How to : Spiced Pumpkin Soup

Before the heat!!

Before the heat!!

Pumpkins, despite their popularity as a winter staple, are actually a summer harvest vegetable. In fact I began to harvest mine a few weeks ago!

As the days grow shorter, we cut them free from their vines and leave them to harden in the autumn sun. In this way, they keep uncut for months and months and take us right through to the next growing season!

And what does a beautiful sunset orange pumpkin conjur dreams of? Mmmm Sssssoup.

Pumpkins are also great as a curry base (Pumpkin Chickpea Curry anyone?) or as a lighter alternative to mashed potatoes, and are simply amazeballz when roasted and drizzled with balsamic reduction and crumbled fetta. Theyre also quite low in calories in relation to weight and yet theyre a powerhouse of antioxidants Vit A, E and C, which is good news for our skin, eyes, and immune system. Theyre also high in b-vitamins, and minerals like copper, calcium, and potassium.

Cumin seeds are considered digestive aids by reducing flatulence and stimulating stomach enzyme secretion and are an incredible source of iron, copper, calcium, magnesium, potassium, selenium, and zinc. Tumeric is a widely studied and publiscised spice with its main constituent curcumin showing promising anti-carcinogen, anti-tumour, strong anti-inflammitory  and anti-microbial properties and is very popular in natural health circles as a complementary or preventative aid for cancer, blood pressure, anaemia (its very high in iron) and stroke.

Delicious and warm

Delicious and warm

BUT… back to the soup. I truly assumed that everyone knew how to make pumpkin soup. Its up there with the handful of staple dishes my mother taught me before I moved out of home; Pumpkin soup, Spaghetti bolognese, bechamel lasagne, or thai green curry Kan Tong jar special-edition! :P

Apparently not the case, and Ive been asked for this recipe many times over. Now Im not so much of a fan of the sweet-style pumpkin soups and you’ll never catch me adding honey or syrup, but I’ll gladly embrace a spicy curry-style soup, so here is mine!

Disclaimer: Sorry mum, I kind of adapted your recipe ;)

Spiced Pumpkin Soup

(Makes 8 serves – perfect for freezing, emergency dinners, and handy lunches!)

THE WHAT

  • 2.5 kilo of pumpkin (I like to mix ‘n’ match, eg half butternut & half jap)
  • Approx 800g of Sweet potato (peeled)
  • 2 cloves fresh garlic
  • 1 inch square knob of fresh ginger, peeled
  • 2 tbsp of tumeric
  • 2/3 teaspoon of dried chilli flakes or one whole fresh chilli finely chopped
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of 5 Spice
  • 2/3 teaspoon of cracked black pepper
  • 1 sprig of fresh rosemary
  • 1/2 can of coconut cream/milk

THE HOW

  1. Remove the pumpkin inner (keep the seeds for snacking)
  2. Dice the pumpkin into cubes, skin on, its good for you! and roughly chop the sweet potato
  3. Crush the garlic, and finely slice the ginger.
  4. Combine all in a large heavy based pot and cover with a least an inch of water
  5. Add your spices (tumeric, pepper, cumin seeds, 5 Spice, chilli)
  6. Cover and simmer on low heat for 15 mins
  7. Finely chop the rosemary and add to the pot and simmer for a further 5 mins
  8. Turn off the heat, and stir through half a can of coconut cream, and half a can of water.
  9. Allow to cool for 10 minutes
  10. Process the soup in batches, using a blender, until thick and creamy.
  11. Season with salt if you please and store in airtight containers in the fridge or freezer!

And enjoy!

LK xx

Fancy a cup of tea?

So this thing happened on the weekend.

