This Year It’s About Sharing Nourishing Beautiful Food

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This Year It’s About Sharing Nourishing Beautiful Food

GINGERBREAD TARTS WITH VANILLA RASPBERRY CREAM

These little gingerbread tarts with vanilla cream are the perfect it’s-almost-Christmas treat for you or for friends in need of spoiling as the festive season approaches. Dairy-free, gluten-free, refined sugar-free, they are packed with nuts, dates and warming spices. The tofu creamy filling is a scrumptious dairy-free alternative. If you wanted to make these a delicious vegan dinner party dessert pile them high with fresh blueberries, sprinkle with nutmeg and serve with whipped coconut cream or coconut ice cream on the side. Enjoy!

GF : DF : SF : VEGAN

Makes 8 little tarts

Crust:

10 medjool dates (pitted)

1.5 cups almonds

1.5 tsp ginger

1.5 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp sea salt

Filling:

300g organic firm silken tofu

1/2 tsp vanilla extract

1/4 cup maple syrup

Raspberries to serve

Coconut cream to serve (optional)

Method:

Line 8 little tart tins with baking paper and spray lightly with coconut oil to prevent sticking. Easiest way: Cut little round shapes of baking paper to cover entire tart tin (you will be pressing base mix into it, it doesn’t have to be precise, just covering tin so you can easily press out when set).

To make the crust: In a blender mix the almonds and spices until crumbly and add the dates one at a time until you get a sticky consistency. Push the crust into tins making sure you press well into the sides and make an even rim. Place in the freezer to firm up while you make the filling.

To make filling: In a blender add the tofu and vanilla extract and blend until smooth. Add the maple syrup. Add 1 tablespoon extra maple syrup if you have a sweet tooth! Pour vanilla cream into tart crusts and pop in the fridge to set (at least 4 hours or overnight). To serve, plop on some fresh raspberries and coconut cream – if using. Enjoy!

Image and recipe from www.thebrownpaperbag.com.au

 

ROASTED BRUSSELS SPROUTS WITH GRAPES AND WALNUTS

Roasted Brussels sprouts are mellower than their boiled counterparts, and when combined with intense roasted grapes, toasted walnuts and balsamic vinegar you have a perfect dish that you have to taste to believe. Try it with your Thanksgiving feast, or on a night when you want to make ordinary extraordinary. 

 

Ingredients

1kg fresh Brussels sprouts

2-3 handfuls of red, seedless grapes

1/2 cup shelled walnuts (large pieces, not diced)

1/4 cup extra virgin olive oil

Sea salt to taste

freshly ground black pepper

2-3 tablespoons balsamic vinegar

Method:

Preheat oven to 400°F.

Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat. Roast for 30-35 minutes, or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in colour and very plump.

As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional coarse sea salt.

 

Image and recipe from www.foodiewithfamily.com