August 16, 2014

Tomatoes and Stone Fruit

Late summer: harvest time, abundance, peaches, plums, berries, and the first apples.
Maple trees tinge red-gold and mornings are crisp and dew-dropped. 
Cucumbers emerge from every corner of the garden as if begging to be pickled or paired with tomatoes in a chopped salad or a blended gazpacho.

Now is the time to store this abundance.
Feed your body. Feed your soul.

Stone Fruit Tart


You will need:
1 lemon
1 1/2 cups millet flour (gluten-free) or spelt flour (wheat-free)
1 teaspoons baking powdera pinch salt
1/2 cup coconut oil OR unsalted butter at room temperature
1/3 cup maple syrup
2 large eggs OR 4 tablespoons flaxseed meal dissolved in just as much hot water
5 plums, 6 apricots, OR 4 peaches, pitted and cut in half or into wedges
1 teaspoon cinnamon
1/2 teaspoon each: cardamom, cloves, nutmeg
2 tablespoons maple syrup

Preheat the oven to 350 degrees. 
Grease a 9 inch cake pan.
In a large mixing bowl, zest the lemon and squeeze out the juice. 
Add the flour, baking powder, and salt. 
Add the oil or butter in pieces and smash into the flour mixture with a fork so that the fat is well coated with flour.
Add the maple syrup and eggs / flaxseed, mix well, and spread into the pan.

Arrange the fruit halves / wedges in concentric circles on top of the batter, lightly pressing them in. 

In a small bowl, combine the spices and 2 tablespoons maple syrup. 
Pour the mixture over the fruit and bake about 1 hour. 
Serve warm.

Gazpacho 


You will need:
2 tablespoons olive oil
2 pounds tomatoes, chopped
4 cucumbers, chopped
1 medium onion, chopped
1 avocado, halved, pitted and peeled
3 garlic cloves
2 tablespoons freshly squeezed lime juice
2 tablespoons mint leaves
2 tablespoons cilantro leaves
1 teaspoon each: salt and black pepper

Combine all ingredients in a blender.
Blend well.
Remove to a large bowl.
Refrigerate the soup until for about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.

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