STRAWBERRY DIPTYCH

I'm waving goodbye this luscious strawberry season.
I love this fruit and its endless opportunities, and you?
Here a few examples about how to feast on strawberries.

Let's begin with breakfast: fresh strawberries, buckwheat "meal", cold unsweetened rice milk,
a teaspoon of agave nectar and chopped nuts. Remember, little red fruits match perfectly with buckwheat.

A strawberry smoothie for mid-morning treat. But with the surprising kick of long pepper which has the great quality of improving the fruit flavor. Put in a mixer some strawberries, a couple of tablespoons of agave nectar, 200 ml of rice creamer, a dash of lemon juice, a pinch of salt and a pinch of long pepper.

A fruit salad for appetizer or side-dish. Just pair the strawberries with cherry tomatoes, extra virgin olive oil, coarse sea salt and...don't forget the fresh basil. You'll be surprise, I promise.

  

Ready for the comfort food? A southern cobbler with strawberries, apricots and golden apples. The dough is made with corn flour, corn starch, brown rice flour, a pinch of salt, a pinch of xanthan, extra virgin olive oil and cold water. Bake it at 180°C in individual ramekins for the elegant touch.

A lovely pink mousse for a fancy evening, made with unsweetened soy milk and strawberries, thickened with corn starch and sweetened with agave nectar for a neutral flavor. The secret is a generous pinch of pink salt and one of grounded pink peppercorn to make the flavor lavishly pop out. The topping is a coconut macaroon crumble, made with dried coconut, white rice flour, a little fructose, a pinch of pink salt, extra virgin olive oil, a couple of tablespoons of cold water, and baked for 15 minutes at 180°C.


The final beautiful pairing : Mirah and Thao
*The Garden*
 *The Give*