Quinoa Blueberry Bites

These little bites are essentially a muffin. As they are gluten-free, dairy-free and contain cooked quinoa and rice flour, they don't rise as much as the muffins that are typically baked in my kitchen. But that's not a bad thing. They certainly are packed full of goodness and natural sweetness. And moist. Enjoy them shortly after they come out of the oven for that melt-in-your-mouth experience, when the blueberries are still warm. The applesauce also makes a bolder flavor when they are fresh.

Quinoa Blueberry Bites

Recipe by Lisa Turner Published on March 3, 2015 Moist, gluten-free and dairy-free muffins packed with quinoa and seed goodness and applesauce and blueberry flavor Print this recipe Ingredients: 1 cup cooked quinoa (from 1/3 cup uncooked) 2 tablespoons chia seeds 2 tablespoons hemp seeds 1 cup almond milk 1 cup unsweetened applesauce 1/3 cup maple syrup or honey 2 tablespoons coconut or brown sugar 3 tablespoons coconut oil, melted 1 1/2 teaspoons vanilla 1 cup brown rice flour 4 teaspoons baking powder 1 teaspoon sea salt 3/4 cup fresh blueberries quinoa or rice flour for dusting the blueberries Instructions: Grease 12 muffin cups. Preheat an oven to 375°. In a small bowl, combine the almond milk with the chia and hemp seeds and set aside. In a medium bowl, combine the cooked quinoa, applesauce, maple syrup or honey, sugar, coconut oil and vanilla. Stir in the almond milk mixture. In another medium bowl, stir together the rice flour, baking powder and salt. Add the quinoa mixture to the bowl and stir until just combined. Toss the blueberries with the quinoa or rice flour and gently fold into the batter. Distribute the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until a cake tester comes out clean. Let sit in the pan for 10 minutes and then remove from the tin and transfer to a wire rack to cool. Makes 12 muffins

More little bites from Lisa's Kitchen you are sure to enjoy:
Lime Biscuit Thins
Indian-Style Poppy Seed Wafers
Classic Blueberry Muffins
Cornmeal Honey Muffins

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Avocado Blackberry Smoothie

The holidays are often a time of indulgence. Larger meals and more sweets. Once the festivities are over, many of us turn to healthier and cleansing solutions for meals. Smoothies are always a good choice to start the day, especially when creamy avocado and berries take the shining role, as they do here along with banana, almond milk and hemp seeds. In addition, not only is this smoothie packed with nourishment, but it takes hardly anytime at all to whiz up. If you like your smoothies sweeter, simply add more honey.

Avocado Blackberry Smoothie

Recipe by Lisa Turner Published on January 6, 2015 Quick, easy, refreshing and creamy smoothie with avocado and blackberries sweetened with banana and honey Print this recipe Ingredients: 1 ripe avocado, pitted, peeled and chopped 1 cup blackberries 1/2 ripe banana 3 tablespoons hemp seeds 1 cup almond milk 1/2 cup coconut water or additional almond milk 2 to 3 teaspoons raw honey, to taste Instructions: Combine all of the ingredients in a blender. Process until smooth, adding more almond milk or coconut water as necessary. Serve in glasses. Makes 2 servings

Other smoothie recipes to try:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Frozen Mango Lime Lassi
Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Delicious Mornings: Comforting Breakfasts Baked from Scratch

Audio Accompaniment: Chantal Acda

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Blueberry and Goat Cheese Salad with Mushrooms

It's blueberry season again, and although I eat them year round in great quantities, they are a real treat when they are fresh and local. Perfect just for snacking on, served up with your morning cereal, included in baked treats or even featured in salads, as I have done here, they are my berry of choice. With the recent heat wave, eating light with little heat emanating from the oven or stove-top is often the way to go.

I was recently sent a selection of blueberry recipes featured on the U.S Highbush Blueberry site. With so many tempting recipes to choose from, I think it was the heat and the intriguing blend of flavors included in this salad that resulted in this one landing on the table first.

