Today gloom set in again in Scappoose and our plans to go to the beach were cancelled. We decided to still get out of the house and avoid the TV trap by going berry picking in Sauvie Island, a very cute little island before Portland. We were definitely walking around for 30 minutes, but I am pretty sure it wasn’t at the 3-4 mph that is recommended. I guess it was still better than sitting on our couch at home. This post is not just about getting outdoors and doing stuff, but also about plant based foods.
We picked oodles and oodles of marionberries and decided to make a very tasty recipe from the Forks Over Knives recipe book. If you haven’t seen the movie Forks Over Knives and are interested in eating a plant based diet, I highly recommend it. The recipe called for a fair amount of berries, so I suggest if you are going to make it take our route and go pick the berries instead of paying loads of money for them at the grocery store.
2 cups low fat crushed graham crackers
1/2 cup apple juice
1 1/2 cups sliced berries
3/4 cup water
1 cup frozen or fresh whole berries
1/4 cup cornstarch
1/3 cup dry sweetener
1. Crush the graham crackers into a medium bowl and mix with apple juice. Press the mixture into a 9 inch pie pan. Arrange sliced berries in an even layer, over the graham cracker crust. Set aside.
2. Bring the water and whole berries to a boil in medium saucepan until berries start to dissolve. Mix together the cornstarch and dry sweetener in a small bowl and add to the boiling berries. stir well. Cook over medium- low heat until the mixture thickens, stirring constantly for 3 to 4 minutes. Once the mixture is thick, pour it over the sliced berries in the dish. Refrigerate for 2-3 hours before serving.
instructions don’t call for baking the crust, so it was a little soft but super tasty. You could probably do it either way and still love it. The berries were perfect and sweet in this dish and their taste was not covered up by gobs of sugar. Make it and enjoy 🙂