How is it almost July? Where is 2017 going, and why is it going by so fast? One good thing about it almost being July, means that July 4th is right around the corner. I love the Fourth of July! There is nothing better that outdoor grilling, fireworks, and spending time with friends and family. I’m super excited about this Red, White and Blue Paleo Parfait because it is based on my FAVORITE Independence Day treat my mom used to make. My mom made what she called a Star Spangled Pie, which was something like a blueberry pie topped with whipped cream and fresh strawberries. I took that concept and created this tasty Red, White and Blue Paleo Parfait. I love the addition of orange zest and almond extract for a unique combination of flavors that make the perfect summer time treat.
I have news! I’m back at my nomadic ways, and I am moving again. Just over a year ago, I landed an amazing job, moved to Arizona, and I was finally reunited with my long-distance boyfriend. After a few blissful months, my boyfriend was promoted, which was great, but it meant him moving to Colorado. Thus started round two of long distance. After months of flying back and forth to Denver, it is time for me to pack my bags (or well U-Haul) and head north! I am excited, and a little nervous, about this new adventure, but I know it is going to be amazing. I am nervous because this marks my 8th move and 4th state since graduating college 7 years ago. While I never anticipated this nomadic life, it has taken me where I am going, and I couldn’t be more thrilled! Colorado countdown… single digits! Can’t wait to make the Rockies my home.
Ingredients
- 2 cups organic blueberries, divided
- 1/4 cup cold water, divided
- 1 tbls arrowroot powder
- 1/2 tsp pure almond extract
- 1 tsp orange zest
- 1 tbls maple syrup* optional
- 13.5 oz coconut cream, popped in the fridge overnight
- 1/4 tsp pure almond extract
- 1 tsp orange zest
- 1 tbls maple syrup* optional
- 10 large strawberries, stems cut off and sliced
Directions
- In a small saucepan over medium heat, mix 1 cup blueberries with 2 tablespoons of water. Bring to a boil then reduce to a simmer for 5-7 minutes.
- Once blueberries start to reduce, mix remaining 2 tablespoons of water with 1 tablespoon of arrowroot powder and stir into saucepan. Cook for 2-3 more minutes.
- Add in remaining 1 cup blueberries, almond extract, orange zest and optional maple syrup. Let mixture cool.
- Beat coconut cream, 1/4 tsp almond extract and 1/2 tsp orange zest with a hand mixer
- 1 tables maple syrup* optional
- Place cooled blueberry pie layer into 5 small cups or mason jars.
- Top with layer of whipped cream.
- Lay two sliced strawberries on top.
- Garnish with a blueberry.
Enjoy!
x Vanessa
