Guest Post by Krista A. Parr
The season of fresh local fruit has begun! Hooray! Strawberry and rhubarb are usually some of the first local fruits to emerge here on the West Coast, but you can make this recipe with whatever is local and in season as the summer progresses. Blueberry & Green Apple, Blackberry & Raspberry, and Peach & Plum are just a few of the delicious flavor combinations. While technically a dessert, this crumble is so nutritious and full of fiber that you could eat it for breakfast or lunch, guilt-free, as part of your healthy fertility diet. Like all sour-tasting foods, rhubarb stimulates the liver and works as a gentle detoxifier and mild laxative; Great for improving the digestive and elimination systems of the body and clearing space for healing of all kinds. The fertility benefits of strawberries are found mostly in their exceptionally high anti-inflammatory and ant-oxidant properties. Local strawberries are higher in all nutrients because they are fresher and allowed to remain growing on the plant until perfectly ripe, unlike imported fruits which are harvested unripe and often chemically-ripened after travelling long distances. Oats are a deeply nourishing food which supports the reproductive system as well as the kidneys, stomach, heart, lungs, and large intestine. Oats are high in selenium, zinc, B vitamins, and protein, They are also a low-glycemic food that has” adaptogen” properties. This means they can improve the body’s resistance to stress and thus support the body’s own efforts to bring itself into a state of balance. May you all be nourished by the bounty of your local, seasonal fruits and the energy of the sun over the coming summer months!
For the Crumble:
2 cups rolled oats (not quick)
2 cups organic whole wheat flour (or, any gluten-free flour will also work)
3⁄4 cup raw walnuts
1 Tablespoon Cinnamon
Dash of sea salt
Dash of ground cloves
Dash of ground ginger
1 cup soft or melted coconut oil
1⁄4 cup pure Maple Syrup, or to taste
For the fruit filling:
2 cups strawberries (if using frozen, unthaw before using)
2 cups chopped rhubarb
Juice and zest of one organic lemon
2 Tablespoons pure Maple Syrup
1 Tablespoon cinnamon
2 Tablespoons arrowroot powder (optional, the recipe will still work without this ingredient)
1. Preheat oven to 350 F
2. Combine fruit filling ingredients and allow flavours to meld in a medium bowl.
3. Combine first 7 ingredients of the crumble in a large bowl. Then add syrup and coconut oil and work in with your hands. You may need to continue adding coconut oil until the crumble is a bit sticky in your hands. When you squeeze a handful and let go, it should hold its shape and not fall apart.
4. Press half of the crumble into the bottom of a deep cast iron skillet or casserole dish. Spread fruit filling evenly on top, and then distribute the rest of the crumble on top.
5. Bake for 45-60 minutes, until fruit is bubbling and crumble is golden.
6. Allow to cool a bit before serving alone or with good quality, organic ice cream. It won’t necessarily hold its shape, so don’t try to cut it into squares. Just scoop into bowls. Also delicious cold, for breakfast with yogurt or kefir.
Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility and women’s health. www.RootToFruitNutrition.ca