Everything is here. Creamy and tangy goat cheese, crunchy walnuts, crisp salad greens, vibrant fresh blueberries, earthy and succulent mushrooms (my addition) all dressed up in a simple yet lively balsamic vinaigrette. Apart from the ease of preparation, it's a lovely salad in appearance in addition to a treat to the palate. Canada Day is past now, but those in the U.S. might want to consider dressing up their tables this July 4th weekend with this beauty. For that matter, this salad is perfect for any occasion or just as a simple but fabulous light lunch or side for dinner. I think it goes without saying it's also packed full of nutrition.

Blueberry and Goat Cheese Salad with Mushrooms

Recipe by Lisa Turner Adapted from U.S. Highbush Blueberry Council Published on July 3, 2014 Simple and colorful summer salad of greens with fresh plump blueberries, toasted walnuts and soft tangy goat cheese drizzled with a balsamic vinaigrette Print this recipe Salad: 1/2 cup walnut pieces 1 teaspoon olive oil 6 to 8 large white mushrooms, sliced 4 cups mixed salad greens 4 oz (115 g) soft goat cheese, cut into rounds or crumbled 1 cup fresh blueberries Dressing: 1/3 cup olive oil 2 1/2 tablespoons balsamic vinegar splash of champagne vinegar (optional) sea salt to taste Instructions: Toast the walnut pieces in a dry unoiled skillet over medium-low heat for 5 to 10 minutes until fragrant. Remove and set aside. Heat the teaspoon of olive oil in a large skillet over medium-high heat. When hot, add the mushrooms and stir until they just begin to release their juices and turn a golden brown. Remove from the pan and set aside. Whisk together the ingredients for the dressing and set aside. To assemble the salad, arrange the salad greens on serving salad plates. Top with a round or two of goat cheese or some crumbled cheese. Sprinkle some blueberries and walnuts on top. Place a few mushroom slices on the sides of the plate. Sprinkle with dressing and serve. Makes 4 to 6 servings

Other recipes featuring blueberries you may enjoy:
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Pomegranate & Blueberry Oat Smoothie
Blueberry Goat Cheese Pie
Red Cabbage with Mushrooms and Blueberries

This is my submission to No Croutons Required this month and also Jac's bookmarked recipes.

On the top of the reading stack: Vegan for Fun - Modern vegetarian cuisine by Attila Hildmann

Audio Accompaniment: the ceiling fan

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Blueberry Ricotta Pound Cake

It may not be berry season, but I've been eating a lot of fresh blueberries lately, often just with a bit of yogurt. Well the craving hit for something sweet, and so this moist ricotta pound cake bursting with berry goodness was formed. I am sharing this just in time for Valentine's Day. It is satisfying anytime of year, any day of the week of course. My husband and I enjoyed it for breakfast, lunch, dessert and for a late night snack. It's really not too sweet either, with most of the sweetness coming from the berries. Stored in an airtight container, it stays fresh for a few days.

Blueberry Ricotta Pound Cake

Recipe by Lisa Turner Published on February 14, 2014 Moist lemony blueberry pound cake with creamy ricotta cheese Print this recipe Ingredients: 1 1/2 cups spelt or all-purpose flour 1/4 cup cake or pastry flour 2 1/2 teaspoons baking powder 1 tablespoon poppy seeds (optional) 1/2 teaspoon sea salt 3/4 cup unsalted butter, softened 1 cup ricotta cheese 1 cup granulated sugar 1/4 cup coconut or brown sugar 3 large eggs 1 1/2 teaspoons vanilla 1 tablespoon grated lemon zest 1 1/4 cup blueberries Instructions: Preheat an oven to 350°. Butter a standard 9-inch loaf pan and set aside. In a medium bowl, combine the flours, baking powder, poppy seeds if using, and salt. In a large bowl, beat together the butter, ricotta and sugars until fluffy — if you are using an electric mixer, this should take about 3 to 4 minutes. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and lemon zest. Stir the dry ingredients into the butter and egg mixture until just combined. Coat the berries with a bit of flour and gently fold them into the batter. Transfer the batter to the prepared pan and spread it evenly. Bake for about 70 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove from the oven and let the cake sit in the pan for 15 to 20 minutes. Gently run a knife along the edges of the cake and transfer to a wire rack to cool. Makes 1 9 × 5 inch cake

