This was my husband’s favorite new recipe of the summer. Since I became a vegetarian this summer, I’ve done a ton of fresh cooking, so that’s saying a lot. I’ve modified this recipe a tiny bit since it was on the tour, but we ate it every day for quite a while during berry season.

Raspberry Cranachan

• 2 tbl rolled oats
• 2 tbl coconut flakes
• 2 tsp vanilla or whiskey
• Honey (to taste)
• 8 oz Cool Whip, any variety
• 12 oz raspberries

Serves 4

Toast rolled oats and coconut on the stove in a dry pan until lightly browned, about four minutes. Fold the vanilla or whiskey into the Cool Whip. Layer just under half of the raspberries into four serving dishes, then cover with just under half of the Cool Whip mixture. Sprinkle rolled oats and coconut over the top, then repeat. Top with the last little bit of Cool Whip, one raspberry, then drizzle honey over the top. Voila! One easy but very delicious dessert.

Note:  A mix of toasted coconut/oatmeal blends fantastically into breakfast cereal for a morning pick-me-up!

This has prompted some additional changes in my body. I’m still not catching crud, plus I’ve lost a bit of weight (not much, but not trying) and I’m not desperate for an extra hit of caffeine every afternoon. I’m eating SOOOO much healthier, and I’ve learned to love food and cooking again. It’s been a lot of work but also a lot of fun. My grocery store routine has expanded dramatically. My husband says he’s lost weight too. Even though he hasn’t embraced these changes, he eats what I cook a fair amount so he’s stuck with what I’m doing.

Here’s a new recipe we both like. His had sausage on top. Mine didn’t.

Cherry Kale

• 1 bunch kale, hard stems removed and torn into bite sized pieces
• 1 cup sweet red cherries, halved and pits removed
• 1 handful dried coconut flakes
• 1 tbl olive oil
• pepper
• African smoke seasoning (paprika, salt, garlic, basil)

Makes 3-4 servings

Add olive oil to frying pan and heat. Add kale. After it reduces slightly, add cherries and cook until warm. Make space in the pan and add coconut. Keep cooking until toasted, about one minute. Add seasonings to taste.

Serve 1/3-1/4 of recipe over one cup portion of cooked short grain brown rice, which adds a delicious chewy texture that pairs perfectly with the coconut.