This thing whereby I offered a guest a cup of tea. And it went a lil something like this;

Would you like a cup of tea? Ive got organic green, organic black, organic rooibos, chamomile, peppermint, milk thistle liver-cleanse tea, organic sen cha, and buddhas tears… Would you like sugar?  Although I havent got “sugar” per se, Ive got stevia, xylitol, organic unfiltered maple syrup and raw unfiltered honey. Need milk?  Although Ive only got home-made almond milk and raw unpasteurised unhomogenised organic milk.

After it took almost 10 minutes to describe my alternative cup-o-tea options, my house-guest said with a smile, “So YOU, Kaye”

The last year has seen rather a dramatic shift in lifestyle choices, albeit without necessarily giving up what makes me, me. Part of that is my education in the field of Nutrition, part of that is my own learning & reading, and part of that is surrounding myself with positive or creative people who help me embrace what might be considered alternative but now totally mainstream to me; such as detoxes and cleanses, meditation, hot yoga, health retreats, low-tox living and making sustainable, ethical, organic food and/or lifestyle choices.

All of this is projected into the social sphere as who I am or aspire to be. And the result?

A picture message of a freshly planted mint herb sent from a girlfriend. A question via SMS regarding artificial sweeteners. An email asking how to do a juice cleanse. People buying my organic free range eggs laid by my girls THAT morning. Tags of me on instagram when friends have a “clean eating” meal, or drink from a real coconut. These are beautiful, heartwarming things. 3 years ago someone might have texted me a picture of a gal with an empty wine bottle in her mouth and asked if it was me!!

This is not a turn-my-life-around story, its nothing earth-shattering. But its so very different to the Kaye-of-old that sometimes I laugh at myself in wonder as I picked up my box of locally sourced co-op delivered organic produce, or find a space to meditate in the morning instead of watching the morning news.

But let me tell you something else. I DO want to be a positive message, and share what I know, and learn, about health and wellbeing. This means that my favourite exercises, books to read, and smoothie recipes, are launched into that social sphere with gusto. Its not like I’ll tweet a picture of a Kit Kat I ate. However, I did have one.

Yesterday at a fashion show, I sat drinking a smoothie from Boost Juice. A friend pointed out (and Im paraphrasing) that she thought it unusual that I would choose to consume such a beverage. Meaning that knowing what I know about nutrition, organics, locavorism etc, that I would still subscribe to the Boost corporate ego of a ‘healthy choice’. In actual fact, ZOMG I WANTED HOT CHIPS SO BAD. But I chose a Boost Juice instead. Yesterday, I chose the best option of what I had available to me.

As I’ve said on my Facebook page, common-sense is so underutilised when it comes to good health, and I would much rather see people eat a non-organic apple than an organic muffin.  I’ve also said that the best, most sustainable diet, is the 80%/20% diet. Nobody is perfect, especially me, and I’d rather not have everyone believe that I only EVER make wholesome food choices. Because that would be farce. And for the most part, as much as peolpe admire such a strident adherance to such a food-osophy, they still view it as unrealistic. And I don’t want A Teaspoon Half Full to be unrealistic.

So thats the point Im trying to make as I waffle on.

 None of us are ever going to be able to eat like an angel all the time. And from where I stand, A Teaspoon Half Full ISN’T about being a shining example of perfect choices. Its not about an unattainable ideal of buying only at Farmers Markets, from pasture fed animals, and pesticide free farms, and fairtrade this, and biodynamic that, a wholefood unprocessed unadulterated food-perfectionism thats unrealistic for YOU.

I only want to show you that IT IS POSSIBLE.

I listen to my body, my intuition, and my morals. And I make a choice at that moment to what suits me, my lifestyle, my health, and my bank balance. And sometimes, I AM that girl with an empty wine bottle. Omm nom nom :P

chamomile-tea-benefits

Fancy a cup?

I think its funny, and great, that people identify a healthy lifestyle as being one of mine, and they seek me out as something to emulate. But I want to remind all of you, that as surely as theres a chocolate wrapper in my bag right now, that every day I make the same food choices you do. Sometimes its 80. Sometimes its 20.