Other baked delights you are sure to enjoy:
Ancient Roman Cheesecake
Blueberry Ricotta Cheesecake
Guinness Gingerbread Cake
Blueberry Goat Cheese Pie

On the top of the reading stack: browsing the shelves

Audio Accompaniment: Marsen Jules

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Blueberry Lime Biscuits

Over the years, I have gained a reputation for my savory quick breads. Scones and biscuits are always a welcome addition to meals, as are many of the breads that I make without yeast. This time, I have gone with a blueberry biscuit, so these are sweeter than the ones I often serve, but the burst comes from the natural goodness of plump berries — rather than too much added sugar — that makes its presence known in a muted way. The addition of lime adds a tangy undertone that pairs well with the berries. These biscuits work especially well for a quick breakfast, accompaniment to lunch, or as a light dessert after a meal.

Blueberry Lime Biscuits

Recipe by Lisa Turner Published on December 12, 2013 Simple tasty blueberry tea biscuits with a refreshing lime zest Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup sugar 4 teaspoons baking powder pinch or two of sea salt juice and zest from 1 lime 1/2 cup (1 stick) cold butter, cut into 1-inch pieces 1 1/2 cups fresh blueberries, lightly dusted with flour 1 1/2 teaspoons vanilla 3/4 cup buttermilk or yogurt Instructions: Line a baking sheet with parchment paper and preheat an oven to 375°. In a large bowl, combine the flour, sugar, baking powder, sea salt and lime zest. Working quickly, cut the butter into the dry ingredients with a pastry cutter or folk until the butter is reduced to small pea-size pieces. Add the blueberries to the bowl. In a small bowl, whisk together the lime juice, vanilla and buttermilk or yogurt. Pour this into the dry ingredients and gently mix using a spatula until combined and a ball of dough forms. Take care not to overmix. Drop about 2 tablespoons of the dough for each biscuit onto the prepared baking sheet, leaving about a 1-inch space between each round. Bake for 20 to 25 minutes or until the biscuits begin to brown. Remove from the oven and let sit on the baking sheet for 5 to 10 minutes (you don't want these delights to fall apart). Transfer to a wire rack and serve warm or at room temperature. Makes 10 to 12 biscuits

More quick breads you are sure to enjoy from Lisa's Kitchen:
Ricotta Cheese Biscuits
Lemon Ricotta Blueberry Biscuits
Indian-Style Spicy Cheese Scones
Whole Wheat Olive Oil Biscuits

On the top of the reading stack: Gogol and more Gogol

Audio Accompaniment: Marsen Jules Trio

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Blackberry Quinoa Muffins

I'm not one to fuss over breakfast, unless I have some time on the weekend when I am not home alone in the morning because it is always best to have someone special to share with. Still, breakfast is an important meal, even if not enjoyed until the "brunching" hour and even if a light one. Savory grain-based muffins make for a quick morning or mid-day meal or snack when you just want to grab something on the go, or supplement your take-to-work lunch. Heck, they are good anytime of day. Leftover grains never go to waste in my kitchen.

As is usual with me, I keep sugar content to a minimum in my baked goods most of the time, and you really don't need much sugar in these cakey and moist muffins — nothing like a burst of fresh fruit and berries to satisfy those taste buds craving natural sweetness. The addition of quinoa makes these an even more substantial and nourishing muffin than most, and they stay fresh in a well-sealed container for a couple of days.

Local blackberries are strutting their goodness right now, but I can pretty much buy them year round in London, and I take advantage of this luxury on occasion because I love fresh berries and simply can't pass them by and pine away until late summer.

