Fresh Fruit Vanilla Tart with Chocolate Brownie Crust

It's the weekend and Memorial Day is this upcoming Monday here in the states. I thought a tasty dessert would be in order. Whether you celebrate this holiday or not, this is a dessert worth getting to know. It's a favorite for any special occasion and really just too luscious not to share. Plus it's better to share so you don't eat it all by yourself. It's a raw dessert (shhhh!) I guarantee your non raw or even non health conscious friends and family will definitely appreciate this fresh fruit tart with a dark chocolatey brownie crust.

It's to live for! 

Plus it's just a beautiful dessert anyway you decorate it.

The Chocolate Brownie Crust

raw, vegan, dairy free, gluten free, soy free

Ingredients:

1 1/4 cup medjool dates, soaked about 20 minutes and pitted- soft not soggy
1 cup almonds
3/4 cup cacao or unsweetened cocoa
1/3 cup cacao nibs
1/2 teaspoon vanilla
pinch of sea salt

Process all the ingredients, except vanilla in a food processor until crumbly, scraping down sides as you go to keep it well mixed. Add the vanilla as it's processing. You want the mixture to stick together and hold when pinched between your fingers. Add a little water if necessary until it does. Be careful not to over process. You don't want chocolate almond butter.

When the crust is ready, lightly coat the bottom of a tart pan with a little coconut oil and press the mixture into the bottom and up the sides.

By now you probably have noticed I love kitchen gadgets, even in my tiny kitchen. Just like in interior design and construction, the right tool makes for a better job and these are no exception.

When it comes to raw desserts, these are a couple of life savers:  A tart/quiche pan with a removable bottom. (just be careful- these edges are razor sharp!) Any shape is good. I even have little ones for individual tarts. Also this little wooden tart tamper for getting the crust pressed just right (believe me this little tool really saves your fingers.)

Set the crust pan into the freezer to firm up while making the creme.

Vanilla Creme Filling

raw, vegan, dairy free, gluten free, soy free

Ingredients:

1 cup cashews, soaked 1-2 hours and drained

2/3 cup coconut oil

1/4 cup agave nectar

2 tablespoons of water

1 tablespoon of vanilla

Blend well until nice and creamy.

Pour into crust and spread around in a nice even layer. Return to freezer until well set.  Maybe an hour or so. When set, lift up the bottom plate carefully from the middle center to free the shell from the mold. There will still be a plate underneath just not around the sides- the beauty of the tart pan makes for easy serving.

Then decorate with fresh berries of your choice. In a pattern or….

… randomly. It looks deliciously inviting either way.

You can decorate right before ready to serve but make sure it has thawed a bit. Or decorate ahead of time. If you do it ahead of time, let it thaw about a half hour or so before serving so berries are not frozen. (the thought of biting into frozen berries just makes my teeth hurt!) Keep in mind that coconut oil turns to liquid at around 75 degrees so it's better served slightly chilled and not left out in the sun.

Keep leftovers, if any, in the freezer.

I hope you try this one. It's pretty easy, always lovely, and better yet always enjoyed.

If in the states, I hope you enjoy your Memorial Day Weekend. If you are elsewhere, why not celebrate anyway and make yourself a delicious tart?

Special Note: 

You may have noticed the tags on the photos saying PurelyNourished.net.
This will be my last post on Getting RAW. I figured a great dessert was in order as a celebration of what has lead me to this point.

I have begun a new blog, Purely Nourished where the focus will include not only raw foods but also more health conscious cooked vegan plant based recipes. I am making the move away from salt, sugar and oils for health reasons and continuing my health journey by eating even cleaner.  A new start deserves a fresh new start with the blog as well. The health journey and growing continues. I have improved my camera skills with the help of a new camera, my computer skills and would like to think I've improved my knowledge of what it takes to regain health as well.  I hope you will follow me there.

Thanks for all your support!

Follow me at Purely Nourished the blog here, on Facebook here, and on Instagram here.

See you on the other side! ;-)

A Citrus Hurricane

Grapefruit Granita- Raw

If you don't follow professional golf and weren't watching the televised tournament last weekend, then you probably missed the little hurricane wind episode we had here in the California desert. The golf tournament formerly known as the Bob Hope Classic, now called the Humana Challenge was in full swing when hurricane force winds over 90 mph swept into town and blew over stands, leader boards, etc on the course and trees everywhere. It was so dangerous, they halted the play and called it a day. President Bill Clinton was here so you might have maybe heard something but probably not. With our mostly sunny climate, we get very little sympathy from the national news around here during the winters.

