Archive for May, 2013

May 9, 2013

Raw Vegan Gluten Free Orange Blackberry Fig Tart

I am so impressed with how easy and delicious raw vegan desserts are, as well as being healthy and nutritious. This orange blackberry fig tart reminds me of fig newtons a bit. If you like fresh figs and fruit this one is for you!

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I like this tart because it was really fast and easy and if “you are what you eat” I will choose this kind of tart any day.

Raw Vegan Gluten Free Orange Blackberry Fig Tart Recipe

Fruit Topping:

1 cup of figs halved and scoop out the flesh

1 cup of blackberries

1 Tablespoon of agave nectar maple syrup or sweetener of your choice

1/2 teaspoon of organic orange peel zest, or 1 drop of orange essence or organic essential oil.

1/2 vanilla bean split and inside scraped out or 1/2 teaspoon of real vanilla extract

I brought vanilla beans back from Mexico which is the only place the orchid bee lives to  pollinate the vanilla orchid flowers. All other vanilla plants in the rest of the world are hand pollinated.

Mix all ingredients together and let marinate while you prepare the crust.

Crust:

1 cup of almond meal ( I used raw skinned almonds that I had soaked to make almond milk and then made ground almond meal with it) soaked almonds are better to use for making almond meal

4 pitted cut up dates

1 Tablespoon agave nectar maple syrup or sweetener of your choice

1 teaspoon coconut oil

1/2 teaspoon cinnamon

pinch of pink Himalaya salt

Blend ingredients together until it starts to stick together. Add more agave nectar or coconut oil if it needs to stick together more.

Grease the pans you are going to use for the tarts with coconut oil. Use a coconut oiled spoon or wet hands to press crust into an 8 or 9 inch tart pan or use mini spring form cheesecake pans or mini ramekins for each serving.

Spread filling over pressed crust. You can grate more orange zest over the top if desired.

Eat it right away or refrigerate it until ready. Enjoy dare I say healthy desserts!

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May 6, 2013

Edible Flowers

There are many edible flowers that are delicious and nutritious. Flowers have flavonoids which is a powerful antioxidant group that is responsible for the colour of the plants. Antioxidants also help protect the plant against stressors and protects our cells as well when we eat them.

Violas have a mild sweet fresh flavour and flowers are always best used fresh. Put in tea or toss raw in salads and add as a garnish to brighten any dish.

Viola

Viola

Learn more about Violas or Violets here >>> http://earthelixir.ca/2012/04/19/sweet-violets/

Besides stuffing squash and zucchini flowers with soft nut cheeses use other flowers like Nasturtiums and stuff them with herbal soft nut cheeses or thick dips. Nasturtiums are also a great addition to salads and the flower buds are pickled like capers, they have a real spicy flavour.

There are also many other flowers to use as a garnish or add to a salad. Flowers are better eaten raw because they are too delicate to cook and will lose nutrition and flavour.

There are also edible herb flowers that make an attractive garnish like chive flowers which look great floated in soups or added to salads. Add Mint flowers like bee balm, peppermint, spearmint, oregano, thyme, hyssop, rosemary to drinks and salads and they also make attractive and pleasant smelling garnish. Get creative with combinations.

Pansies look like Violas but don’t have much flavour like Violas do. They do make beautiful decorations for cakes, desserts and salads though.

Carnations have a sweet clove like flavour that makes it a nice addition to chai tea or desserts.Dianthus   Sunflower petals have a nutty flavour that make a nice colourful cheery addition to salads. image

Marigold/Calendula have a mild citrus fresh flavour and have brilliant orange yellow petals that remind me of saffron and are used in the same way. Use in desserts, salads, drinks and sprinkle on rice after cooking. There are so many varieties with varying flavours. I like these petite French citrus one I grow,  it packs flavour taste.

Calendula

Calendula

Learn more about Calendula here >>> http://earthelixir.ca/herbs/calendula/

Lavender is used a lot in dessert recipes and the flavour is still strong even after baking with it.

trees 031Learn more about Lavender here >>> http://earthelixir.ca/2012/07/12/lavender/

Dandelion flowers are best known for use in making dandelion wine. Pickle the buds like capers. Young flowers are used in salads but old ones might need to be steamed for a minute or two.

dandelion wineLearn more about Dandelions here >>> http://earthelixir.ca/herbs/dandelion/

Wild roses are beautiful in drinks, salads or desserts.

backyard bliss 048 - CopyLearn more about roses here >>> http://earthelixir.ca/2012/06/04/roses-for-you/

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