4 Tips for Simple Summer Entertaining

Entertaining. Some people love it. Some hate it.

I’m firmly in the “love it” camp. So much so that some may say that I have a pathological need to feed people. I know that not everyone feels the same way.

Often, people are in the “hate it” camp because they think that it’s a lot of work. It certainly can be. But you can host a fantastic, fun event without a lot of work. In fact, what I’ve learned over the years is that people have the best time at a party when the food is simple. And, summertime is the easiest time to create simple, delicious food.

Here are some tips to make feeding your friends easy:

1. Start with good ingredients. I’m often told that I’m a good cook. But in reality I keep things really simple. The secret isn’t my skill. It’s good ingredients. When your ingredients are delicious you don’t need to do much to them. This time of year so many veggies and fruit are at their peak. Mother Nature’s done the work for you, all you need to do is highlight the abundance. Green Earth Organics only sends you good ingredients all year long. Start with the ingredients in your box and you’ve got the makings for a delicious menu!

2. Serve healthy food. Often we feel that because it’s a party, we need to be serving rich, indulgent foods. But I find that people appreciate that I serve healthy food. They get to come and enjoy fantastic food and friends, without feeling guilty afterwards. All the pleasure without the guilt – sounds good to me.

3. Offer a variety. In this world of food sensitivities and special diets, serving a variety of foods makes everyone happy. People can pick and choose what works for them. For example, attending the evening gathering in the photo that I snapped, I had a vegetarian, two pescatarians (they eat seafood but no meat or poultry), an allergy to stone fruits, a hazelnut allergy, a blueberry allergy, and someone who eats gluten-free. The event was at 7pm so I knew that some people would have eaten dinner at home before coming out and some people would be arriving hungry for dinner. It was also during one of our summer’s heat waves so I didn’t want to spend all day in a hot kitchen, nor did people want to eat hot, heavy food. What did I serve?

• Cucumber topped with smoked salmon pate
• Quinoa salad in endive boats
• Sweet & spiced nuts (no hazelnuts)
• Cherry tomatoes
• Blueberries
• Blackberries
• Local melon
• Cherries, apricots, and peaches.
• Apricot-almond tarts
• Meringues  

4. Know when to outsource. Stick to what you’re good at, otherwise you’ll stress yourself out. For example, I don’t have the gift of baking. So I either plan a dessert without baked goods (e.g. a mixture of fresh fruit and some good-quality chocolate), or I ask a guest to bake dessert (many people love to help out), or I buy dessert at a bakery. At the event in the picture, I bought the tarts and meringues at an amazing local gluten-free bakery.

Don’t let the perception that it’s a lot of work get in the way of enjoying getting together with your loved ones. Keep it simple and enjoy their company.

Kristen Yarker, MSc, RD helps moms and dads support your picky kids to get good nutrition today…and instill a life-long love of healthy eating. After 7 years of moms asking for help with their eating too, Kristen created 40 Days to a Healthier, Happier You women’s weight loss program. Find out more at www.KristenYarker.com


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The Goods on Peaches

Pick up a peach! This juicy low-calorie snack helps keep your skin and scalp healthy. Peaches also help relieve anxiety, stress and sore tummies. Try using them in fruit salads, cobblers, pies and smoothies. 




Dr. Ashely Gordon is a Squamish-based Naturopathic Physician and owner of Garibaldi Health Clinic, an integrative health care facility offering safe and effective care including Naturopathic Medicine, Traditional Chinese Medicine, Acupuncture, Homeopathy, Massage, Midwifery and Physical Therapy. Dr. Gordon’s treatments focus on the whole person, from the physical and mental to the emotional and spiritual realms. To learn more about what Naturopathic Medicine can do for you, or to make an appointment, visit www.garibaldihealthclinic.com or call 604 898 1999.