It was wild how the wind storm came out of nowhere and attacked us for the better part of the afternooon.  But during the winds our citrus trees were pelting out fruit to anyone that might get too close, kind of like the scene in the Wizard of Oz with the apple trees throwing apples at Dorothy and her crew except these trees had no visible arms. The fruit just came a flying!

The next morning it was completely still, the course was miraculously cleaned up and the golf tournament continued and looked like nothing happened but the rest of us where left with the aftermath of massive debris everywhere.

Eucalyptus trees were the biggest casualties, as they are just too bulky for the high winds around here.
This is our neighbor's unit as one of the golf course trees came colliding with their unit across the cart path and fence.

Trees out of the ground, roots and all.  See how "foggy" the sky is? Thats' sand!

The best little surprise out of the whole ordeal were scenes just like this one...

Citrus Fruit Everywhere!

Grapefruit both regular and pink, Tangelos, Meyer Lemons, Regular Lemons

It was all so exciting to get so much fruit but then we realized we only have so much time to eat it all! I'm a little acid sensitive so I can't do too much at once but Rich just loves "eating off the trees" as he calls it. This year they hacked up our beautiful Minneola Tangerine tree, the one I wrote about as giving off the juicy "Tangelo Bombs" last year. There are hardly any branches left to bear fruit. (That really irks me as it was totally unnecessary and we look forward all year to these delicious fruit!) Hopefully next year!

So in honor of all the fruit we have at our... table, I'm going to be exploring some citrus options for the next few posts, hope you don't mind. It's just that time of year.

First Up.... 

Grapefruit Granita- Raw

This is so simple and yet so refreshing. 

2 cups fresh grapefruit juice, strained

1/4 cup filtered water

1/4 cup agave syrup

1/4 cup lemon juice, strained

Blend together agave and water in a blender until well combined 

(room temperature water makes this easier)

Then add in the grapefruit and lemon juices and blend again. 

Pour into a non-reactive pan, I used a 8x8 baking pan.

 And freeze. 

Check every hour and scrape back the frozen top with a fork or back of spoon. 

3 times should be enough. 

It should take about 6 hrs but can be left for 3 days if you like.

Serve in a chilled glass with sprig of mint for garnish 

and eat right away!

Alternatively, you can let freeze solid and when ready

 break into chunks and pulse in food processor to get ice crystal shavings.

Add Some Booze!

For those non raw peeps reading this, 

you can add in a little vodka too- about 2 tbsp

 (this will keep it from freezing solid, among other things.)

Another option to dress this up is place in a chilled glass and 

pour your favorite champagne over for

 a specialty drink style bubbly slushie.

That's it for now!

Hope you had a wonderful weekend and are ready for a great week ahead!

And The Fun Continues...

Raw Vanilla Cashew Creme Parfaits

I have to tell you, I feel like I've discovered something brand new! I've been making cashew creme for a while now and while I thought it was a good substitute for regular creme, I wasn't too excited about it to tell the truth.

Then I stumbled on a blog, TheRawtarian.com and saw her raving about this "fruit dip." I had to try it! I wrote down the recipe and made it while I was playing with the raw Nutella (last post.) 

It seemed all too familiar but...

I was surprised! and R, who was always a little mediocre about the creme, really liked it too! 

So I was all excited to share a new recipe with you, only to find as I compared it to the previous one I've posted about here, that it's pretty much the same with just a subtle difference- vanilla! and a little less sweetener.

It's like a whole different thing and I'm amazed! 

Just a little tweak and it made all the difference!

So in the interest of being complete here is the new version and I'm calling it:

Vanilla Cashew Creme

aka "Fruit Dip"

1 1/2 cups Cashews, soaked 1- 2 hours

1/2 cup Water

3 Tbsp Coconut Oil, in liquid form

2 Tbsp Agave or Honey

1 Vanilla Bean or 1 Tbsp Vanilla Extract

1/4 tsp Celtic Sea Salt

splash of lemon (optional)

Blend until creamy

Chill in Fridge

This really is amazing with fruit!

Vanilla Cashew Creme Paired with RAWtella, Bananas and Raspberries

For the Crepes, I tried a couple different ways to go. I came across a video of Ani Phyo making crepes and she uses flax seeds with either apples or bananas. Some reviewers said that the apple was a little less sweet so since I was pairing mine with raw Nutella and fruit, I thought that might be better.

I found the recipe and was a little bummed that it was vague about how thin to spread it or really what the desired doneness would look or be like. She also said it should make 4 crepes and I spread it really really thin and only got 3 crepes. Plus I let it dry almost twice the time she suggested and it still wasn't completely dry. But my thinking was, if it's completely dry, won't it be more of a chip? How will I fold it without it breaking? So I had to guess when to remove it from the dehydrator and let it go as long as it was dry-ish and still pliable. It wasn't tacky to the touch. She said her recipe with the flax would be less leathery but it still was. Maybe I did something wrong? Not sure but...

