Grilling Corn Plus 7 Recipes To Make The Most of Corn Season

It's corn season. The end of August begins to signal the end of summer, but it is not the end of summer produce. In fact the farmer's markets, local farms, and backyard gardens are  bursting with the end of summer's bounty - especially corn on the cob!! It' now at its height.

There is nothing like fresh corn on the cob right from the farm. It is sweet, tender, and packed with flavor, and there are so many ways to enjoy it! I hope you will try some of my recipes that I'm sharing today.

Oat Flour for Easy Waffles or Pancakes

Waffles or pancakes anyone? 

There is nothing easier or faster than making your own oat flour in the blender, and then making this simple no fuss 3 ingredient healthy recipe which can be used for delicious waffles or pancakes. 

Perfect Steel Cut Oats In the Instant Pot

It's officially fall- the season of pumpkins, gorgeous mums, and trees displaying their colorful leaves. The temperatures have been dipping to the low 40's in the mornings, and I've started to crave a nice cozy bowl of warming oatmeal for breakfast. I use the Instant Pot and my oatmeal comes out perfect every time and doesn't stick to the pot (a bonus). It is important to have the correct ratio of oatmeal to water.

Fresh Corn and Blueberry Salad

Got corn on the cob? 

Talk about an unusual yet tasty salad! Sweet corn and sweet blueberries mix beautifully in this colorful summer salad. 

Instant Pot Steel Cut Oats- oil-free

There is nothing like a steaming bowl of hot creamy oatmeal for breakfast- and steel cut oats are both delicious and nourishing.

I love the Instant Pot for making oatmeal. 

I buy these steel cut oats (link for Amazon purchase)

 

I used to cook instant or rolled oats because they cook faster than steel cut oats. However, now that I use an Instant Pot (pressure cooker), making the highly nutritious steel cut oats is a snap. 

Oatmeal can be classified by the way it is cut and processed. 

Oats are naturally gluten-free -HOWEVER- I always buy certified gluten-free oats BECAUSE oats can cross-contaminate when growing near wheat fields AND they can become contaminated in the factory if processed near wheat products. 

1.  Steel cut oats- the least processed, the highest protein and fiber count which is 5 grams of fiber and a full 7 grams of protein per 1/4 cup serving. Amazing!
2.  Rolled oats- close to steel cut oats in nourishment but digests more quickly and many cause blood sugar to rise more quickly than steel cut oats.
3.  Instant oats - the most heavily processed and most likely to raise blood sugar levels, especially if it contains sugar which many of the instant oat packages do. 

I love wild blueberries and walnut topping 

Oatmeal can be enjoyed topped with berries ( I use frozen), flax seeds, chia seeds, chopped nuts, nut milk etc. - anything that you enjoy. 

  

Recipe for basic steel cut oats   steel cut oats  (Amazon link)

Ingredients : 

2 cups of steel cut oats ( I use GF oats)

4 cups of water

Salt 

Directions for the Instant Pot 

Place oats, water, and salt in the Instant Pot. Set to pressure cook for 4 minutes. When done, allow steam to release naturally for 12 minutes. Release any remaining steam if there is any, open lid, stir and enjoy with additions of your choice. 

Since my husband does not eat breakfast, I am the only one eating the oatmeal. Therefore, I place the oatmeal in a mason jar and I eat some each day. It usually lasts for about 4 days. I simply heat up the amount I like each day. 

Disclaimer: I am an affiliate for Amazon and I am compensated a small amount if you click on a link and make a qualified purchase. It helps defray the cost of publishing a blog. Thank you for you support. 

Apple Berry Cream Parfait- Vegan

I love when I surprise myself with a spectacular dessert made from whatever ingredients I have in my kitchen. No, I had no recipe and yes I used whatever I had. I took the individually made dessert parfaits out on the pool deck (I live in Florida) to share with friends and everyone love it.

I had Apples, blueberries, walnuts, and oatmeal which I used to make a vegan and parve parfait that is tasty enough to serve for dessert but can be made healthy enough to also eat for breakfast.  

WHAAAT?? you say. 

I had too many apples and realized that I needed to try to use them up. I was originally thinking about making an apple crisp but my idea sort of morphed into this delicious dessert that would also eat as an overnight oatmeal.

I did not want to add sugar, so I pondered about how to make the filling somewhat sweet. I decided that pure maple syrup would work. 

However, 

My husband buys little fruit flavored crystals to add to water to make a fruit flavored drink. The packets are very flavorful and contain, lemon, lemon oil, cane sugar, stevia, natural flavor and vegetable juice for color.  Are they healthy or unhealthy? I'm kind of neutral on the decision. 

The packets do contain a tad of sugar but have only 10 calories per packet, so there is not even a teaspoon of sugar in a full packet. I used 1 packet to make 8 individual parfaits.  

 You could substitute maple syrup especially for breakfast.

After all how many people eat pancakes with sweet syrup. 

I'll let you choose. I've adapted the recipe so you can choose your sweetener of choice. If maple syrup seems healthier to you, then substitute maple syrup for the little packet of naturally flavored sweetener. DONE!

