Mmm, those beautiful bright red tart cranberries make such a wonderful addition to so many dishes. I love to put dried cranberries into my homemade granola which always gets rave reviews. Dried cranberries are also delicious in quickbreads, muffins and trail mix; and add color, texture, and nutrients. Fresh or frozen cranberries are traditionally used for cranberry sauce during the holidays or in jellies. And of course there is the luscious taste of cranberry juice that is ever so popular for breakfast, or mixed with club soda as a sparkling refreshing summer afternoon drink.
So aside from the festive color, tart flavor and interesting texture that they add to dishes, what do they do for your body? Well cranberry juice is commonly known to be beneficial in preventing problems of the urinary tract. It may be helpful to drink cranberry juice that is low in sugar to reduce symptoms and relieve mild urinary bladder infections. Cranberries are nutritious and contain valuable phytonutrients, but their main purpose (aside from culinary enjoyment) is in the prevention of urinary tract infections.
Yummy and Easy Homemade Granola Recipe
**You can alter the quantities & types of nuts/fruits/spices to create all sorts of neat flavors.**
6 cups rolled oats (not quick!)
1 cup sliced almonds
1 cup chopped pecans
1/4 cup ground flax seed (or sub wheat germ)
1/2 cup brown sugar
Cinnamon and nutmeg to taste
Pinch of salt
1/2 cup high quality vegetable oil
1/4 cup honey
1 teaspoon vanilla extract
1 cup dried cranberries
1 cup raisins
Mix all dry ingredients except dried fruit in a large bowl. In a small saucepan heat oil and honey until they are blended. Add vanilla extract and then stir liquid mix into dry ingredients. Mix well and dump evenly onto a sheet pan. Bake about 25 - 30 minutes at 325 degrees (checking and stirring every 10 minutes to prevent the sides from overly browning). Meanwhile place dried fruit in a large bowl. When the granola comes hot out of the oven dump it in to the bowl on top of the fruits. Let cool before mixing. When cooled down stir thoroughly. Store in a tupperware container and enjoy.
Tuesday, January 22, 2013
Wheat Germ - What Is It?
"What exactly is wheat germ?" a friend of mine recently asked, and I so profoundly replied "Uh, the germ of wheat." Well it IS the germ of a wheat kernel but what exactly does that mean? A wheat kernel is composed of many different parts such as the endosperm, the bran and the germ. The germ of the wheat is actually the embryo, or the future life, of the kernel and is rich in nutrients and flavor. Because the germ contains a lot of oil it has the potential to go rancid. This can interfere with shelf life of wheat and is one of the reasons that wheat is subject to refining and processing. We remove the most valuable properties of the wheat kernel, the bran and the germ, to make wheat easier to cook and chew, more attractive, and to last longer. Interesting huh.
Wheat germ is an excellent source of vitamin E (wheat germ oil being one of the best), B vitamins (Niacin B3, Thiamin B1, Pyridoxine B6, Choline, Folic Acid, Inositol, and Paba), and several important minerals (selenium, manganese, zinc, magnesium, phosphorus, potassium, chromium, copper, iron and molybdenum). It is also a great way to get fiber, protein, and essential fatty acids. According to Chinese medicine wheat germ has a healing and sustaining effect on the nerves, can help treat occasional mild depression, and nurtures the yin. Sounds good to me!
Wheat germ has a breadcrumb like texture and a rich nutty flavor. To incorporate more of this amazing source of nutrition into your life you can add it to all sorts of baked goods (sub for 1/2 cup of flour) or sprinkle it in smoothies, cereal, oatmeal, yogurt, fresh fruit salads, veggie salads, ice cream, or granola recipes (see past blog for granola recipe and sub for the ground flax seed). You can also substitute wheat germ for bread crumbs and sprinkle it on casseroles or homemade mac n cheese. Or make your PB & J sandwich more nutritious by sprinkling on some wheat germ for added flavor and texture. Have fun and experiment with this super grain and even make a savory pie crust with wheat germ and butter, and fill with veggies and cheese. Gourmet nutrition!
