Blackberry Arugula Salad with Citrus Vinaigrette
- baby arugula leaves
- fresh blackberries
- crumbled gorgonzola or blue cheese
- citrus vinaigrette (recipe below)
Citrus Vinaigrette Ingredients
- 1/3 cup good-quality olive oil
- 1/4 cup freshly-squeezed orange, lemon, or lime juice (I used blood orange juice)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Whisk together all vinaigrette ingredients until well-blended. Toss with arugula and blackberries, and then serve topped with crumbled cheese.
- 1 pound salted butter, softened
- 1/8 cup of honey
- 1/2 cup blackberries
- Whip together butter and honey until fluffy.
- Add in berries and mix in short bursts until desired look is achieved.
- If storing in jars, scoop into jar and wipe mouth clean. Cap and refrigerate.
- If storing in logs, place a piece of plastic wrap over a piece of aluminum foil the same size.
Scoop out butter along length of wrap/foil, folding wrap over butter and rolling into consistent-sized cylinder.
- Roll up foil around log and twist ends.
- Refrigerate or freeze.
Blackberry Vanilla Smoothie
- 1/2 cup raw cashews
- 2 tablespoons hemp seeds
- 1 tablespoon lucuma powder
- 1 1/2 cups apple juice
- 1 cup water
- 2 teaspoons vanilla extract
- 1 1/2 cups frozen blackberries
- 1/2 cup frozen blueberries
- sweetener to taste
Blend together all ingredients, except frozen blackberries and frozen blueberries, until smooth. Add frozen fruit and blend again until frosty. Taste, and sweeten as desired.
Gluten Free Vegan Blackberry Cheesecake
Almond Crust Ingredients
- 1 1/2 cups Bob’s Red Mill almond flour/meal
- 1/4 cup Bob’s Red Mill coconut sugar
- dash sea salt
- 3 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
Blackberry Cheesecake Filling Ingredients
- 2 1/2 cups raw cashews, soaked overnight or 3-4 hours
- 1/2 cup So Delicious full-fat culinary coconut milk
- 1/2 cup Bob’s Red Mill coconut sugar
- 1/3 cup coconut oil, melted
- 1/4 cup lemon juice
- 2 tablespoons pure maple syrup
- zest of 1 lemon
- 1 teaspoon pure vanilla extract
- 1 cup fresh blackberries
- additional 2 cups blackberries
- Prepare 9-inch springform pan by lightly spraying with nonstick cooking spray and lining bottom with parchment paper.
- To make crust, stir together almond flour, coconut sugar and salt. Add melted coconut oil and maple syrup. Mix until well combined.
- Press crust mixture into bottom of cheesecake pan. Place in refrigerator to chill and become firm.
- Place soaked cashews (soaked in water and drained) in high-powered blender or food processor. Add coconut milk, coconut sugar, melted coconut oil, lemon juice and maple syrup. Blend on high 1-2 minutes, until creamy (add additional tablespoon of coconut milk if needed).
- Add 1 cup blackberries, lemon zest and vanilla to cashew mixture. Continue to blend until blackberries are well blended.
- Pour filling over chilled crust and smooth out evenly. Place cheesecake in freezer, 2-3 hours or until firm. Transfer cheesecake to refrigerator and cover lightly with plastic wrap.
- When ready to serve, remove cheesecake from springform pan and place on serving plate. Top with remaining fresh blackberries. Slice and serve chilled. Store cheesecake in refrigerator.
Blackberry-Rose Ice Pops
- 9⅓ tbsp. organic cane sugar
- 6½ c. blackberries
- 1 tbsp. fresh lemon juice
- 1 tsp. rosewater
- Make Simple Syrup: In a small pot over medium-high heat, bring sugar and an equal amount of water to a simmer. Stir until sugar dissolves. Set aside until cool, about 10 minutes.
- Meanwhile, purée blackberries in a food processor. Transfer to a pitcher, then stir in simple syrup, lemon juice, and rosewater.
- Strain mixture through a sieve into a medium bowl, pressing pulp with a ladle. Transfer strained mixture back to the pitcher.
- Pour mixture into ice-pop molds (available at most grocery stores), leaving a little room at the tops. Insert sticks and freeze until solid, about 5 hours. Unmold and serve.
Blackberry Paleo Fruit Roll-ups
- 1 pint blackberries
- 6-7 mint leaves
- 1/4 cup honey
- Dash of lime juice
- Preheat the oven to 170 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat mat. Place all of the ingredients into a blender or food processor and puree until smooth. Pour the mixture onto the baking sheet and spread evenly with a spatula. Bake for 5-6 hours, or until completely dried out but still sticky.
- Remove the pans from the oven and allow to cool for at least 30 minutes. Cut the mixture into long strips. Start at one end and roll up each strip. Store in an airtight container.