Genuinely Julie shares summer recipes

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Cooking with Genuinely Julie

We're very excited to welcome back food writer Genuinely Julie! Julie is not only a fabulous chef, she is also a laryngectomy patient.

Now, Julie shares two of her favorite summer recipes!



Strawberry Rhubarb Ice Cream

Ingredients:

  • 1 can full-fat coconut milk
  • 2 cups fresh strawberries, chopped
  • 2 cups fresh rhubarb, chopped
  • 3/4 cup raw honey
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 cup fresh strawberries, cut into chunks (optional)
  • 1/4 cup pecan pieces (optional)

Directions:

  • Place first 7 ingredients into a blender or food processor. Pulse until mixture is smooth, creamy, and all ingredients are combined.
  • Transfer into an ice cream maker to churn, slowly adding in the last 2 ingredients, if desired. Transfer mixture to an airtight container and leave in the freezer for 5 to 6 hours.
  • NOTE: In the absence of an ice cream maker, pour mixture into an airtight container and gently stir in optional ingredients, if desired. Leave in freezer for 5 to 6 hours. The consistency will not be the same as when done in the ice cream maker, but the ice cream will taste the same.

Strawberry Rhubarb Upside-Down Cake

Ingredients:
For the bottom

  • 1/4 cup coconut oil, melted
  • 1/4 cup real maple syrup or raw honey, room temperature
  • 2 cups fresh strawberries, chopped
  • 2 cups fresh rhubarb, chopped
  • 1 tbsp. lemon juice

For the top

  • 1/2 cup coconut oil, softened
  • 1/3 cup real maple syrup or honey, room temperature
  • 1 egg, beaten
  • 1 tsp. pure vanilla extract
  • 1 + 1/3 cups whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 3/4 cup coconut or cashew milk (or other milk of choice)
  • 1/4 cup chopped walnuts or pecans (optional)

Directions:

  • Heat oven to 350F.
  • Bottom: Whisk coconut oil and maple syrup (or honey) together. Spread over bottom of a 13 x 9 x 2 inch baking dish. Arrange fruit on top and sprinkle with lemon juice. Set aside.
  • Top: In a bowl, whisk together coconut oil and maple syrup (or honey) until a smooth paste forms. Add in egg and vanilla, mix well until combined.
  • In a separate bowl, combine flour, cinnamon, and baking powder. Add to the wet mixture, stirring to combine.
  • Gradually add in milk, mixing gently. If the batter is a little too thick and sticky, add a bit more milk. It should be a thick, smooth texture when finished.
  • Pour the cake mixture over top of the fruit and gently smooth out with a spatula. Sprinkle with nuts, if desired. Bake for approximately 40 to 50 minutes, or until the top is golden brown.
  • Allow to cool in baking dish for about 15 minutes before serving.
  • NOTE: For a gluten-free version, substitute whole wheat flour for 1/3 cup coconut flour plus 1 cup brown rice flour.
  • NOTE: You can substitute other seasonal fruits such as blueberries and peaches for the strawberries and rhubarb.

About these recipes

This upside-down cake recipe is adapted from one of Julie's favorite childhood desserts that her mom used to make. It features fresh, seasonal summer ingredients and is a lighter, more healthy dessert option. The ice cream is a new creation of Julie's, again inspired by her favorite seasonal summer flavors. It is sweet with a bit of tartness from the rhubarb, and is also gluten-, dairy-, and processed-sugar-free! It's a wonderful, healthy complement to the upside-down cake, or tastes great all on its own.


About Genuinely Julie

Julie is excited to announce that in November 2016 she completed her Master of Science in Psychology degree at Western University. In September 2017, she is planning to begin doctoral studies in Medical Science at the University of Calgary. Julie will be specializing in psychosocial oncology under the supervision of Dr. Fiona Schulte, and her primary research focus will be on developing health-related quality of life enhancement interventions for adolescent and young adult cancer survivors.



Genuinely Julie