gluten-free blueberry crisp

Gluten-free Blueberry Crisp and Seasonal Eating

      I first learned about eating seasonally and locally back in 2010 when I read the book Animal, Vegetable, Miracle by Barbara Kingsolver. This book, written in 2007, is a memoir of a year when she moved from Arizona to southwest Virginia to a family farm. Their family decided to eat seasonally for a year by gardening and buying only locally gown foods. This book is a great read and is also very funny.

         Only 100 years ago, almost all people ate seasonally due to lack of refrigeration and air transportation. In order to expand the foods available, they also learned to smoke foods such as baconand also ferment foods such as sauerkraut. But today are there good reasons to eat seasonally when fresh fruits and vegetables are available year round in the grocery store due to being shipped from other parts of the nation or world?

     Seasonal foods are the most nutritious.

       Nutrients in fresh fruits and vegetables begin to decline soon after they are picked. Local foods in season contain the highest amounts of vitamins and minerals. Foods from South America, or even further away, have spent days in the shipping process before reaching the store. Then they may stay on the shelves at the store even longer before they are purchased. It will easily be a week or even more after picking before the produce is eaten, even if it is consumed on the day of purchase. In contrast, the fruits and vegetables at local farmers’ markets are often picked that same day and so will have much higher levels of nutrients.

         Why not be like Barbara Kingsolver and her family? Try eating seasonally and locally as much as possible. It will make your meals fresher, tastier, improve your nutrition and health, and save you money.    

         Try this recipe which uses one of my favorite summer fruits: blueberries.

Gluten and Dairy Free Blueberry Crisp


2 pints fresh blueberries

1 lemon, juiced

1 cup almond flour

¼ cup chopped pecans

¼ cup melted virgin coconut oil

2 Tbl. maple syrup

¼ tsp. cinnamon

1/8 tsp. sea salt

Preheat oven to 350 degrees. Place the blueberries in a bowl and toss with the lemon juice. Place in a 9 x 9 baking dish. In a mixing bowl, combine the almond flour, pecans, melted coconut oil, maple syrup, cinnamon and salt. Spread the nut topping evenly over the blueberries and bake until the dish is bubbly and the top is golden brown (about 25-30 minutes). Enjoy warm by itself or topped with coconut milk whipped topping or “ice cream”.

Adapted from Practical Paleo by Diane Sanfilippo

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