I used the packet. It was bursting with fruit flavor, very low in sugar, and worked perfectly. I served it as dessert. If I want it as breakfast, I will use maple syrup or no sweetener at all. 

Ingredients: 

4 cups of chopped or sliced organic apples with skin

1.5 cups of water 

2 tablespoons of non-GMO cornstarch dissolved in 1 cup of warm water

1 tablespoon of fresh lemon juice

1 cup of blueberries (fresh or frozen)

1 packet of True Lemon or 1/4 cup of maple syrup

1 teaspoon of cinnamon

1/2 teaspoon of ground ginger 

1/2 cup of chopped walnuts

1 cup of nut creamer divided between 8 parfaits

Topping: 

2 cups of gluten-free rolled oats

1 cup of unsweetened applesauce 

Mix together applesauce into the oats to moisten and set aside.

Filling: 

Mix corn starch and 1 cup of warm water and set aside. Add chopped apple and 1.5 water to a medium saucepan. Bring to a boil and then simmer. Add corn starch mixture and stir well. Add lemon juice and continue to stir. When mixture begins to thicken, the True Lemon flavored packet, cinnamon, ginger, and walnuts. 

Put a teaspoon of topping on the bottom of a glass. Add some filling, some topping and end with filling. 

Pour 1tablespoon or more of nut creamer over each dessert. 

Enjoy this delightful apple berry cream parfait that is easy to make and extremely tasty. It's made with fresh fruit, nuts. oatmeal, and almond cream

Notes: 

1. I get the box of packets on Amazon or at my local supermarket. Beware that they have an energy version as well which contains caffeine from green tea.

2.  This is a vegan dessert. I use the BetterHalf  creamer which is made from coconut cream and almond milk. It is certified vegan, gluten-free, kosher, nonGMO and has 15 calories for 2 Tablespoons and tastes creamy and delicious. I get it at Whole Foods or some local supermarkets in the refrigerator case. 

3. The True Lemon Packets are kosher, gluten-free, and non GMO.

 

Easy Blueberry Raspberry Pie- No-Bake, Gluten-free, Vegan

Yum!! This no-bake berry pie recipe tastes as incredible as it looks—and it’s very easy to make too. It's one of my go-to recipes when I want something that can come together quickly, yet is homemade.

If you love blueberries and or raspberries, this fresh berry pie recipe is about to become a favorite. It’s bursting with juicy flavor, naturally lower in sugar, and requires minimal cooking. In fact, only a small portion of the berries are gently cooked, while over three cups remain fresh—giving the pie its vibrant taste and texture.

Gluten-free and Dairy-free

 This dessert is completely gluten-free and dairy-free making it perfect for a variety of guests who might have eating restrictions. 

Easy Nut Crust

The crust is a simple, wholesome blend of chopped almonds, coconut or regular table sugar, and coconut oil, adding a lightly sweet, nutty base that pairs perfectly with the berries. 

Buy a Prepared Crust; Just Make the Filling

Not into making your own crust? For convenience, you can also use a pre-made gluten-free crust made from nuts or graham crackers. I typically bake the crust briefly before adding the filling, but if you’re short on time, a ready-made option works beautifully.

Any Blend of Berries Will Work 

For this version, I used a mix of blueberries and raspberries, but this recipe is incredibly versatile. You can swap in your favorite berries or even make it with all blueberries for a classic twist.

Whether you’re looking for a healthy berry dessert, a no-bake summer pie, or an easy crowd-pleasing recipe, this one checks all the boxes—and it’s always a hit with my family.

Crust:

Preheat oven to 350 degrees

1 and 1/4 cup of almonds

1/3 cup of coconut sugar (or regular sugar)

2 tablespoons of cold coconut oil ( that has hardened to be like butter)

Place almonds and sugar into a food processor with the metal blade. Pulse until the almonds are very small but not a paste. Add coconut oil and process until it forms a ball of dough. Press the dough into a 8 inch Pyrex pie pan or 8 inch rectangular Pyrex baking dish. Bake for 12 minutes in oven. Remove from oven and set aside. 

Ingredients: 

1 cup of frozen or fresh blueberries

3 cups of fresh raspberries or blueberries

1/4 cup of coconut sugar (or regular sugar)

1/4 cup water + 2 tablespoons of corn starch or potato starch mixed well 

Directions: 

Add blueberries, coconut sugar, and water and corn starch mixture to a saucepan. Stirring continuously cook mixture over low flame until mixture starts to thicken. Remove from stove and add remainder of berries and fold into the cooked berries. 

Pour berry mixture over the crust. Allow to cool slightly and then refrigerate for 6 hours. 

Notes: 

1. Coconut sugar- sold in many supermarkets in the health food aisle. It is lower in glycemic index than regular sugar and may contain more vitamins. 

2. Corn starch- most corn products come from genetically modified corn (corn starch, corn meal, corn chips, etc) unless specifically labeled non-GMO. I prefer to substitute potato starch. 

Announcing My New Soups Cookbooks with over 80 easy recipes which can be made in the Instant Pot or Stove Top and over 60 uplifting inspirational quotes.

