Today, June 21st, 2017 is the summer solstice. It marks the official start of summer and longest day of the year in the northern hemisphere. With things heating up here are some warm weather eating tips:
Eat more raw food.
Take advantage of the abundance of in season fruit and vegetables.
Help your hydration by eating more juicy fruit (not the gum).
And for some solstice themed food…
BBQ, grills and thrills. Bonfires and sun celebrations characterize some summer solstice rituals. Join in the spirit by grilling some veggies and trying a BBQ pulled jackfruit sandwich with some cooling coleslaw. Recipe to follow…
Or perhaps you’re more sweet than spicy. Roast some vegan marshmallows over the bonfire and squish between two graham crackers with chocolate shavings. Please sir, can I have s’more?
For a traditional libation, try some mead. Many liquor stores now stock it or you can make your own.
After rave reviews on my Father’s Day strawberry cheesecake, I decided to share the recipe here. It is vegetarian but a straight substitution with a good quality vegan cheese, some agar agar in place of the egg, coconut oil instead of butter and vegan graham crackers should make it sufficiently vegan.
Serves two for a couple servings each but recipe can be doubled to serve a small crowd.
1 package (1 cup/200g) cream cheese
2 tablespoons/30 mL yoghurt
one-third/76g caster (superfine) sugar
½ teaspoon vanilla
¼ teaspoon cornstarch
½ cup/40g graham cracker crumbs
1 tablespoon each of semolina flour and rolled oats
2½ tablespooons/37g melted butter
1 tablespoon/14g icing sugar
pinch of salt
Preheat oven to 350°F.
Put cream cheese and egg on counter to warm slightly before mixing. Room temperature ingredients makes for a smoother batter.
Meanwhile prepare the crust by melting the butter then mix it with graham crumbs, icing sugar, salt, semolina and oats. Press into slightly greased pan. A springform pan is ideal.
In bowl, beat cream cheese and sugar together. When uniform, add egg and vanilla and continue stirring until smooth. Add in cornstarch and stir until blended in.
Pour mixture into prepared pan and place in oven to bake about 30 minutes.
The centre will be slightly jiggly when done. Let cool to room temperature then place in fridge to cool further a minimum of 4 hours; overnight is best.
When completely chilled, remove from pan and top with strawberry jam.