Charity Phillips founded The Nourish Chef to help those with chronic disease, autoimmune conditions, and specialized nutritional needs navigate and embrace healthy, clean eating that tastes absolutely delicious. "Its a common misconception that healthy diets have to be bland or boring," she says.
Phillips offers meals that are prepared with clean oils, organic ingredients, and are free of food dyes and preservatives. "In this way, food can work as functional medicine with a customized plan that can help reduce inflammation." she explains. "Cutting out white flour and sugars, and replacing them with grains, diverse vegetable selections, and healthy proteins can help manage many chronic health conditions."
The Nourish Chef offers customized meal programs, personal chef services, catering, cooking classes, and online menu ordering. To learn more, or to schedule a consultation, please visit the website at https://www.thenourishchef.com.
Strawberry Rhubarb Crisp
Filling
Ingredients
- 3 cups fresh strawberries, rinsed, hulled, and halved or quartered
- 3 cups rhubarb, sliced into ½-inch pieces
- 1 to 1¼ cups date paste or coconut sugar (depending on sweetness of the berries)
- 3 tablespoons potato starch
- ½ teaspoon fine sea salt
- 2 tablespoons triple sec
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F.
- In a large bowl combine strawberries, rhubarb, date paste, potato starch, and salt. Toss well so the starch coats the fruit evenly.
- Stir in triple sec and vanilla.
- Transfer the mixture to a 9×13 baking dish or large baking dish.
Crisp Topping
Ingredients
- 1 cup almond flour
- 1¾ cups old fashioned oats
- 1 cup maple syrup or 1 cup date paste (recipe below)
- ¾ cup coconut butter
- 3 teaspoons cinnamon
- 2 teaspoons vanilla
- ½ teaspoon salt
Instructions
- In a medium bowl mix almond flour, oats, maple syrup or date paste, cinnamon, salt, coconut butter, and vanilla until well combined and crumbly.
- Spread the crisp topping evenly over the strawberry rhubarb filling.
Bake
Bake for 40–50 minutes, until the fruit filling is bubbling and the topping is lightly golden.
Let rest 15–20 minutes before serving so the filling thickens.
Quick Date Paste
(Makes enough for both the filling and the crisp topping)
Ingredients
- 4 cups pitted dates
- 1 cup water
Instructions
- Place the pitted dates and water in a large microwave-safe bowl.
- Microwave 90–120 seconds, until the dates are very soft and the water is hot.
- Transfer the warmed dates and water to a blender.
- Blend until completely smooth, scraping down the sides as needed.
- If the mixture is too thick, add 1–2 tablespoons of warm water and blend again until smooth.
Yield: about 2 to 2½ cups date paste, enough for the filling and crisp topping.