Monthly Archives: June 2012

Blueberry Lemon Crumble

Hey Everyone

Bright Blessings! 

Well I finally found my way back to yoga last week.  I’ve been driving around with my matt in the car for 2 months hoping to make it to a class.  Everytime Mick and I would load or unload groceries we’d have to rearrange things around the matt.  I always kinda smiled at it with warm thoughts.  Once, on our way to school Koda (our dog) laid on it and rested his head on the end . . . . When I looked at him he had this look like, this is comfy

Many times I thought about just taking it out of the car completely . . . but I didn’t.  Truth is life’s been kind of crazy lately and really, just looking at my purple matt helps me to remember to breathe.  Hint, hint . . . .   

Here’s the thing.  I know I’m a much better Heidi, when I’m practicing yoga – even just once a week.  It centers me, grounds me in what’s really important, and opens me up.  When the pace of life revs up, I feel less stuck when I’m on my matt breathing the air . . . . . and I love that. 

So apparently, two months of traveling with my yoga matt was enough, and one day I jumped online and searched the class schedule at my favorite studio – found a day that worked and put it on the calendar.  And that’s how it happened.  But that’s not the end of the story.  Here’s what happened next.  My desk (the dinning room table) got organized, the piles of laundry in my laundry-room started getting washed, I put the Easter Bunnies back in the storage room and found my way to a few projects on my To Do List!  Wow, right!?   

So, I know I’ve learned this lesson a gazillion times before, but obviously I needed too once again, and that is  . . . .  Hope didn’t get me back to yoga class – but finding the schedule, putting it on the calendar and making it a priority did! 

But that’s ok, life’s all about finding our way back, finding the tools that work for us and trusting that we have within, exactly what we need to lead us to the best next steps . . . . we just need to listen . . . . and then, act. 

So, Monday night I wanted to bring something sweet, fresh and Summery to my study group – and I kept thinking . . . . berries.  Two of my friends have been strawberry picking this week and blueberries aren’t far behind (for those of us here in the midwest).  The blueberries in the stores are getting sweeter too, as we approach their growing season. 

I found this wonderful recipe on eatingwell.com and made a few adjustments specific to blueberries.  The recipe though can be used for any fruit as we move through the seasons . . . . peaches, pears, apples. 

Here it is ready to go in the oven . . . .

    
Here it is just out of the oven . . . .

And ready to enjoy!

Happy Weekend!   
Namaste!  Heidi

Blueberry Lemon Crumble
2 1/2 cups fresh Blueberries
1 Tbsp Sugar
1 Tbsp Lemon Juice
1 tsp Lemon Zest, (heaping tsp)
3 Tbsp Whole Wheat or Whole Wheat Pastry Flour
1/2 cup Rolled Oats
1/4 cup Walnuts, chopped
3 Tbsp Brown Sugar
1/4 tsp Cinnamon
2 Tbsp Canola Oil

1.  Preheat oven to 400 F.
2.  Spray pie-sized or small baking dish with non-stick spray and set aside.  In a bowl combine the blueberries, sugar, lemon juice, lemon zest and 1 Tbsp of the flour. Toss until all ingredients are coated and pour into baking dish. 
3.  Next, combine the remaining 2 Tbsp of flour, rolled oats, walnuts, brown sugar, cinnamon and finally the canola oil and blend well together. 
4.  Sprinkle the blueberries with the oat mixture and bake until golden brown and the fruit is bubbling – about 25 minutes.    
Enjoy!!

Recipe Adapted From,
www.eatingwell.com (Old-Fashioned Fruit Crumble)

Shrimp Tacos With Mango Salsa

Emily Dickinson once said,
“To live is so startling it leaves little time for anything else!” 
I love this quote!  And it kinda captures where I’ve been lately.  Busy!  Really busy!  Did someone push the accelerator button of life??       

We’ve been catching bullfrogs . . . .

Chasing pink flamingos . . . .(it rarely leaves his side)

And enjoying the last few days of fourth grade!  
Definitely, one of the highlights these past few weeks has been National Cancer Survivor’s Day . . . . . and this year I was blessed to celebrate with 700 survivor’s in the Park . . . . my mom, sister and brother-in-law included (all cancer survivors)!  Now this is JOY!!        

So as I’m putting this post together, I am absolutely filled with gratitude and an almost palpable reminder that life isn’t just good, it’s amazing . . . . . that all moments are treasured moments . . . . .  and that sometimes, perhaps, we need to completely lose ourselves in the magic of our days because this is exactly what living well is all about . . . .  

So 2 weeks ago my friend Jen introduced me to this wonderful sushi place where we had this fantastic ceviche.  It was delightfully fresh and loaded with shrimp and mango’s (among other things) . . . .  I couldn’t stop thinking about it!  I’m crazy for mangos!  So Friday night I pulled out this salsa recipe I have and used it as a topper for shrimp tacos and ohhhh my, they were so good! 

I simply sauteed the shrimp in a bit of olive oil, garlic and sea salt, stuffed them into a tortilla and finished it off with a big scoop of mango avocado salsa!  I’m thinking if you’re looking for a more traditional taco flavor you might sprinkle a bit of cumin or taco-style seasoning over the shrimp . . . . .  either way, this is a great way to change up an old favorite and savor the flavor of all those juicy mangos that are seasonal (to Texas & Florida) June-August!  Enjoy!    

Shrimp Tacos With Mango Avocado Salsa
1/2 pound Shrimp, peeled & deveined (about 16 shrimp @ 26-30/pound)
1 1/2 Tbsp Olive Oil
1 Mango, peeled and diced
1 Avocado, diced
1/4 cup Red Onion, chopped
1/4 cup Cilantro, chopped
2 Tbsp Lime Juice (or more to taste)
3 large Garlic Cloves, minced
4 Torillas  
Sea Salt, to taste

1.   Combine mango, avocado, red onion, cilantro, 1 minced clove of garlic and lime juice in a bowl.  Season with sea salt and set aside for 15-30 minutes so flavors can mingle.
2.   Next, rinse and peel shrimp – and saute in medium pan with olive oil and remaining minced garlic and sea salt to taste. 
3.   Fill tortillas with shrimp (about 4 per taco) and top with salsa. 

A Final Thought
I used whole wheat tortillas though any soft tortilla would be great!

Mango Salsa Recipe adapted from
Eatingwell.com