If I come to your house and you’ve got non-organic milk, black tea, and sugar. Thats what I’ll have in my cup of tea. Don’t apologise for it. A healthy lifestyle should never be elitist. It should be educational and inclusive. Don’t beat yourself up about the 20%, and don’t beat ME up about the 20%, and together we’ll try harder every day for the 80.

Now that, that deserves a cup of tea….

Three salads TDF (to die for!)

As summer clings to life here in Melbourne, and we celebrate a bumper summer crop at Farmers Markets and veggie patches across the state, I too cling to summer with some of my favourite salads! They’re my favourites because they’re uncomplicated, fresh, and nutritious, and easy to whip up in short notice!

Minty Melon Salad

Minty Melon Salad

Minty Melon Salad

The What:

  • 1/2 cup of mint leaves
  • 3 cups of melon (watermelon is my fave, but you can also use rockmelon or honeydew)
  • 1 block of organic fetta
  • 1/2 cup Balsamic vinegar (for a reduction)

The How:

  1. Dice the melon into 1 inch cubes and the fetta into 1 cm cubes
  2. Heat the balsamic vinegar in a saucepan (do not boil it) until it reduces by a third, and allow to cool
  3. Wash & roughly chop the mint leaves
  4. Combine melon, and fetta, and drizzle with the balsamic reduction.

Citrus Kale Salad

Citrus Kale Salad

Citrus Kale Salad

The What:

  • 1 large bunch of kale, washed
  • 2 small oranges, peeled and segmented
  • 1/2 cup of dried berries – I used blueberries but cranberries and goji berries also work!
  • 2 small radish

Dressing:

  • 1 tbsp of seeded mustard
  • 2 tablespoons of coconut oil
  • 2 teaspoons of apple cider vinegar

The How:

  1. Chop Kale to desired size, and slice the radish into very thin rounds
  2. Combine orange, radish, and kale in a bowl, and sprinkle (liberally if you so choose ;) ) with dried berries
  3. In a clean jar, combine the dressing ingredients, seal, and shake vigorously. Then drizzle over the salad!

Cool Roast Salad

Cool Roast Salad

Cool Roast Salad

The What:

  • 1/4 of a pumpkin
  • 2 sml beetroot
  • 2 cups of spinach
  • 2 tbsp of sesame seeds
  • Small handful of goji berries
  • 1 large broccoli floret

The How:

  1. Peel beetroot and chop into 1 inch cubes
  2. De-seed the pumpkin and again chop into large cubes (skin on!)
  3. Lightly drizzle the beetroot with coconut oil and roast in the oven at 180 degrees for 10 mins, add the pumpkin and roast for a further 15, then for the final 5mins, sprinkle the seseme seeds on top for a light toasting
  4. Remove from oven and allow to cool slightly before transferring to the refrigerator to chill
  5. Remove stalks from broccoli and chop the florets as small as you’d prefer, and combine them with spianch leaves in a large bowl.
  6. Toss through the cooled pumpkin, beetroot, and sesame, and sprinkle with goji. I dont need a dressing for this one :) Goes great with grilled chicken!

Sesame seeds are an underrrated nutritional powerhouse, high in copper, magnesium, calcium, zinc, dietary fibre and vitamin B1. They also contain the fibre group lignan, shown to prevent high blood pressure, lower cholesterol in humans and increase vitamin E. Theyre also valuable to the liver as an oxidation protection.

Goji berries, in fact all berries, are high in antioxidants, thats great for the prevention of aging on the inside AND outside. Goji has way more beta carotene (the eye vitamin) than carrots! Blue and purple berries contain anthocyanidins - which help retain collagen and are one of the best antioxidant sources for cancer and heart disease prevention.

Enjoy these last days of summer my friends!

xx LK

What Im lovin’ (Vlog)

Hey gang!

