This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.
Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.
I’ve eaten flax before and thought it tasted like the sawdust that covers the floor at the circus. But as it is a superfood, I’m determined to unearth all of its amazing health-giving properties and attempt to talk my palate into trying it again. Because, filled as it is with unique nutritious qualities, flaxseed certainly deserves its superstar status.
Flaxseeds are full of lignans — “up to 800 times the amount as in any tested plant food” — which is a promising cancer fighting agent (especially breast and colon cancer). Flax consumption can help reduce total cholesterol, including the bad kind and triglycerides. Which makes it good news for the heart as well. As flax is loaded with omega-3 fatty acids, it can help diabetics reduce their blood sugar levels and ease the painful inflammation associated with arthritis.
Hot-tempered, foul-mouthed British chef Gordon Ramsay isn’t one to keep his opinions to himself especially when it comes to his beloved food. Although immensely entertaining, sadly, some of the comments to his aspiring chefs on reality TV show, Hell’s Kitchen, are a little too colorful to print. Now this bastion of British cooking turns his attention to his colleagues. (Hide behind your saucepans, lads.)
In an interview with the BBC last week, Ramsay lamented: “Chefs should be fined if they haven’t got ingredients in season on their menu. I don’t want to see asparagus on in the middle of December. I don’t want to see strawberries from Kenya in the middle of March. I want to see it home-grown.” The TV chef believes banning out-of-season produce would cut back on carbon emissions from food imports and improve levels of cooking domestically. “There should be stringent laws, licensing laws, to make sure produce is only used in season and season only,” he says.
Eating a raw food diet is still considered alternative. On the fringe. People don’t understand it. What is so hard to understand? Food that naturally grows from the earth, fed by sunlight. No one disputes that fresh fruits and vegetables are full of good things, and that generally, people should be eating more of them. Everyone seems to know now that nuts are good, full of “good” fats. Flax, sesame, hemp and more… most would recognize that these are also good foods. Yet, if I went on a road trip across the U.S., I know that there would be long stretches of driving where I would be hard pressed to find places where I could conveniently find and purchase natural and clean food. I would likely encounter a lot of people who would find my eating preferences unusual and odd. But I wonder, if I eat a raw food diet, does that mean that so many others out there are on a processed food diet? Are there enthusiastic processed foodists? For these people, is there an inspiring magazine called “Get Processed”? Continue Reading / Additional Photos / Videos
Pomegranate season has begun. I’m seeing them everywhere at the farmer’s markets. Pomegranates are usually in season from October through January. Native to Persia and cultivated in the Mediterranean for thousands of years, pomegranates are becoming the newest trendy fruit in the US — grown mostly in Southern California to be sold as pomegranate juice to health conscious consumers. Pomegranate juice isn’t the only way to incorporate the high anti-oxidants and other health benefits of the fruit into your diet. While they are in season as fresh whole fruits, try some of these delicious recipes that include the tangy sweet and sour pomegranate to zest up your meal. You can also juice them fresh, or be creative and add them as a garnish to salads, drinks, deserts, dips and guacamole’s etc. Continue Reading / Additional Photos / Videos
Spicy Peanut Coconut Noodles with ginger and lime (raw)
Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.
"One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles."
True story: I got a call last week from the Food Network of all places. There is/was a contest going on called the Ultimate Recipe Contest- basically looking for the best recipe in six different categories (chicken, pasta, comfort foods, burgers, cookies and cakes). The casting director had come across my personal website www.somelikeitraw.net and thought that I would be able to come up with some pretty unique recipes for the contest and wanted me to enter some.
I have to admit I was a little flattered and a wee bit surprised. Yet another sign that raw food has hit the mainstream!! Anyways, I’ve entered my manicotti recipe for the ‘Pasta’ category and came up with a new chocolate cake recipe for the ‘Cake’ category which I am sharing with you today.
A lot of people ask where I get my ideas from. It does vary, but many times it’s just looking at a cooked recipe and trying to convert it to raw. This time I happened to have an old Gourmet magazine lying around with a fabulous photo of a chocolate-glazed hazelnut mousse cake on the cover. The light bulbs went off and I set to work on creating it ‘raw-style’. Hope you like it and wish me luck with the contest!