A note on storage, (like most grains, seeds and nuts) purchase fresh in smaller quantities from bulk bins or in vacuum sealed bags. Store wheat germ in an airtight container in the fridge for up to 3 months or in the freezer for up 6 months. You can toast the wheat germ to bring out more of its nutty flavor. And please remember that wheat, although very nutritious, is one of the most common allergies and also contains oxalates that people with a history of kidney stones should avoid. So just be aware how your body reacts to it, as everyone is different.
Now it is time for one of my famous recipes. This is a crumb cake that I make which always gets rave reviews. Remember you can tweak this recipe if you want by changing the fruit or omitting it altogether and/or adjust the spices to your taste. Cooking and baking is about having fun, being creative, and letting your spirit smile.
Strawberry Nutmeg Crumb Cake - serves 8-10
**make sure ingredients are at room temperature before beginning to bake**
2 cups all-purpose flour
1/2 cup wheat germ
1 cup firmly packed brown sugar
3/4 cup granulated white sugar
3/4 Tablespoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup high quality vegetable oil
2 teaspoons baking powder
1 cup sour cream
2 eggs, lightly beaten
about 1 cup sliced fresh strawberries (this amount may vary slightly)
1 cup chopped nuts
1 tablespoon white sugar mixed with 1 teaspoon ground cinnamon for topping cake
Grease a 9" round springform pan and set aside. Position oven racks in the center of the oven and preheat oven to 350 degrees.
Place flour, wheat germ, brown sugar, white sugar, nutmeg, salt, and ginger together in a large bowl and whisk well. Make a well in the middle of the dry ingredients and pour in the oil. Stir until the mixture looks like a streusel and then remove 3/4 cup of this mix to set aside for later use.
Stir the baking powder into the large bowl of the mixture. Add the sour cream and eggs and beat with an electric beater until smooth (do not over beat). Scrape the batter into the prepared pan and smooth the surface with a spatula. Evenly place the sliced strawberries on top lightly pushing them down into the batter just so they seem to "stick" but not so much that they are covered with batter. Next take the "streusel" mixture that you set aside and evenly distribute over the top. Top it off with the chopped nuts and the cinnamon/sugar sprinkle.
Bake until the cake springs back when lightly touched in the center with your fingertips and a skewer inserted comes out clean. This should be about 50-60 minutes, but ovens vary so watch closely so that you do not over bake it. If the top starts browning you can cover the cake loosely with aluminum foil.
Let cool at least 20 minutes and then enjoy!
Wheat germ is an excellent source of vitamin E (wheat germ oil being one of the best), B vitamins (Niacin B3, Thiamin B1, Pyridoxine B6, Choline, Folic Acid, Inositol, and Paba), and several important minerals (selenium, manganese, zinc, magnesium, phosphorus, potassium, chromium, copper, iron and molybdenum). It is also a great way to get fiber, protein, and essential fatty acids. According to Chinese medicine wheat germ has a healing and sustaining effect on the nerves, can help treat occasional mild depression, and nurtures the yin. Sounds good to me!
Wheat germ has a breadcrumb like texture and a rich nutty flavor. To incorporate more of this amazing source of nutrition into your life you can add it to all sorts of baked goods (sub for 1/2 cup of flour) or sprinkle it in smoothies, cereal, oatmeal, yogurt, fresh fruit salads, veggie salads, ice cream, or granola recipes (see past blog for granola recipe and sub for the ground flax seed). You can also substitute wheat germ for bread crumbs and sprinkle it on casseroles or homemade mac n cheese. Or make your PB & J sandwich more nutritious by sprinkling on some wheat germ for added flavor and texture. Have fun and experiment with this super grain and even make a savory pie crust with wheat germ and butter, and fill with veggies and cheese. Gourmet nutrition!
