Citrus Cream Tarts

Taking advantage of the wonderful citrus season to make all creations possible. These little tarts are simple and sweet. I know you'll enjoy them.

Ingredients

Crust

½ cup raw sunflower seeds

15 soft medjool dates

½ cup unsweetened shredded coconut

½ teaspoon cinnamon

¼ teaspoon sea salt

Citrus Cream

1 cup coconut cream

1 Tablespoon coconut nectar

½ teaspoon vanilla

¼ teaspoon sea salt

Zest of ½ lemon

Zest of ½ orange

Juice of ½-1 lemon

Procedure

1. To make crust: Place all crust ingredients in a food processor and process until mixture holds together when pressed with fingers. Line a small pie pan or 3-individual size pie pans with parchment paper and press mixture into bottom and sides of pan. Place in the refrigerator while you make filling.

2. To make filling: Place all citrus cream ingredients in blender and blend until smooth. Taste and adjust sweetness if needed. Pour cream over crust and place in freezer for about 30-45 minutes, until filling has set.

3. Once tart cream has set, garnish with desired toppings and slice to serve.

Beautiful pictures by Micaela Hoo.

Captures of February Brunch Club

Brunch Club was a hit - we are GRATEFUL for the amazing help and everyone who came together to celebrate a Sunday. We had a wonderful time sharing about seasonal foods and enjoying a gluten-free, organic feast made with whole ingredients. We're already wishing we had some leftover coconut whipped cream! Hope to see you all again for March Brunch Club on the 14th. Happy Monday :)

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Cozy Winter Vegetable Sauté

I just can't get enough butternut squash and sweet potatoes this winter season. Who's with me? I like preparing meals that pack a punch of flavor and don't take hours to make. It's surprisingly easy to do so when using seasonal vegetables, herbs, and spices.

This can be made as an entree, side dish, or snack. You can enjoy with a side of hummus and crackers as a filling meal like I did (pictured below), or with anything else you please.

Ingredients

2 Tablespoons extra virgin coconut oil

1 clove garlic, minced

2-inch piece ginger, minced

3 green onions, sliced

1 butternut squash, peeled and diced

1 1/2 cups oyster mushrooms, coarsely chopped

1 bunch baby bok choy, ends removed

1 Tablespoon coconut aminos - Coconut Secret

Pinch of sea salt and black pepper, to taste

Pinch of dried chili flakes, to taste

Juice of 1/2 lemon, plus lemon wedges to serve

Procedure

1. Heat coconut oil in a large pan. Add garlic, ginger, and green onion and sauté for a few minutes.
2. Add diced butternut squash, cover, and cook, stirring occasionally, for about 8 minutes, until tender but not mushy.
3. Add mushrooms, baby bok choy, coconut aminos, and spices.  Cover to cook until greens have wilted. Taste and adjust seasoning if needed.
4. Serve and garnish with chopped herbs and lemon wedges.

Serves 4-6

Enjoy and share if you try this dish. What's your favorite quick and flavorful meal?

x,

Giovanna

Balsamic-Glazed Brussels Sprouts

I don't know about you, but I LOVE brussels sprouts. They are currently in season and I just can't get enough of them. There are various healthy ways to cook brussels sprouts. You can roast, sauté, steam, or shred them and use in a salad. I like to roast them and play around with different seasonings.

Balsamic-glazed has been my go-to lately because it's such a simple ingredient that gives them so much flavor. Throw these tasty brussels sprouts on a salad, on a bed of lentils or grains, have with chicken or fish, or have them as a snack.

Ingredients

1 pound brussels sprouts

1/2 Tablespoon coconut oil, melted

2 Tablespoons balsamic vinegar

pinch of sea salt and black pepper

Procedure

1. Preheat oven to 425 F.
2. Remove outer layer of leaves from brussels sprouts and cut in half. Rinse and drain. Place in a baking dish and drizzle with melted coconut oil, balsamic vinegar, sea salt and black pepper. Roast in oven for 15-25 minutes until tender, check at 10 minutes and give them a stir. Serve.

Serves 2-3