So for something a lil different, I decided to chat to you on video! Welcome to my first video blog, or vlog, for A Teaspoon Half Full. I enjoyed it! So I think it will happen again *grin*. So here is my delightfully amateur, unprofessionally edited video blog!

Let me know what you think! xx

PS. Apologies for the noisy neighbour, my pesky rescue-dog, the bright sunlight, and my washing on the line haha. Next time might be a little better planned ;)

Enjoy!

xx LK

Soft Stone Fruit & a Sweet Ice Tea

Melbourne has had an epic summer. So “epic” in fact, that I lost half of my vegetable patch to the scorching heat. I couldn’t have done more damage to my blueberry shrub if I’d blasted it with a flame thrower!

Some things, were just not meant to recover *sigh*.

Which meant I was back at Farmers Markets with a renewed vigour, shopping for my fresh produce. And I was rediscovering an array of fruits I hadn’t bothered eating since I was a child. Supermarket equivalents were a poor cousin to the fruit from my grandparents trees that I’d eat till the hands and face were sticky with juice. So I didn’t bother, until I rediscovered the humble farmers market stall.

Image from The Guardian, UK

Image from The Guardian, UK

Stone fruit – peaches, plums, nectarines, and apricots. Sweet and ripe, low toxin, locally grown, low food miles and very recently picked, I stood before trays and trays of delicious produce. So of course, I bought way too much and my eyes – much like sitting in that tree as a child – were bigger than my stomach. Consequently the fruit sat in my bowl, ripening faster than Mr J & I could eat. Eventually the softening fruit made it into a dessert dish that was cheap, tasty, healthy, and quick to make – and I share it here with you!

7-icedtea-gin_400Poaching fruit is one of the simplest way to conquer a sweet tooth without digging into the typical post-dinner treats. Poached fruit is easy and classic, and can be served cold or warm, or frozen in “dessert batches”, or refigerated to be added to your meusli or stirred through a hot morning porridge. Poaching your fruit causes it to soften, by absorbing the liquid it cooks in, so its important to consider the liquid you use for poaching and the flavours you’d like to bring out. Some people like to add liquers, but I like to keep it simple and let the fruit flavours shine through!

It doesnt matter what fruit you use, but its important to remember that berries will need much less poaching time than apples, pears and apples should be peeled, but stone fruit can have the skin left on to maintain some semblance of shape.

POACHED FRUIT WITH NATURAL YOGHURT, & FRUIT TEA (serves 2)

The What:

  • 2 cups of Fruit, cut into wedges or segments
  • 1 teaspoon of cinnamon or vanilla bean paste
  • 1 tablespoon of Stevia (or low GI, non artificial sweetener)
  • 3 cups of water (or enough to cover the fruit in at least 1cm of liquid)
  • 1/2 cup organic natural yoghurt
  • 1 – 2 teaspoons of raw/natural maple syrup or honey
  • 2-3 teabags (green tea works well)

The How (Part 1)

  1. Add all the ingredients (except the teabags) to a stovetop pot
  2. Cover with the water
  3. Simmer on low heat until fruit has just softened
  4. Drain liquid from the fruit and save
  5. Into your yoghurt, stir through the maple syrup and spoon the mixture over your warm fruit!
  6. OR store your poached fruit in an airtight refrigerated container.

The How (Part 2)

  1. Pour your reserved liquid into a heat proof container (I use a glass jar – a pretty old pasta sauce one)
  2. Steep your teabags in the still-warm liquid and set aside for 3-5 mins. The number of tea bags you use is personal preference, but as a general rule I use 2 teabags per 250ml of liquid I end up with.
  3. Remove the teabags, and store your brand new Fruity Ice Tea in the fridge for a beautiful, flavoursome cool summer drink, naturally sweetened with fruits and stevia!