Quick & Easy Freezer Jam

Adapted from
A Girl Worth Saving



Ingredients

1 lb berries or other fruit, cubed
1 Tbsp gelatin/pectin
1/4 tsp sea salt
1/4 cup honey
1/2 tsp vanilla

Note: This recipe can also be used with frozen fruit, no changes necessary.

Directions

Throw your fruit, the sea salt, vanilla and honey into a medium sized pan and bring to a boil. 

Let the mixture cook into a low boil for roughly 45 minutes or until the mixture is reduced by half.

Leave the pan on the stove and mix in the gelatin. Stir thoroughly for 1 minute and then pour the mixture into a mason jar. Be careful not to add more than the recommended amount or to go over the 1 minute. Gelatin/pectin is very fussy and can easily turn your jam grainy if overcooked or too much is added.

Allow to cool, then seal with a lid and store in your freezer for long term storage or your fridge if you want to eat it right away.

Once opened, the jam is good for one week. 

If you don't eat jam that often, I recommend storing it in small stackable square jars so you only need to unfreeze what you're going to use and they save space in the freezer by being a square shape.

Gluten-free and Vegan Fruit Cobbler

Use some of our seasonal peaches, pears, plums or berries for this delicious take on a traditional cobbler!

Adapted from
Poundfit

Ingredients
4 cups organic fruits (cut into bite size pieces)
1 cup gluten-free rolled oats
1/2 cup raw almond meal
1/2 cup roughly chopped pecans
1/4 cup packed light brown sugar or coconut sugar (or other sweetener for baking)
a pinch of sea salt
4 Tbsp olive oil or coconut oil

Directions

1. Preheat your oven to 350 degrees F and grease an 8x8 (or similar size) baking dish with oil.

2. Add fruit directly to the dish as you chop it and spread until flat.

3. In a mixing bowl, add the oats, almond meal, pecans, sugar, salt, and the 4 tbsp oil.

4. Using your hands, mix until everything is evenly coated.

5. Layer the mixture evenly over your chopped fruit.

6. Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.

Grilled Peaches

INGREDIENTS

1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 peaches, halved
1/4 teaspoon cinnamon
1 pinch ground black pepper

DIRECTIONS

Whisk together oil and lemon juice and brush over peaches. Season with cinnamon and pepper. Grill for 3 minutes, turn, then grill 3 minutes more.

Remove from heat and let cool. Slice thinly and serve plain, as a perfect summer dessert, or on top of ice cream for double decadence.

Homemade Frozen Yogurt

INGREDIENTS

1 cup fresh berries or peaches
4 cups plain yogurt
2 Tbsp honey

DIRECTIONS

Freeze the fruit in advance. This is an important step to make the froyo softer and less icy.

Strain the yogurt for at least four hours using a strainer with a cheesecloth or an ultra-fine sieve. You can also leave it to strain into a large bowl in the fridge overnight.

Blend the fruit, strained yogurt, and honey together. Try to do this quickly before the frozen fruit softens too much.

Put the mixture in the freezer and check after an hour. It should take 1-2 hours to freeze into a lovely froyo!

Stuffed French Toast with Peach Sauce

INGREDIENTS

8 fresh peaches
1/2 cup sugar
4 pinches nutmeg
1/2 tsp cinnamon
8 oz cream cheese, softened
3 Tbsp sugar
Zest of 1/2 a lemon
8 slices of bread
2 eggs
1 cup milk
1 tsp vanilla
2 Tbsp butter

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Peel and pit the peaches, then slice into a heavy saucepan, catching all the juices. Stir in the 1/2 cup of sugar, the nutmeg, the cinnamon, and cook over medium heat until bubbly. Cook, stirring occasionally, for about 10 minutes, until the sauce reaches a syrupy consistency. Remove from heat.

In a small bowl, combine the cream cheese, sugar, and lemon zest. Spread cream cheese over 4 of the slices of bread, then top each slice with another slice of bread to form a sandwich.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. Briefly soak each sandwich in the egg mixture.