Apple Crepes with Bananas and RAWtella and Chocolate drizzle

It looked good! It tasted good!  Very mild in flavor and a little hard to cut through but I get that it won't really be like a crepe and I'm okay with that.

Ani's Apple Crepes

1 cored and diced apple

1/2 cup ground flax seeds

2 Tbsp Agave

1/2 cup water or as needed.

Blend apples, flax,agave and water until smooth.

spread evenly on a lined dehydrator tray.

Dehydrate 4-6 hrs at 104 degrees F or until completely dry. 

You can flip off the liner and dry a couple more hours.

After I tried that, I had to know what the banana crepe from The Rawtarian would be like so I whipped up a batch of that as well. So simple!

Banana Crepes with Vanilla Cashew Creme and Berries with Strawberry Drizzle

Banana Crepes 

4 bananas

 1/4 cup of water 

Blend up in the blender 

Pour onto a lined Dehydrator tray
Tilt tray to spread mix around 

 Dry overnight

 Peel from Teflex and flip
Dry about another hour
But still pliable

and I got me (4) 8"crepes!

Banana Crepe or Fruit Leather

This was very banana-y, very sweet and delicious! It's more like a fruit leather and that's is not bad at all. It is a little stickier and harder to cut than the flax version though. 

(You need a very sharp knife to cut through and your crepes get kind of smooshed so expect that.)

I would almost recommend making large full dehydrator tray square crepes, cut into quarters and then cutting into bite sized strips before rolling creme and/or fruit inside. Or maybe even a burrito style roll up would be good! Just a thought. But very tasty!

Strawberry Sauce

1 cup Strawberries

1/4 cup Agave

Blend until well mixed.

Add more agave to taste

Chocolate Sauce

1/2 cup cacao powder

3/4 cup agave (or maple syrup)

4 tsp melted olive oil

Blend in a small blender.

Will keep fro a week or so.

I hope you enjoy these simple delicious basics!

Jewel Box Salad

Jewel Box Salad

While doing the round up of the Best of 2011's recipes, which are our favorites, I realized I have some how omitted sharing my favorite salad with you all! So of course today, I had to fix that and I really enjoyed doing that for you. (I know, the sacrifices I make for this blog.) ;-)

I call this a Jewel Box Salad because each little ingredients is like a gem of different flavors, each tasty on it's own but pulled all together is just delicious!

This could also be a Fall Salad, and one local restaurant calls this their Summer Salad but the beauty of it really is that all the ingredients are available year round. Right now the red grapes are in season and are especially yummy .

Bragg's Healthy Vinaigrette

I use a light vinaigrette to toss it all together and not overpower the flavors.

Our standby is Bragg's Healthy Vinaigrette, which for convenience I always keep on hand. You can get this from most health food stores or even online sources.

What I especially like about it is that
it's a vinaigrette that doesn't bite back,
if you know what I mean.
Tangy enough but not so much that it chokes you.
Ever had that happen? Not fun!

While apple cider vinegar, at least' Bragg's is still raw, the dressing bottled and all is probably not.

So I have also included their recipe so you can make it yourself too. 

But first...

The Jewel Box Salad

Toss the following into a big bowl and add dressing, 

Toss Again.

Eat!

 or if you have to share, plate in and then eat!

Tender Greens

like Butter Lettuce and Radicchio 

or Baby Romaine

Apples, diced

(figure half and apple per person)

Grapes

halved, if big

Raisins or Dried Cranberries

Walnuts

Ingredient amounts are completely up to you but don't be stingy. 

You don't want to have to hunt for the gems.

printer friendly

Bragg's Vinaigrette

from the back of the Bragg's ACV bottle

1/2 cup Apple Cider Vinegar ( ACV) 

(make sure it is organic and has the "mother"- other ACV may taste different)

1/3 cup Oil

1 tsp Bragg's Liquid Aminos 

(soy sauce or tamari may work)

1-2 tsp Honey

 1-2 cloves minced garlic

1 pinch all purpose seasoning, 

like Bragg's Sprinkles, Spike 

or Salt and Pepper to taste

Shake!

makes about 4 servings

printer friendly

How about you? 

Any favorite Jewel Box Salad combos you feel like sharing?

GettingRAW's 2011 Top 15 Favorites

Since January is always a good time for reflection, I decided it would be a good time to go back and take a look at some of our favorites from the past years. Yes I said years with an "s" because I have some favorites that were posted at the end of 2010 that I can't bear to leave out. 

