil

Blend all but the coconut oil until smooth and creamy.
Add the oil and blend again to incorporate.
Transfer to a bowl and chill until it thicks, firms slightly.
Spoon into the tart shells or layer in parfait glasses or spoon into bowls.

*Use canned or make fresh raw coconut milk by blending coconut water and pulp. Must be thick.

To get a thin strawberry syrup on top I used the juice of a few thawed strawberries. I allowed the pudding to sit in the glass for a little while to set before spooning the syrup over top (to keep it on the surface).

This recipe is part of Wellness Weekend and Slightly Indulgent Tuesday

13 comments:

Lauren said...

Great pics!!! I love everything about summer! Lately, bike rides and swimming with my daughter!

Gabby @ the veggie nook said...

Oh wow that is beautiful! I love the strawberry syrup and the flowers- they just elevate the dish completely!

You are making me really want to get my hands on some irish moss. I have found some that's not too expensive but still haven't bitten the bullet. I was worried I wouldn't know what to do with it and it'd go to waste. I don't think that'd be a problem with your lovely blog here to help :)

glutenfreehappytummy.com said...

how fun! i love times at the lake! And what a gorgeous photo of that ladybug! wow! the colors on those puddings are phenomenal! they sound wonderful:)

Gail said...

I love the sun, and smells, and colors (winter is too drab and gray and brown) of summer. I love being able to go outside without layers of clothing and having fun. We've been experiencing highs in the 100's for the last week and no rain, so it's a bit too dry. But, it still beats the winter any day!!!! Just wish the wildfires will go away :0(

Oh, and another thing I love about summer is all the fresh produce - especially the fruit! Yum!!!!!!

Heather Pace said...

Lauren your summer sounds so lovely!!! I haven't been swimming in the lake yet - but soon!

Gabby - once you try the irish moss you'll see how easy it is and you'll be hooked! ;)

Heather Pace said...

I hear you Gail! Thats one of my fave parts of summer too - going outside with barely any clothing on! Ill take the heat of summer over winter any day.

Anonymous said...

How many servings does this make?

Whenever I use chilled irish moss gel, it always seems to clump in the finished product, even if I mix it a while in the VitaMix. Any suggestions on how to make finished products smooth?

Thanks!!!!

Heather Pace said...

.About 2-3 servings I'd say.
The key to irish moss is making sure you properly blend it with the water to make a gel. The gel needs to be completely smooth. Chop your moss before blending. If the gel is smooth, then it will incorporate into your dessert easily, even if its already firmed up after being chilled. I hope that helps!

April said...

This dessert looks gorgeous!

shannonmarie said...

I love summer, too, especially since the kids are off from school. Thanks for sharing your summer pics with us and those yummy recipes. So pretty with the flowers on top.

Foods For Beauty said...

The sun, heat, fruit and just good happy times with friends. Of course jogging outside too!!

Juicers Girl said...

looks delicious. I got to buy some irish moss as i keep hearing about it.

Jenny said...

beautiful photography!