It might be blue, but there is nothing sad about this no-bake tart that is packed full of antioxidants and healthy fats. Made mostly with fruits, nuts and oats, you could make a case for serving a warm slice for breakfast.
3/4 cup (180 ml) walnuts or almonds
2 cups (500 ml) rolled or quick-cook organic oats
1 cup (250 ml) raisins
1/3 cup (80 ml) melted coconut oil
1/2 cup (125 ml) honey, divided
1 tsp (5 ml) cinnamon, divided
1 tsp (5 ml) grated fresh ginger
1 cup (250 ml) blueberries
1 cup (250 ml) blackberries
1 1/2 cups (350 ml) raw cashews
Zest of 1 lemon
1/2 tsp (2 ml) almond extract
2 large chopped frozen bananas
1/2 cup (125 ml) frozen blueberries
1 1/2 Tbsp (30 ml) milk of choice
Place nuts in food processor and process until broken down into small pieces. Add oats, raisins, coconut oil, 1/4 cup (60 ml) honey, 1/2 tsp (2 ml) cinnamon and ginger. Process until everything is moist and mixture sticks together when pinched between your fingers.
Lightly grease tart pan or pie dish. Pour nut mixture into pan and press crust firmly into pan so bottom and sides are covered. Place pan in freezer while you make filling.
Place blueberries and blackberries in blender or food processor and blend until smooth. Strain berry mixture through fine mesh sieve into bowl to remove seeds by pressing down firmly on berry mixture with wooden spoon or spatula. Return berry mixture to blender or food processor and add remaining honey, remaining cinnamon, cashews, lemon zest and almond extract. Blend until smooth, about 1 minute.
Place berry mixture on top of crust and spread out evenly. Place tart in refrigerator for about 2 hours before serving.
To make ice cream, place frozen bananas, frozen blueberries and milk in food processor or high-powered blender and blend until smooth and creamy. Don’t overprocess or you’ll melt fruit. Serve immediately on slices of berry tart or place ice cream in freezer in airtight container. When ready to serve, leave ice cream to sit at room temperature for a few minutes to soften.
Each serving contains: 1834 kilojoules; 8 g protein; 24 g total fat (9 g sat. fat, 0 g trans fat); 55 g total carbohydrates (30 g sugars, 5 g fibre); 9 mg sodium
source: "Colour Your Plate", alive Australia #18, Summer 2013
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
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