A note on storage, (like most grains, seeds and nuts) purchase fresh in smaller quantities from bulk bins or in vacuum sealed bags. Store wheat germ in an airtight container in the fridge for up to 3 months or in the freezer for up 6 months. You can toast the wheat germ to bring out more of its nutty flavor. And please remember that wheat, although very nutritious, is one of the most common allergies and also contains oxalates that people with a history of kidney stones should avoid. So just be aware how your body reacts to it, as everyone is different.
Now it is time for one of my famous recipes. This is a crumb cake that I make which always gets rave reviews. Remember you can tweak this recipe if you want by changing the fruit or omitting it altogether and/or adjust the spices to your taste. Cooking and baking is about having fun, being creative, and letting your spirit smile.
Strawberry Nutmeg Crumb Cake - serves 8-10
**make sure ingredients are at room temperature before beginning to bake**
2 cups all-purpose flour
1/2 cup wheat germ
1 cup firmly packed brown sugar
3/4 cup granulated white sugar
3/4 Tablespoon ground nutmeg
1 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup high quality vegetable oil
2 teaspoons baking powder
1 cup sour cream
2 eggs, lightly beaten
about 1 cup sliced fresh strawberries (this amount may vary slightly)
1 cup chopped nuts
1 tablespoon white sugar mixed with 1 teaspoon ground cinnamon for topping cake
Grease a 9" round springform pan and set aside. Position oven racks in the center of the oven and preheat oven to 350 degrees.
Place flour, wheat germ, brown sugar, white sugar, nutmeg, salt, and ginger together in a large bowl and whisk well. Make a well in the middle of the dry ingredients and pour in the oil. Stir until the mixture looks like a streusel and then remove 3/4 cup of this mix to set aside for later use.
Stir the baking powder into the large bowl of the mixture. Add the sour cream and eggs and beat with an electric beater until smooth (do not over beat). Scrape the batter into the prepared pan and smooth the surface with a spatula. Evenly place the sliced strawberries on top lightly pushing them down into the batter just so they seem to "stick" but not so much that they are covered with batter. Next take the "streusel" mixture that you set aside and evenly distribute over the top. Top it off with the chopped nuts and the cinnamon/sugar sprinkle.
Bake until the cake springs back when lightly touched in the center with your fingertips and a skewer inserted comes out clean. This should be about 50-60 minutes, but ovens vary so watch closely so that you do not over bake it. If the top starts browning you can cover the cake loosely with aluminum foil.
Let cool at least 20 minutes and then enjoy!
Thursday, May 26, 2011
Heaven Found at Juliette et Chocolat.
About a 10 minute walk from my studio apartment in Montreal was a little piece of heaven...a restaurant devoted to chocolate. On the corner of the hip streets of St. Laurent and Prince Arthur lies Juliette et Chocolat. A large airy space filled with sunshine, happy people and lots of chocolate. As soon as you walk in the chocolate greets and beckons you to come hither. A glass case filled with myriad flavors of petite chocolate squares pleases the eye and fills one with temptation while waiting for a table. Once seated, a server outfitted with a dark chocolate colored ensemble and bright red puffy chef's hat hands you the chocolate lovers bible (a.k.a menu). The challenge began as I pondered which delectable to indulge in. Do I want chocolate to drink or to eat, or do I want to try a savory crepe? Since I was eager to find a really good hot chocolate to drink I decided on that. With choices such as traditional hot chocolate, grandma's style hot chocolate, classic hot chocolate, dark vintages, milk vintages, and even alcoholic chocolate drinks, I got lost in a euphoric daze. The server's friendly "Bonjour Madame" brought me back to the present and I decided on ordering a dark hot chocolate with milk chocolate drizzle and a scoop of vanilla ice cream.
