 I just created this divine semi-raw summer dessert because I had an overabundance of fresh picked blueberries from a friend's farm.
And, also I was craving a pie but didn't want the white flour and feeling of empty nourishment associated with traditional pies. Instead I wanted one that was nutrient dense and filling, and frankly one that I wouldn't feel guilty for eating at breakfast. (wink wink!) This tart has a rich, raw hazelnut pecan crust and is completed with a gooey lemon blueberry filling. It is flavorful, hearty, full of nutrients and d*mn delicious...to the point where I exclaimed how good it was after every single bite. Seriously. So go pick the last of the blueberries this season, gather your ingredients, and create this beautiful vibrant dessert now! LEMON BLUEBERRY HAZELNUT TART - makes one 9" tart CRUST 1 cup toasted hazelnuts 3/4 cup raw pecans 1/2 cup dates 1.5 Tbsp hemp hearts (probably ok without if you don't have) 1/2 tsp coconut oil 1/2 tsp maple syrup 1/8 tsp sea salt Place nuts in a food processor fitted with an S-blade and grind to a powder. Add dates and blend until they are broken down. Add the rest and blend until a dough forms. Dump the dough into a tart pan with a removable bottom and push dough evenly around. The dough will come slightly up the sides, but not all the way. Make sure it is packed down evenly. Place in the fridge while making the filling. FILLING 3 cups fresh blueberries, divided by 1.5 cups 1/3 cup organic white sugar 1 Tbsp tapioca starch or arrowroot powder 1 tsp coconut oil zest of one lemon 1 tsp lemon juice In a small saucepan over low heat add 1.5 cups of berries and cook about 5-10 minutes until they are broken down. Use a potato masher to squish them and assist in breaking them down into a liquid. Remove from heat and add the rest of the ingredients and stir. Place back onto low heat and stir about 5-10 minutes or until the mixture starts to thicken. It will also thicken more in the fridge after assembly. Remove from heat and let cool about 5 minutes then pour it evenly into your tart crust. Place back in the fridge and let sit for about an hour to thicken. When you cut in the pie the whole thing should hold its shape. If not, who cares, it will still be delish! Finished pie should last about 5 days in the fridge if not devoured sooner. Love & blueberries to you!
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 Patty pan summer squash and couscous salad. What do you do with all that beautiful and abundant patty pan squash that is filling up your garden? Create a delicious and refreshing end of summer salad to bring to the Labor Day weekend party!
This salad is delicious warm or can be served at room temperature. Serve as is or over a bed of fresh garden greens and enjoy the fruits of your labor! Serves 4 1 cup Israeli couscous (try farro or for gluten free use quinoa or wild rice) 3 cups water olive oil 4 cups sliced patty pan squash 1/2 cup diced green onions 1 cup chopped grape tomatoes 1/4 cup chopped fresh parsley 1/2 cup toasted sliced or slivered almonds 1 teaspoon dried oregano 1/4 -1/2 teaspoon sea salt 1/4 teaspoon black pepper pinch of red pepper flakes 1 teaspoon balsamic vinegar In medium saucepan on medium heat, add about 1 Tablespoon olive oil then pour in couscous. Stir couscous until coated with oil. Cook until they are lightly toasted. Pour in water, bring to a gentle boil and cook until water is absorbed and couscous is tender. In medium saute pan on medium heat, add about 1 Tablespoon olive oil and the patty pan squash. Stir the squash to coat with oil. Add the green onions and spices and saute about 3 minutes. Add the tomatoes and parsley and saute another couple of minutes. When squash is lightly toasted and softer but not mushy, add almonds in. Turn off heat in pan and add cooked couscous or other grain. Drizzle on balsamic vinegar and add any additional spices to taste.  One word to describe my breakfast today, YUMMY! Have you ever thought of eating chocolate covered strawberries for breakfast? Well I do, quite often, but just didn’t know how to justify it on days other than Valentine’s. Today, it is officially justifiable!
I created a smoothie which in just one small serving has 6 grams fiber, 7 grams protein, and an abundance of antioxidants, vitamin C & E, calcium, iron, and other minerals. Hallelujah, Hallelujah, Hal-leeee-lu-jah! OK, I know I am bit overexcited about this one, but at first sip it literally tasted like I just pureed a chocolate covered strawberry. So for something to be this healthy and taste so divine is definitely exciting. Chocolate Covered Strawberry Smoothie – makes one small serving 1 cup frozen strawberries (grab fresh strawberries from the farmers market & freeze) 1/4 cup slivered almonds 1 heaping teaspoon pure cocoa powder (use raw cacao if your a purist) 1/2 cup water 1 tablespoon agave nectar (or to taste) Blend all ingredients in a blender until smooth. Pour in cup. Drink and smile.  Here is a recipe I created that will make your morning more glorious…If you want to sub spelt flour for the all purpose flour, go for it! Or maybe sub coconut oil or applesauce for the vegetable oil. You could also experiment with lessening the white sugar and subbing with a bit of maple syrup or honey. As usual, I encourage you to play with your food, be creative and have fun!
And of course make every morning, glorious! Stacey’s Morning Glory Muffins 2/3 cup raisins 2 cups organic all purpose flour 1 1/2 cups organic sugar 1/2 cup organic whole wheat flour 2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1 1/2 teaspoons baking soda 1/2 teaspoon sea salt 1 cup chopped walnuts 1/3 cup raw sunflower seeds 1 granny smith apple, peeled, cored and diced 3 Tablespoons water & 1 Tablespoon flaxmeal (or add one more egg) 2 organic eggs (or flax eggs: 2 Tbsp flaxmeal, 6 Tbsp water, let sit till thick) 3/4 cup vegetable oil 2 teaspoons vanilla extract 1 – 15oz can of crushed pineapple, drained. Reserve 1/4 cup of the juice
 A good sauce will dress up any meal and make it even more delicious, so it pays to have a few easy to make favorites in your culinary toolbox. You can pour sauces / dressings on roasted veggies, raw veggies, falafel patties, bean burgers, baked tofu, pan seared tempeh, salads, macrobowls or use them for dipping anything and everything into! Check out my 3 favorites below. All should last about 5 days in the fridge. Creamy Tahini Dressing - makes about 3/4 cup 1/4 cup tahini 1/3 cup water 1.5 Tbsp lemon juice 1 Tbsp fresh parsley 1.5 tsp EVOO 1 tsp sunbutter (optional but it makes the dressing pop) 1/4 tsp sea salt Place all in a mini food processor and blend until smooth and creamy. Adjust seasonings to taste. Green Goddess Dressing - makes about 3/4 cup 1 ripe avocado (or tahini or blend of two) 1/2 cup parsley 1/4 cup green onion 1/4 cup water 1/2 teaspoon salt 1 clove garlic 2.5 Tbsp apple cider vinegar 2 Tbsp EVOO 1/2 tablespoon lemon juice In food processor blend avocados, herbs, water, salt, and garlic. Slowly add in vinegar, EVOO and lemon juice, and blend until smooth and creamy. Adjust seasonings to taste. Lemon Oregano Vinaigrette - makes about 3/4 cup 1/2 cup EVOO 1/4 cup lemon juice 4 tsp dried oregano 1.5 tsp sea salt 1/2 tsp black pepper Whisk together until thoroughly blended. Store in fridge, but take out about 15 minutes before serving so the olive oil can come back to room temp. |
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