Gwinganna – holistic health upon the hilltop

At the top of a mountainous Tallebudgera hillside overlooking the Gold Coast, the ocean, and its rolling hinterland is a 500 acre expanse of land where paddocks, bush, and rainforest meet. With expansive views to the East and South, and the ability to bathe in both the amber dawn and dusk light, its a place where the natural environment is embodied in the philosophies of Gwinganna itself. There is a silence that comes with wisdom of years, a fresh clean air, and an electric energy that touches you as soon as you arrive.

LOVE a heated infinity - perfect for a sunrise swim!

LOVE a heated infinity – perfect for a sunrise swim!

   In October I was very honoured to be offered a place as a Work Experience Volunteer at one of Australia’s premier organic health & lifestyle retreats, Gwinganna. I flew to Queensland a few days after my birthday to spend 2 weeks working in all areas of the retreat; from office, kitchen, and dining, to spa, garden, and fitness activities.

WHAT IS A LIFESTYLE RETREAT?

 

Nothing inspires a gym session like the promise of a swim!

Nothing inspires a gym session like the promise of a swim!

Most people are familiar with health retreats and their roles in such thing as helping one quit smoking or lose weight. Others, like Gwinganna, take you on a journey that (depending on which retreat program you choose, and the different activities you do each day) could assist with anything from facing psychological demons, to weight loss, to total detoxification, to sleep pattern restoration, simple rest and recharge, or a weekend with the girls, a relaxing couples-retreat, or just handing over all the decision-making for the week and not being responsible for once! A variety of programs exist such as Womens Discovery ~ with a focus on womens physical & psychological health, Optimal Wellbeing, Believe & Be Well ~ with a focus on the mind, and the very popular 7 night Gwinganna detox. All the food is organic & for the most part locally sourced, and about 30% of food is grown on the property itself. An elaborate team of nurses, naturopaths, nutritionists, beauty therapists, personal trainers, psychologists, as well as people trained in Alexander Technique, Pilates, Equine Therapy, Zumba, Musical Therapy, yoga, qi gong, and meditation, are all on hand to fill every day with learning.

WHY WORK EXPERIENCE?

The Labrynth - an outdoor meditative space

The Labrynth – an outdoor meditative space

The program offered at Gwinganna was not part of my studies, however a friend who had done it previously suggested that the experience would be right up my alley. How right she was :) Ive been fairly isolated in my pursuit of my Nutrition qualification down here in Victoria, and lacked the connectivity that university students sharing a campus might get. I was super keen to connect with people who had similar opinions and philosophies of health – holistic, organic, natural, positive, and preventative. I wanted to have long conversations about food and alternative therapies and alternative medicine, and potentially learn about new techniques or ideas. The Volunteers are a diverse array of people, from all age groups and backgrounds, however they all share a similar philosophy of wellbeing.

The volunteer program itself runs as a work experience period between 2 and 5 weeks – you basically stay for as long as the time you can get off work! Those who stay for the full 5 weeks get to experience a 6th week participating as a full Gwinganna guest – the “other side” if you will. Volunteers are entitled to all the same features as the guests, the same gourmet organic food, dining with the guests, the ability to attend yoga, hikes, qi gong, seminars, or fitness classes (if youre on shift at that time) and you get two full days off every week.

I was ready to learn, and be inspired!

A TYPICAL DAY

The Fig - the largest & oldest tree on the property, like stepping onto the set of Avatar!

The Fig – the largest & oldest tree on the property, like stepping onto the set of Avatar!

