It’s the most wonderful time of the yearrrrrrr. The sun stays up later and the temps are warmer and all the yummy foods i.e. the most delicious fruits are starting to peak through. It is amazing the way everything perks up in spring and summer, especially my mood! I get so stoked for long weekend days in the sunshine and outdoor movie nights with the fam & friends.
With warmer weather comes more exciting produce and more frequent and abundant farmers’ markets. Strawberries are in full swing with more berries & stone fruit not too far behind. It’s got me concocting all kinds of fun pairings and recipes, but I do have to say that fruit + herbs is always a winning combo. Especially in baked goods.
I had the pleasure of creating this recipe for my local farmers’ market and was tossing up the idea of making it completely vegan and then through many tests, found that it works really well using butter & milk as well as vegan subs. So the beauty of this recipe is that you can make it your own. Kinda like we should be making life. With clickbaity headlines and a deluge of information, w can so easily get caught up in how we should be living according to others. We know from a food perspective that the science is always evolving and telling us that fat is bad and now fat is good, meat is needed for protein or all plant-based foods have protein, etc. etc. I could go on for days with different health claims.
I have always ditched the label “vegetarian” and chose to approach social situations with an “I don’t eat meat” statement that gets interpreted by many from vegan to pescatarian. I started doing this to avoid the “Well you’re really not a vegetarian if you eat fish sometimes” and “oh, you ate chicken once in those 8 years. hmmmmmm.” So I don’t know why when I created a blog and post on Instagram I feel the need to label all my foods or myself! The beauty of being us is that we can be whatever we want whenever we want. Just like we can outgrow music & fashion tastes, (scrunchies with leggings and big t-shirts I’m looking at you) we can outgrow food tastes and evolve. It’s more important to stay true to what feels good in your gut. We are not in 7th grade anymore and don’t have to be cool or impress anyone! But sometimes social media puts us back to the age where many of us say we would never voluntarily return.Some days I want to leave social media forever. How many and which hashtags should I use? What time should I post? Does this pic look appetizing enough? Or enticing enough? I have seen health coaches or personal trainers post pics of themselves living life and apologizing profusely for it or creating 20 excuses in the caption. And then there are other days I am grateful for the connections between truly amazing people and ideas. I’ve been more and more trying to reconnect with my own food values and beliefs going back to the basics as I did when I had my first blog that focused on living with minimal waste. I’ve regained my footing and am focusing on foods that are more seasonal, local and nutritious aka what Craving Nature was always meant to be rather than the latest food trends of food bloggers on IG.
The beauty of our time on this Earth is that it is ours to own. And I feel so compelled to follow my gut instincts. So excuse me while I ditch heavy lifting to head to a Buti Yoga class with a dear friend. Happy Friday ya’ll! (Well it looks like I was too busy to post this on a Friday, so Happy Day!)
1 1/2 c. sprouted whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cold butter, cut into cubes (sub Earth balance for vegan)
1/2 c. plain Greek yogurt (can sub vegan yogurt)
2 Tbsp. milk (sub non-dairy milk)
3 Tbsp. honey (sub maple syrup)
1 c. mixed berries (blueberries, blackberries, & raspberries)
1 tbsp. thyme, stems removed and finely chopped
Zest from one lemon
Preheat oven to 400˚F. Line baking sheet with silicone pad or parchment paper. Set aside.
Combine flour, baking soda, and salt together in a medium bowl.
Cut in butter with a fork & knife or pastry cutter until mixture becomes crumbly.
Add in yogurt, milk, & honey and mix until ingredients are just combined. (Careful not to overwork the dough).
Gently fold in thyme, lemon zest and mixed berries with a soft tip spatula.
Place dough on prepared baking sheet and form into a circle about 1/2″ think. Cut with a sharp knife into 8 wedges.
Bake for 12-15 minutes or until tops are golden.
Remove from oven and allow to cool for 10 minutes before transferring to a wire rack.