While I waited I observed the hustle and bustle of the surroundings. People coming in to the restaurant with child like giddiness, waiters moving around like the elves in a Willa Wonka factory, and happy customers leaving while seemingly riding a chocolate high. I noticed what others seated next to me had ordered and everything looked heavenly and delicious. There was chocolate fondue with fresh fruits and snacks, delectable savory crepes, bountiful salads, and perfectly placed brownies with a side of ice cream and caramel drizzle. It is a good thing that my neighbors were captivated by their own meals so that they did not see me salivating like a dog waiting for a thick steak.
Finally my drink arrived and it was exactly what I had anticipated...a rich, velvety chocolate drink complemented by the cool soothing ice cream. It was like eating a liquid brownie sundae. Yummm. I embarrassingly scraped the glass clean like a little kid making sure to get every last drop and was left with a big smile. Juliette et Chocolate is a bustling, lively, unique restaurant that will satisfy every chocolate lovers fantasy and can even bring out the kid in you again. I highly recommend this exotic little piece of heaven to anyone who loves chocolate, desserts, or simply good food.
While I waited I observed the hustle and bustle of the surroundings. People coming in to the restaurant with child like giddiness, waiters moving around like the elves in a Willa Wonka factory, and happy customers leaving while seemingly riding a chocolate high. I noticed what others seated next to me had ordered and everything looked heavenly and delicious. There was chocolate fondue with fresh fruits and snacks, delectable savory crepes, bountiful salads, and perfectly placed brownies with a side of ice cream and caramel drizzle. It is a good thing that my neighbors were captivated by their own meals so that they did not see me salivating like a dog waiting for a thick steak.
Finally my drink arrived and it was exactly what I had anticipated...a rich, velvety chocolate drink complemented by the cool soothing ice cream. It was like eating a liquid brownie sundae. Yummm. I embarrassingly scraped the glass clean like a little kid making sure to get every last drop and was left with a big smile. Juliette et Chocolate is a bustling, lively, unique restaurant that will satisfy every chocolate lovers fantasy and can even bring out the kid in you again. I highly recommend this exotic little piece of heaven to anyone who loves chocolate, desserts, or simply good food.
Wednesday, April 27, 2011
Montreal and Food
I am currently in Montreal exploring and will be writing a few blogs on food in this culturally vibrant city. First entry...
La Panthere Verte, 2153 Mackay St, Montreal, Quebec:
After a leisurely afternoon visit to the Musee des Beaux Arts admiring classic as well as eclectic modern art my stomach started growling, reminding me to pay attention to it and not the art anymore. I knew that a raw foods café was right around the corner, although it was one I had already tried at a different location, but I thought I would check out this locale as well. As I came upon it I saw hidden right next door a little café with a green version of the pink panther painted on it and the writing La Panthere Verte. I was intrigued and popped my head in to check it out. To my surprise it was a vegetarian café and a respite for my wallet considering the raw foods restaurant is quite expensive. This cute, airy café had freshly made soups, sandwiches and drinks that catered to my price range of $4-$10 so I was sold.
Looking around the café I noticed the décor had elements of being in a Dr. Seuss version of the rainforest. The walls were white with hand painted motifs of wild plants and exotic animals, accented with other walls painted green, or of brick. Vibrant plants hung down from the ceiling making me feel at home, while the tables were designed with tree trunk bases and wooden tops. Immediately I felt soothed, relaxed, and after moving my eyes to the menu…ready to eat. The menu was written on a chalkboard and consisted of sandwiches such as falafel, tofu bbq, veggie burgers and soups such as tempeh stew or squash soup served with pita. Also there was an extensive drink menu, desserts, and a cooler with premade goodies to take home. I am a huge falafel fan and like to try it every where I go, so I decided on that. After a bit of confusion with their ordering system, a young pretty blond woman with a colorful scarf in her hair smiled at me and placed my falafel on the counter to pick up. I must admit at first it didn’t look like much, but discovered half way through that this was going to be adequate to satisfy my hunger. The falafel was super tasty and of the green variety (this is something I need to research as I do not know why some falafel is green and other is yellow), and it filled a thick whole grain pita pocket. The pita had just a tiny slit in it, so I am not sure how they stuffed it full of falafel balls, shredded carrots, coleslaw, tahini dressing and sprouts, but didn’t want to question and rather just enjoy. It was delicious, filling, and priced within my budget, so I couldn’t complain. What a pleasant surprise this little café was and a nice way to finish off my afternoon. But, I still couldn’t resist the temptation to go next store to the raw foods café and pick up dessert to enjoy later. A day of visual art and culinary art was a perfect way to endure a cool, rainy spring day in Montreal.