The most typical day was Activities Day. Working in pairs, you were responsible for waking up every guest at the retreat with a polite knock sometime between 5.20 and 5.40am! This meant I personally had to be up around 4.45am… UNHEARD of for my “professional student” and model lifestyle!
While the guests did their morning Qi Gong by the light of the sunrise on their faces, we kept busy “behind the scenes” setting up stretch & yoga mats, and the rooms for whatever activities were scheduled, be it pilates, spin class, boxing, aqua-aerobics, zumba, tribal dance, and meditation or other activity. Then after the guests completed Qi Gong, we guided them on one of two hikes (a gentle 2 or 3k, or a challenging 6-10k) after which is breakfast. After breakfast we split up and join groups of guests on the activities they choose to go on, until roughly 11am when an educational seminar (different every day) runs, on an aspect of natural health. This is followed by lunch. Then after lunch the guests head off to whatever therapy, wellness, or beauty treatment they’ve had lined up, or alternatively there plans for pooltime and a good book! This period is called Dreamtime, the “siesta” section of the day. During this time, the volunteers move on to other tasks like spa centre prep, or kitchen food prep, or (everyones favourite) a shift in the garden with the lovey Shelley, our organic gardener and ex-Gwinganna chef. Because of the early start, we’d be finished around 3pm, leaving plenty of time for sunbaking by the pool, a gym session, a bushwalk, or reading a book by the open fire if the weather is miserable. Or after 6pm, we could use the guest steam room, which almost became ritual to us!

Other days in our weeks involved more kitchen prep for the guest meals, dining room assistance, set-up in the (very famous) Spa Centre, office duties, house-keeping, baggage handling, gardening, feeding the chickens, washing the guests golf-buggies, or cleaning the volunteer residence. Despite the highly active days, nothing ever felt laborious – and because you worked in a close knit team, there were alot of laughs, and everyone pulled their weight.

MY OWN DETOX

So many reasons to smile!

So many reasons to smile!

My arrival happened to coincide with the beginning of a detox week – no dairy, no caffiene, no alcohol, no refined sugars, no processed food, no red meat (most meat was seafood) and very little gluten (although it was still present in some foods unless you were intolerant). I knew my body would be shocked. I was well aware that caffiene was considered contraband at the retreat (detox or no detox) so Id spent the week prior, weaning myself off on green tea. What I wasnt prepared for, was the sugar crash. Sugars (or other sweetening agents) exist in almost everything processed, and the only way to avoid them is to eat wholefoods as close to their natural state as possible, which is JUST how the food is at Gwinganna. 2 days in and I was walking in a fog – I was tired despite sleeping 9-10 hours each night and I craved every naughty thing you could think of, even as basic as a sweet cup of tea. And I had the obligatory detox headaches, although not as bad as some poor guests who had a visit from the nurse because the headaches were unbearable. Dont get me wrong there WERE sweet things, like the infamous rolled date & coconut balls, but nothing quite equates to chocolate, does it? ;)

I was tired. And I was hungry! After the first night, and second day, I called Mr J to lament.

“Oh my god Im starrrving here!”… “I dont want to eat this little food! I dont want to waste away!”… “I have to take an apple out of the kitchen just to have after dinner!”

The views from a mountain hike

The views from a mountain hike

I was convinced that I was not getting NEARLY enough sustenance. However by my third day, and definitely by my fourth, the fog had begun to lift. My body had stopped yearning for sugar so much and instead switched to more efficiently digesting the food we had. By Thursday the food was MORE than enough, I was full and satiated and loved the array of presentation and flavours. This adjustment, I learned later, was very very common at Gwinganna, and a common result of detoxing from processed and refined foods. Another common detox symptom we all felt, was bloating. The girls gathered in quiet circles and discussed how absurd we thought it was to be eating so clean and yet feeling the effects of a “very high fibre diet” – I dont have to spell this out to you! But the resident nutritionist assured us that it was a very common result of switching to a majority raw diet, with whole grains and lots of plant fibre. Truth was, by the end of the stay, my tummy was starting to settle, and had I stayed longer, I may have seen those symptoms ease.

