Overenthusiastically anticipating summer with a premature quintessential British classic: Strawberries 'n' Cream! One of my favourite things to do with the children in the summer is strawberry picking (and their unabashed eating more than they pick). This is no ordinary cream though (evil villain laugh) - but hides a plethora of antioxidants, fibre, minerals and vitamin K from the celeriac.
We are at the end of celeriac season here so, as we usher in the summer fruits (prematurely), we wave a fond farewell to our winter friends who have provided such comfort in the colder seasons.
Strawberries 'n' (Celeriac) Cream
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 2
Ingredients:
1 1/2 cups (150g) fresh strawberries, cleaned and hulled
2 heaped cups (225g) peeled and cubed celeriac, steam cooked and cooled (or sub 2 medium white sweet potato if celeriac not available)
4 tbsp (1/4 cup, or 65g) coconut cream (thick solid layer from top of a can of coconut milk)
4 tbsp (1/4 cup, or 40g) coconut milk, or other dairy-free milk
2 large soft pitted Medjool dates (30g), briefly soaked in hot water if needed then drained
1 tsp vanilla extract
2 tbsp lucuma powder
1 tbsp maple syrup (optional to taste if needed)
1/4 tsp balsamic vinegar
Optional toppings: freeze dried strawberry pieces, bee pollen, sesame seeds, edible flowers (or cacao nibs, nuts, seeds, coconut, mint leaves etc)
Instructions:
1. In a high powered blender (I use my Vitamix), add coconut cream, coconut milk, cooked celeriac, dates, vanilla and lucuma powder.
2. Blend until smooth.
3. Test for sweetness and add maple syrup if needed and blend again. I find the dates and lucuma provide enough sweetness.
4. Transfer half the mix to two serving bowls and set aside.
5. Roughly chop half the strawberries and add to remaining mix in blender with balsamic vinegar. Pulse through to blend, leaving a few chunks of strawberry for texture (or blend until smooth if preferred).
6. Divide the strawberry cream mix between the two prepared serving bowls and briefly swirl together.
7. Top with remaining strawberries and any extra toppings of choosing.
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| Strawberries 'n' (Celeriac) Cream |
We are at the end of celeriac season here so, as we usher in the summer fruits (prematurely), we wave a fond farewell to our winter friends who have provided such comfort in the colder seasons.
Strawberries 'n' (Celeriac) Cream
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 2
Ingredients:
1 1/2 cups (150g) fresh strawberries, cleaned and hulled
2 heaped cups (225g) peeled and cubed celeriac, steam cooked and cooled (or sub 2 medium white sweet potato if celeriac not available)
4 tbsp (1/4 cup, or 65g) coconut cream (thick solid layer from top of a can of coconut milk)
4 tbsp (1/4 cup, or 40g) coconut milk, or other dairy-free milk
2 large soft pitted Medjool dates (30g), briefly soaked in hot water if needed then drained
1 tsp vanilla extract
2 tbsp lucuma powder
1 tbsp maple syrup (optional to taste if needed)
1/4 tsp balsamic vinegar
Optional toppings: freeze dried strawberry pieces, bee pollen, sesame seeds, edible flowers (or cacao nibs, nuts, seeds, coconut, mint leaves etc)
Instructions:
1. In a high powered blender (I use my Vitamix), add coconut cream, coconut milk, cooked celeriac, dates, vanilla and lucuma powder.
2. Blend until smooth.
3. Test for sweetness and add maple syrup if needed and blend again. I find the dates and lucuma provide enough sweetness.
4. Transfer half the mix to two serving bowls and set aside.
5. Roughly chop half the strawberries and add to remaining mix in blender with balsamic vinegar. Pulse through to blend, leaving a few chunks of strawberry for texture (or blend until smooth if preferred).
6. Divide the strawberry cream mix between the two prepared serving bowls and briefly swirl together.
7. Top with remaining strawberries and any extra toppings of choosing.
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