I have to admit that I made this dessert BEFORE realizing that it was red and white, the perfect Canada Day summer treat. Americans can add blueberries for July 4. I came up with the idea ages ago and then waited in anticipation for strawberry season to hit so I could try it out. I had originally intended to cook the strawberries first but we got lazy after a day of work and just wanted to eat the thing already, so fresh strawberries were substituted.
We added a very thin sprinkle of maple sugar to the strawberries and the almond milk came pre-sweetened but no other sweeteners were added. Most of you will find the taste as-is too bland and will want to sweeten it up a bit.
A note about Kanten Flakes (Agar): Kanten flakes are a sea vegetable that can be cooked into juices and other liquids to form a gel, just like gelatin but without the animal bones. Plus, agar is full of vitamins and other good stuff.
- 2 Cups almond milk
- 2 Tbsp Kanten flakes (or according to package directions)
- Pint of strawberries
- Dash of maple sugar
- Optional: agave syrup, maple syrup or some other sweetener can be added to the almond milk and/or the strawberries to taste
1. Mix 1 tbsp kanten flakes into 2 cups of almond milk. Bring to a boil and stir until the kanten flakes are dissolved.
2. Pour the warm mix into cups or dessert dishes and refrigerate until cool and firm.
3. Dice fresh strawberries and spoon on top of firmed almond milk. Sweeten with a dash of maple sugar and serve.
Makes approx. 4-5 small dessert cups.
This is what it looked like today. There was a third ripe strawberry this morning but a certain someone (hint: rhymes with Gavin) got to it before I could take some photos.
What it looked like at planting time a few weeks ago.
Turns out that plants, they grow!
It’s a scorcher out there today so I thought I’d share my recipe for a favourite summer refresher. I just came indoors after a full day out in the garden and this drink was exactly the right cool down treat.
- 1 frozen banana, chopped
- 1 cup frozen strawberries
- 2-3 cups chocolate rice milk (less milk makes a thicker shake)
- 1/2 cup plain yoghurt (this is optional but makes a smoother drink)
- Optional: 1 tbsp cocoa powder (makes an extra chocolatey drink)
1. Place all ingredients into a blender and blend.
2. Pour into a chilled glass.
We enjoyed our first ripe strawberry of the season this morning. Nothing beats the sweet, sweet deliciousness of an organic, homegrown strawberry. Strawberries are probably the easiest fruit to grow in containers and do very well in hanging baskets, strawberry pots, or window boxes on sunny decks and balconies. I give mine little more than a little sea kelp and vermicompost (worm poo) fertilizer now and again and am sure to keep the soil consistently moist without drying out. The hybrids can take a bit of drought but I try not to push the plants too hard in order to get as much juicy, sweet fruit as possible.
This year I am growing both a pink flowering and a white flowering, everbearing hybrid that will produce two crops of berries, one this month and the second in late-summer/early-fall. Our first strawberry actually came from the canister plant but I missed getting a snap of it in Davin’s eagerness to taste. With today’s heat and humidity the berry shown in the above image should be ready by this evening!