July 14, 2011

Fresh Berry Tart with a Raw Nutty Oat Crust

Fantastic, fantastic good wholesome whole foods fantastic! This qualifies for a dessert, snack or even lunch. A treat that you must serve more then once in a summer.

Adapted from: The Whole Life Nutrition Cookbook

1 cup raw pecans
1 cup rolled oats (if you are gluten sensitive then use gluten-free oats)
1 cup medjool dates, pitted
1/4 cup butter
1/2 teaspoon cinnamon (optional)
1/4 teaspoon cardamom

Berry Filling:
1 1/2 cup organic berry juice
2 tablespoons corn starch
2 tablespoons maple syrup
2 cups fresh organic berries, such as raspberries, blueberries, and strawberries

To make the crust, place the pecans and rolled oats in a food processor fitted with the "s" blade. Process until ground, then add the pittled medjool dates, butter and spices and process until well combined. Place into an 8x8 inch square baking dish and firmly press evenly into the bottom of the pan. Place into the refrigerator to chill while you are making the filling. To make the filling, place the berry juice, corn starch and maple syrup into a small saucepan. Place pan over medium heat. Bring mixture to a boil, stirring frequently. Turn heat down and cook until the mixture is thick and clear, stirring frequently. Remove pan from heat and let cool for about 5 minutes. Wash and dry berries and spread evenly over crust, then pour sauce mixture over the top of the berries. Chill for about 20 minutes before serving. Tart will keep covered in refrigerator for up to 3 days. Top with whip cream if you desire. Enjoy!
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July 12, 2011

Cabbage Salad with Cilantro Vinaigrette

Here is a refreshing cabbage salad. This is one of my favorites. It is so easy and packed full of whole and healthy foods. You can serve this salad with most any dish. The best part is storing the leftovers in the refrigerator and enjoy eating it throughout the week as a snack. Or you can add any source of protein to the salad (marinated tofu, baked chicken pieces, ground nuts or garbanzo beans) and it becomes a satisfying lunch! Cabbage is a rich source of powerful phytochemicals. Raw cabbage is also very detoxifying to the body, improving digestion and elimination, while killing harmful bacteria and viruses in the gut.

Complements: The Whole Life Nutrition Cookbook

4 cups chopped Napa or Savoy cabbage
4 green onions, finely sliced
1 large carrot, grated
1/2 cup sunflower seeds (or any chopped up nuts!)

1/4 cup chopped cilantro
4 tablspoons extra virgin olive oil
3 tablespoons brown rice vinegar
1/4 teaspoon sea salt
pinch cayenne pepper

Place cabbage, green onions, grated carrot, and toasted sunflower seeds into large bowl. Place ingredients for dressing into a blender and blend until smooth. Pour dressing over salad and toss well. Again, I store the salad in the fridge and eat from it for many days. Enjoy!
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Sun Dried Berry Fruit Leather

Get loads of seasonal berries while you can! Support your local berry growers and pick them yourself or buy from a farmers market close to you. This recipe is great to do with kids. You have to have a bright sunny summer day and it takes some patients, but it is well worth the wait.

4-5 cups fresh berries (3 cups pureed)
1 tablespoon honey (optional)

Place the fresh berries into a blender with the honey. Blend until the berries are a smooth consistency. You should have 3 cups of fruit puree. If you would like you can press the puree through a cheese cloth to remove the seeds (this will give you a nice smooth fruit leather). I did not do this. I driedthe fruit with the seeds and all. Place a piece of wax paper onto an edged baking sheet (15x12 inch)(or any 15x12 dish with a slight rim around it). Pour the pureed fruit onto the wax paper. It should be about 1/4 inch thick. Place the dish in full sun for 6-8 hours. When it is all dry (the kids checked on it every hour or so) peel the fruit leather off the paper and enjoy!
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