The view from Gwinganna to the Gold Coast, and where Qi Gong was performed at dawn every morning

The view from Gwinganna to the Gold Coast, and where Qi Gong was performed at dawn every morning

As my second volunteer week commenced, I was a bouncy bunny of energy. I collapsed into bed each day around 9pm, slept fitfully, and awoke at 5.30 every day, even if I wasnt rostered on. I felt positive and motivated, my skin was clear, and I took myself on meditations in the Labrynth (a series of concentric stone circles), participated in Qi Gong, went hiking, and boy did I get my fair share of sun! Notably, being away from sugar, processed foods, and alcohol, saw me lose 5 kilos in two weeks! And almost every day I made some time to lie either by the pool in the sun or by the fireplace during the rain to listen to recorded lectures or read my study books. I came home with a colour of tan (& a renewed education of what constitutes “enough” Vitamin D) that Id not been since my childhood in Perth when I played outside for all three months of summer!

THE WRAP UP

Sunrise over "The House" - the volunteer residence

Sunrise over “The House” – the volunteer residence

The short (and long) of it is that Gwinganna was an experience Im not likely to forget. Much of what I learnt about health & nutrition was rudimentary to someone like myself who studies it, but very obviously life changing to many of the guests. However some of the tips and tricks I learnt about cooking and food alternatives are now used almost always in my kitchen at home, and meditation, and morning stretches feature much more prominantly in my daily routine. MOST importantly, the people I met at Gwinganna, both the guests with enough guts to make positive change, and the staff and volunteers who walk-the-talk of natural & alternative preventative health made more of an impact on me than they can ever know. And most certainly, Im making noises for returning in 2013 and completing my work placement program (and a pamper-filled guest week!).

“We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty.” Maya Angelou
xx LK

This is not a sponsored post.

 

How To : Coconut Cherry Tart (GF)

image2

I’m pretty sure triple cherries are good luck :)

Stone fruit lovers rejoice! The season is here… and NOTHING says Christmas quite like cherries.

I picked up half a kilo of super fresh cherries at my local farmers market in Fairfield on Saturday for just $6.00 and before I’d even finished handing over my coins, I knew I was going to turn these into a tart.

I’ll be back to the markets for sure before the season is over for more cherries… I’ll be freezing a few batches for later in the year, plus Ive found a recipe for a cherry sauce perfect for our roast wild duck dinners, so I’ll be making that soon too.

Also, this makes the house smell so enviable!

COCONUT CHERRY TART (Gluten Free) – adapted from Carol Kicinski at SimplyGlutenFree

imageTHE WHAT:

  • 2/3 cup of fresh cherries (halved and pitted)
  • 2 cups of Almond Meal
  • 1/4 cup shredded or dessicated coconut (preservative free)
  • 3 tablespoons icing sugar (or your preferred sugar substitute – I use Stevia)
  • 1/4 cup of raw organic honey
  • 3 large eggs (whisked)
  • 6 tablespoons of grass fed/organic butter (melted)
  • A pinch of salt

THE HOW:

  1. Preheat oven to 170 degrees
  2. Grease a 25cm springform or quiche tin with butter or coconut oil spray
  3. Add eggs, almond meal, coconut, butter, honey, and salt to a bowl and combine with a whisk until smooth
  4. Pour into the tin and smooth out until level
  5. Dot the surface of the tart with cherry halves, skin side facing upwards.
  6. Bake in the oven for 30 minutes or until golden & set.
  7. Serve warm with cream or custard, or just as tasty cold!

Now the wonderful thing about this tart, is that it will suit most of your summer stonefruit. Apricots, nectarines, and plums would all make wonderful toppings, so get creative!

Cherries, like all red, purple, and blue fruits, are rich in pigment compounds anthocyanin glycosides, with the potential to turn off the genes for tumours and ease inflammation conditions. They also contain melatonin, which is a direct scavenging antioxidant, clearing potentially toxic free-radicals, as well as having the capacity to cross the blood brain barrier and perform similarly to bodily produced melatonin, which can help relieve insomnia, irritability of the nervous system, and headaches. Cherries are also rich in Vit A and Vit C, again these are protective compounds vital to the body.

xxx LK