Blackberry Quinoa Muffins

Recipe by Lisa Turner Published on August 14, 2013 Simple to make, these sweet and savory blackberry muffins have plenty of nourishing goodness from quinoa — great for snacks or breakfast Print this recipe Ingredients: 1/2 cup whole wheat flour 1/2 cup cake or pastry flour or spelt flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup cooked quinoa (1/3 cup uncooked)   1 large egg 1/3 cup brown sugar or jaggery 6 tablespoons unsalted butter, melted 3/4 cup plain yogurt 1/2 teaspoon almond extract   1 cup fresh or frozen and defrosted blackberries 1/4 cup fresh or frozen and defrosted blueberries (optional) Instructions: Preheat an oven to 350° and butter or grease 12 standard-size muffin cups. Sprinkle the greased muffin cups with cornmeal. In a large bowl, whisk together the flours, baking powder, baking soda and salt. Whisk in the quinoa. Break the egg into a medium bowl and beat lightly. Add the sugar, beat again, and then beat in the melted butter, yogurt and almond extract until everything is combined. Make a well in the center of the dry ingredients, pour in the egg and yogurt mixture, and stir until just combined. Gently fold in the berries. Evenly transfer the batter into the prepared muffin cups and bake for 20 to 25 minutes or until nicely browned and a cake tester comes out clean. Let sit in the pan for 5 to 10 minutes and then remove the muffins to a wire rack to cool. Makes 12 muffins

More muffins from Lisa's Kitchen you are sure to enjoy for breakfast or brunch:
Blueberry Goat Cheese Muffins
Cherry Blueberry Muffins
Cornmeal Honey Muffins
Rice Muffins

On the top of the reading stack: various cookbooks and notebooks

Audio Accompaniment: Harold Budd

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Blueberry Goat Cheese Muffins with Cherry Jam

Homemade muffins are a perfect quick breakfast solution or healthy snack to take to work for break time. I especially like muffins that are low in sugar, and with the addition of creamy goat cheese, these are especially satisfying and filling. A bit of cornmeal adds a nice crunchy texture to the muffins and cherry jam complements the other ingredients to perfection. Berry season is coming up, and fresh local plump blueberries ought to be savored and enjoyed, packed full of anti-oxidants as they are. Of course, they are wonderful to snack on, just as is or perhaps with a little yogurt, but when I bake I often find myself turning toward berry treats. The last baked blueberry delight I made was a heavenly blueberry lemon cream cheese loaf.

Blueberry Goat Cheese Muffins with Cherry Jam

Recipe by Lisa Turner Published on July 10, 2013 Simple, moist and creamy blueberry muffins with soft goat cheese and cherry jam Print this recipe Ingredients: 1 1/2 cups unbleached white flour 1/2 cup yellow cornmeal 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 large egg 1/2 cup whole milk or goat milk 1/2 cup soft goat cheese, mashed with a fork 1/2 cup cherry jam 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled 1 1/2 teaspoons vanilla 1 teaspoon lemon juice 1 pint (2 cups) blueberries, dusted with a few teaspoons of flour Instructions: Preheat an oven to 400° and generously grease a 12 cup muffin tray with butter. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center and set aside. In a medium bowl, whisk together the egg, milk, goat cheese, cherry jam, butter, vanilla and lemon juice. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the floured blueberries. Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes until a cake tester comes out clean. Let the muffins sit in the tray for 5 minutes and then transfer to a rack to cool for 5 minutes or longer before serving. Makes 12 muffins

More classic muffin recipes from Lisa's Kitchen:
Cherry-Vanilla Ricotta Muffins
Blueberry Cornmeal Muffins
Classic Blueberry Muffins
Cornmeal Honey Muffins

On the top of the reading stack: various cookbooks

Audio Accompaniment: The Orb

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Blueberry Lemon Cream Cheese Loaf

If there are multiple dimensions, then surely this bread should exist in each and every one.

