Vegan Fruit Tarts (Gluten Free & Raw)

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VEGAN FRUIT TARTS

(Makes 3 - 4 Tarts)



This is one of my absolute favorite recipes!!!  It's so easy and versatile, yet makes a beautiful presentation for guests.  What I really love is that kids have a blast making these.  You can use any kind of fruit you want for the topping, so let everyone choose.  I like something that's a little tart to contrast with the sweet banana and chia filling.  Just use the same measurements, or make more and use the leftovers for lunch boxes or to snack on during the day. Allow them to choose their "sprinkles", either chia seeds, hemp seeds, or chopped nuts.  Or let them use all of them, why not?  It's all healthy raw foods, and so good for them!  Have fun, and let me know what you put together.  This is the basic recipe, adapt and make it your own.  Enjoy. xoxoxo

Crust Ingredients:

  • 1/2 cup dates
  • 1/4 cup raisins
  • 1/4 cup dried figs
  • 1/2 cup nuts (almonds or pecans - for more flavorful nuts, toast in a 350 degree oven approximately 5 minutes, or until fragrant)  Be mindful not to over cook!  If you want a totally raw recipe, do not toast the nuts.
  • 1/2 tsp Ceylon cinnamon
  • 1/8 - 1/4 tsp Pink Himalayan Sea Salt
(The crust mixture freezes well).

FOR THE FILLING:

  • 1-2 mashed bananas
  • 2 tablespoons chia seeds 

FOR THE TOPPING:

  • 3/4 cup chopped strawberries
  • 3/4 cup chopped kiwi
  • 3/4 cup chopped madarin oranges
  • chia seeds, hemp seeds, chopped nuts for "sprinkles"

How to prepare the tarts

TO MAKE THE CRUST:

  1. Put all the ingredients in your food processor and pulse until everything is in small pieces that stick together and pulls away from the sides of the processor.  Press into your tart dishes.

TO MAKE THE FILLING:

  1. Mash the chia seeds into the bananas with a fork.

    TO ASSEMBLE:

  1. Spread the banana chia mix into the crusts and then top with your fruit.


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Spring Rolls With Peanut Lime Dipping Sauce

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Vegetable Spring Rolls

For the filling:
  • Spring Roll Wrappers  (8-10) - picture below
  • 1/2 English cucumber
  • 2 medium peeled carrots
  • 1 - 1 1/2 cup purple cabbage
  • 3-4 lettuce leaves
  • 1 larger avocado, peeled and cut into strips
  • Herbamare or Pink Himalayan sea salt, to season (optional)

Peanut Sauce With Lime:
  • 1/4 cup natural roasted peanut butter
  • 1-2 garlic cloves
  • 2 tbsp sesame oil
  • 1/2-1 tbsp peeled & chopped fresh ginger
  • 3 tbsp fresh lime juice
  • 2 tbsp low sodium tamari (low sodium soy sauce will work as well)
  • 1 - 2 tsp raw local honey
  • 1-3 tsp water, for thinning as needed

1. For the filling: Slice the vegetables into long thin strips (julienne). 
2. For the sauce: In a small food processor, process the sauce ingredients until smooth. Adjust the taste to your liking. You may prefer more or less honey, the tamari, oil, or the lime juice. You can also mince everything by hand and use a small whisk.
3. Organize your roll making station and gather all of your ingredients in one area. Place a dish/tea towel on the counter and fill a large bowl with hot water. Dip a rice paper wrapper into the water, handling it gently until it gets soft. Usually about 10 seconds, or until soft, and remove from water carefully. Place it onto the towel and unfold any corners that may have rolled up.
4. Add the filling ingredients in the center of the wrapper. Start with the lettuce. (If you overfill the wrappers they may tear). Sprinkle with Herbamare or Pink Himalayan sea salt. (optional)
5. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place the roll on a plate and cover with a damp paper towel. Repeat until you are out of goodies.

6. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables you can use them for dipping in the sauce. The sauce will keep for at least a week in a sealed container in the fridge. (I use a small mason jar). The rolls will keep for 1-2 days in the fridge. I find it's best to store in a plastic bag with a very lightly damp paper towel over them or in the bag.
P.S. Instead of the rice paper, you can also wrap in lettuce.
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My favorite Happy Healthy Living tips!

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1. Drink pure, yummy, purified water. A lot of it. It's life.
2. Eliminate processed foods. Learn to love everything about REAL food. The food that was perfectly designed and created to nourish us - and that we were perfectly designed and created to THRIVE on.
3. Move. Walk, run, bike, jump, skip, climb trees, lift weights. Make time to move.
4. Go OUTside and dial it IN. Soak up nature. Talk to God. Get your bare feet in the grass, sand, or dirt. Step away from electronics and get GROUNDED.


5. Laugh. Laugh as much, and as often as you can. Just LAUGH.


6. Be relational. Pour into the relationships that feed your soul. Lean on people and allow them to lean on you. We were designed for this.
7. Let go of perfection. Give yourself the love and grace you so freely give to others.

LOVE YOURSELF - EMBRACE A HEALTHY LIFESTYLE!



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