Easy Plant Based Soups From Farm to Ladle click link to order:

 plant-based soups cookbook (affiliate link to Amazon)

Wild Blueberry Slushy

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This wild blueberry dessert is almost like blueberry ice cream, but a little slushier! Sometimes I'm in the mood for something cold, rich, and creamy but don't want to consume the calories or fat that are in traditional ice cream. In those moments, I make myself a decadent wild blueberry slushy low calorie dessert in just 5 minutes!  

8 Healthy Salads for Entertaining

Salads are a perfect side for a Memorial Day or party or BBQ.
These gluten-free favorites are sure to please guests who want to eat light,  healthy, gluten-free, vegan/ vegetarian or just love salads!. I've rounded up some of my most popular posts that are fast, easy, and delicious still in time to make for the holiday or anytime!

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 #1 Raw Kale and Blueberry Salad with Orange Dressing

# 2  Arugula and Cashew Salad with Lemon-Mint Dressing or oil-free creamy dressing (link) 

#3                 Fresh Raw Corn and Tomato Salad ( my favorite)

#4 Green Bean and Cherry Tomato Salad with Balsamic Glaze

#5  Asian Quinoa Slaw Salad

#6  Sorry- Caprese Stuffed Cherry Tomatoes ( not vegan) My blog is now totally vegan - this is old recipe was from when I was vegetarian. Skip if you are vegan..

#7  Avocado Caprese Salad ( Vegan) 

#8               Black Bean and Raw Corn Salad with artichokes and tomatoes 

My favorites are the Kale and blueberry with orange dressing and the vegan caprese avocado salad. 

Linked :My Blog Carnival List and Souper Sunday at Kahakai Kitchen

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Raw Kale and Blueberry Salad

This raw kale and blueberry salad tasted absolutely delicious. 

The tartness of the kale combined with the sweetness of the berries and the nuttiness of the sesame seeds was really exceptional. 

I've seen recipes that I've ignored in the past because I always thought, 

"I'll never eat that raw kale. It's not for me."

I've always only used kale for juicing in the past. 

However, when my CSA gave me a beautiful large bunch of organic kale, I knew I had to come up with a recipe for it. It was just too much for juicing.

 So, I just chopped up the kale leaves very fine and let my creative juices start working.

What did I add to this fresh raw salad? Juicy blueberries and sesame seeds. The salad looked so pretty, and then I tasted it and was immediately thrilled.
In addition, it's amazingly healthy because blueberries and kale are on the top ten list for powerful antioxidants that may help prevent cancer and other diseases.

We ate it with an orange cashew dressing

The first time I made this salad,  it was Friday night and I had invited family and friends over for dinner. My son and daughter-in-law have recently started following Dr. Furman's Eat for Health book to lose weight and eat a healthier diet. My daughter in law, Wendy, says that she has been losing weight easily without any hunger! She says the book explains why the standard American diet (SAD diet) is typically a killer and contributes to the rise in high blood pressure, heart disease, diabetes, etc.  In addition, this way of eating is supposed to stop food addictions and cravings!!

Following the diet, my kids are primarily eating lots of raw and vegan food ( this week anyway ). They are still eating fish, chicken, and eggs. Wendy says the book is very educational for how to prevent disease and gives lots of tasty recipes. ( Dr. Furman has a newer book called Reversing Diabetes. It might be worth checking out.)

Anyway, Wendy brought an orange cashew dressing that she adapted from Dr. Furhman's book. Honestly, it was out of this world. Of course, we used it on the kale salad, and it really enhanced it even more. It was perfect (recipe follows)

                          
Ingredients for the salad:
8-10 individual stems of organic kale, stems remove and the leaves
chopped fine or shredded.
1 - 1 and a half  cups of organic blueberries
1-2  tablespoons of raw sesame seeds (or toast them if you prefer)
optional: add raw sunflower seeds(I didn't)

Directions: 
Wash kale well, remove stems, and chop or shred fine.
Place in a large salad bowl. Add the blueberries and the sesame seeds. Toss well.
Toss with a flavored vinegar or make the following orange cashew dressing.

Ingredients for orange Cashew  sauce (we doubled it)
2  seedless oranges, peeled
1/2 cup raw cashews, soaked for at least half-hour or more
1/4 cup apple cider vinegar  (or white vinegar)

Directions:
Combine ingredients in a blender
Use as a dressing for salads


What else did we eat with the salad ? 

Homemade lentil  vegetable soup
Tomato, and Raw corn salad
Waldorf type Broccoli Slaw Salad
Quinoa Burgers topped with guacamole

OK, I admit that it was a feast, not a meal. If I were cooking for just my husband and me, the meal would have been much lighter. We probably would have just had the soup and salad or the salad and burgers. But I'm never sure what my company will like in vegan food, so thus the variety and too heavy of a meal.

 To maintain good health and possible protection from degenerative diseases, it's recommended to eat a rainbow of colors every day with nine fruits and vegetables!

There are three rich colors in this salad alone! Each color of the rainbow offers specific antioxidant protection against disease (not to mention a variety of healthy nutrients). Even if you have never tried kale before, or if you only use it for juicing.. try this salad!

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