As noted many times in this space, I am a savory girl, although I do like to bake and enjoy the fruits of the experience in moderation. My husband and friends have no trouble sharing with me. More often than not, my favorite baked goods are berry treats, such as muffins or loafs and of course cheesecake. This moist and creamy loaf, bursting with fresh blueberries, brings together that treasured cheesecake experience, with a loaf twist. Already I have made it twice so as to share the perfected result with my readers.

There has been lots of renewed interest in coconut sugar over the past few years. Recently, I was offered a sample to try from Grace Foods. Organic, made from gently boiled sap collected from coconut flower buds, it is free of artificial flavors, preservatives and coloring. Baking is a key test for new sugar products, and I give this natural alternative to processed sugars a happy pass in my kitchen. For most recipes, especially ones calling for brown or cane sugar, but also for granulated sugar, just substitute an equal amount of coconut sugar. If you must put sugar in your coffee or tea, then go ahead. Coconut sugar is also believed to have a relatively low glycemic index. Moderation is essential when it comes to sugar, even if processed naturally, but we all need a bit of sweetness in our lives.

A lovely breakfast or brunch or, of course, dessert, explore the possibilities with the flours and sweeteners of your choosing.

Blueberry Lemon Cream Cheese Loaf

Recipe by Lisa Turner Published on July 2, 2013 Moist and creamy "cheesecake" loaf bursting with fresh blueberries Print this recipe Bread: 1/2 cup (1 stick) unsalted butter, softened 1/2 cup + 3 tablespoons coconut sugar or granulated sugar 1/2 teaspoon sea salt 1 teaspoon pure vanilla extract 2 large eggs, separated 1 1/4 cups unbleached white flour or soft spelt flour 1/4 cup cake flour or white flour 1 teaspoon baking powder 1/3 cup yogurt or milk 2 teaspoons fresh lemon juice 1 1/2 to 2 cups fresh blueberries, dusted with a few teaspoons of flour Filling: 8 oz (225 g) cream cheese, softened 1/2 cup coconut sugar or granulated sugar 1 tablespoon unbleached white flour or spelt flour 1 large egg 1 teaspoon fresh lemon juice Glaze: 2 tablespoons granulated sugar 1/2 teaspoon pure vanilla extract 1 1/2 teaspoons fresh lemon juice Instructions: Preheat an oven to 350°. Butter and lightly flour a 10-inch loaf pan. Begin by preparing the loaf batter. In a large bowl, cream together the butter and 1/2 cup of the sugar until light and fluffy. Stir in the salt and vanilla, and then beat in the egg yolks until creamy. In a medium bowl, combine the flours and baking powder. Add the dry ingredients to the butter and sugar mixture alternately with the yogurt or milk and lemon juice, stirring until combined. Gently fold in the blueberries. In a small bowl, beat the egg whites until soft peaks form. Add the remaining 3 tablespoons of sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the egg whites into the batter. To make the filling, beat the cream cheese, sugar, flour, egg, and lemon juice in a medium bowl until smooth. To make the glaze, whisk together the sugar, vanilla and lemon juice in a small bowl. To assemble the loaf, spoon about 1/2 of the batter into the prepared loaf pan and spread evenly. Scoop the filling over the cake layer and spread evenly. Top with the remaining batter, again spreading it out evenly. Spoon the glaze over the loaf. Bake for 50 to 60 minutes until golden brown on top and a cake tester comes out clean when inserted into the middle of the loaf. Let sit in the pan for 15 to 20 minutes to cool, then turn out onto a wire rack to cool to room temperature. slice and serve. Makes 1 10-inch loaf

More cakey goodness from Lisa's Kitchen:
Guinness Gingerbread Cake
Blueberry Lemon Cake Cookies
Flourless Chocolate Cake with Bittersweet Chocolate Glaze
Goat Cheese Cheesecake with Mixed Berries

On the top of the reading stack: various cookbooks

Audio Accompaniment: Katedra

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