La Panthere Verte, 2153 Mackay St, Montreal, Quebec:
After a leisurely afternoon visit to the Musee des Beaux Arts admiring classic as well as eclectic modern art my stomach started growling, reminding me to pay attention to it and not the art anymore. I knew that a raw foods café was right around the corner, although it was one I had already tried at a different location, but I thought I would check out this locale as well. As I came upon it I saw hidden right next door a little café with a green version of the pink panther painted on it and the writing La Panthere Verte. I was intrigued and popped my head in to check it out. To my surprise it was a vegetarian café and a respite for my wallet considering the raw foods restaurant is quite expensive. This cute, airy café had freshly made soups, sandwiches and drinks that catered to my price range of $4-$10 so I was sold.
Looking around the café I noticed the décor had elements of being in a Dr. Seuss version of the rainforest. The walls were white with hand painted motifs of wild plants and exotic animals, accented with other walls painted green, or of brick. Vibrant plants hung down from the ceiling making me feel at home, while the tables were designed with tree trunk bases and wooden tops. Immediately I felt soothed, relaxed, and after moving my eyes to the menu…ready to eat. The menu was written on a chalkboard and consisted of sandwiches such as falafel, tofu bbq, veggie burgers and soups such as tempeh stew or squash soup served with pita. Also there was an extensive drink menu, desserts, and a cooler with premade goodies to take home. I am a huge falafel fan and like to try it every where I go, so I decided on that. After a bit of confusion with their ordering system, a young pretty blond woman with a colorful scarf in her hair smiled at me and placed my falafel on the counter to pick up. I must admit at first it didn’t look like much, but discovered half way through that this was going to be adequate to satisfy my hunger. The falafel was super tasty and of the green variety (this is something I need to research as I do not know why some falafel is green and other is yellow), and it filled a thick whole grain pita pocket. The pita had just a tiny slit in it, so I am not sure how they stuffed it full of falafel balls, shredded carrots, coleslaw, tahini dressing and sprouts, but didn’t want to question and rather just enjoy. It was delicious, filling, and priced within my budget, so I couldn’t complain. What a pleasant surprise this little café was and a nice way to finish off my afternoon. But, I still couldn’t resist the temptation to go next store to the raw foods café and pick up dessert to enjoy later. A day of visual art and culinary art was a perfect way to endure a cool, rainy spring day in Montreal.
Sunday, February 13, 2011
Tiramisu
Would you believe that with all my years of baking and dessert making, I have never made Tiramisu. Yea, I know, crazy huh! So for valentine's day this year I decided to splurge and make this delectable, traditional Italian dessert. Unfortunately, it is not a totally unprocessed food, but I did the best I could to find quality ingredients to use. Next time I am going to make my own sponge cake from scratch instead of using the bland pre-made ladyfingers that I purchased from the grocery store. There are many ways to make Tiramisu such as using different liquors or using pound cake instead of ladyfingers, so again, have fun and be creative. This recipe is incredibly simple and can be made anytime to impress a group of friends or a potential new lover. Try it out this Valentine's, but plan on making it early in the day so that the flavors have time to marry.
