Being present in life is one of those learned things. Going to bed saying ‘three things you appreciate about today’ or taking a moment between getting changed and brushing your teeth in the morning to be happy about life is quite difficult. There is always something to do.
There is always something to think about. Something on one’s mind that will pull us from the now to tomorrow, next week, next month, next year. I’m constantly trying to be present, whether it’s learning to appreciate a cuddle from my boyfriend, a walk with a friend or making a slow meal. Have you had a struggle like mine? Do you have any tips for being more present?
If there is anything to be learned about living in the present it has to start with the seasons…they fly by with their own produce and within each is a limited time to enjoy and indulge in those ingredients. Strawberries are one such fruit that are seemingly everywhere at the start of summer, they can be picked in bucketfuls while the sun is hot, but the season hasn’t fully set in yet and their juicy, sweet round texture is unmistakably one of those ‘eat me now, for I shall go too soft and rotten tomorrow’ vibes. And before you know it, their spot in the produce aisle has been replaced by raspberries or blueberries…and they’re almost nowhere to be found.
Yes, they’re always one of the first signs of summer produce and they like to be consumed rather swiftly. Which brings us to today’s post, you see strawberry and basil is a theme I’ve noted over the past couple of summers, but a strawberry and basil crumble with masa flour in it is not something I’ve seen before…and had to give a go.
Strawberry Basil Crumble
Recipe by Roamingtaste
700 grams/1 1/4 pounds fresh strawberries, hulled and quartered
2 tablespoons superfine/caster sugar
1 handful fresh basil, finely chopped
1/4 cup ground almonds
1/3 cup masa flour
1/4 cup rye flour
1/4 cup superfine/caster sugar
1/2 cup coconut oil, melted
Preheat the oven to 180°C/350F and greaseproof a baking tray.
Place the strawberries and sugar in the dish and allow to rest for 10 minutes.
Meanwhile, combine the ground almonds, masa flour, rye flour and sugar in a bowl and stir the oil through until it resembles breadcrumbs.
Add the fresh basil to the strawberries and stir through.
Spoon the crumble mixture over the top of the strawberries and place in the oven for 25 minutes or until the mixture is golden on top.
Remove from the oven and allow to cool for 10 minutes.
Spoon into serving dishes and serve with a little coconut cream or regular cream, or if you are feeling like a real treat top with coconut or vanilla ice cream.