Friday 23 September 2016

TOMATO TART WITH COURGETTE HUMMUS & SUN-DRIED TOMATO CRUST - GLUTEN FREE

TOMATO TART WITH COURGETTE HUMMUS & SUN-DRIED TOMATO CRUST - GLUTEN FREE


Crust:
150g/1 cup walnuts
150g/1 cup pumpkin seeds
400g/2 cups sun dried tomatoes
Salt, as desired
1 teaspoon extra virgin olive oil

Courgette hummus:
150g/1 cup sesame seeds
400g/2 heaping cups chopped courgette
Salt, as desired
1-2 garlic cloves
Juice from 1 lemon
1 teaspoon cumin
1/2 teaspoon paprika

Topping: 2 cups baby tomatoes, Salt, as desired, 1 teaspoon extra virgin olive oil (optional)



To make the crust: pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together. Press into a tart pan and put in the fridge so it can set.

To make the courgette hummus: process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.

To make the topping: slice all the baby tomatoes in half, then rub with olive oil and salt. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours. Decorate the top of your tart with the tomatoes.


Friday 2 September 2016

COULD THIS HELP WITH YOUR PSORIASIS?

COULD THIS HELP WITH YOUR PSORIASIS?


This women has suffered from psoriasis since she was 14 years old and I believe this is now 32.

She has tried all kinds of healing diets but nothing has worked for her.

She started taking plant based minerals and within one month she saw 30% to 40% reduction in the redness of her skin.  Here are the before and after photos. You can clearly see the redness has gone down.




Click here to see the article

ARTICLE

You can order the Plant Based Minerals from my Website here:-

MY WEBSITE




CHOCOLATE CHERRY MINI TARTS - VEGAN AND GLUTEN FREE

Chocolate Cherry Mini Tarts



makes 8 – 12 mini tarts, depending on size

Crust
75g raw almonds
100g dried cherries
50g Medjool dates
dash vanilla
30g unsweetened cacao powder

In a food processor, process the almonds until no large pieces remain.  Remove the ground almonds and place in a bowl.  Add the cherries and dates to the food processor and process again until no large pieces remain.  Add in the ground almonds, vanilla and cocoa powder and process until the mixture is completely combined but still crumbly.  Spoon the mixture into your preferred tin(either a mini muffin tin, mini pie plates, mini tart pans, etc) and press down firmly to form.  Place the shells in the freezer until ready to use.



Filling
2 ripe avocados
2 tbsp coconut or almond milk
40g cacao powder
100g maple syrup

In a food processor, completely combine the avocados, milk, cocoa and maple syrup or raw honey.  Process until completely smooth.  Taste and add more maple syrup or cacao powder as desired to get the right taste for you.  Assemble the tarts by removing the shells from the freezer.  It’s easiest to remove the crust from the tin when it is frozen.  Place a dollop of the chocolate filling in the tart and top with some fruit of your choice.


These will last in the fridge until ready to serve, but I wouldn’t store them for more than a day.