Tiramisu - makes about 9 servings
1/4 cup raw sugar
2 Tbsp + 2 tsp water (1/6 cup)
2 Tbsp Frangelico Liquer
8 oz. mascarpone cheese
2 Tbsp + 2 tsp raw sugar
1 tsp vanilla
3/4 cup whipping cream
2 - 3 oz. packs ladyfingers
cocoa powder to sprinkle on top
Make soaking syrup by combining 1/4 cup sugar and water and bring to a boil. Stir until sugar is dissolved, then remove from heat, cool, and add Frangelico.
In small bowl mix cheese, sugar, and vanilla. In another bowl whip cream until soft peaks form. Gently fold cheese mix into whipped cream, being careful not to deflate the cream.
Assemble by placing a layer of ladyfingers on the bottom of an 8" square glass pan and drizzling 1/2 of the soaking syrup over them. Next spread 1/2 of the cream filling over that. Layer with ladyfingers, soaking syrup, then the rest of the cream filling. Sprinkle cocoa powder over the top, cover, and refridgerate at least 4 hours.
Manja, Manja!!
Tiramisu - makes about 9 servings
1/4 cup raw sugar
2 Tbsp + 2 tsp water (1/6 cup)
2 Tbsp Frangelico Liquer
8 oz. mascarpone cheese
2 Tbsp + 2 tsp raw sugar
1 tsp vanilla
3/4 cup whipping cream
2 - 3 oz. packs ladyfingers
cocoa powder to sprinkle on top
Make soaking syrup by combining 1/4 cup sugar and water and bring to a boil. Stir until sugar is dissolved, then remove from heat, cool, and add Frangelico.
In small bowl mix cheese, sugar, and vanilla. In another bowl whip cream until soft peaks form. Gently fold cheese mix into whipped cream, being careful not to deflate the cream.
Assemble by placing a layer of ladyfingers on the bottom of an 8" square glass pan and drizzling 1/2 of the soaking syrup over them. Next spread 1/2 of the cream filling over that. Layer with ladyfingers, soaking syrup, then the rest of the cream filling. Sprinkle cocoa powder over the top, cover, and refridgerate at least 4 hours.
Manja, Manja!!
Friday, December 31, 2010
Last Meal of the Year
It is the last day of 2010 and what better way to end the year with a home cooked or rather un-cooked meal. I scanned through my new recipe book which is named "Raw Food for Everyone" by Alissa Cohen and decided upon a dish called Buddha Bowl. Buddha is the enlightened one so I thought maybe this meal would bring me some good luck and enlightenment in the new year. Wishful thinking!
The dish consists of what Cohen considers a broth of dates, fresh ginger, scallions, jalapeno chili, garlic and coconut milk (its consistency did not remind me of broth but rather of a thick creamy sauce) and, a variety of mixed fruits and vegetables that are tossed into the broth. Produce such as ripe mango, avocado, daikon, carrots, spouted mung beans, bok choy, snow peas, and fresh herbs. I took her basic recipe and cut down the amounts in the broth, deleted the jalapeno chili and added red chili pepper flakes, and used sugar snap peas instead of snow peas (which was not a good idea because sugar snap peas are too fibrous raw). The dish looked lovely and tasted good, but really did not speak to me. I realized that as much as I enjoy raw desserts year round, I do not enjoy raw meals in the winter in New England. So, I decided to be creative and cook this meal instead.
I heated some oil in a stir-fry pan and added the cut up daikon, carrots, sprouted mung beans, bok choy leaves, sugar snap peas (much better cooked!), mint, and cilantro. I left out the mango and avocado all together and added baby spinach. This stir-fried for a few moments and then I added the original broth mixture along with peanut butter and cayenne. The result was much more to my liking. The warm, lightly cooked food felt better in my body and I really enjoyed the added peanut flavor. Therefore, it just goes to show that as well as culinary creativity and nutrition, it is important to be aware of what feels good in your body and spirit. I will continue to enjoy raw desserts, raw smoothies, and maybe some raw dips during the winter, but prefer my main meals to be lightly cooked and warmed.