They say that people eat on average the same 10-15  things on a regular basis. So find your 15 and you are set! These are items that are on our regular rotation.

Fruits and Desserts are going to come up separately because they really can't compete fairly. 

They are in no particular order because that would be way too hard!

So without further adieu...

No. 1

Mangolicious- Green Smoothie!

Oops, did I say I would put fruits separately? I will... with this exception.

I could drink this everyday and often do. It's usually my morning start. I love the flavor combo here!

No. 2

Thai Crunch Salad

This salad is a Double Whammy because you can also forgo the shredded cabbage and make lettuce wraps from these ingredients. For this picture I added edamame as well.  So good!

No. 3

Sweet Corn and Celery Soup

I LOVE corn! and when it's raw it stays a veggie and does not become a starch. Great news!

No. 4

O.S.T.A.- Onion Bread, Sprouts, Tomato & Avocado

Huge favorite around here! Lunch, snack, paired with a bowl of soup, whatever! Always good!

No. 5

Classic Andalusian Gazpacho

So fresh and delicious, a summer time fave!

No. 6

Jicama Salad

Tasty crunchy mix of veggies in a light creamy dressing. Kinda like potato salad but much better!

No. 7

Tacos!

This is so tasty you will never remember why you ate meat or tortillas in your tacos.

No. 8

Chia Cereal

This is Rich's favorite breakfast. Eats it everyday. It's like a pudding but packed with energy. 

I make it the night before and in the morning he grates either apple or pear on top 

or in season- adds sliced peaches!

No. 9

Apple Butternut Squash Soup

A Fall and Winter treat, even without the spider web.

No. 10

Simple Fresh Corn and Tomato Salad

This is always a winner and even with it's simplicity it blows people away with how good it is!

No. 11

Cocao-Nana-Tini


Don't let the size of this glass fool you. I can drink a 16 oz drink of this at once and it really keeps me going. The combo of cacao and bananas make this a great meal for energy that tastes soooo good!
I haven't tried it yet but I think this would make an AWESOME ice cream!!


No. 12

Thai Carrot Soup

This may be my all time favorite soup- evva!

No. 13

Fiesta Chopped Salad With Lime and Honey Dressing

This is so good and while I did sneak some black beans in here, you can easily omit to stay higher raw. This is great for a gathering but whether you serve 20 or 2 it won't last long!

No. 14

Red Pepper Bisque Soup

Always a favorite and so much flavor. Hard to believe I never used to like bell peppers!

No. 15

Fresh Muesli with Pecan Maple Cream

Another breakfast favorite for those colder mornings when you feel like something heartier.

Surprise. Surprise!

 I just realized I left a few favorites out. 

Well good thing we are starting a new year, huh?

I'm excited to get back at it and share some more great food with you all!

Happy New Year Everyone! I hope it's your Best Year Ever!

XXOO

 Jodi

Simple Fresh Corn and Tomato Salad

Raw Corn And Tomato Salad

This is hands down one of my favorite summer time salads!
It's so easy and sure you can add other things into it but there is something about this simple mix of flavors that makes it absolutely delicious!


Got a picnic or BBQ coming up this 4th of July Weekend? Bring this and I guarantee everyone will love it and the best part is that no cooking is required.

baby tomatoes, corn, basil, olive oil, balsamic vinegar, salt and pepper
Special Note: This picture is not of the full recipe.

Corn and Tomato Salad Recipe


4 ears fresh corn husked and removed from the cob or one bag of frozen organic corn, thawed
1 pint baby tomatoes, cut in half
3 Tbsp fresh chopped basil leaves
2 Tbsp balsamic vinegar
2 Tbsp Extra Virgin Olive Oil
1/4 tsp seas salt
1/4 tsp freshly ground pepper

Mix tomato halves with corn kernels in a bowl. Add the basil and remaining ingredients, mix gently until well combined and let sit to marinate for a few minutes at room temperature.

Enjoy!

Don't let the idea of raw corn stop you here.
Raw corn, especially fresh off the cob is not only safe to eat, it's delicious!

And as a bonus for those of you avoiding corn because it's as a starch, when it's raw, corn digests as a vegetable.

So forget everything you learned during your low carb days- fresh corn is back, it's a vegetable and you can enjoy it guilt free again!



For those of you still hesitant or wanting something a little simpler than shucking corn cobs, frozen corn can be used- organic please! While technically frozen corn has been blanched it is still okay for your raw food diet and I've heard it told that many raw food chefs and educators use it when fresh corn is not available.

Still nothing beats fresh local organic corn right off the cob so go find your local farmer's market!

I hope you try this and please let me know what you think if you do.

Happy celebrating everyone!