Heat a large skillet over medium-high heat. Melt 1 tablespoon of the butter in it, then cook two sandwiches at a time in the skillet, about 4 to 5 minutes on each side, until golden brown. Set each toasted sandwich on a baking sheet. Melt the remaining tablespoon of butter and cook the remaining sandwiches the same way. Bake the four sandwiches in the preheated oven for 12 to 15 minutes.

Cut each sandwich in half and serve hot with the warm peach sauce.

Puffy Fruit Pancake

INGREDIENTS 

Fruit topping:
1 Tbsp butter
2 cups sliced fruit such as apples, plums, peaches, pears, nectarines, or any combination
2 Tbsp brown sugar, packed
1/4 tsp cinnamon
1/2 cup fresh blueberries, blackberries, or raspberries

Pancake batter: 
3 eggs
3/4 cup milk
1 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp sea salt
Pinch of nutmeg

DIRECTIONS 

Preheat oven to 425 degrees Fahrenheit.

Melt the butter for the fruit topping in a skillet over medium heat. Add the fruit slices and saute for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries and cook for another 1 to 2 minutes, until the sugar has melted and the fruit is hot. Remove from heat and set aside.

In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, salt and nutmeg. Stir just to combine (it's OK if there are a few lumps; do not over-mix).

Butter a 10-inch pie plate. Pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.

Serve hot, with maple syrup on the side.

Peach Dumplings

INGREDIENTS

1 cup sugar
1 Tbsp butter
2 cups hot water
2 to 3 cups fresh sliced peaches, or frozen thawed
1 cup flour
2 tsp baking powder
1/2 tsp sea salt
1 Tbsp sugar (optional)
1/2 cup milk or cream (approximately)
Cinnamon sugar (optional)

DIRECTIONS

In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil.

In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar (if using). Stir in enough milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes.

Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream. Serves 4 to 6.

Peach and Plum Crisp

INGREDIENTS

1 lb ripe peaches
1 lb ripe plums
1/4 cup sugar
1 Tbsp plus 1 tsp arrowroot or cornstarch
3/4 cup rolled oats
3/4 cup unbleached flour
1/2 cup sugar or demerara sugar
1/2 tsp cinnamon
Pinch of sea salt
1/3 cup butter, melted
1/3 cup plain yogurt

DIRECTIONS

Preheat the oven to 400F degrees.

Cut the peaches and plums into 1-inch pieces. Place the chopped fruit in a medium-sized bowl.

In a separate small bowl, whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), and then transfer the fruit to an 8-inch square baking dish.

To make the topping, combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.

Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the oven. Enjoy warm or at room temperature.

Summer Fruit Upside Down Cake

INGREDIENTS

4 plums and/or 4 peaches and/or 3/4 cup blueberries
1 1/4 cups unbleached white flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp sea salt
3 Tbsp butter
1/4 cup brown sugar
1/3 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
3/4 cup milk

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan.

If using plums and/or peaches, pit them and cut them into thin slices.

Combine the flour, baking powder, cinnamon, and salt in a large bowl. Set aside.

In the prepared cake pan, combine 3 tablespoons butter and the brown sugar. Place pan inside the preheated oven until the butter melts and begins to bubble. Set aside.

In a large bowl, cream together the 1/3 cup butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Arrange plums and/or peaches around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center, if using. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

To serve, place a large plate face down over the cake pan and turn so the cake is upside down.

Spicy Mango Salsa

INGREDIENTS

2 cups diced mango
2 cups pitted and chopped peaches (or nectarines)
2 cloves garlic, minced
2 Tbsp chopped fresh ginger
1/4 cup chopped fresh cilantro (or basil)
2 serrano chili peppers, diced
1/4 cup fresh lime juice

DIRECTIONS

In a large bowl, mix together the mangoes, peaches, garlic, ginger, and cilantro. Add the chilies and lime juice to taste; mix well. Allow to chill for 2 hours before serving.