Until next year...hope this new year brings you good food and good fun. Hau'oli Makahiki Hou!
Monday, December 27, 2010
A Week in the Raw
For this last week of 2010 I will be blogging on raw food recipes to give you some ideas for healthy meals to start your new year right. My cousin, who knows me very well, gave me one of my favorite gifts for Christmas...a cookbook. Of course, maybe I should call this one an uncookbook, as it is a raw foods recipe book. Nevertheless it is a book on food. Raw or cooked, simply does not matter to me because I just love anything and everything about food!
The first recipe I decided to experiment with is a Nut and Fruit Torte. I had all the ingredients on hand and this recipe was quick and easy to prepare. So as Emeril says, "BAM", I whipped it up in a cinch and enjoyed my first raw dessert of the week. OK, maybe I should have worked my way up to dessert, but I figured why not finish off the last week of the year by beginning with sweetness.
This torte made simply of nuts, dried fruits and lemon juice is rich in nutrients, antioxidants, and taste. One bite into the earthy, nutty treat had me licking my lips for more. It is a flavorful and healthy dessert that is easy to make and won't make you feel guilty for indulging in an extra piece. Bust out your inner culinary artist and experiment with this basic recipe adding more or less ingredients to your liking. Maybe use only one nut and one fruit, add spices, add raw cacao, use orange juice instead of lemon, or anything else your imagination can concoct.
NUT AND FRUIT TORTE - makes one 9" torte
1 cup pitted dates (soaked for 2 hours)
1 1/2 cups golden raisins
1/2 cup dried cranberries
1 cup walnuts
1 cup pecans
Juice of 1/2 lemon
Combine the raisins, cranberries, and nuts in a food processor and blend until moist and mixture starts to clump together. Put this mixture into a 9" pie pan and evenly spread out over pan. Using your hand firmly press this mixture down until it feels somewhat solid and holding together.
In small food processor (I used the same big one and this mixture didn't blend as well) blend the drained dates and lemon juice until smooth and creamy. Spread this "frosting" over the torte base. Garnish with nuts and fruits if desired. Serve at room temperature or refrigerate. Torte will cut easier after it is refrigerated.
The first recipe I decided to experiment with is a Nut and Fruit Torte. I had all the ingredients on hand and this recipe was quick and easy to prepare. So as Emeril says, "BAM", I whipped it up in a cinch and enjoyed my first raw dessert of the week. OK, maybe I should have worked my way up to dessert, but I figured why not finish off the last week of the year by beginning with sweetness.
This torte made simply of nuts, dried fruits and lemon juice is rich in nutrients, antioxidants, and taste. One bite into the earthy, nutty treat had me licking my lips for more. It is a flavorful and healthy dessert that is easy to make and won't make you feel guilty for indulging in an extra piece. Bust out your inner culinary artist and experiment with this basic recipe adding more or less ingredients to your liking. Maybe use only one nut and one fruit, add spices, add raw cacao, use orange juice instead of lemon, or anything else your imagination can concoct.
NUT AND FRUIT TORTE - makes one 9" torte
1 cup pitted dates (soaked for 2 hours)
1 1/2 cups golden raisins
1/2 cup dried cranberries
1 cup walnuts
1 cup pecans
Juice of 1/2 lemon
Combine the raisins, cranberries, and nuts in a food processor and blend until moist and mixture starts to clump together. Put this mixture into a 9" pie pan and evenly spread out over pan. Using your hand firmly press this mixture down until it feels somewhat solid and holding together.
In small food processor (I used the same big one and this mixture didn't blend as well) blend the drained dates and lemon juice until smooth and creamy. Spread this "frosting" over the torte base. Garnish with nuts and fruits if desired. Serve at room temperature or refrigerate. Torte will cut easier after it is refrigerated.
Subscribe to:
Posts (Atom)
